Meatloaf Hickory Corned and Stuffed Recipe

Meatloaf Hickory Corned and Stuffed Recipe


Excellent everyday meal with barbecue dry rub flavor, what could be better.

Ingredients for Meatloaf Hickory Corned and Stuffed Styled Recipe:

Stuffing Mix:

  • 1 1/2 cups whole kernel corn, canned or frozen, thawed
  • 1 cup soft bread crumbs
  • 1/3 cup finely chopped onion
  • 1 tablespoon dried parsley flakes
  • 1 egg, slightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Combine meat, salt and pepper, and Jake's Tri-Tip, Steak and Rib Rub. On a large piece of wax paper, form meat mixture into a 10- x 12-inch rectangle. Mix stuffing ingredients. Top meat with stuffing mixture to within 3/4-inch of edges and roll up like a jelly roll. Seal ends to keep corn mixture in. Place roll in a baking dish (with sides). Bake at 350° for about 1 hour.

Optional: Add Jake's Famous Ketchup to coat the top of the meatloaf then cook for juicy sumptuous finish.

Serves 8.

This BBQ flavored Meatloaf Hickory Styled recipe is a crowd pleaser!

We created this recipe in response to some requests for options and uses for our new Ball Park Ketchup.  We were able to pair the ketchup with our Tri-Tip, Steak and Rib Rub seasoning.  Meatloaf is an American staple around the dinner table and more people than you can shake a stick at have made this meal.  The recipes vary in meats and textures but all pretty much end up looking the same.  There is always a coating on the top that has a somewhat reddish color and caramelized to candy level texture.  In our version we do not use eggs but we use ground beef, salt and black pepper.  The ground beef is combined with a stuffing that not only fills out the recipe but acts as a binder in holding the ground beef together when cooked.  

In one of our famous potlucks designed around the holiday periods we made this meatloaf and the raves were fantastic not that we were seeking praise but that we wanted a meal that all could truly enjoy.  We complemented the meatloaf with garnished and a Morquois of carrots, celery and onions roasted and joined at the sides.  Some of the team wanted to have fluffy baked potatoes with the meatloaf so we added that as well.  One thing we also made was our Bourbon Glaze as a topping.  We made the standard recipe and cooked down the glaze until it was 1/3 the size of the original mix.  We sliced the meatloaf fairly thick then added the glaze to some of the sections along with the warmed Ball Park Ketchup.  For a little added note we sprinkled on some Sesame seeds to make the meal look pretty and camera ready.  

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This product was added to our catalog on Wednesday 20 September, 2017.