Cornbread Stuffed Meatloaf

1. 1

   For the stuffing: Preheat oven to 275 to 300 degrees F.

2. 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. 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. 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. 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. 6

   In a bowl combine the meat, salt, pepper, parsley, thyme, mustard, ketchup Worcestershire, and eggs and thoroughly mix.

7. 7

   Divide the meat mixture in half.

8. 8

   Shape 1 half into a rectangle, creating a canoe, and then loosely fill with stuffing. Do not pack it inches.

9. 9

   Use the other half of the meat to fully enclose the stuffing.

10. 10

    Transfer to the oven and bake for 1 1/2 hours, or until internal temperature reaches 145 degrees F.

11. 11

    Layer the cheese slices on top and bake for another 5 minutes to melt the cheese.

12. 12

    Remove from oven and let rest for about 10 minutes.

13. 13

    Cut into thick slices and serve.

* Per serving · 4 servings · Values may vary.