Cornbread-Stuffed Meatloaf

Cornbread-stuffed Meatloaf Recipe

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1 Tbsp
vegetable oil
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
1 tsp
dried basil
1/4 tsp
crushed dried red pepper
3/4 c
fresh parsley, minced
tomato sauce


1In large skillet, heat oil; add onion and saute until tender.
2Remove from heat; stir in cornbread crumbs and zucchini until well combined.
3Set aside to cool.
4In large bowl, combine beef, bread crumbs, egg whites, salt, basil and red pepper.
5Place beef mixture on greased sheet of aluminum foil; pat to 10" square.
6Heat oven to 350.
7Spread 1/2 cup parsley leaves over center third of meat square.
8Gather and lightly press cornbread mixture into a 10" log.
9Place over parsley-covered center of meat square.
10Using foil, bring ends of meat together and seal meat to enclose cornbread mixture.
11Press loaf firmly and place, seam side down on foil, in shallow baking pan.
12Cover top with foil.
13Bake 1 hour.
14Uncover loaf, spread tomato sauce on top and sides and bake 15 minutes longer.
15This is also good cold.

About Cornbread-Stuffed Meatloaf

Course/Dish: Beef, Meatloafs
Other Tag: Quick & Easy