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.
STUFFING MEATLOAF
Flavored stuffing mix makes this meatloaf savory!
Provided by SybilK
Categories Main Dish Recipes Meatloaf Recipes
Time 55m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease one 9x5-inch loaf pan with cooking spray.
- Mix beef, onion, stuffing mix, and egg by hand in a bowl. Press beef mixture into prepared pan.
- Bake in the preheated oven until no longer pink in the center, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
- Top meatloaf with shredded mozzarella cheese and let rest while cheese melts, about 10 minutes.
Nutrition Facts : Calories 289.2 calories, Carbohydrate 15.5 g, Cholesterol 83.5 mg, Fat 15.8 g, Fiber 0.7 g, Protein 19.9 g, SaturatedFat 6.6 g, Sodium 429.8 mg, Sugar 2.1 g
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 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
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
Kick that meatloaf up a notch with a tasty cornbread stuffing.
Provided by Guy Fieri
Categories Bacon,beef,cheese,dinner,Main,pork
Time 30m
Yield 8-10 servings
Number Of Ingredients 23
Steps:
- Preheat oven to 275 to 300ºF.
- 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 350ºF.
- 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.
- 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 145ºF. 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.
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