1 of 4 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (193g) Recipe makes 6 servings The following items or measurements are not included below: 1 cup cornbread
Calories 337
Calories from Fat 209		(62%)
Amount Per Serving		%DV
	Total Fat 23.3g	35%
	Saturated Fat 8.4g	42%
	Monounsaturated Fat 10.0g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.7g
Cholesterol 108mg		36%
Sodium 857mg		35%
Potassium 479mg		13%
Total Carbohydrate 10.6g		3%
	Dietary Fiber 1.0g	4%
	Sugars 7.0g
Protein 20.5g		41%
detailed view... how is this calculated?

Menus using this recipe:

Shapeweaver's Meat &Two Volume 2

shapeweaver ©

New recipes For June 2007

shapeweaver ©

Cornbread Meatloaf

Recipe #228568 | 1¼ hours | 5 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: echo echo
May 17, 2007

Put your leftover cornbread to good use! From a neighbor when I lived down South. UPDATE (4/11/08): Change from original posting: I've always had to cook this about an hour, but I thought that was just me, so I when I originally posted this I left the cooking time at 3/4 hour, which was how I received it. However, since all the reviewers have noted that they, too, have to cook it longer, I have now changed the cooking time to 1 hour.

SERVES 6 (change servings and units)

Ingredients

1 lb ground beef
1/2 lb sausage
1 egg
1 cup cornbread, crumbs
1 onion, diced
1/2 teaspoon salt
1/4 teaspoon pepper
1 (8 ounce) can tomato sauce
2 tablespoons mustard
2 tablespoons vinegar
2 tablespoons brown sugar

Directions

1
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.
2
Combine the rest of the tomato sauce with the mustard through brown sugar plus 3/4 cup water and pour over the meatloaf.
3
Bake 1 hour at 325F, basting 3 or 4 times during cooking.

Questions about this recipe?

Featured Reviews for This Recipe

From: PaulaG

On Jan 6, 2008

The flavor on this is outstanding. I did have a little problem with the timing. After cooking in a convection oven at 325 degrees for 45 minutes it was beautiful; however, upon cutting into the end slice, the meat was undercooked. It was cooked an additional 15 minutes at 350 degrees and allowed to rest covered with foil for 15 minutes. It was still undercooked. At this point, it was sliced, returned to the pan, covered with foil and cooked an additional 10 to 15 minutes. That did the trick. DH would love for me to make this again and I probably will but will allow for a longer cooking period.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: shapeweaver ©

On Jun 25, 2007

I've eaten several meatloaves in my life,and this one rates as one of the best.I think it was the addition of sausage that made it so special.Instead of using regular tomato sauce,I used one that had a blend of basil, garlic,and oregeno.For the cup of cornbread I used part Simple Skillet Cornbread. And I knew that the full amount of vinegar would have been too much,so I only used half,and kept the rest of the topping ingredients the same.Also, instead of pouring the sauce over the top and then baking,I baked it for 45 minutes @ 350 degrees then brushed on the sauce and baked fifteen more minutes. After removing from the oven,I let it "rest" for about 10 minutes.It sliced into the most perfect even slices you could ask for.For the rest of the sauce I thickened it with a little cornstarch,warmed it through and poured it over the slices.I served this with Green Beans My Way, My Mashed Taters,and Buttery Bread Machine Rolls as sides and this was comfort food as it's finest.Thank you for posting,this will be made again. "Keep Smiling"

1 person found this review helpful

Was this review helpful to you? YES | NO

From: nicoleingermantown

On Apr 10, 2008

Loved it!!!! Everyone in the family enjoyed it, which is rare here. I thought the texture was perfect. It was firm, for lack of a better word. Not mushy, like other meat loafs. It sliced well and held up well. I had to cook it at least 1 hour 15 minutes. 45 minutes was not enough for me. I will use this one many times. Thanks!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Chef Tweaker

On Mar 26, 2008

I suppose I should give this 5 stars since it has become my main meatloaf recipe. I'm not super attached to the cornbread. I think it is adding in the sausage that really makes the recipe. I have tried this with ground chicken instead of beef and it came out great. Also most recently I added cooked lentils which was inspired by Really Good Vegetarian Meatloaf (really!)

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 6 reviews