Ingredients:
2 large corn muffins, crumbled by hand ( 2 to 3 cups)
1/2 lb bacon, chopped
1 red bell peppers, diced
1 tablespoon seeded and minced jalapenos
2 tablespoons minced garlic
2 tablespoons chopped fresh flat-leaf parsley
salt and pepper
1 eggs, beaten
3 tablespoons olive oil, plus
3 tablespoons olive oil
1 cup diced red onions
1 tablespoon seeded and minced jalapenos
2 tablespoons minced garlic
2 lbs ground beef
1 lb ground pork
2 teaspoons sea salt
2 teaspoons freshly cracked black pepper
2 tablespoons chopped fresh 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 cheese
Directions:
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 inches.
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.
Servings: 8-10
Time preparation: 30 min.
Time total: 150 min.