Cornbread Stuffed Meatloaf

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 2 large corn muffins, crumbled by hand (2 to 3 cups)
• 1/2 lb 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 olive oil
• 1 cup diced red onion
• 1 tablespoon seeded and minced jalapeno
• 2 tablespoons minced garlic
• 2 lbs ground beef
• 1 lb ground lamb
• 2 teaspoons sea salt
• 2 teaspoons freshly cracked black pepper
• 2 tablespoons chopped fresh 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 cheese

Recipe

• 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, jalapeño, 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, jalapeño 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.
• 8 shape 1 half into a rectangle, creating a canoe, and then loosely fill with stuffing. do not pack it inches.
• 9 use the other half of the meat to fully enclose the stuffing.
• 10 transfer to the oven and bake for 1 1/2 hours, or until internal temperature reaches 145 degrees f.
• 11 layer the cheese slices on top and bake for another 5 minutes to melt the cheese.
• 12 remove from oven and let rest for about 10 minutes.
• 13 cut into thick slices and serve.