Cornbread Stuffed Meatloaf
Recipe courtesy Guy Fieri
Reviewers raved about the look of this meatloaf (presentation) due to the colorful filling and also the taste. After making this, I would omit the bacon from the stuffing; I don't think it added anything to it. Also we used a poblano pepper instead of jalapeno and the pieces were too big. Be sure to mince your hot pepper if you add it, or maybe try using red pepper flakes instead. Otherwise this had great taste.
Stuffing:
2 large or 5 small corn muffins (2 to 3 cups), crumbled by hand (don't use real sweet muffins)
1/2 pound bacon, chopped [omit]
1 red bell pepper, diced
1 tablespoon seeded and MINCED jalapeno
2 tablespoons minced garlic
2 tablespoons chopped fresh flat-leaf parsley
Salt and pepper
1 egg, beaten
Meatloaf:
3 tablespoons olive oil, plus 3 tablespoons
1 cup diced red onion
1 tablespoon seeded and MINCED jalapeno
2 tablespoons minced garlic
2 pounds ground beef
1 pound ground pork
2 teaspoons sea salt
2 teaspoons freshly cracked black pepper
2 tablespoons chopped parsley leaves
1 tablespoon chopped thyme leaves
1 teaspoon dry mustard
1/4 cup ketchup
1 tablespoon Worcestershire sauce
2 eggs
6 ounces sliced Cheddar
For the stuffing: Preheat oven to 275 to 300 degrees F.
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 degrees F.
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.
8 to 10 servings
