cornbread-stuffed meatloaf
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Ingredients For cornbread-stuffed meatloaf
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1 Tbspvegetable oil
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3/4 cfresh parsley, minced
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1/4 tspcrushed dried red pepper
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1 tspdried basil
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1 tspsalt
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2 lgegg whites
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1/2 cbread crumbs
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2 lbground beef
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1 czucchini, coarsely shredded
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2 cfresh cornbread crumbs
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1finely chopped onion
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tomato sauce
How To Make cornbread-stuffed meatloaf
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1In large skillet, heat oil; add onion and saute until tender.
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2Remove from heat; stir in cornbread crumbs and zucchini until well combined.
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3Set aside to cool.
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4In large bowl, combine beef, bread crumbs, egg whites, salt, basil and red pepper.
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5Place beef mixture on greased sheet of aluminum foil; pat to 10\" square.
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6Heat oven to 350.
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7Spread 1/2 cup parsley leaves over center third of meat square.
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8Gather and lightly press cornbread mixture into a 10\" log.
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9Place over parsley-covered center of meat square.
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10Using foil, bring ends of meat together and seal meat to enclose cornbread mixture.
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11Press loaf firmly and place, seam side down on foil, in shallow baking pan.
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12Cover top with foil.
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13Bake 1 hour.
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14Uncover loaf, spread tomato sauce on top and sides and bake 15 minutes longer.
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15This is also good cold.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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