Guys Big Bite Cornbread Stuffed Meatloaf |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Saw Guy make this again yesterday, and it reminded me of the recipe! Have made this once, and I used pepperidge farm stuffing mix instead of cornbread, and we loved it. 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 margarine (this is only for sauteing the veggies) |
1 cup diced red onion |
1 tablespoon seeded and minced jalapeno |
2 tablespoons minced garlic |
2 pounds ground beef - i always use the 7 % lean |
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 (note - i used a mixture of heinz 57 & bbq) cuz i am not a ketchup fan) |
1 tablespoon worcestershire sauce |
2 eggs |
6 ounces sliced cheddar |
note - they parsley leaves and thyme leaves are assumed fresh in this recipe. i actually use dried spices, and don't measure, i just sprinkle across til it looks rgiht - i would say i used just a little less of each |
and - the margarine added with the oil is my addtion - everything else, except the note by the ketchup, is exactly as posted on foodnetwork.com - i do this for flavor |
Directions:
1. STUFFING
2. Preheat oven to 275 to 300 degrees F.
3. Spread the cornbread crumbs on a sheet pan and let toast for about 20 minutes, or until lightly toasted and dry.
4. Turn oven up to 350 degrees F.
5. In a skillet brown the bacon until crispy.
6. Drain.
7. To the same skillet add the red pepper, jalapeno, and garlic and cook until soft.
8. In a bowl, combine the cornbread crumbs, bacon, and vegetable mixture.
9. Add parsley and salt and pepper, to taste.
10. Add the egg and mix thoroughly.
11. MEATLOAF
12. In medium skillet over medium heat add oil, margarine, red onions, jalapeno and garlic.
13. Cook until caramelized, remove from heat and let cool.
14. In a bowl combine the meat, salt, pepper, parsley, thyme, mustard, ketchup Worcestershire, and eggs and thoroughly mix.
15. Divide the meat mixture in half.
16. Shape 1 half into a rectangle, creating a canoe, and then loosely fill with stuffing.
17. Do not pack it in.
18. Use the other half of the meat to fully enclose the stuffing.
19. Transfer to the oven and bake for 1 1/2 hours, or until internal temperature reaches 145 degrees F.
20. Layer the cheese slices on top and bake for another 5 minutes to melt the cheese.
21. Remove from oven and let rest for about 10 minutes.
22. Cut into thick slices and serve.
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