BOUDIN STUFFED MEATLOAF
This recipe is for my friends in Louisiana that have access to boudin. If you have never had boudin you just don't know what you are missing. We take our boudin seriously here..every meat market has their own boudin and will claim theirs to be the best. Boudin is basicaly a rice, pork , onions and other veggies with LOTS of...
Provided by Debbie W
Categories Meatloafs
Time 1h10m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 and spray a loaf pan with cooking spray
- 2. Wisk the egg and milk togather a then add soup mix ,worcestershire sauce, tonys, and bread crumbs. Mix the ground meat in by hand until everything is mixed well.
- 3. Put 1/2 the meat mixture in the pan. Place the Boudin ontop then top the boudin with the rest of the meat.
- 4. Bake uncovered for about an hour at 350
STUFFING MEATLOAF
Flavored stuffing mix makes this meatloaf savory!
Provided by SybilK
Categories Main Dish Recipes Meatloaf Recipes
Time 55m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease one 9x5-inch loaf pan with cooking spray.
- Mix beef, onion, stuffing mix, and egg by hand in a bowl. Press beef mixture into prepared pan.
- Bake in the preheated oven until no longer pink in the center, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
- Top meatloaf with shredded mozzarella cheese and let rest while cheese melts, about 10 minutes.
Nutrition Facts : Calories 289.2 calories, Carbohydrate 15.5 g, Cholesterol 83.5 mg, Fat 15.8 g, Fiber 0.7 g, Protein 19.9 g, SaturatedFat 6.6 g, Sodium 429.8 mg, Sugar 2.1 g
SUPER STUFFED MEATLOAF
Savory meatloaf stuffed with Cheddar cheese and sauteed mushrooms and onions. A can't miss hit with the whole family.
Provided by CleopatrasCat
Categories Main Dish Recipes Meatloaf Recipes Stuffed Meatloaf Recipes
Time 1h35m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix together ground beef, bread crumbs, egg, 1/2 a chopped onion, milk, Worcestershire sauce in a bowl; season with garlic, Italian seasoning, dry mustard, salt, and black pepper. Transfer the meat mixture to a piece of waxed paper or aluminum foil and flatten to a 1/2-inch thick rectangle.
- Melt butter in a skillet over medium heat. Cook and stir yellow onion and mushrooms in melted butter until the onion is translucent and mushrooms soft, about 5 minutes. Remove from heat to cool.
- Spread filling mixture into center of meat rectangle. Sprinkle Cheddar cheese over filling, leaving a bit of space at one end for easier rolling and sealing. Pick up the edge of the waxed paper or foil to roll the flattened meat into a log around the filling. Seal the ends and seam and place the loaf into a 9x5-inch loaf pan.
- Bake in the preheated oven until oil from the cheese begins to pool, about 30 minutes. Drain oil and continue baking until the meat is no longer pink in the center, about 30 to 60 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 395.5 calories, Carbohydrate 18.5 g, Cholesterol 110.2 mg, Fat 23.7 g, Fiber 1.8 g, Protein 26.4 g, SaturatedFat 11.9 g, Sodium 705.5 mg, Sugar 3.5 g
BOUDIN STUFFED BELL PEPPERS
I made this up because I had the boudin and the peppers. Boudin seems to be made just for this dish since it's similar to stuffings traditionally used for peppers, but I couldn't find a recipe. So, here is what I created in my kitchen, and it was really, REALLY good!!
Provided by Dawn R
Categories Pork
Time 1h
Yield 8 peppers
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees.
- In a large pot, add salt to the water. Cover pot and heat water over medium high to high heat and bring to a boil. Place the boudin in a baking dish and place in the oven to warm for 10 minutes (or heat in a microwave for 2 minutes).
- While water is heating, rinse, cut tops off and remove seeds from bell peppers. When the water has come to a boil, add peppers. Return to a boil, stirring peppers, and boil for 3 minutes. Using tongs, remove peppers from water, strain and season the insides with black pepper. Remove water from heat and set aside.
- Cut casing of warmed boudin and removed filling. Stuff peppers with the boudin. Top each with about a tablespoon of diced tomatoes. Place stuffed peppers in a baking dish, and add some of the boiled water to the dish. Bake for 30 minutes. Top each with a slice of cheese and bake for 5 more minutes.
- yummy! (add about 220 calories to the nutritional analysis based on this recipe http://www.recipezaar.com/93882).
