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Cornbread Stuffed Meatloaf

Cornbread Stuffed Meatloaf
Prep Time
30 min
Yields
8-10 servings

Kick that meatloaf up a notch with a tasty cornbread stuffing.

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ingredients

Stuffing

2
large or 5 small corn muffins (2 to 3 cups), crumbled by hand
½
lb(s) bacon, chopped
1
red bell pepper, diced
1
Tbsp seeded and minced jalapeno
2
Tbsp minced garlic
2
Tbsp chopped fresh flat-leaf parsley
Salt and pepper
1
egg, beaten

Meatloaf

3
Tbsp olive oil, plus 3 tbsp
1
cup diced red onion
1
Tbsp seeded and minced jalapeno
2
Tbsp minced garlic
2
lb(s) ground beef
1
lb(s) ground pork
2
tsp sea salt
2
tsp freshly cracked black pepper
2
Tbsp chopped parsley leaves
1
Tbsp chopped thyme leaves
1
tsp dry mustard
¼
cup ketchup
1
Tbsp Worcestershire sauce
2
eggs
6
oz sliced Cheddar
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directions

Step 1

Preheat oven to 275 to 300ºF.

Step 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 350ºF.

Step 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.

Step 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.

Step 5

In medium skillet over medium heat add oil, red onions, jalapeno and garlic. Cook until caramelized, remove from heat and let cool.

Step 6

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

Step 7

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 145ºF. 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.

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