Ain't your Grandma's Meatloaf (or your Momma's...)

This recipe is DELICIOUS! It is made by Guy Fieri, one of my favorite Food Network Chefs and although it's not the simple dish that meatloaf was created to be, you know the one your Grandma makes, it is worth time and effort! I did make a couple changes to the recipe this time that I think worked really well and I will add my changes in pink in the ingredient list. By the way Ardynn couldn't gobble it up fast enough AND she asked for seconds!!

Corn Bread Stuffed Meatloaf
By: Guy Fieri

Ingredients

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 (you can also use mild sliced peppers from the jar)
• 2 tablespoons minced garlic
• 2 tablespoons chopped fresh flat-leaf parsley (I used 1tbs dried parsley)
• Salt and pepper
• 1 egg, beaten

Meatloaf:

• 3 tablespoons olive oil, plus 3 tablespoons (I only used 3 tbs, didn't really understand the need for the "plus 3")
• 1 cup diced red onion
• 1 tablespoon seeded and minced jalapeno (again, you can use them from the jar)
• 2 tablespoons minced garlic
• 2 pounds ground beef (I used 2lbs ground turkey, awesome!)
• 1 pound ground pork
• 2 teaspoons sea salt
• 2 teaspoons freshly cracked black pepper
• 2 tablespoons chopped parsley leaves (again, I used 1tbs dried parsley)
• 1 tablespoon chopped thyme leaves
• 1 teaspoon dry mustard
• 1/4 cup ketchup
• 1 tablespoon Worcestershire sauce
• 2 eggs
• 6 ounces sliced Cheddar

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 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.