Cornbread Stuffed Meatloaf Recipes

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CORNBREAD STUFFED MEATLOAF



Cornbread Stuffed Meatloaf image

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

2 large corn muffins, crumbled by hand (2 to 3 cups)
1/2 lb bacon, chopped
1 red bell pepper, diced
1 tablespoon seeded and minced jalapeno
2 tablespoons minced garlic
2 tablespoons chopped fresh flat-leaf parsley
salt and pepper
1 egg, beaten
3 tablespoons olive oil, plus
3 tablespoons olive oil
1 cup diced red onion
1 tablespoon seeded and minced jalapeno
2 tablespoons minced garlic
2 lbs ground beef
1 lb ground pork
2 teaspoons sea salt
2 teaspoons freshly cracked black pepper
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped thyme leaves
1 teaspoon dry mustard
1/4 cup ketchup
1 tablespoon Worcestershire sauce
2 eggs
6 ounces sliced cheddar cheese

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



Cornbread Stuffed Meatloaf image

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

2 large or 5 small corn muffins (2 to 3 cups), crumbled by hand
½ lb(s) bacon, chopped
1 red bell pepper, diced
1 Tbsp seeded and minced jalapeno
2 Tbsp minced garlic
2 Tbsp chopped fresh flat-leaf parsley
Salt and pepper
1 egg, beaten
3 Tbsp olive oil, plus 3 tbsp
1 cup diced red onion
1 Tbsp seeded and minced jalapeno
2 Tbsp minced garlic
2 lb(s) ground beef
1 lb(s) ground pork
2 tsp sea salt
2 tsp freshly cracked black pepper
2 Tbsp chopped parsley leaves
1 Tbsp chopped thyme leaves
1 tsp dry mustard
¼ cup ketchup
1 Tbsp Worcestershire sauce
2 eggs
6 oz sliced Cheddar

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



Cornbread-Stuffed Meatloaf image

Provided by Kitchen Crew

Categories     Meatloafs

Number Of Ingredients 12

1 Tbsp vegetable oil
1 finely chopped onion
2 c fresh cornbread crumbs
1 c zucchini, coarsely shredded
2 lb ground beef
1/2 c bread crumbs
2 large egg whites
1 tsp salt
1 tsp dried basil
1/4 tsp crushed dried red pepper
3/4 c fresh parsley, minced
tomato sauce

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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