Best Cornbread Stuffed Meatloaf Recipes

CORNBREAD STUFFED MEATLOAF

Steps:

• For the stuffing: Preheat oven to 275 to 300 degrees F.
• Spread the cornbread crumbs on a sheet pan and let toast for about 20 minutes, or until lightly toasted and dry. Turn oven up to 350 degrees F.
• In a skillet brown the bacon until crispy. Drain. To the same skillet add the red pepper, jalapeno, and garlic and cook until soft.
• In a bowl, combine the cornbread crumbs, bacon, and vegetable mixture. Add parsley and salt and pepper, to taste. Add the egg and mix thoroughly.
• For the meatloaf: In medium skillet over medium heat add oil, red onions, jalapeno and garlic. Cook until caramelized, remove from heat and let cool.
• In a bowl combine the meat, salt, pepper, parsley, thyme, mustard, ketchup Worcestershire, and eggs and thoroughly mix.
• Divide the meat mixture in half. Shape 1 half into a rectangle, creating a canoe, and then loosely fill with stuffing. Do not pack it in. Use the other half of the meat to fully enclose the stuffing. Transfer to the oven and bake for 1 1/2 hours, or until internal temperature reaches 145 degrees F. Layer the cheese slices on top and bake for another 5 minutes to melt the cheese. Remove from oven and let rest for about 10 minutes. Cut into thick slices and serve.

CORNBREAD STUFFED MEATLOAF

Steps:

• For the stuffing: Preheat oven to 275 to 300 degrees F.
• Spread the cornbread crumbs on a sheet pan and let toast for about 20 minutes, or until lightly toasted and dry. Turn oven up to 350 degrees F.
• In a skillet brown the bacon until crispy. Drain. To the same skillet add the red pepper, jalapeño, and garlic and cook until soft.
• In a bowl, combine the cornbread crumbs, bacon, and vegetable mixture. Add parsley and salt and pepper, to taste. Add the egg and mix thoroughly.
• For the meatloaf: In medium skillet over medium heat add oil, red onions, jalapeño and garlic. Cook until caramelized, remove from heat and let cool.
• In a bowl combine the meat, salt, pepper, parsley, thyme, mustard, ketchup Worcestershire, and eggs and thoroughly mix.
• Divide the meat mixture in half.
• Shape 1 half into a rectangle, creating a canoe, and then loosely fill with stuffing. Do not pack it inches.
• Use the other half of the meat to fully enclose the stuffing.
• Transfer to the oven and bake for 1 1/2 hours, or until internal temperature reaches 145 degrees F.
• Layer the cheese slices on top and bake for another 5 minutes to melt the cheese.
• Remove from oven and let rest for about 10 minutes.
• Cut into thick slices and serve.

CORNBREAD-STUFFED MEATLOAF

Steps:

• 1. In large skillet, heat oil; add onion and saute until tender.
• 2. Remove from heat; stir in cornbread crumbs and zucchini until well combined.
• 3. Set aside to cool.
• 4. In large bowl, combine beef, bread crumbs, egg whites, salt, basil and red pepper.
• 5. Place beef mixture on greased sheet of aluminum foil; pat to 10\" square.
• 6. Heat oven to 350.
• 7. Spread 1/2 cup parsley leaves over center third of meat square.
• 8. Gather and lightly press cornbread mixture into a 10\" log.
• 9. Place over parsley-covered center of meat square.
• 10. Using foil, bring ends of meat together and seal meat to enclose cornbread mixture.
• 11. Press loaf firmly and place, seam side down on foil, in shallow baking pan.
• 12. Cover top with foil.
• 13. Bake 1 hour.
• 14. Uncover loaf, spread tomato sauce on top and sides and bake 15 minutes longer.
• 15. This is also good cold.