Cornbread Ground Beef Casserole Recipes Recipe For Meatloaf

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BEEFY CORNBREAD CASSEROLE



Beefy Cornbread Casserole image

To stretch our grocery budget, we eat a lot of soups and pots o' beans. This satisfying Mexican corn bread always livens up the meal. Like many of my recipes, this one came from a church cookbook. -Patty Boling Seymour, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8-12 servings.

Number Of Ingredients 11

1 pound ground beef
1 small onion, chopped
2 to 3 jalapeno peppers, seeded and chopped
2 packages (8-1/2 ounces) corn bread/muffin mix
3/4 teaspoon salt
1/2 teaspoon baking soda
1 can (14-3/4 ounces) cream-style corn
1 cup whole milk
1/2 cup canola oil
2 large eggs, beaten
3 cups shredded cheddar cheese, divided

Steps:

  • In a large skillet, cook the beef, onion and peppers over medium heat until meat is no longer pink; drain and set aside. In a small bowl, combine the cornbread mix, salt, baking soda, corn, milk, oil and eggs., Pour half in a greased 13x9-in. baking dish. Layer with half of the cheese and all of the beef mixture. Top with remaining cheese. Carefully spread remaining batter over top. , Bake, uncovered, at 350° until a toothpick inserted in the center comes out clean, 40-45 minutes.

Nutrition Facts : Calories 388 calories, Fat 25g fat (10g saturated fat), Cholesterol 98mg cholesterol, Sodium 674mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 1g fiber), Protein 17g protein.

CORNBREAD STUFFED MEATLOAF



Cornbread Stuffed Meatloaf image

Provided by Guy Fieri

Categories     main-dish

Time 2h50m

Yield 8 to 10 servings

Number Of Ingredients 23

2 large or 5 small corn muffins (2 to 3 cups), crumbled by hand
1/2 pound bacon, chopped
1 red bell pepper, diced
1 tablespoon seeded and minced jalapeno
2 tablespoons minced garlic
2 tablespoons chopped fresh flat-leaf parsley
Salt and pepper
1 egg, beaten
3 tablespoons olive oil, plus 3 tablespoons
1 cup diced red onion
1 tablespoon seeded and minced jalapeno
2 tablespoons minced garlic
2 pounds ground beef
1 pound ground pork
2 teaspoons sea salt
2 teaspoons freshly cracked black pepper
2 tablespoons chopped parsley leaves
1 tablespoon chopped thyme leaves
1 teaspoon dry mustard
1/4 cup ketchup
1 tablespoon Worcestershire sauce
2 eggs
6 ounces sliced Cheddar

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.

HAMBURGER CORN BREAD CASSEROLE



Hamburger Corn Bread Casserole image

Welcome friends in from the cold with a comforting dish that all ages will love. A layer of corn bread makes this meal-in-one both filling and delicious! Kathy Garrison - Fort Worth, Texas

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 15

1 pound lean ground beef (90% lean)
1 small onion, chopped
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
TOPPING:
1/2 cup all-purpose flour
1/2 cup cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1/2 cup fat-free milk
1 tablespoon canola oil

Steps:

  • Preheat oven to 425°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add beans, tomatoes, chili powder and Worcestershire sauce; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes., Transfer to an 11x7-in. baking dish coated with cooking spray. For topping, in a small bowl, combine flour, cornmeal, sugar, baking powder and salt. Combine egg, milk and oil; stir into dry ingredients just until moistened. Spoon over filling; gently spread to cover the top., Bake, uncovered, 14-18 minutes or until filling is bubbly and a toothpick inserted into topping comes out clean. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 339 calories, Fat 10g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 722mg sodium, Carbohydrate 38g carbohydrate (9g sugars, Fiber 6g fiber), Protein 22g protein. Diabetic Exchanges

BEEFY CORNBREAD CASSEROLE



Beefy Cornbread Casserole image

Beefy Cornbread Casserole - A super easy dinner recipe filled with ground beef, cream style corn, and cornbread. It makes a great weeknight dinner idea!

Number Of Ingredients 11

1.5 pounds ground beef
1 tsp creole seasoning
1 cup diced onions
1/2 cup diced bell pepper
14.5 oz can cream style corn
1/2 cup corn meal
1/2 cup milk
1 egg
3 tbsp butter, cubed
1 cup shredded Colby Jack
1 tbsp chopped fresh parsley

Steps:

  • Preheat oven to 350 degrees and spray a 9 x 13 casserole dish with cooking oil spray.
  • Brown ground beef with onions and peppers. Season with creole seasoning while it browns.
  • While beef browns, mix cornmeal and milk and egg in a bowl.
  • Once beef has browned, add cream style corn and cornmeal mixture and stir quickly until combined. Immediately pour this into casserole dish.
  • Top with cubed butter and bake for 25 minutes.
  • Remove from oven and top with shredded cheese and chopped parsley.

CORNBREAD MEATLOAF



Cornbread Meatloaf image

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.

Provided by echo echo

Categories     Pork

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb ground beef
1/2 lb sausage
1 egg
1 cup cornbread, crumbs
1 onion, diced
1/2 teaspoon salt
1/4 teaspoon pepper
1 (8 ounce) can tomato sauce
2 tablespoons mustard
2 tablespoons vinegar
2 tablespoons brown sugar

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.

MEXICAN CORN BREAD CASSEROLE



Mexican Corn Bread Casserole image

This Mexican corn bread casserole is a delicious, cost-effective recipe to make and is really easy to throw together in a pinch. Serve with sour cream.

