If I’m not going to have pizza on Sunday, then please let me have bbq meatloaf with grilled fontina cornbread. It’s the ultimate comfort food and the perfect ending to any weekend. And please, grill the cornbread in your cast iron skillet. It’s the Southern thing to do.
I prepped the cornbread in advance because you want it to be able to cool before you slice and grill. The cornbread is FULL of fontina cheese. This is not a sweet cornbread and I think that a little bit of diced jalapeño would be incredible in this loaf.
For the meatloaf, which by the way is a horrible name for food, we decided to live on the wild side and used a blend of ground veal and ground lamb. But you could totally use ground beef like the recipe calls for or you could even use ground turkey. To the meat you add sautéed onions and garlic along with breadcrumbs, worcestershire sauce, tomato sauce, BBQ sauce, S&P plus an egg. Don’t over mix! Form the meatloaf into sliders in the size of your choice. The meatloaf is baked and then topped with a BBQ-tomato sauce mixture and then baked a little more. I broiled for a minute before removing from the oven.
Slice the cornbread and melt some butter in your cast-iron skillet before grilling the cornbread to perfection. We tried the cornbread once it was cooled and while it’s delicious there’s nothing quite like cornbread cooked in butter. Just sayin’.
On the side, simple roasted brussels that are seasoned with salt and pepper plus some chopped pecans for nuttiness and crunch.
I mean, I can’t even deal. This is not “your mama’s” meatloaf.
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