CORNBREAD STUFFED MEATLOAF
Provided by Guy Fieri
Categories main-dish
Time 2h50m
Yield 8 to 10 servings
Number Of Ingredients 23
Steps:
- For the stuffing: Preheat oven to 275 to 300 degrees F.
- Spread the cornbread crumbs on a sheet pan and let toast for about 20 minutes, or until lightly toasted and dry. Turn oven up to 350 degrees F.
- In a skillet brown the bacon until crispy. Drain. To the same skillet add the red pepper, jalapeno, and garlic and cook until soft.
- In a bowl, combine the cornbread crumbs, bacon, and vegetable mixture. Add parsley and salt and pepper, to taste. Add the egg and mix thoroughly.
- For the meatloaf: In medium skillet over medium heat add oil, red onions, jalapeno and garlic. Cook until caramelized, remove from heat and let cool.
- In a bowl combine the meat, salt, pepper, parsley, thyme, mustard, ketchup Worcestershire, and eggs and thoroughly mix.
- Divide the meat mixture in half. Shape 1 half into a rectangle, creating a canoe, and then loosely fill with stuffing. Do not pack it in. Use the other half of the meat to fully enclose the stuffing. Transfer to the oven and bake for 1 1/2 hours, or until internal temperature reaches 145 degrees F. Layer the cheese slices on top and bake for another 5 minutes to melt the cheese. Remove from oven and let rest for about 10 minutes. Cut into thick slices and serve.
CORNBREAD STUFFED MEATLOAF
Make and share this Cornbread Stuffed Meatloaf recipe from Food.com.
Provided by Charmie777
Categories Pork
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 24
Steps:
- For the stuffing: Preheat oven to 275 to 300 degrees F.
- Spread the cornbread crumbs on a sheet pan and let toast for about 20 minutes, or until lightly toasted and dry. Turn oven up to 350 degrees F.
- In a skillet brown the bacon until crispy. Drain. To the same skillet add the red pepper, jalapeño, and garlic and cook until soft.
- In a bowl, combine the cornbread crumbs, bacon, and vegetable mixture. Add parsley and salt and pepper, to taste. Add the egg and mix thoroughly.
- For the meatloaf: In medium skillet over medium heat add oil, red onions, jalapeño and garlic. Cook until caramelized, remove from heat and let cool.
- In a bowl combine the meat, salt, pepper, parsley, thyme, mustard, ketchup Worcestershire, and eggs and thoroughly mix.
- Divide the meat mixture in half.
- Shape 1 half into a rectangle, creating a canoe, and then loosely fill with stuffing. Do not pack it inches.
- Use the other half of the meat to fully enclose the stuffing.
- Transfer to the oven and bake for 1 1/2 hours, or until internal temperature reaches 145 degrees F.
- Layer the cheese slices on top and bake for another 5 minutes to melt the cheese.
- Remove from oven and let rest for about 10 minutes.
- Cut into thick slices and serve.
Nutrition Facts : Calories 882.9, Fat 63.8, SaturatedFat 22.3, Cholesterol 260.4, Sodium 1380.9, Carbohydrate 25.6, Fiber 2.2, Sugar 6.4, Protein 49.6
CORN-TOPPED MEAT LOAF
A cheesy Mexicorn topping gives this tender meat loaf a Southwest flair. "I've made it for years," notes Laura Webb of Lindstrom, Minnesota. "It's one of my husband's favorites."
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the egg, tomato juice, oats, onion, salt, chili powder and pepper. Crumble beef over mixture and mix well. Pat into an ungreased 5-3/4x3x2-in. loaf pan. Bake, uncovered, at 350° for 20 minutes., Meanwhile, in a small saucepan, melt butter. Stir in flour and salt until smooth; gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in corn and cheese until cheese is melted. , Pour over meat loaf; top with green pepper strips. Bake 20-25 minutes longer or until meat is no longer pink and a thermometer reads 160°.
Nutrition Facts : Calories 375 calories, Fat 19g fat (9g saturated fat), Cholesterol 157mg cholesterol, Sodium 1030mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 31g protein.
CORN STUFFED MEATLOAF
Make and share this Corn Stuffed Meatloaf recipe from Food.com.
Provided by Terri Newell
Categories Meat
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Mix ground beef, salt, pepper and chili powder.
- Pat out on waxed paper to 10x12 rectangle.
- Mix remaining ingredients and spread over meat.
- Roll up from long side and transfer to baking sheet.
- Bake at 350 1 hour to 1 hour 15 minutes.
Nutrition Facts : Calories 466.2, Fat 27.8, SaturatedFat 10.6, Cholesterol 168.5, Sodium 1068.7, Carbohydrate 17.7, Fiber 1.8, Sugar 2.8, Protein 35.8
MEATLOAF CORDON BLEU
This is a recipe that my grandmother handed down to me and now it is a family favorite! My kids love it as well as everyone that has tried it.
Provided by BLEMBO
Categories Main Dish Recipes Meatloaf Recipes Stuffed Meatloaf Recipes
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together the ground beef, bread crumbs, eggs, and onion. Season with garlic powder, salt and pepper. Pat the meat mixture out onto a piece of waxed paper, and flatten to 1/2 inch thick. Lay slices of ham onto the flattened meat, and top with slices of cheese. Pick up the edge of the waxed paper to roll the flattened meat up into a log. Remove waxed paper, seal the ends and seam, and place the loaf into a 9x5 inch loaf pan.
- Bake for 1 hour and 15 minutes in the preheated oven, or until the loaf is no longer pink inside.
Nutrition Facts : Calories 376 calories, Carbohydrate 11.4 g, Cholesterol 147.9 mg, Fat 20.9 g, Fiber 0.7 g, Protein 33.6 g, SaturatedFat 8.7 g, Sodium 877.7 mg, Sugar 1.1 g
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