BACON WRAPPED STUFFED MEATLOAF
Easy bacon wrapped stuffed meatloaf is brushed with BBQ sauce and stuffed with cheddar cheese, caramelized onions and mushrooms.
Provided by Wine a Little Cook A Lot
Categories Dinner
Time 1h30m
Number Of Ingredients 17
Steps:
- Melt butter over medium heat in large saute pan. Add sliced onions, mushrooms and salt. Stir to combine.
- Once onions have softened, turn heat down to medium low and let onions and mushrooms caramelize, stirring occasionally until deep golden brown. Remove from heat and set aside.
- Preheat oven to 375 F. Line a baking sheet with aluminum foil and place a cooling rack on top.
- In a large bowl combine ground beef, diced onion, garlic, breadcrumb, olive oil, eggs, Worcestershire, Dijon, BBQ sauce, salt and pepper. Mix gently with your hands until fully incorporated, being careful not to over mix!
- Take half of the meat mixture and form into a rectangle loaf shape on clean surface. Make a indent in the middle and fill with caramelized mushrooms, onions, and cheddar cheese. Take the remaining half of meat mixture and gently seal the edges while smoothing the loaf.
- Carefully transfer the meatloaf onto the prepared cooling rack-lined backing sheet. Brush loaf generously with BBQ sauce. Wrap bacon slices around the loaf, slightly overlapping and tucking the overhang under the loaf to prevent shrinking. Brush loaf again with BBQ sauce.
- Bake for 1 hr or until internal temperature of meat is 160 F. (If bacon isn't crispy, turn broiler setting on, and cook additional 2 minutes or until bacon is crispy.)
- Remove and let cool 10 minutes before serving.
Nutrition Facts : Calories 853 calories, Carbohydrate 21.96 grams carbohydrates, Cholesterol 205 milligrams cholesterol, Fat 66.12 grams fat, Fiber 2.1 grams fiber, Protein 41.85 grams protein, SaturatedFat 21.93 grams saturated fat, ServingSize 356 g, Sodium 903 grams sodium, Sugar 5.99 grams sugar, TransFat 2.36 grams trans fat, UnsaturatedFat 23.9 grams unsaturated fat
MUSHROOM STUFFED MEATLOAF
I love this unique meatloaf. I have served this to diehard mushroom haters who ate second helpings without even noticing the mushrooms. I can't promise that this will work the same magic on your mushroom haters, but I can promise you a tasty meatloaf. Adapted from Taste of Home magazine.
Provided by HeatherFeather
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large mixing bowl, beat eggs, milk, ketchup, salt and pepper.
- Add beef and mix well by hand.
- Divide meat mixture in half and pat one half into a greased 9x5" loaf pan and set aside.
- Saute mushrooms and onion in butter until tender in a skillet over medium heat, about 3-5 minutes.
- Add soft bread crumbs,parsley, thyme, salt& pepper and saute until crumbs are lightly browned.
- Spoon the crumb mixture over the meat in the loaf pan.
- Cover stuffing with the remaining meat mixture and press down gently to seal.
- Bake in a preheated 350 F oven until fully cooked and no pink remains,about 1 hour, draining fat if necessary.
- Once it has fully cooked, let sit 10-15 minutes before attempting to slice or it will fall apart.
- NOTE: I use an instant read meat thermometer to check for doneness so I don't have to cut into the meatloaf.
SMOKED MEATLOAF RECIPE
This smoked meatloaf recipe stuffed with bacon and cheese is so amazing! If you're looking for the ultimate comfort food that oozes with flavor, try this!
Provided by The Typical Mom
Categories Entree Main Course
Time 2h30m
Number Of Ingredients 12
Steps:
- Preheat smoker to 150, or oven to 350 degrees. Make sure there are pellets or wood chips inside your smoker. Enough to last almost 3 hours. We used apple for this smoked meatloaf recipe.
- In a bowl add all ingredients except bacon and cheese. Mix together well.
- Set out a piece of parchment paper on to your countertop. Lay your meatloaf mixture down and spread out so it forms a square and is about 1/2" thick all the way across.
- Sprinkle your shredded cheese on top, then place your sliced pieces of cheese (if you decide to add more) on top of that spread out.
- Lay your precooked slices of bacon down, spread out evenly.
- Lift one end of your parchment paper up and begin to roll this into a long log of sorts.
- Roll up in such a way that you can remove the parchment paper when you're done.
- Once completely rolled up pinch the ends of your meatloaf roll so the least amount of cheese escapes in the smoking process.
- Lay meatloaf log on to a long grill plate as you see we used in this post.
- Place inside your smoker, on grates, in the middle. If baking in your oven it will take approx. 60 minutes to reach 150 degrees internally.
