Cornbread Meatloaf

This was a big hit at our house - even my 9-year-old who doesn't like meatloaf approved. The cornbread I used was very sweet, so the meatloaf had a bit of sweetness to it. The texture was great - we're looking forward to sandwiches tomorrow. I did need to cook it for a good bit longer than 60 minutes, and I ended up baking it at 350 at the end to speed up the process. (I also let it rest for 10 minutes before slicing.) For personal preferences, next time I'll cut back on the onion (and dice it much smaller than this time), and spread ketchup on the top instead of the tomato sauce mixture.

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Loved it!!!! Everyone in the family enjoyed it, which is rare here. I thought the texture was perfect. It was firm, for lack of a better word. Not mushy, like other meat loafs. It sliced well and held up well. I had to cook it at least 1 hour 15 minutes. 45 minutes was not enough for me. I will use this one many times. Thanks!

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I suppose I should give this 5 stars since it has become my main meatloaf recipe. I'm not super attached to the cornbread. I think it is adding in the sausage that really makes the recipe. I have tried this with ground chicken instead of beef and it came out great. Also most recently I added cooked lentils which was inspired by Really Good Vegetarian Meatloaf (Really!)

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The flavor on this is outstanding. I did have a little problem with the timing. After cooking in a convection oven at 325 degrees for 45 minutes it was beautiful; however, upon cutting into the end slice, the meat was undercooked. It was cooked an additional 15 minutes at 350 degrees and allowed to rest covered with foil for 15 minutes. It was still undercooked. At this point, it was sliced, returned to the pan, covered with foil and cooked an additional 10 to 15 minutes. That did the trick. DH would love for me to make this again and I probably will but will allow for a longer cooking period.

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I've eaten several meatloaves in my life,and this one rates as one of the best.I think it was the addition of sausage that made it so special.Instead of using regular tomato sauce,I used one that had a blend of basil, garlic,and oregeno.For the cup of cornbread I used part Recipe#83206. And I knew that the full amount of vinegar would have been too much,so I only used half,and kept the rest of the topping ingredients the same.Also, instead of pouring the sauce over the top and then baking,I baked it for 45 minutes @ 350 degrees then brushed on the sauce and baked fifteen more minutes. After removing from the oven,I let it "rest" for about 10 minutes.It sliced into the most perfect even slices you could ask for.For the rest of the sauce I thickened it with a little cornstarch,warmed it through and poured it over the slices.I served this with Recipe#171075, Recipe#143683,and Buttery Bread Machine Rolls as sides and this was comfort food as it's finest.Thank you for posting,this will be made again. "Keep Smiling:)"

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I tried this after Caroline Cooks posted it on "what's for dinner" thread. I thought it was very good, too. It was very moist and very tasty. I served it with pinto beans and green salad. I didn't have any brown sugar on hand so I substituted honey and it tasted great.

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Oh WOW! Was this delish! I did add some more of the topping without the water....just before taking out of the oven---15 min. Can't wait for tomorrow for meatloaf sammiches....MMMMMM.

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