Cornbread-Stuffed Meatloaf
1
By Just A Pinch KitchenCrew
Rating:
☆☆☆☆☆ 0 votes
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
How to Make Cornbread-Stuffed Meatloaf
- 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
Other Tag: Quick & Easy
