Guy Fieri did this Meatloaf this past Sunday on his show. Gonna try this one of these days on the smoker. Stuffing: 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 Meatloaf: 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.