Cornbread-Stuffed Meatloaf

This is an interesting recipe...I forget where I got the original concept, but I made so many changes that now I consider it my own. Try it and tell me what you think!

Cornbread-Stuffed Meatloaf

STUFFING:
1 medium onion; finely chopped
2 c. fresh cornbread crumbs
1 c. fresh mushrooms, chopped

MEATLOAF:
2 lb. ground turkey
1/2 c. dry bread crumbs (regular)
2 eggs
1 t. salt
1 t. marjoram
1/2 t. oregano

TOPPING:
1/2 c. parsley flakes
1 can tomato sauce
1 c. shredded cheese (any kind)

1. In large frying pan, sauté onion until tender. Remove from heat; stir in cornbread crumbs and mushrooms; mix well. Set aside to cool.
   
2. In large bowl, combine ground turkey, regular bread crumbs, eggs, and seasonings. Place meat mixture on greased sheet of aluminum foil and flatten into 10" square.
   
3. Heat oven to 350.
4. Spread parsley over center third of meat square to make a stripe down the middle. Gather together cornbread mixture and lightly press into a 10" log. Place over parsley-covered center of meat square.
5. Using foil, lift ends of meat together and seal meat to enclose cornbread mixture. Press loaf firmly and place, seam side down and still on foil, in shallow baking pan.
   
6. Pour tomato sauce over top. Cover top with foil. Bake 1 hour.
   
7. Uncover loaf, sprinkle cheese on top and bake 10 to 15 minutes, or until cheese is melted.