Dad's Down Home Cornbread and Jalapeno Meatloaf Recipe -
Dad's Down Home Cornbread and Jalapeno Meatloaf Recipe
  • READY IN hrs

Dad's Down Home Cornbread and Jalapeno Meatloaf

Recipe by  

"A savory, moist homestyle meatloaf that includes cornbread crumbs, corn, jalapenos, pepperjack cheese, onion, garlic, and more. This is a mild, yummy version that nicely balances the ingredients -- you can easily fire it up and customize the amounts and ingredients to suit your taste."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  2. Mix the ground beef and ground pork in a large bowl. In a separate bowl, mix the corn, cornbread, sour cream, pepperjack cheese, onion, milk, egg, jalapeno peppers, garlic, kosher salt, and pepper. Gently mix the corn mixture into the meat mixture. Form into a rounded loaf shape, and place in the prepared baking dish
  3. Bake 1 hour in the preheated oven, to a minimum internal temperature of 160 degrees F (72 degrees C). Loosely cover with aluminum foil during the last 15 minutes of cook time if the loaf is overly brown.
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Reviews More Reviews

Most Helpful Positive Review
Nov 01, 2005

Hey all! This is my recipe, so of course I'm going to rate it well! :) But seriously, I can understand the concern about extra fat content. Here's one thing I often do: simply place a standard-size cooling rack inside your baking dish and place the meatloaf atop that, so that the fattier liquids run off and do not soak the loaf as it cooks. If your cooling rack won't fit, simply roll aluminum foil "logs" (three should do) to support the meatloaf in the pan. One last thing: this is obviously a cornbread/pepperjack/jalapeno version. You could change the theme entirely by focusing on changing the bread/cheese/veggie versions (... for example, I've used sourdough bread crumbs, mozzarella, and sun-dried tomatoes). Adjust additional spices, if any, accordingly. Enjoy! :)

Most Helpful Critical Review
Sep 23, 2009

It seemed bland to me. I ended up putting bbq sauce on it for flavor. It had a kick to it but without the flavor I was expecting

May 01, 2006

Hi all- I'm back after making this again and reading some of the "breaking" comments. I have an easy solution. For the cornbread (1/2 cup), buy a box of cornbread muffin mix and use 1/2 cup dry mix instead of 1/2 crumbled baked muffins. WORKS GREAT. I did that the first time and have done it since, using a box of corn muffin mix for this recipe only and storing the remainder in the fridge until next time. Try that folks, trust me it works!

Jun 30, 2008

This was a pretty good twist on boring old meat loaf! The one thing I felt like it was missing was a sauce of some sort...perhaps top/serve w/salsa? I made it close to as written w/a few minor changes. I used only a little over 1 pound of very lean ground beef and scaled everything else down. Per prior reviews, I used dry cornbread mix, rather than cornbread (and I probably ended up using close to 1 C til it seemed a good consistency). I used canned Mexicorn blend (and if I make this again I will use frozen corn...did not care for the strong "canned corn" taste) & jarred diced jalaps (about 3 heaping tsps full as the store was out of fresh jalaps). I didn't really measure much, just eyeballed as usual. I made in muffin tins rather than in a traditional loaf for individual servings and had NO problem w/grease whatsoever. I baked for about 35 min at 350. The consistency was excellent, firm yet moist, and it had a unique flavor. THANK YOU for a nice twist to boring old meat loaf!

Feb 26, 2007

Really tasty and moist, definitely high on the calories but so hard not to eat it by the truckload!

Nov 14, 2006

I made this as part of a comfort food dinner party for friends and it was all gone even though I doubled the recipe. I used half as much jalepeno as called for but used a whole box of Jiffy Cornbread mix instead of cornbread and it was delish! Thank you, I will forever call this one "Dad's Meatloaf" no one has to know it wasn't my dad's!

Nov 01, 2005

I usually don't like meatloaf unless it is bathing in ketchup, but this was soooo good! I used extra sharp white cheddar instead of pepperjack (only because I had the cheddar on hand). This meatloaf was moist, flavorful---delicious. Because I need my sauce, I used a doctored-up version of the Chipotle- Blue cheese sauce on this site ( I added mayo and sour cream). Holy smokes-was it yummy!

Dec 18, 2008

UPDATE: I made this recipe last night and instead of adding french onion soup mix as i usally do i added 2 taco seasoning packets and doritos and ommitted the sour cream. It was my best meatloaf yet!


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  • Calories
  • 329 kcal
  • 16%
  • Carbohydrates
  • 7.8 g
  • 3%
  • Cholesterol
  • 112 mg
  • 37%
  • Fat
  • 22.9 g
  • 35%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 22.4 g
  • 45%
  • Sodium
  • 437 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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