Corn bread stuffed meatloaf Stuffing. 2 Large or 5 small corn muffins. Crumbled by hand 1/2 Pound bacon chopped 1Bell pepper diced 1 tablespoon seeded and minced jalapeno 2 Tablespoons mincred garlic 2 Tablespoons chopped fresh flat leaf rparsley Salt and pepper 1Egg beaten Meatloaf. 3 Tablespoons olive oil 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 1Teaspoons dry mustard 1/4 Cup ketchup 1 Tablespoons. Worcestershire sauce 2 Eggd 6 OZ. Sliced cheddar Directions. For stuffing :preheat oven to 275 to 300 degrees F Spread the cornbread crumbs and toasted for 20 mns. Turn oven to 350 degrees f In a skillet brown bacon drain to same skillet add red pepper and jalepeno and garlic and cook until soft In a bowl combine. Cornbread bacon and vegetable mixture. Add parsley and salt and pepper to taste. Add egg mix thoroughly For meatloafin medium skillet over medium heat add oil red onions jalapenos and garlic. Cook until caramelized remmove from heat let cool In a bowl combine the meat salt pepper parsley. Thyme. Mustard ketchup. Worcestershire and eggs and mix thoroughly Divide. The meat mixture in half shape 1half into a rectangular. Shape creating a canoe and then loosely fill with stuffing DO NOT PACK IT IN . USE the other half to fully enclose the stuffing . Transfer to oven and bake 1 1/2 hours or until. Internal temp reaches 145 degrees F. Layer cheese on top and bake another 5mns. Remove from oven let rest for 10 mns. CUT INTO THICK SLICES AND SERVE:)
Posted on: Sun, 18 Aug 2013 04:37:46 +0000
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