Cornbread-Stuffed Meatloaf
Submitted by jenfaen
Ground beef meatloaf rolled around a savory cornbread and zucchini stuffing, seasoned with basil and red pepper flakes, then glazed with ketchup. A stuffed meatloaf that’s anything but ordinary.
YIELD
4 servingsPREP
15 minCOOK
75 minREADY
90 minMeatloaf night just got a serious upgrade.
Instead of the usual dense loaf, this version wraps seasoned ground beef around a center of sauteed cornbread crumbs, shredded zucchini, and fresh parsley. A touch of basil and crushed red pepper gives the meat real backbone, and that ketchup glaze on top caramelizes into something sticky and sweet.
When you slice it open, you get that gorgeous stuffed swirl that looks like you spent way more time than you actually did.
Pro Tips
- Pat the meat into an even square on foil. Uneven thickness means uneven cooking and a lopsided loaf.
- Use day-old cornbread for the stuffing. It holds its shape better and won’t turn to paste.
- Let the meatloaf rest 10 minutes after baking. It firms up and slices cleanly instead of crumbling apart.
- Shred the zucchini on the large holes of a box grater. Too fine and it disappears into mush.
Ingredients
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.
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