Cornbread Stuffed Meatloaf
photo by CandyTX
- Ready In:
- 2hrs 30mins
- Ingredients:
- 24
- Serves:
-
8-10
ingredients
-
Stuffing
- 2 large corn muffins, crumbled by hand (2 to 3 cups)
- 1⁄2 lb bacon, chopped
- 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 olive oil
- 1 cup diced red onion
- 1 tablespoon seeded and minced jalapeno
- 2 tablespoons minced garlic
- 2 lbs ground beef
- 1 lb ground pork
- 2 teaspoons sea salt
- 2 teaspoons freshly cracked black pepper
- 2 tablespoons chopped fresh 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 cheese
directions
- 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, jalapeño, 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, jalapeño 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 inches.
- 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.
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RECIPE SUBMITTED BY
Charmie777
United States