Cabbage Loaf
Submitted by thdev1
Ground beef and shredded cabbage meatloaf topped with bacon strips, tomato paste, and melted American cheese. A hearty twist on classic meatloaf that stretches your grocery budget.
YIELD
8 servingsPREP
15 minCOOK
1 hrsREADY
2 hrsTake everything you love about meatloaf and sneak in a bunch of shredded cabbage. Nobody will complain. The cabbage melts into the beef as it bakes, keeping the loaf moist while stretching two pounds of ground beef to feed eight people.
Bacon strips draped across the top render down and crisp up during the long bake. Tomato paste goes on in the final stretch, then slices of American cheese crown the whole thing, melting into a glossy, gooey layer in the residual heat of the oven.
This is blue-collar cooking at its finest. Feeds a crowd, costs a few bucks, and the leftovers make a killer sandwich the next day.
Pro Tips
- Drain the bacon grease at the 45-minute mark so the loaf isn’t swimming in fat
- Let the loaf rest for 10 minutes before slicing so it holds together
- Mix the beef and cabbage thoroughly; the cabbage should be evenly distributed, not clumped in pockets
Ingredients
Directions
Mix all ingredients together, thoroughly.
Pour mixture into a 9 x 5 x 3” loaf baking pan.
Place bacon strips on top. Bake for 1½ hours in a 350℉ (180℃) oven.
After 45 minutes, you may have to drain bacon grease. During the last 15 minutes, add tomato paste on top.
Turn oven off.
After 15 minutes, add cheese slices to top and allow to melt.
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