| Level: | Intermediate |
| Total: | 2 hr 50 min |
| Prep: | 30 min |
| Inactive: | 10 min |
| Cook: | 2 hr 10 min |
| Yield: | 8 to 10 servings |
| Level: | Intermediate |
| Total: | 2 hr 50 min |
| Prep: | 30 min |
| Inactive: | 10 min |
| Cook: | 2 hr 10 min |
| Yield: | 8 to 10 servings |
Ingredients
- Deselect All
- 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
- 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
Instructions
- 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. 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. 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 721 |
| Total Fat | 54 g |
| Saturated Fat | 19 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 35 g |
| Cholesterol | 191 mg |
| Sodium | 659 mg |
| Serving Size | 1 of 10 servings |
| Calories | 721 |
| Total Fat | 54 g |
| Saturated Fat | 19 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 35 g |
| Cholesterol | 191 mg |
| Sodium | 659 mg |
Reviews
Fantastic my family really loves it, I have to make it at least twice a week
Way more than a meatloaf! This is a meal in itself and perfect comfort food! I thought it may be bland at first, but it’s perfect. In fact, the most moist meatloaf I’ve ever had.
LOVE , LOVE , LOVE !! My favorite meatloaf recipe. It is delicious
Every time I make this, it is a hit…
Love this recipe
My honey loves this meatloaf so much, I’ve made it for his birthday dinner for the past 4 years now. It’s amazing!!! Pair it with some cream spinach or corn and some loaded mashed potatoes to really amp it up.
I have tried every meatloaf recipe I can find and WOW, this is by far the best taste, with rave reviews around the dining room table. I choose a pan, slightly larger than needed, and next time will have a smaller one. Made the cornbread in the morning, had the meatloaf out of the oven by dinner. Guy, I will be searching our your recipes more often.
This is the best meatloaf i have ever made. I do cut down on the olive oil, i use 3 instead of 6 tablespoons. I think that was a mistake printed in the recipe. My friends all just love it. Just made it today, can hardly wait for it to get done . yummo !!!
I finally read the reviews on this recipe and can’t believe all the naysayers. I have made this four times now and am making it again today. This is without a doubt one of the worlds best meatloafs, juicy, super tasty and even looks incredible when sliced. I take all day to make it, starting with cornbread in the morning and on from there. A real joy to prepare this meal. Honestly, if you don’t like it, there is definitely something wrong with you… Or maybe you just shouldn’t be cooking…
awsome!!!