MMMMM----- Recipe via Meal-Master (tm) v8.05
       Title: Cornbread-Stuffed Meatloaf
  Categories: Beef, Casseroles
       Yield: 4 Servings
       1 tb Vegetable oil
       1 md Onion; finely chopped
       2 c  Fresh cornbread crumbs
       1 c  Zucchini; coarsely shredded
       2 lb Ground beef
     1/2 c  Packaged bread crumbs
       2 lg Eggs whites
       1 ts Salt
       1 ts Dried basil
     1/4 ts Crushed red pepper
     3/4 c  Parsley leaves (loosely pack
     1/3 c  Tomato sauce
   In large ckillet, heat oilt; add onion and saute until
   tender. Remove from heat; stir in cornbread crumbs and
   zucchini until well combined. Set aside to cool. In
   large bowl, combine beef, bread crumbs, egg whites,
   salt, basil and red pepper. Place beef mixture on
   greased sheet of aluminum foil; pat to 10 square.
   Heat oven to 350~. Spread 1/2 cup parsely leaves over
   center third of meat square. Gather and lightly press
   cornbread mixture into a 10 log. Place over
   parsely-covered center of meat square. Using foil,
   bring ends of meat together and seal meat to enclose
   cornbread mixture. Press loaf firmly and place, seam
   side down and still on foil, in shallow baking pan.
   Cover top with foil. Bake 1 hour. Uncover loaf, spread
   ketchup on top and sides and bake 15 minutes longer.
   This is also good cold.