Cornbread Stuffed Meatloaf (Guys Big Bite, FoodTV)

Discussion in 'Beef' started by mkatts, Jun 18, 2007.

  1. mkatts

    mkatts Smoke Blower

    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.
     
  2. deejaydebi

    deejaydebi Smoking Guru

    Sounds good M! Will have to try this! Thanks
     
  3. watery eyes

    watery eyes Smoking Fanatic OTBS Member

    I tried doing a stuffed meatloaf last week with onions, peppers and cheese, but it split on the crown. [​IMG]

    Not sure if the beef was too tight initially - or the vegetables hadn't been cooked causing the crevice to be created. Wrapped the ingredients tight inside the loaf using Saran Wrap and chilled it overnight. Cooked it at 250 and it was fine up until the second hour. I sprayed it every 30 minutes and had it in the middle of the GOSM when smoking.


    Do you all find it better to add some pork to your meatloaf recipe to maintain some elasticity or do you add more moist ingredients compared to your oven recipes?
     

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