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
CORNBREAD STUFFED MEATLOAF
Make and share this Cornbread Stuffed Meatloaf recipe from Food.com.
Provided by Charmie777
Categories Pork
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 24
Steps:
- 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, jalapeño, 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, jalapeño 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 inches.
- 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.
Nutrition Facts : Calories 882.9, Fat 63.8, SaturatedFat 22.3, Cholesterol 260.4, Sodium 1380.9, Carbohydrate 25.6, Fiber 2.2, Sugar 6.4, Protein 49.6
CORNBREAD STUFFED MEATLOAF
Kick that meatloaf up a notch with a tasty cornbread stuffing.
Provided by Guy Fieri
Categories Bacon,beef,cheese,dinner,Main,pork
Time 30m
Yield 8-10 servings
Number Of Ingredients 23
Steps:
- Preheat oven to 275 to 300ºF.
- 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 350ºF.
- 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.
- 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 145ºF. 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.
SUPER EASY STOVE TOP STUFFING MEATLOAF
This is a very quick and easy meatloaf recipe, where Stove Top Stuffing provides much of the flavor.
Provided by Andtototoo
Categories Meat
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a large mixing bowl put the hamburger meat, eggs, stuffing, broth and salt.
- Mix well.
- Place the mixture in a bread loaf pan.
- Bake at 350F for 60-70 minutes, or until done.
- The last 15 minutes of cooking, spread the ketchup on top of the meatloaf.
- If you don't want to use ketchup, put a can of condensed cream of mushroom soup on top of the meatloaf right before you put it in the oven.
STUFFED MEATLOAF
Provided by Cynthia Graubart
Categories Slow Cooker Tomato Dinner Mozzarella Ground Beef Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 10
Steps:
- 1. Coat the inside of a 3 1/2-quart slow cooker with cooking spray and prepare the aluminum foil sling.
- 2. Beat the egg in a medium bowl. Stir in the onion, breadcrumbs, ketchup, Worcestershire sauce, and salt and pepper to taste in a small bowl. Add ground beef and combine well. Form into two 5 x 3-inch ovals. Transfer one oval to the center of the prepared slow cooker. Place the 4 mozzarella balls evenly down the center of the meat. Move the second oval on top of the mozzarella and press around the edges to seal. Pour tomato sauce over meatloaf.
- 3. Cover and cook on High for 3 hours. The meatloaf is cooked when an instant-read thermometer inserted into the middle of the loaf registers 165 degrees.
- 4. Remove cover, turn off slow cooker, and allow meatloaf to rest 10 minutes. Gather the four strips of the sling toward the center and lift to remove the loaf to a serving platter. Slide meatloaf off the foil with a spatula or knife. Serve warm.
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