Meatloaf typically has a bad reputation. It is not usually one of the top ten on a family’s favorite meals. However, it is one of the most requested meals in this family. I think the cornbread crumbs are the secrete ingredient! I almost always double the recipe so that we will have enough for another meal….that is, if everyone doesn’t eat it for breakfast and lunch first. I am not kidding.
This recipe came about one day when we didn’t have the breadcrumbs that were on our original recipe, so it was a “let’s try….cornbread crumbs today” type of day. Soaking in milk was just because they were so big and crunchy. We have never gone back to making it the old way. Everyone loved the cornbread crumbs.
Note: The main picture is one of my older kid’s plates. Yes, they love butter.
Ingredients
- 1 cup Pepperidge Farm Cornbread Stuffing Crumbs https://www.pepperidgefarm.com/product/cornbread-stuffing/
- 1/2 cup milk
- 1 envelope onion soup mix
- 2 large eggs
- 1/2 cup of ketchup, plus extra for the top
- 3 lbs ground beef
Directions
Preheat oven 350
In a small bowl, combine the cornbread crumbs and the milk. Mix them up so that the milk is evenly absorbed. Let them sit for a few minutes until slightly soft.
In another bowl, combine the onion soup, eggs and ketchup. Then add to the the cornbread mixture, and stir it together until it is all combined. (This does look pretty unappetizing, but don’t worry.)
Add the ground beef to a large bowl, and quickly add the mixed ingredients to to the meat. Mix well with your hands/fingers. This is where having a teenage boy comes in handy. They don’t mind getting their hands dirty and are strong to mix large quantities.
Shape the meat mixture into a loaf in a 10×13 baking dish. (I have 2 pans because it is doubled.) Cover with cooking foil.
Bake for about 1.5 hours. Take the foil off the top and add ketchup on the top of the loaf. I just zigzag back and forth until it is covered. Put it back in the oven for about 10 minutes uncovered.
Let it sit 10-15 minutes before cutting.