Jalapeno Cheddar Stuffed Meatloaf

Jalapeno Cheddar Stuffed Meatloaf 2 pounds ground beef (85/15) 1 cup plain bread crumbs 1 tablespoon Italian seasoning 1 teaspoon salt ½ teaspoon black pepper ½ cup milk 1 large egg 2 tablespoons worcestershire sauce 1 to 2 jalapenos, minced 8 oz brick cheddar cheese GLAZE: 1 cup ketchup ¼ cup brown sugar, tightly packed 1 tablespoon worcestershire sauce 1 tablespoon red wine vinegar 2 cloves garlic, crushed ⅛ teaspoon salt pinch cayenne pepper 1 jalapeno, sliced Preheat oven to 350 degrees. Lightly grease a 9x13 pan with nonstick cooking spray. In a large mixing bowl combine ground beef, bread crumbs, Italian seasoning, salt, pepper, milk, egg, worcestershire sauce, and minced jalapeno. Knead until combined. Divide meat in half. Shape one half of the meat into the bottom half of the loaf and place in prepared pan. Place cheddar cheese brick in the center. Shape remaining half of meat as the top half of the loaf, sealing the edges. This is a free-form loaf so it doesn't need to be perfect. In a small mixing bowl whisk together ketchup, brown sugar, worcestershire sauce, red wine vinegar, garlic, salt, and cayenne pepper. Pour over shaped loaf to coat. Lay sliced jalapenos out on top of the meatloaf to garnish. Bake in the preheated oven for 60 to 80 minutes until cheese is completely melted and meat reaches an internal temperature of a minimum of 160 degrees F.