Nutrition Facts : Calories 132.3, Fat 8.7, SaturatedFat 5.4, Cholesterol 24.9, Sodium 459.7, Carbohydrate 6.6, Fiber 2.3, Sugar 3.6, Protein 8.1
STUFFED MEATLOAF ROLL
Make and share this Stuffed Meatloaf Roll recipe from Food.com.
Provided by Aunt Sukki
Categories Meat
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In large bowl, combine beef, crumbs, egg, onion, salt and oregano. Stir in 1/2 tomato sauce; set aside.
- Cut 2 pieces of waxed paper 15 inches long. Unroll crescent roll dough and don't separate. Lay end to end on top of wax paper and place second piece of wax paper on top. Now take rolling pin and roll the dough out till it's half the thickness that it was originally .
- Place meat mixture in center and spread out over dough. Sprinkle meat with cheese, bell pepper & mushrooms & top with remaining tomato sauce.
- Roll up meat, jelly-roll fashion, starting at narrow end; use wax paper to help.
- Place seam side down in non-stick 9-1/4-in. x 5-1/2 inches x 2-3/4-in. bread pan.
- Bake at 375 degrees F for 30 minutes. Drain off any fat that accumulates & then return to oven for 30 minutes.
ITALIAN STUFFED MEATLOAF
Meatloaf gets flair with this moist, Italian flavored meatloaf stuffed with cheese, spinach, and roasted peppers.
Provided by CareCook
Categories Meat
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Combine in large bowl: sirloin/turkey, egg, tomato juice, salt and pepper, garlic, oregano, onion.
- Put 1/2 mixture in 9x5x3 loaf pan coated with cooking spray. (I could only find 11x5x3 sorry!).
- Layer on Cheese, Spinach, Peppers.
- Cover with remaining meat mixture.
- Bake for 1 hr, until meatloaf is done.
- cool to room temp, wrap, freeze up to 3 months.
- remove from freezer, thaw.
- bake at 350 degrees for abt 20-30 min until heated through.
- OR, slice and re heat in microwave.
- can top with a bit of spaghetti sauce if desired.
- comes with frozen italian green beans and/or ww pasta :).
Nutrition Facts : Calories 411.1, Fat 27.2, SaturatedFat 11.6, Cholesterol 116.2, Sodium 327.3, Carbohydrate 5.7, Fiber 1.2, Sugar 3.1, Protein 34.9
STUFFED MEAT LOAF
My husband's job takes him away from home a good deal. When he returns, his first request is always for this stuffed meat loaf!-Lisa Williams, Steamboat Springs, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine ground beef, sausage, stuffing, egg, 3 tablespoons ketchup and 2 tablespoons steak sauce. Mix well., Pat half of the meat mixture into a 9x5-in. loaf pan. Sprinkle with cheddar cheese. Layer with tomato, onion, green pepper, mushrooms, ham if desired and Swiss cheese. Cover with remaining meat mixture; press down firmly to seal. (Mixture may be higher than the top of the pan.) , Combine remaining ketchup and steak sauce; drizzle over top of meat loaf. Bake at 350° for 1 hour or until no pink remains and a thermometer reads 160°, draining off fat when necessary.
Nutrition Facts : Calories 394 calories, Fat 25g fat (12g saturated fat), Cholesterol 118mg cholesterol, Sodium 742mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein.
SPINACH - STUFFED MEATLOAF
This is a great tasting meatloaf that adds that important iron to your diet. This recipe was originally from the cookbook 1,000 Low Fat recipes by Terry Golson The preparation time does not include the resting time in the fridge. I like to get it ready the day before and then just pop it in the oven an hour before dinner.
Provided by Bergy
Categories Cheese
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Mix together the beef, egg whites, breadcrumbs salt& pepper, shallots garlic, worcestershire sauce& oregano.
- Use your hands to really combine the mixture.
- After you have squeezed as much moisture as you can from the spinach combine it with the cheese, nutmeg& season with salt& pepper.
- On a piece of plastic wrap or wax paper spread out the meat mixture in a rectangle apprx 12 x 8".
- Spread the spinach mixture on top leaving apprx 1/2" clear all around the meat edges.
- Using the paper (plastic) to help roll up the loaf starting from the 8" side.
- Press gently as you go to make sure you have a firmly rolled loaf.
- Press the outside edges together.
- Tightly wrap the meatloaf in plastic wrap (or wax paper) and refrigerate for at leat an hour (I make the loaf the day before and leave it rolled in the fridge over night to be baked the next day).
- Place the meatloaf on a roasting rack in a roasting pan and bake in a 350F oven for 1 hour.
- If you are using the ketchup spread it on top of the loaf before putting it in the oven.
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