Guys Big Bite Cornbread Stuffed Meatloaf
From sparow64 16 years ago
- 190 minutes to make
- Serves 8
Saw Guy make this again yesterday, and it reminded me of the recipe! Have made this once, and I used pepperidge farm stuffing mix instead of cornbread, and we loved it.
Ingredients
- STUFFING shopping list
- 2 large or 5 small corn muffins (2 to 3 cups), crumbled by hand shopping list
- 1/2 pound bacon, chopped shopping list
- 1 red bell pepper, diced shopping list
- 1 tablespoon seeded and minced jalapeno shopping list
- 2 tablespoons minced garlic shopping list
- 2 tablespoons chopped fresh flat-leaf parsley shopping list
- salt and pepper shopping list
- 1 egg, beaten shopping list
- MEATLOAF shopping list
- 3 tablespoons olive oil, plus 3 tablespoons margarine (This is only for sauteing the veggies) shopping list
- 1 cup diced red onion shopping list
- 1 tablespoon seeded and minced jalapeno shopping list
- 2 tablespoons minced garlic shopping list
- 2 pounds ground beef - I always use the 7 % lean shopping list
- 1 pound ground pork shopping list
- 2 teaspoons sea salt shopping list
- 2 teaspoons freshly cracked black pepper shopping list
- 2 tablespoons chopped parsley leaves shopping list
- 1 tablespoon chopped thyme leaves shopping list
- 1 teaspoon dry mustard shopping list
- 1/4 cup ketchup (NOTE - I used a mixture of Heinz 57 & BBQ) cuz I am not a ketchup fan) shopping list
- 1 tablespoon worcestershire sauce shopping list
- 2 eggs shopping list
- 6 ounces sliced Cheddar shopping list
- NOTE - They parsley leaves and thyme leaves are assumed fresh in this recipe. I actually use dried spices, and don't measure, I just sprinkle across til it looks "rgiht" - I would say I used just a little less of each shopping list
- AND - the margarine added with the oil is my addtion - everything else, except the note by the ketchup, is exactly as posted on foodnetwork.com - I do this for flavor shopping list
How to make it
- 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.
- MEATLOAF
- In medium skillet over medium heat add oil, margarine, 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.
People Who Like This Dish 13
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The Rating
Reviewed by 10 people-
great recipe delicous thanks
momo_55grandma
in Mountianview loved it
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Now that is really different but sounds good thank you
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Sounds fantastically comforting...:)
wynnebaer
in Dunnellon loved it
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