Cornbread Stuffed Meatloaf Recipes

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.

Steps:

• Preheat the oven to 350 degrees F.
• Whisk the first 7 ingredients in a large bowl to blend. Stir in the Parmesan and bread crumbs. Mix in the beef, pork, and veal. Pack half of the meat mixture into a 9 by 5 by 3-inch loaf pan. Spoon the stuffing over the meat in the pan, leaving a 1-inch border around the edges. Top with the remaining meat mixture, enclosing the stuffing completely and pressing firmly. Spoon the marinara sauce over the meatloaf, then sprinkle with the provolone cheese.
• Bake, uncovered, until the meat loaf is firm to the touch in the center and has pulled away from the sides of the pan, about 45 minutes. Cut crosswise into slices and serve.
• Preheat oven to 350 degrees F.
• Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.
• Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.

Steps:

• 1. In a mixing bowl prepare you meatloaf..add ground beef, mccormick seasoning pack, crackers, milk,eggs, garlic powder, onion powder, worcestershire sauce.
• 2. Mix well...I use my hands
• 3. Prepare Cornbread stuffing according to package
• 4. Take about 1/2 of the meatloaf mixture and place it in a 9x12 baking dish and make a long boat. Building the sides up .
• 5. Place the prepared cornbread dressing the the meatloaf boat. Take the remaing meatloaf and in small portions flaten the meat and placing it ontop on the cornbread dressing until it is completly covered
• 6. Mix Brown gravy mix according to package and pour into dish
• 7. Cover with foil and bake 45 min..uncover and bake another 25 min

Steps:

• With your hands, mix together the ingredients ground beef through pepper plus 1/2 cup of the tomato sauce and mold into a loaf shape; place into a greased baking dish.
• Combine the rest of the tomato sauce with the mustard through brown sugar plus 3/4 cup water and pour over the meatloaf.
• Bake 1 hour at 325F, basting 3 or 4 times during cooking.

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.

Steps:

• Preheat oven to 425°.
• Grease a 10-inch iron skillet and set aside.
• In another skillet, scramble and fry sausage and onion together till sausage is browned (drain grease).
• In a large bowl, combine well the eggs, cornmeal mix, corn, sour cream, milk and oil.
• Using greased iron skillet, pour half of the cornmeal mixture into the skillet and then sprinkle the sausage mixture over the cornmeal batter. Sprinkle the cheese over the sausage. Then pour the remaining half of the cornmeal mixture over all that.
• Bake for 35 to 40 minutes at 425°. Let stand 10 minutes and enjoy.