Go Back
–+ servings
Two slices of meatloaf with a glossy ketchup topping on a plate with green beans

Meatloaf with Cornbread Mix

Meatloaf with cornbread mix: 2 pounds of ground beef bound with 1 cup of corn muffin mix, egg, evaporated milk and milk, seasoned with ketchup, yellow mustard, onion, garlic and Worcestershire, baked in a 9x5 loaf pan at 350°F for 1 hour, then topped with ketchup and baked 1 more hour to 160°F. Serves 8.
No ratings yet
Print Recipe Pin Recipe

Want This Recipe Later?

We'll send this recipe straight to your inbox.

Prep Time 20 minutes
Cook Time 2 hours
Rest 5 minutes
Total Time 2 hours 25 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 391 kcal

Ingredients
  

  • 2 pounds ground beef
  • 1 egg beaten
  • 1 can evaporated milk 5 ounces
  • 1/2 cup milk
  • 1/2 cup ketchup for the loaf
  • 1/4 cup yellow mustard
  • 1/3 cup onions diced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic minced
  • 2 teaspoons Worcestershire sauce for the loaf
  • 1 cup corn muffin mix added as it comes
  • 1/2 cup ketchup for the topping
  • 1 teaspoon Worcestershire sauce for the topping

Instructions
 

  • Heat the oven to 350°F and grease a 9x5-inch loaf pan. Cover a cookie sheet with foil to set the pan on.
  • In a large bowl, mix the beaten egg, evaporated milk, milk, 1/2 cup ketchup, mustard, onions, salt, pepper, garlic and 2 teaspoons Worcestershire sauce until well combined.
  • Add the ground beef and work it into the liquid with your hands until it is evenly mixed.
  • Add the corn muffin mix and mix well again.
  • Put the meatloaf into the loaf pan and set the pan on the foil-covered cookie sheet.
  • Bake for 1 hour.
  • Stir 1/2 cup ketchup and 1 teaspoon Worcestershire sauce together in a small bowl. Take the meatloaf out of the oven and cut a few slices through it with a knife. Pour the ketchup mixture over the top, spread it out and gently work it into the cuts.
  • Return the meatloaf to the oven and bake for 1 more hour, until a food thermometer in the center reads 160°F. If the top browns too fast, cover it loosely with foil for the last 15 minutes.
  • Let the meatloaf stand for 5 minutes, then slice and serve.

Notes

Refrigerate leftovers within 2 hours in shallow covered containers and eat within 3 to 4 days, or freeze 3 to 4 months. Reheat covered to 165°F.

Nutrition

Serving: 1servingCalories: 391kcalCarbohydrates: 24.2gProtein: 25.1gFat: 21.5gSodium: 944mgFiber: 0.9gSugar: 13.5g
Keyword cornbread meatloaf, meatloaf and cornbread, meatloaf cornbread, meatloaf with cornbread, meatloaf with cornbread mix