Cornbread Stuffing Meatloaf

Ingredients

• 2 boxes cornbread stuffing mix (The source does not specify box size; standard 6-ounce boxes are assumed.)
• 1 cup whole milk
• 2 lb ground meat (The source uses a beef-pork blend; use your preferred ground-meat blend.)
• 1 yellow onion (Finely chopped.)
• 2 eggs (Whole eggs.)
• 1 tbsp Heinz chili sauce (For the meatloaf mixture.)
• salt (To taste.)
• black pepper (To taste.)
• 0.5 cup Heinz chili sauce (For the glaze.)
• 0.5 cup barbecue sauce (For the glaze; use your favorite barbecue sauce.)
• 1 tbsp yellow mustard (Approximately; for the glaze.)
• fresh parsley (Optional garnish, if available.)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with foil, leaving enough overhang to make cleanup easy.

2. 2

   Add the cornbread stuffing mix to a large mixing bowl. Pour in the whole milk and stir briefly so the stuffing is moistened throughout.

3. 3

   Add the ground meat, finely chopped onion, eggs, 1 tablespoon of chili sauce, salt, and pepper to the moistened stuffing.

4. 4

   Mix the ingredients thoroughly with clean hands or hand mixers until evenly combined and no large pockets of stuffing or unincorporated meat remain. Do not overwork the mixture more than necessary.

5. 5

   Transfer the meat mixture to the foil-lined baking sheet. Shape it into one large, compact loaf, or divide it into two smaller loaves as shown in the source. Leave space between two loaves so heat can circulate.

6. 6

   In a small bowl, combine ½ cup chili sauce, ½ cup barbecue sauce, and about 1 tablespoon yellow mustard. Whisk until smooth and evenly blended.

7. 7

   Pour or spoon the glaze over the shaped meatloaf. Brush it over the top and sides so the surface is completely coated.

8. 8

   Bake uncovered at 350°F (175°C) for 45 minutes to 1 hour. Begin checking at 45 minutes; the meatloaf is done when browned, set in the center, and the internal temperature reaches 160°F (71°C) for a beef-pork mixture.

9. 9

   Remove the meatloaf from the oven and let it rest for about 5–10 minutes before slicing, allowing the juices to redistribute.

10. 10

    Garnish with fresh parsley, if desired, and serve with additional glaze or pan juices.

Notes

The transcript specifies two boxes of stuffing but does not give their size; two standard 6-ounce boxes are assumed. Dividing the mixture into two smaller loaves helps it cook faster, so cooking time may vary. Verify doneness with an instant-read thermometer rather than relying only on the clock.

Nutrition per serving

• main
• meatloaf
• baked
• comfort food
• American
• family dinner