Cornbread Stuffing Meat Loaf with Honey Glaze

Some how my freezer is still stuffed (excuse the pun) to the gills with leftover stuffing from Thanksgiving. Luckily, I came across a recipe for Stuffing Meat Loaf in an old issue of Real Simple. Now, it doesn't hurt that the left over stuffing is my mother's and her recipe is fantastic, but this meat loaf turned out to be quite the unexpected treat. The cornbread in the stuffing adds an unexpected brightness to the meat loaf and the glaze really pushes it over the top.

Cornbread Stuffing Meat Loaf with Honey Glaze
1 1/2 lbs. ground beef (preferably chuck)
2 c. cooked stuffing, roughly chopped
1 large egg, beaten
1/4 c. honey
1/4 c. whole-grain spicy brown mustard
salt and pepper to taste

Heat oven to 400F. Meanwhile, in a large bowl, combine the beef, stuffing, egg, 3/4 tsp. salt, and 1/2 tsp. pepper. Transfer the mixture to a 9-inch loaf pan and bake for 30 minutes. While the meat loaf is in the oven, combine the honey and mustard in a small bowl. Spread on the meat loaf and continue to bake until cooked through, 15 to 20 minutes. Let rest for 10 minutes before slicing.

Serve with a side of your choice. I chose to roast green beans dressed in garlic, olive oil, and lemon along with the meat loaf. Just pop them in the oven with the loaf after glazing and cook for the last 15 to 20 minutes.

Image, Miha Matei for Real Simple