Cornbread Stuffed Meatloaf

Ingredients

Stuffing:

• 2 large or 5 small corn muffins (2 to 3 cups), crumbled by hand
• 1/2 pound 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
• 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

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, 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.