Corned Beef Meatloaf

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To make a change with leftover corned beef try making a loaf with it.

The trick with this loaf is that I start baking it in the tin and then turn it onto a baking sheet so that I can glaze a larger surface for extra crunch and sweetness.

Ingredients

1kg leftover cooked corned beef, shredded fairly finely

2 carrots, peeled and grated

2 onions, finely diced

4 tablespoons tomato ketchup

2 tablespoons Worcestershire sauce

2 cloves garlic, crushed

6 eggs, beaten

salt and pepper

GLAZE

6 tablespoons tomato ketchup

3 tablespoons maple syrup

2 tablespoons  Worcestershire sauce

Method

Preheat the oven to 180 degrees Centigrade. Line a 2lb loaf tin with baking parchment or a loaf tin liner.

In a large bowl, combine the meat loaf ingredients.

Press the meat loaf into the tin and smooth the surface.

Combine the glaze ingredients and brush a little, lightly, over the loaf.

Bake in the oven for 40 mins.

Line a baking sheet with baking parchment. Carefully, tip the loaf onto the baking sheet so the top now becomes the bottom.

Brush the top and sides of the loaf with the glaze.

Pop back in the oven for 20mins, re glaze and return to the oven for a further 10-15mins to crisp the glaze up.

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