- Close lid and smoke for 2 hours 15 minutes.
- If you want to add barbecue sauce on to the top pour some on at this time. Now turn your smoker/grill up to 400 degrees until it crisps on the outside as much as you'd like and internal temp reaches 150 degrees. (times may vary on this depending on how thick your meatloaf is)
- Take off griddle and place on cutting board. Allow smoked meatloaf to rest for at least 10 minutes before slicing.
Nutrition Facts : ServingSize 3 oz, Calories 406 kcal, Carbohydrate 45 g, Protein 17 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 74 mg, Sodium 1103 mg, Fiber 2 g, Sugar 5 g
DAD'S CHEESY BACON WRAPPED MEAT LOAF
This is a recipe my dad has been making for years. Great for the cheese and bacon lover-- it's a huge hit with crowds, even kids! And it's a great comfort food!
Provided by Ashley
Categories Main Dish Recipes Meatloaf Recipes Stuffed Meatloaf Recipes
Time 1h30m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Combine ground beef, eggs and 2 tablespoons of ketchup in a large bowl. Mix well, then add bread crumbs, Parmesan cheese, garlic powder, salt, oregano, basil, pepper, and onion. Set mixture aside. Line the bottom of a 9x13 inch pan with bacon, widthwise. Place half of the meat mixture across the top of the bacon. Lay 3 of the 4 pieces of Cheddar cheese across the center of the meat, lengthwise. Cover the cheese with the second half of the meat mixture and mold the meat into a loaf shape. Pull the ends of the bacon up and around the loaf. Spread 1 tablespoon of ketchup thinly over the loaf.
- Bake in the preheated oven until no longer pink in the center, about 60 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven.
- Cut the final piece of Cheddar cheese into slices and place on top of the meat loaf. Return the meat loaf to the oven and continue baking until the cheese is melted, about 5 minutes. Remove from the oven and allow the meat loaf to rest for 5 minutes before serving.
Nutrition Facts : Calories 588.6 calories, Carbohydrate 17.3 g, Cholesterol 207.1 mg, Fat 37.5 g, Fiber 1.2 g, Protein 43.5 g, SaturatedFat 17.3 g, Sodium 945.7 mg, Sugar 3.8 g
MOZZARELLA STUFFED BACON WRAPPED MEATLOAF
I don't know about you, but a homemade meatloaf stuffed with mozzarella cheese and wrapped in bacon... Sounds pretty legendary! It may not score big on pretty looks but it sure delivers the most amazing flavors you could hope for. Instead of using ketchup on it, I smother it in BBQ sauce because you know what, it's just better that way. I adapted this from The Pioneer Woman, because if there ever was a lady who knows her comfort food, it would most definitely be her.
Provided by Nora from Savory Nothings
Categories Main Course
Time 1h15m
Number Of Ingredients 13
Steps:
- Prep: Preheat the oven to 350°F (convection ovens to 320°F). Line a 9x5 inch loaf pan first with parchment paper and then with 2/3 of the bacon, leaving an overhang. OR line a rimmed baking sheet with baking parchment and lay 2/3 of the bacon on top if you want to bake without a pan.
- Make meat mix: Mix ground beef, eggs, breadcrumbs, onion, mustard and spices in a large bowl (I use a handheld mixer with the hook attachment to do this).
- Shape meatloaf: Shape a long log with 2/3 of the meat mixture and fit it inside the loaf pan (OR on top of the bacon on the baking sheet, if baking without a loaf pan). Make a crease down the middle and add the mozzarella cheese to it. Cover with the remaining meat mixture. Fold the bacon overhang on top and cover entirely with the remaining 1/3 of bacon. Spread with 1/3 of the barbecue sauce.
- Bake: Bake in the middle of the preheated oven for 40 minutes. Spread with another 1/3 of the barbecue sauce. Continue baking for another 20 minutes, then spread with the remaining sauce right as it comes out of the oven. Allow the meatloaf to rest for 5-10 minutes before slicing. If you baked in a loaf pan, VERY CAREFULLY drain it before removing from the pan (depending on your meat/bacon, a lot of juices can accumulate).
Nutrition Facts : Calories 419 kcal, Carbohydrate 16 g, Protein 34 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 143 mg, Sodium 648 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
CHEDDAR STUFFED MEATLOAF
Cheddar Stuffed Meatloaf is one of the best comfort food meals that you will ever taste. Seasoned ground beef is stuffed with cheddar cheese and coated in our sticky, sweet homemade barbecue sauce. You are going to want to add this one to the menu this week!
Provided by Milisa
Categories Beef
Time 55m
Number Of Ingredients 5
Steps:
- Place ground beef in a large mixing bowl, add beaten eggs, 1 cup of barbecue sauce and crushed crackers.
