Cornbread Meatloaf

6
Servings
5m
Prep Time
1h
Cook Time
1h 5m
Ready In


"Put your leftover cornbread to good use! From a neighbor when I lived down South."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (265.1 g)
  • Calories 430.4
  • Total Fat - 27.3 g
  • Saturated Fat - 9 g
  • Cholesterol - 123.9 mg
  • Sodium - 1034.6 mg
  • Total Carbohydrate - 17.3 g
  • Dietary Fiber - 2.2 g
  • Sugars - 8.3 g
  • Protein - 27.4 g
  • Calcium - 41.1 mg
  • Iron - 3.6 mg
  • Vitamin C - 5 mg
  • Thiamin - 0.2 mg

Step 1

With your hands in a bowl, mix together the ground beef, sausage, egg, cornbread crumbs, onion, and salt and pepper plus 1/2 cup of the tomato sauce.

Step 2

Mold into a loaf shape; place into a greased baking dish.

Step 3

Combine the rest of the tomato sauce with the mustard, vinegar, brown sugar and water; pour over the meatloaf.

Step 4

Bake 1 hour at 325°F, basting 3 or 4 times during cooking.

Tips & Variations


No special items needed.

Related

Chef shapeweaver

On 1/11/15 this recipe was made for our Sunday dinner. There were a few changes made and they are as follows. For the onions,green were subbed for the white and added a bit of garlic powder to the meatloaf mixture. Before adding the sauce to the top of the uncooked meatloaf,the loaf was baked for 35 to 40 minutes. Then added the sauce and baked for another 20 minutes. To me, it was a " PERFECT " loaf. And even my " meatloaf is just o.k. " SO gave it 4 *'S.:) Thanks so much for bringing this recipe over from another site. I'll make this again. " Keep Smiling :) "

review by:
(12 Jan 2015)