Cornbread Low Fat Recipes Recipe For Meatloaf

CORNBREAD MEATLOAF RECIPE

Steps:

• Preheat your oven to 350 degrees F and prepare a 9x5-inch loaf pan with nonstick cooking spray.
• Pour cornbread mix into a large bowl and combine with the ground beef, ground pork, onion, green pepper, tomatoes, eggs, seasoned salt, garlic and herb mix, and pepper.
• Use your hands to massage the ingredients into one another.
• Once well combined, set into the prepared pan.
• Bake for 45 minutes to one hour or until cooked through.
• Let rest for five minutes before slicing.
• Serve with a side of mashed potatoes and brown gravy.

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.

LOW FAT CORNBREAD

Steps:

• Preheat oven to 400 degrees F.
• In a medium mixing bowl, combine dry ingredients.
• Stir in yogurt and eggs. If using stir in corn and jalapeno peppers.
• Pour into 8 inch square pan sprayed with cooking spray (or use a cast iron skillet).
• Bake for approximately 20 minutes.
• Best served 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.

HEALTHIER EASY MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
• Combine beef, egg, onion, milk, bread crumbs, parsley, and carrot in a large bowl. Season with salt and black pepper. Place beef mixture in loaf pan.
• Stir together brown sugar, mustard, and ketchup in a small bowl. Pour over meatloaf.
• Bake in preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

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.

LOW-FAT CORNBREAD

Steps:

• In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In a small bowl, combine the egg whites, milk and applesauce. Stir into dry ingredients just until moistened. , Pour into a 9-in. square baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove from pan to wire rack. Serve warm.

GROUND BISON MEATLOAF

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine eggs, rosemary, garlic, Dijon mustard, salt, black pepper, and red pepper flakes in a large bowl. Briskly stir until all ingredients are mixed together and the eggs are well blended.
• Add onion, mushrooms, bell pepper, and walnuts; stir to combine. Add ground bison and mix until everything is well combined.
• Turn out mixture onto a 9x13-inch metal baking pan and shape into a loaf, about 9 inches long and 5 inches wide.
• Place bacon strips along the length of the meatloaf and secure the ends with wooden toothpicks.
• Bake in the preheated oven until the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
• Remove from the oven and allow to sit, uncovered, about 5 minutes. Carefully transfer onto a cutting board or serving platter.
• Remove toothpicks and slice into 1/2-inch slices to serve.

EASY, DELICIOUS, LOW-FAT MEATLOAF

Steps:

• Preheat oven to 400 degrees.
• Lightly spray a nonstick or silicone muffin pan with nonstick cooking spray.
• Crumble ground beef into a large bowl.
• Add shredded carrots, chopped onion, and green pepper.
• Add chili powder, Worcestershire sauce and the breadcrumbs. Stir with a fork. Add egg whites and stir again with a fork until well blended. You can knead the mixture with your hands but sometimes this makes the meat overly tough.
• Spoon mixture into prepared muffin pan, and top each cup with ketchup. Bake for 25 minutes, making sure that the internal temperature reaches 165 degrees.
• Serves 6.

LOW-FAT SLOW COOKER GLAZED MEATLOAF

Steps:

• Grease a slow cooker with cooking spray.
• Combine ground round and turkey in a bowl; mix until fully combined. Stir in bread crumbs, soup mix, parsley flakes, black pepper, and garlic powder. Add eggs, 1/4 cup ketchup, and mustard; mix well. Form meat mixture into a loaf. Place in the slow cooker. Cook on High until no longer pink in the center, about 6 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Mix 3 tablespoons ketchup and brown sugar together in a small bowl to make the glaze. Spread over the meatloaf; continue cooking until glaze is set, about 1 hour more.

CORNBREAD (LOW FAT)

Steps:

• Preheat oven to 400 degrees.
• Beat egg whites until soft peaks form.
• Mix dry ingredients together in bowl.
• Stir in yogurt.
• Fold in the egg whites.
• Mix well.
• Bake at 400 degrees in 8" square or round pan. (I used a cast iron skillet sprayed with cooking spray) for about 20 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, jalapeño, 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, jalapeño 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 inches.
• 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.