Comfort Food

I want to start out by saying that yes, I know that the picture doesn't do this meal justice! This meatloaf was the tastiest, most flavorful meatloaf I've made so far. The peppers, cornbread crumbs and cheese on top really made this meatloaf work for me. And the recipe made two loaves so I got to enjoy this recipe twice because I froze one of the loaves.

I had some leftovers for lunch from my second loaf today and everyone who came into the lunch room was drooling because of how good it smelled. Than after hearing what was in it they wanted the recipe so they could try it. I'm telling you, this one is a winner!

Source: Guy's Big Bites



Cornbread Stuffed Meatloaf

Stuffing:

• 2 large or 5 small corn muffins (2 to 3 cups), crumbled by hand (I made a batch of Marie Callendar's cornbread mix and used about 1/2 of it)
  
• 1/2 pound bacon, chopped (I omitted)
  
• 1 red bell pepper, diced
• 1 tablespoon seeded and minced jalapeno
• 2 tablespoons minced garlic
• 2 tablespoons chopped fresh flat-leaf parsley (I used dried parsley flakes)
  
• 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 (I used Swiss on my second loaf and like it even better)
  

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. (I just mixed the stuffing mixture into the meat mixture because I was lazy....) 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. (It only took mine 70 minutes to reach 145 degrees) 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.