Shelly's Recipe

CORNBREAD STUFFED MEATLOAF

Category: Meatloaf

Stuffing
2 large or 5 small corn muffins (2 to 3 cups), crumbled by hand
1/2 lb bacon, chopped
1 red bell pepper, diced
1 tbsp seeded and minced jalapeno
2 tbsp minced garlic and chopped fresh flat-leaf parsley
Salt and pepper
1 egg, beaten

Meatloaf
6 tbsp olive oil, divided
1 cup diced red onion
1 tbsp seeded and minced jalapeno
2 tbsp minced garlic
2 lbs ground beef
1 lb ground pork
2 tsp sea salt and pepper
2 tsp dried chopped parsley leaves
1 tsp dried thyme leaves and dry mustard
1/4 cup ketchup
1 tbsp Worcestershire sauce
2 eggs
6 oz sliced Cheddar

For the stuffing: Preheat oven to 275 to 300. Spread the cornbread crumbs on a sheet pan and let toast for about 20 minutes, or until lightly toasted and dry. Turn oven up to 350.

In a skillet brown the bacon until crispy. Drain. To the same skillet add the red pepper, jalapeno, and garlic and cook until soft.

In a bowl, combine the cornbread crumbs, bacon, and vegetable mixture. Add parsley and salt and pepper, to taste. Add the egg and mix thoroughly.

For the meatloaf: In medium skillet over medium heat add oil, red onions, jalapeno and garlic. Cook until caramelized, remove from heat and let cool.

In a bowl combine the meat, salt, pepper, parsley, thyme, mustard, ketchup Worcestershire, and eggs and thoroughly mix. Divide the meat mixture in half. Shape 1 half into a rectangle, creating a canoe, and then loosely fill with stuffing. Do not pack it in. Use the other half of the meat to fully enclose the stuffing.

Transfer to the oven and bake for 1 1/2 hours, or until internal temperature reaches 145 degrees F. Layer the cheese slices on top and bake for another 5 minutes to melt the cheese. Remove from oven and let rest for about 10 minutes. Cut into thick slices and serve.