- Mix together until well combined.
- To cook direct on the grill: line a pan with parchment paper or butcher paper. Pour mixture onto paper and form into a loaf. Alternately: Form meatloaf on a grill pan that you can just set on the grill.
- Make an indent in the center of the loaf and fill with cheese. Press meat mixture together, sealing over cheese.
- Prepare a grill or smoker to 300° with hickory wood.
- Fold paper into a roll over meatloaf. Gently unroll onto grill or if using grill pan, place over indirect fire.
- Close the lid and cook 30 minutes.
- Brush meatloaf over top and sides with remaining barbecue sauce.
- Continue to cook with the lid closed until internal temperature reaches 160°, about 15 minutes.
- Carefully remove from grill and allow meatloaf to rest 10 minutes before slicing and serving.
Nutrition Facts : Calories 672 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 215 milligrams cholesterol, Fat 32 grams fat, Fiber 1 grams fiber, Protein 51 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 1166 grams sodium, Sugar 25 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
CHEESE AND MUSHROOM-STUFFED MEATLOAF
My family's favourite meatloaf (OK, sometimes my little one picks out the mushrooms). This one is really good.
Provided by evelynathens
Categories Cheese
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in skillet over medium heat.
- Add onion and sauté until translucent, about 4 minutes.
- Add garlic and mushrooms.
- Cook until mushrooms are golden-brown and liquid evaporates, about 8-9 minutes.
- Cool.
- Preheat oven to 350 degrees F (175C).
- Mix beef and everything else but cheese.
- Turn out onto large square of plastic wrap.
- Pat into 9 x 12 inch rectangle.
- Spread mushroom filling over rectangle, leaving a ½ inch border on all sides.
- Cover mushrooms with cheese.
- Starting at one short end, roll up jelly roll fashion. Take time and lovingly pat it into a compact shape to fit into your loaf pan - this will ensure that it doesn't crack as it bakes.
- Arrange seam side down in 9 x 5 inch loaf pan.
- (Can be prepared up to 6 hours ahead. Cover and refrigerate) Bake until loaf shrinks from sides of pan and browns, about 1 hour.
- Pour off any drippings.
- Gently turn out loaf and let stand 10 minutes before slicing.
BACON-WRAPPED STUFFED MEATLOAF WITH MUSHROOMS AND CHEESE
This is a hearty and flavorful mushroom-stuffed meatloaf created by a true meatatarian.
Provided by MUDD
Categories Ground Pork
Time 2h
Yield 12
Number Of Ingredients 14
Steps:
- Place 1/2 of the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove to a paper towel-lined plate to drain.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 1/4 of the diced onion and 4 chopped garlic cloves and lightly saute until soft, about 3 minutes. Remove to a large bowl, and add ground beef, ground pork, eggs, parsley, paprika, pepper, and sea salt. Blend together with your hands until mostly combined. Place in the refrigerator.
- Preheat the oven to 375 degrees F (190 degrees C). Lay a 2-foot square piece of aluminum foil on a flat surface.
- Wipe the skillet clean, add remaining 1 tablespoon oil, and heat over medium heat until shimmering, 1 to 2 minutes. Add mushrooms and saute until all moisture has evaporated and mushrooms start to turn dark reddish-brown with golden spots, 8 to 10 minutes. Add remaining 2 cloves chopped garlic and cook until fragrant, about 30 seconds.
- Place meat mixture in the center of the aluminum foil and shape meat into an evenly thick square about 1/2 inch thick, making sure there are no gaps or thin spots. Cover meat with overlapping slices of Provolone cheese, leaving about 1/2 inch to 1 inch uncovered meat around the perimeter. Lay cooked bacon strips over Provolone cheese and spread mushrooms evenly over bacon.
- Lift one end of the foil and begin rolling the meat in a pinwheel fashion. Place meatloaf in a baking dish, molding the ends to create a seal around the stuffing; discard the foil. Lay remaining uncooked bacon over meatloaf, leaving about 1/4 inch between each slice, and tucking ends in under the loaf.
- Cook in the preheated oven for 45 minutes, turning halfway. Switch to the broil setting and cook until meat is no longer pink in the center, about 15 minutes more. An instant-read thermometer inserted into the center of the meat should read at least 160 degrees F (70 degrees C).
- Remove from the oven and allow to rest 10 to 15 minutes before slicing.
Nutrition Facts : Calories 357.1 calories, Carbohydrate 4.4 g, Cholesterol 112.1 mg, Fat 25.4 g, Fiber 1.2 g, Protein 27.6 g, SaturatedFat 10.7 g, Sodium 888.1 mg, Sugar 1.2 g
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