Bbq Cornbread Meatloaf Recipes

BBQ TURKEY MEATLOAF

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, mix BBQ seasoning, crab boil seasoning, soy sauce, beaten egg, 1 cup of the BBQ sauce and Worcestershire sauce.
• In a saute pan over medium-high heat, add olive oil. Add onion, bell pepper, salt and pepper and garlic. Saute until tender. Remove from heat and add to wet mix.
• Pour mixture into bowl with the ground turkey. Add bread crumbs and mix all together with your hands.
• Transfer the meat mixture to a cookie sheet or baking pan. Using your hands, shape the meat into an oblong or rectangular shape. *Cook's Note: Alternately, you can pat the meat into a 9 by 5-inch loaf pan and pour 1/2 cup of BBQ sauce on the top of the loaf.
• Bake for 35 minutes. Remove and add the reserved 1/2 cup of BBQ sauce to the top and continue to bake for 20 more minutes.
• Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
• In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

CORNBREAD STUFFED MEATLOAF

Steps:

• For the stuffing: Preheat oven to 275 to 300 degrees F.
• Spread the cornbread crumbs on a sheet pan and let toast for about 20 minutes, or until lightly toasted and dry. Turn oven up to 350 degrees F.
• In a skillet brown the bacon until crispy. Drain. To the same skillet add the red pepper, jalapeno, and garlic and cook until soft.
• In a bowl, combine the cornbread crumbs, bacon, and vegetable mixture. Add parsley and salt and pepper, to taste. Add the egg and mix thoroughly.
• For the meatloaf: In medium skillet over medium heat add oil, red onions, jalapeno and garlic. Cook until caramelized, remove from heat and let cool.
• In a bowl combine the meat, salt, pepper, parsley, thyme, mustard, ketchup Worcestershire, and eggs and thoroughly mix.
• Divide the meat mixture in half. Shape 1 half into a rectangle, creating a canoe, and then loosely fill with stuffing. Do not pack it in. Use the other half of the meat to fully enclose the stuffing. Transfer to the oven and bake for 1 1/2 hours, or until internal temperature reaches 145 degrees F. Layer the cheese slices on top and bake for another 5 minutes to melt the cheese. Remove from oven and let rest for about 10 minutes. Cut into thick slices and serve.

BBQ CORNBREAD MEATLOAF

Steps:

• Heat oven to 350ºF.
• Prepare stuffing as directed on package. Mix 1-1/2 cups stuffing with all remaining ingredients except steak sauce and barbecue sauce just until blended.
• Divide meat mixture into thirds. Press 1/3 of meat mixture onto bottom of 9x5-inch loaf pan sprayed with cooking spray; top with 1/2 of the remaining stuffing. Repeat layers. Top with remaining meat mixture.
• Bake 40 to 45 min. or until done (165ºF). Meanwhile, cook steak sauce and barbecue sauce in saucepan on low heat until heated through, stirring occasionally. Serve with meatloaf.

CORNBREAD MEATLOAF

Steps:

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

CORNBREAD LOAF

Steps:

• Preheat oven to 425°. In a bowl, combine the cornmeal, flour, sugar, baking powder and salt. In another bowl, blend egg, milk and shortening; stir into dry ingredients. Pour into a greased 8x4-in. loaf pan. Bake at 425° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from the pan and serve warm.

DAD'S DOWN HOME CORNBREAD AND JALAPENO MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Mix the ground beef and ground pork in a large bowl. In a separate bowl, mix the corn, cornbread, sour cream, pepperjack cheese, onion, milk, egg, jalapeno peppers, garlic, kosher salt, and pepper. Gently mix the corn mixture into the meat mixture. Form into a rounded loaf shape, and place in the prepared baking dish
• Bake 1 hour in the preheated oven, to a minimum internal temperature of 160 degrees F (72 degrees C). Loosely cover with aluminum foil during the last 15 minutes of cook time if the loaf is overly brown.

BARBECUE MEAT LOAF

Steps:

• In a small bowl, combine sauce ingredients; set aside. In a large bowl, mix together meat loaf ingredients. Add half of the sauce to the meat loaf mixture; mix well. Press into a 9x5-in. loaf pan. Bake at 350° for 1 hour. Remove from oven; drain. Pour remaining sauce over loaf. Return to oven and bake 20 minutes longer or until no pink remains.

BBQ TURKEY MEATLOAF - 5 INGREDIENTS

Steps:

• Crumble ground turkey into large mixing bowl. If sausage is in links, remove casings and crumble sausage into bowl.
• Add 1 cup dry stuffing mix (about half a box), egg and 1 cup of the barbecue sauce (save 1/4 cup to glaze tops of meatloaves).
• Mix gently; divide in two. Pat into two loaves in a greased/sprayed 9x13 pan (see photo provided).
• Use remaining 1/4 cup BBQ sauce to spoon over tops of loaves. Bake uncovered at 350 degrees for one hour.
• Option: this meatloaf could easily be made with lean ground beef and sausage, but it is SO delicious with the lower-fat ingredients that you should give it a try!

UPSIDE-DOWN BARBEQUE MEATLOAF

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix ground beef, salt, garlic powder, onion powder, black pepper, celery salt, chipotle chile powder, and cayenne pepper together in a bowl with your hands.
• Stir breadcrumbs, egg, ketchup, mustard, and Worcestershire sauce into meat mixture until thoroughly combined; form into a loaf shape.
• Spread barbeque sauce out into the bottom of a loaf pan; place meatloaf on top of barbeque sauce and press into pan.
• Bake meatloaf in the preheated oven until no longer pink in the center, about 1 hour, 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain the fat from the loaf pan and invert pan over a plate to transfer meatloaf. Let rest for 5 minutes before slicing.