Cornbread-Stuffed Meat Loaf
1 tb Vegetable oil
1 md Onion; finely chopped
2 c Fresh cornbread crumbs
1 c Zucchini; coarsely shredded
2 lb Ground beef
1/2 c Packaged bread crumbs
2 lg Eggs whites
1 ts Salt
1 ts Dried basil
1/4 ts Crushed red pepper
3/4 c Parsley leaves (loosely pack
1/3 c Tomato sauce
In large skillet, heat oil; add onion and saute until
tender. Remove from heat; stir in cornbread crumbs and
zucchini until well combined. Set aside to cool. In
large bowl, combine beef, bread crumbs, egg whites,
salt, basil and red pepper. Place beef mixture on
greased sheet of aluminum foil; pat to 10" square.
Heat oven to 350~. Spread 1/2 cup parsley leaves over
center third of meat square. Gather and lightly press
cornbread mixture into a 10" log. Place over
parsely-covered center of meat square. 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.
Cover top with foil. Bake 1 hour. Uncover loaf, spread
ketchup on top and sides and bake 15 minutes longer.
This is also good cold.