Cornbread Meatloaf Recipe #228568
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.
by echo echo
1¼ hours | 5 min prep
SERVES 6
- 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
- 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.
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5 stars