Cornbread Stuffed Meatloaf


Recipe courtesy Guy Fieri



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


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.