Cornbread Stuffed Meatloaf

Recipe courtesy Guy Fieri

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Picture of Cornbread Stuffed Meatloaf Recipe Photo: Cornbread Stuffed Meatloaf Recipe
Rated 4 stars out of 5
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  • Read 121 Reviews
Total Time:
2 hr 50 min
Prep
30 min
Inactive
10 min
Cook
2 hr 10 min
Yield:
8 to 10 servings
Level:
Intermediate
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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.

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Newest Ratings and Reviews

Read all 121 reviews

  • on December 02, 2012

    Flag

    This is the best meatloaf i have ever made. I do cut down on the olive oil, i use 3 instead of 6 tablespoons. I think that was a mistake printed in the recipe. My friends all just love it. Just made it today, can hardly wait for it to get done . yummo !!!

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  • on September 05, 2012

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    I finally read the reviews on this recipe and can't believe all the naysayers. I have made this four times now and am making it again today. This is without a doubt one of the worlds best meatloafs, juicy, super tasty and even looks incredible when sliced. I take all day to make it, starting with cornbread in the morning and on from there. A real joy to prepare this meal. Honestly, if you don't like it, there is definitely something wrong with you... Or maybe you just shouldn't be cooking...

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  • on November 12, 2011

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    awsome!!!

    people found this review Helpful.
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