Cornbread-Stuffed Meatloaf

Name: Cornbread-Stuffed Meatloaf
Ingredients: 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

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By Just A Pinch KitchenCrew

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Ingredients

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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

How to Make Cornbread-Stuffed Meatloaf

Step-by-Step

In large skillet, heat oil; add onion and saute until tender.
Remove from heat; stir in cornbread crumbs and zucchini until well combined.
Set aside to cool.
In large bowl, combine beef, bread crumbs, egg whites, salt, basil and red pepper.
Place beef mixture on greased sheet of aluminum foil; pat to 10" square.
Heat oven to 350.
Spread 1/2 cup parsley leaves over center third of meat square.
Gather and lightly press cornbread mixture into a 10" log.
Place over parsley-covered center of meat square.
Using foil, bring ends of meat together and seal meat to enclose cornbread mixture.
Press loaf firmly and place, seam side down on foil, in shallow baking pan.
Cover top with foil.
Bake 1 hour.
Uncover loaf, spread tomato sauce on top and sides and bake 15 minutes longer.
This is also good cold.