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.

Cornbread-Stuffed Meatloaf

stuffing:
1 medium onion; finely chopped
2 c. fresh cornbread crumbs
1/2 lb. fresh mushrooms, chopped (optional; I didn't have any fresh ones)

meatloaf:
2 lb. ground meat (I used 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 bowl, combine ground turkey, regular bread crumbs, eggs, and seasonings:


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


I made a box of Jiffy corn muffin mix in a 8" square pan, then let it cool. I ended up using a little less than 1/2 of it for the stuffing, probably about 1/3 of the total cornbread. Mix the onions with the crumbled corn bread in a bowl (and mushrooms, if you choose).


In the bottom of a greased large loaf pan (metal or glass) layer 1/2 of the meat mixture, then top with the cornbread mixture, pressing it in, trying to keep it away from the sides of the pan:


Put the rest of the meat on top, to form the loaf, and enclose the stuffing.




Place the pan on a cookie sheet (in case it bubbles over) and pour tomato sauce over the top; sprinkle with parsley flakes. (I omitted the tomato sauce, because I didn't have any in the pantry.)

Bake at 350˚ for one hour. Remove from oven, top with cheese, and bake an additional 10-15 minutes, until cheese is melted and/or browned to your liking.


Serve with a side salad, grilled veggies, or boiled potatoes.