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.
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|Serving Size: 1 Serving (351g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 669 (69%)|
|Amt Per Serving||% DV|
|Total Fat 74.4g||99 %|
|Saturated Fat 26.3g||132 %|
|Monounsaturated Fat 32g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 267.6mg||82 %|
|Sodium 3025.4mg||104 %|
|Potassium 815.9mg||21 %|
|Total Carbohydrate 23.5g||7 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 21.8g|
|Protein 48.8g||70 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 968
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