Cornbread Stuffed Meatloaf

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  • Level: Intermediate
  • Total: 2 hr 50 min
  • Prep: 30 min
  • Inactive: 10 min
  • Cook: 2 hr 10 min
  • Yield: 8 to 10 servings
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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


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


  1. For the stuffing: Preheat oven to 275 to 300 degrees F.
  2. 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.
  3. In a skillet brown the bacon until crispy. Drain. To the same skillet add the red pepper, jalapeno, and garlic and cook until soft.
  4. 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.
  5. 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.
  6. In a bowl combine the meat, salt, pepper, parsley, thyme, mustard, ketchup Worcestershire, and eggs and thoroughly mix.
  7. 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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