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Cornbread Meatloaf
1 tbsps. vegetable oil
2 celery ribs, chopped fine
1 onion, minced
1 green bell pepper, stemmed, seeded and chopped fine
salt
1/3 cup tomato paste
2 large eggs
1 tbsp. yellow mustard
1/2 tsp. ground coriander
1/2 tsp. dried basil
1/2 tsp. pepper
1 1/2 lbs. 85 percent lean ground beef
8 ozs. bulk pork sausage
3 cups cornbread crumbs
1/3 cup chopped fresh parsley
1/4 cup drained jarred roasted red peppers, chopped
1/2 cup tomato juice
2 tbsps. molasses
Adjust oven rack to middle position and heat oven to 350 degrees. Line a large rimmed baking sheet with foil, set a wire rack over baking sheet and place a 9 x 6 inch piece of foil in center of rack. Use a skewer to poke holes in foil at 1/2 inch intervals.
Heat oil in large skillet over medium heat until shimmering. Add celery, onion, bell pepper and 1/2 tsp. salt and cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes. Set aside to cool to room temperature.
Whisk tomato paste, eggs, mustard, coriander, basil, pepper and 1 1/2 tsp. salt together in large bowl. Add onion mixture, beef, sausage, cornbread, parsley, and roasted peppers. Mix with hands until meat does not stick to the bowl.
Transfer meat to foil rectangle and using wet hands, pat mixture into a 9 x 6 inch loaf. Bake meatloaf until center registers 160 degrees on instant read thermometer, abut 1 hour. Remove meatloaf from oven and turn on broiler.
While meatloaf bakes, simmer tomato juice and molasses in small pan until thickened, 6 to 7 minutes. Spread glaze evenly over meatloaf and broil until glaze begins to bubble, 3 to 5 minutes. Let cool for 15 minutes before serving.
Serves 6 to 8.
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Cornbread Meatloaf
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Category: Recipes
Prep Time: Cook Time: Total Time:
Cornbread Meatloaf
1 tbsps. vegetable oil
2 celery ribs, chopped fine
1 onion, minced
1 green bell pepper, stemmed, seeded and chopped fine
salt
1/3 cup tomato paste
2 large eggs
1 tbsp. yellow mustard
1/2 tsp. ground coriander
1/2 tsp. dried basil
1/2 tsp. pepper
1 1/2 lbs. 85 percent lean ground beef
8 ozs. bulk pork sausage
3 cups cornbread crumbs
1/3 cup chopped fresh parsley
1/4 cup drained jarred roasted red peppers, chopped
1/2 cup tomato juice
2 tbsps. molasses
Adjust oven rack to middle position and heat oven to 350 degrees. Line a large rimmed baking sheet with foil, set a wire rack over baking sheet and place a 9 x 6 inch piece of foil in center of rack. Use a skewer to poke holes in foil at 1/2 inch intervals.
Heat oil in large skillet over medium heat until shimmering. Add celery, onion, bell pepper and 1/2 tsp. salt and cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes. Set aside to cool to room temperature.
Whisk tomato paste, eggs, mustard, coriander, basil, pepper and 1 1/2 tsp. salt together in large bowl. Add onion mixture, beef, sausage, cornbread, parsley, and roasted peppers. Mix with hands until meat does not stick to the bowl.
Transfer meat to foil rectangle and using wet hands, pat mixture into a 9 x 6 inch loaf. Bake meatloaf until center registers 160 degrees on instant read thermometer, abut 1 hour. Remove meatloaf from oven and turn on broiler.
While meatloaf bakes, simmer tomato juice and molasses in small pan until thickened, 6 to 7 minutes. Spread glaze evenly over meatloaf and broil until glaze begins to bubble, 3 to 5 minutes. Let cool for 15 minutes before serving.
Serves 6 to 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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