Kick that meatloaf up a notch with a tasty cornbread stuffing.
Directions for: Cornbread Stuffed Meatloaf
Ingredients
Stuffing2 large or 5 small corn muffins (2 to 3 cups), crumbled by hand
lb(s) bacon, chopped
1 red bell pepper, diced
1 Tbsp seeded and minced jalapeno
2 Tbsp minced garlic
2 Tbsp chopped fresh flat-leaf parsley
Salt and pepper
1 egg, beaten
Meatloaf3 Tbsp olive oil, plus 3 tbsp
1 cup diced red onion
1 Tbsp seeded and minced jalapeno
2 Tbsp minced garlic
2 lb(s) ground beef
1 lb(s) ground pork
2 tsp sea salt
2 tsp freshly cracked black pepper
2 Tbsp chopped parsley leaves
1 Tbsp chopped thyme leaves
1 tsp dry mustard
cup ketchup
1 Tbsp Worcestershire sauce
2 eggs
6 oz sliced Cheddar
Directions
Stuffing1. Preheat oven to 275 to 300F.
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 350F.
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.
Meatloaf1. in medium skillet over medium heat add oil, red onions, jalapeno and garlic. Cook until caramelized, remove from heat and let cool.
2. in a bowl combine the meat, salt, pepper, parsley, thyme, mustard, ketchup Worcestershire, and eggs and thoroughly mix.
3. 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 145F. 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.
See more: Beef, Pork, Bacon, Cheese, Dinner, Main