CORNBREAD STUFFED MEATLOAF
Make and share this Cornbread Stuffed Meatloaf recipe from Food.com.
Provided by Charmie777
Categories Pork
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 24
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.
Nutrition Facts : Calories 882.9, Fat 63.8, SaturatedFat 22.3, Cholesterol 260.4, Sodium 1380.9, Carbohydrate 25.6, Fiber 2.2, Sugar 6.4, Protein 49.6
CORNBREAD STUFFED MEATLOAF
Kick that meatloaf up a notch with a tasty cornbread stuffing.
Provided by Guy Fieri
Categories Bacon,beef,cheese,dinner,Main,pork
Time 30m
Yield 8-10 servings
Number Of Ingredients 23
Steps:
- Preheat oven to 275 to 300ºF.
- 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 350ºF.
- 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.
- 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 145ºF. 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.
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