Provided by OBSIDIAN1

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 8

Number Of Ingredients 16

1 tablespoon olive oil
1 small onion, diced
½ red bell pepper, chopped
1 pound ground beef
1 teaspoon minced garlic
1 teaspoon chili powder
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
½ cup frozen corn
1 cup shredded Mexican cheese blend, divided, or more to taste
1 cup salsa
1 cup cornmeal
¾ teaspoon salt
½ teaspoon baking soda
1 cup milk
2 eggs, beaten

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Heat olive oil in a skillet over medium-high heat. Add onion and red bell pepper; saute until softened, 5 to 7 minutes. Add ground beef, garlic, chili powder, cayenne pepper, salt, and black pepper. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
  • Mix corn into the beef mixture and toss to defrost, about 3 minutes. Drain and discard fat. Add about 1/4 of the shredded Mexican cheese blend and mix well. Pour meat sauce into a 9x13-inch casserole dish. Cover meat with a thin layer of salsa.
  • Combine cornmeal, salt, and baking soda in a large bowl. Add milk and eggs; stir until well blended. Pour cornmeal mixture on top of salsa layer and top with remaining shredded Mexican cheese blend.
  • Bake in the preheated oven until browned on top, about 30 minutes.

Nutrition Facts : Calories 304.2 calories, Carbohydrate 21.5 g, Cholesterol 100.6 mg, Fat 16.3 g, Fiber 1.9 g, Protein 18.2 g, SaturatedFat 7.5 g, Sodium 707.9 mg, Sugar 3.8 g

CORNBREAD MEATLOAF



Cornbread Meatloaf image

Switch things up and try something new with your meatloaf by adding cornbread crumbs in place of regular bread crumbs.

Time 45m

Yield 6

Number Of Ingredients 10

2 cups cornbread crumbs
1/4 cup milk
2 pounds ground beef
3/4 cup minced onion
1/4 cup chopped green bell pepper
2 eggs
2 tablespoons horseradish
1 tablespoon salt
1/4 cup ketchup or thick tomato puree
1 teaspoon dry mustard

Steps:

  • Preheat the oven to 400 degrees F. Combine the cornbread crumbs and milk in a bowl and mix. Let sit for 5 minutes. Add the ground beef, onion, bell pepper, eggs, horseradish, salt, milk, ketchup, and dry mustard. Mix well. Form the meat mixture into a loaf and place on a rimmed baking sheet or place in a loaf pan. Place the meatloaf in the oven and bake at 400 degrees F for 35 minutes or until cooked through.

BBQ BEEF & BEAN CORNBREAD CASSEROLE RECIPE - (4.6/5)



BBQ Beef & Bean Cornbread Casserole Recipe - (4.6/5) image

Provided by Susan52

Number Of Ingredients 28

For the homemade barbecue sauce:
1 1/2 c. ketchup
1/2 c. brown sugar
1/4 c. Worcestershire sauce
2 T. honey
2 t. salt
1 t. cumin
1 t. chili powder
1/2 t. allspice
1/2 t. crushed red pepper flakes
1/2 t. pepper
Combine all BBQ sauce ingredients in a small bowl and set aside.
For the beef and bean combination:
1/2 lb. dried beans (any kind, I usually use pinto or kidney)
1/2 - 1 lb. ground beef
1 onion, diced
salt and pepper to taste
optional: 1/2 diced green pepper, 1 diced celery stalk, 1 shredded carrot
2 c. barbecue sauce (homemade or from a bottle)
For the cornbread:
3/4 c. corn meal
1 1/4 c. flour
1/4 c. sugar
2 t. baking powder
1/2 t. salt
1 c. milk
1 egg, beaten
1/2 c. vegetable oil, melted butter, or meat drippings

Steps:

  • Soak beans overnight and cook until done. Brown ground beef with onions and any optional ingredients, and salt and pepper to taste. Drain. Combine beans and beef. Add reserved BBQ sauce and stir to coat all. Pour into a 13×9 casserole dish. For the cornbread: Combine all dry ingredients. Stir in remaining ingredients until moist. Spoon over beef and bean filling. Bake at 400 degrees for 30-35 minutes.

BEEF, BEAN AND CORNBREAD CASSEROLE



Beef, Bean and Cornbread Casserole image

Make and share this Beef, Bean and Cornbread Casserole recipe from Food.com.

Provided by Little Suzy Homemak

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

1 lb lean ground beef
1 cup onion, chopped
2 garlic cloves, pressed
vegetable oil cooking spray
2 (8 ounce) cans tomato sauce
2 (16 ounce) cans pinto beans, drained and rinsed
4 1/2 ounces canned diced green chiles
1 tablespoon chili powder
1 1/2 teaspoons cumin
1/2 teaspoon dried oregano
1 (6 ounce) package cornbread mix

Steps:

  • Cook first 3 ingredients in a large saucepan, coated with cooking spray, over medium-high heat, stirring until beef crumbles and is no longer pink. Drain and pat with paper towels. Wipe dripping from skillet with a paper towel.
  • Return beef mixture to skillet. Stir in tomato sauce and next 5 ingredients. Cover and cook over medium-low heat for 10 minutes. Pour into a lightly greased 2 quart baking dish.
  • Prepare cornbread batter according to package directions using skim milk. Pour over beef mixture.
  • Bake at 400 degrees F for 30 minutes or until lightly browned.

Nutrition Facts : Calories 513.3, Fat 12.6, SaturatedFat 4.2, Cholesterol 49.7, Sodium 865.2, Carbohydrate 69.5, Fiber 17.7, Sugar 10.8, Protein 32.3

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