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. Also, please note that I did NOT follow the recipe below. That happens in my kitchen all the time, because I'm such a rebel. Yeah. (It's not safe out there with us Swedes running around!)

Cornbread-Stuffed Meatloaf

stuffing:
1 medium onion; finely chopped
2 c. fresh cornbread crumbs (I made a fresh Jiffy cornbread mix)
1/2 lb. fresh mushrooms, chopped (optional)

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:
1/4 c. parsley leaves
1 can tomato sauce
1 c. shredded cheese (any kind)

In large frying pan, sauté onion until tender. Remove from heat; stir in cornbread crumbs and mushrooms; mix well. Set aside to cool.



In large bowl, combine ground turkey, regular bread crumbs, eggs, and seasonings. Place meat mixture on greased sheet of aluminum foil; pat to 10" square.
(NOTE: I made mine with ground turkey, and it was too gooey to flatten out like that. I imagine ground beef would be easier to work with, but that's not the route I took. Still, you get the idea.)


Heat oven to 350˚.

Spread parsley leaves over center third of meat square. Gather together cornbread mixture and lightly press into a 10" log. Place over parsley-covered center of meat square.
I layered the meat, then cornbread mixture on top, then finished the top with another layer of meat...


Using foil, bring 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. Pour tomato sauce over top.
There was no room in the pan for tomato sauce!



Cover top with foil. Bake 1 hour.

Uncover loaf, sprinkle cheese on top and bake 10-15 minutes, or until cheese is melted/browned to your satisfaction. (no cheese on mine--sorry!)