cornbread-stuffed meatloaf

How To Make cornbread-stuffed meatloaf

• 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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