Bbq Cornbread Meatloaf Food

CORNBREAD MEATLOAF

Steps:

• With your hands, mix together the ingredients ground beef through pepper plus 1/2 cup of the tomato sauce and mold into a loaf shape; place into a greased baking dish.
• Combine the rest of the tomato sauce with the mustard through brown sugar plus 3/4 cup water and pour over the meatloaf.
• Bake 1 hour at 325F, basting 3 or 4 times during cooking.

CORNBREAD MEATLOAF RECIPE

Steps:

• Preheat your oven to 350 degrees F and prepare a 9x5-inch loaf pan with nonstick cooking spray.
• Pour cornbread mix into a large bowl and combine with the ground beef, ground pork, onion, green pepper, tomatoes, eggs, seasoned salt, garlic and herb mix, and pepper.
• Use your hands to massage the ingredients into one another.
• Once well combined, set into the prepared pan.
• Bake for 45 minutes to one hour or until cooked through.
• Let rest for five minutes before slicing.
• Serve with a side of mashed potatoes and brown gravy.

DAD'S DOWN HOME CORNBREAD AND JALAPENO MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Mix the ground beef and ground pork in a large bowl. In a separate bowl, mix the corn, cornbread, sour cream, pepperjack cheese, onion, milk, egg, jalapeno peppers, garlic, kosher salt, and pepper. Gently mix the corn mixture into the meat mixture. Form into a rounded loaf shape, and place in the prepared baking dish
• Bake 1 hour in the preheated oven, to a minimum internal temperature of 160 degrees F (72 degrees C). Loosely cover with aluminum foil during the last 15 minutes of cook time if the loaf is overly brown.

BBQ CORNED BEEF AND CABBAGE

Steps:

• For the Brisket: In a large stockpot bring water to a boil. Add pickling spices and brisket. Cook brisket for 45 minutes at a simmer. While brisket is cooking, start the grill using charcoal and mesquite. Add the mesquite after charcoal turns reddish gray. Remove the brisket from the water and let sit for about 10 minutes. *** NOTE: Do not discard the water.
• Place cooked corned beef on the grill. Close lid on the grill and cook the corned beef very slowly turning the corned beef to allow for all sides to be cooked evenly. (Depending on how dense the beef is, this will take about 1 1/2 to 2 hours). Keeping the temperature of the grill around 240 degrees. Add BBQ sauce at the end of cooking process. The BBQ sauce is optional, any will do.
• For the cabbage: Trim and wash cabbage. Cut out the hearts. Slice the cabbage very thin. Remember to slice the head of cabbage into quarters. (It is much easier to hold and cut). Bring the water that the brisket was cooked in to a boil. Blanch the cabbage for about 5 minutes. Strain and cool. Saute the cabbage in the duck fat and balsamic vinegar. Season with salt and pepper.
• For the potatoes: Bring water to a boil in a large stockpot. Peel the potatoes and cut them in half. Place the potato halves into a strainer. Place the strainer into the pot. Cover and cook until they are fork tender, about 20 minutes.
• In a small saucepan melt the butter. After the butter melts add the cream and reduce by one third. Add the parsley, salt, and pepper, to taste. Serve over potatoes.
• Remove corned beef from the BBQ and let stand for a few minutes. Slice cross grain. Try to slice thin.
• Serve with any dark beer.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network?s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

KENT'S BBQ CORNBREAD

Steps:

• Preheat oven to 325 degrees F.
• Lightly butter a deep 9 by 13-inch baking dish.
• Shred left over BBQ into fine pieces and set aside.
• In a large bowl, stir together the butter, milk, and sugar. Beat in the eggs, 1 at a time, until well incorporated. Add the creamed corn, chiles, cheese, and shredded BBQ and stir until well incorporated.
• In a separate bowl, stir together flour, cornmeal, baking powder, and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
• Bake in preheated oven for 1 hour 10 minutes, or until golden brown and until a toothpick inserted into center of the pan comes out clean.
• Topping: Combine all and melt in microwave. Brush over cornbread and place back in oven for a few minutes. Cut into squares and serve warm. It's ok to break up pieces and serve in a small bowl.

BBQ CORNBREAD MEATLOAF

Steps:

• Heat oven to 350ºF.
• Prepare stuffing as directed on package. Mix 1-1/2 cups stuffing with all remaining ingredients except steak sauce and barbecue sauce just until blended.
• Divide meat mixture into thirds. Press 1/3 of meat mixture onto bottom of 9x5-inch loaf pan sprayed with cooking spray; top with 1/2 of the remaining stuffing. Repeat layers. Top with remaining meat mixture.
• Bake 40 to 45 min. or until done (165ºF). Meanwhile, cook steak sauce and barbecue sauce in saucepan on low heat until heated through, stirring occasionally. Serve with meatloaf.

CORNBREAD STUFFED MEATLOAF

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.