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    You are in: Home / Recipes / Cornbread Meatloaf Recipe
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    Cornbread Meatloaf

    Cornbread Meatloaf. Photo by PaulaG

    1/4 Photos of Cornbread Meatloaf

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    5 mins

    1 hr

    echo echo's Note:

    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.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      Combine the rest of the tomato sauce with the mustard through brown sugar plus 3/4 cup water and pour over the meatloaf.
    3. 3
      Bake 1 hour at 325F, basting 3 or 4 times during cooking.

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    Ratings & Reviews:

    • on November 06, 2010


      This was a big hit at our house - even my 9-year-old who doesn't like meatloaf approved. The cornbread I used was very sweet, so the meatloaf had a bit of sweetness to it. The texture was great - we're looking forward to sandwiches tomorrow. I did need to cook it for a good bit longer than 60 minutes, and I ended up baking it at 350 at the end to speed up the process. (I also let it rest for 10 minutes before slicing.) For personal preferences, next time I'll cut back on the onion (and dice it much smaller than this time), and spread ketchup on the top instead of the tomato sauce mixture.

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    • on April 10, 2008


      Loved it!!!! Everyone in the family enjoyed it, which is rare here. I thought the texture was perfect. It was firm, for lack of a better word. Not mushy, like other meat loafs. It sliced well and held up well. I had to cook it at least 1 hour 15 minutes. 45 minutes was not enough for me. I will use this one many times. Thanks!

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    • on March 26, 2008


      I suppose I should give this 5 stars since it has become my main meatloaf recipe. I'm not super attached to the cornbread. I think it is adding in the sausage that really makes the recipe. I have tried this with ground chicken instead of beef and it came out great. Also most recently I added cooked lentils which was inspired by Really Good Vegetarian Meatloaf (Really!)

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    Read All Reviews (7)


    Nutritional Facts for Cornbread Meatloaf

    Serving Size: 1 (193 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 333.9
    Calories from Fat 209
    Total Fat 23.2 g
    Saturated Fat 8.4 g
    Cholesterol 104.3 mg
    Sodium 858.6 mg
    Total Carbohydrate 9.5 g
    Dietary Fiber 1.0 g
    Sugars 6.9 g
    Protein 20.5 g

    The following items or measurements are not included:


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