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1
For the stuffing: Preheat oven to 275 to 300 degrees F.
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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.
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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.
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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.
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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.
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6
In a bowl combine the meat, salt, pepper, parsley, thyme, mustard, ketchup Worcestershire, and eggs and thoroughly mix.
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7
Divide the meat mixture in half.
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8
Shape 1 half into a rectangle, creating a canoe, and then loosely fill with stuffing. Do not pack it inches.
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9
Use the other half of the meat to fully enclose the stuffing.
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10
Transfer to the oven and bake for 1 1/2 hours, or until internal temperature reaches 145 degrees F.
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11
Layer the cheese slices on top and bake for another 5 minutes to melt the cheese.
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12
Remove from oven and let rest for about 10 minutes.
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13
Cut into thick slices and serve.
