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Cornbread-Stuffed Meatloaf

 

46

Yield

servings

Prep

15

min

Cook

75

min

Ready

90

min

Trans-fat Free
 

Ingredients

1 tablespoon vegetable oil
1 medium onions
finely chopped
2 cups cornbread
crumbs
*
1 cup zucchini
coarsely shredded
2 pounds ground beef
½ cup bread crumbs
packaged
2 each egg whites
large
*
1 teaspoon salt
1 teaspoon basil
dried
*
¼ teaspoon red pepper flakes
crushed
*
¾ cup parsley leaves
loosely packed
cup tomato sauce

Directions

In large skillet, heat oil; add onion and sauté 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 inch square.

Heat oven to 350℉ (180℃).

Spread ½ cup parsely leaves over center third of meat square.

Gather and lightly press cornbread mixture into a 10 inch log.

Place over parsely-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 and still on foil, in shallow baking pan.

Cover top with foil.

Bake 1 hour.

Uncover loaf, spread ketchup on top and sides and bake 15 minutes longer.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 335g (11.8 oz)
Amount per Serving
Calories 66554% of calories from fat
 % Daily Value *
Total Fat 40g 62%
Saturated Fat 14g 72%
Trans Fat 0g
Cholesterol 195mg 65%
Sodium 889mg 37%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 8%
Sugars g
Protein 115g
Vitamin A 22% Vitamin C 42%
Calcium 11% Iron 42%
* based on a 2,000 calorie diet How is this calculated?

 

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