Lazy Stuffed Meatloaf Food

SUPER STUFFED MEATLOAF

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).

STUFFED QUESO MEATLOAF

Steps:

• Preheat the oven to 350 degrees F and line a baking sheet with parchment.
• Pulse the tortillas in a food processor until they are crumbs and transfer to a large bowl. Add the beef, pork, eggs, onion, garlic, chili powder, cumin, 1/2 cup of the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper. Mix with your hands until well combined.
• Using your hands, shape the mixture into a 12-by-3-inch log on the prepared baking sheet. Create a well in the center running the length of the log. Put the cheese in the well and top with the jalapenos. Shape the meatloaf mixture up and over the filling, making sure to seal completely; you should have a 12-by-4-inch loaf.
• Whisk together the ketchup and remaining 1/2 cup diced tomatoes in a medium bowl. Spoon the mixture over the top and sides of the meatloaf.
• Bake until the meatloaf reaches an internal temperature of 165 degrees, about 1 hour. Let cool for 10 minutes before transferring to a serving platter and slicing.

LAZY STUFFED MEATLOAF

Steps:

• Combine first 8 ingredients in large bowl.
• add prepared stuffing mix, stir.
• add ground beef, mix until well blended.
• Press into greased 2 qt casserole dish.
• Combine ketchup and mustard, spread on top of beef mixture.
• bake uncovered at 350F for about an hour.

STUFFED MEATLOAF

Steps:

• Preheat the oven to 350 degrees F.
• Whisk the first 7 ingredients in a large bowl to blend. Stir in the Parmesan and bread crumbs. Mix in the beef, pork, and veal. Pack half of the meat mixture into a 9 by 5 by 3-inch loaf pan. Spoon the stuffing over the meat in the pan, leaving a 1-inch border around the edges. Top with the remaining meat mixture, enclosing the stuffing completely and pressing firmly. Spoon the marinara sauce over the meatloaf, then sprinkle with the provolone cheese.
• Bake, uncovered, until the meat loaf is firm to the touch in the center and has pulled away from the sides of the pan, about 45 minutes. Cut crosswise into slices and serve.
• Preheat oven to 350 degrees F.
• Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.
• Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.

CHEESY STUFFED MEATLOAF

Steps:

• Heat oven to 350°F. In large bowl, mix all ingredients except topping. Line ungreased 13x9-inch pan with foil. Shape meatloaf mixture into 9x5-inch loaf on foil in pan. In small bowl, mix all topping ingredients; spread over top and sides of loaf.
• Insert ovenproof meat thermometer so tip is in center of loaf. Bake uncovered 45 to 50 minutes or until meat is no longer pink in center and thermometer reads 165°F. Let stand 5 minutes; remove from pan.

STUFFED MEATLOAF

Steps:

• Set oven to 350 degree F.
• Grease a 9 x 5-inch loaf pan.
• In a large bowl beat eggs, milk, ketchup, minced garlic, Parmesan cheese; then season with 1 tablespoons seasoned salt, or to taste (or 1 teaspoon white salt or to taste) and pepper.
• Pat half of the mixture into prepared baking pan; set aside.
• To prepare the stuffing; saute the mushrooms, onions and thyme in butter for about 5 minutes, or until tender.
• Add in the breadcrumbs, parsley, then season with salt and pepper to taste; saute until the breadcrumbs are lightly browned.
• Spoon over the layer of the meat mixture in the pan, then press down gently.
• Top with remaining beef mixture.
• Bake at 350 degrees for about 1 hour.
• Delicious!

SHOWY " JELLY ROLL" MEATLOAF

Steps:

• Place first 9 ingredients in large bowl. Mix well. Pat out on sheet of foil to 10 x 12 inch (25 x 30 cm) size.
• Lay ham slices on top, keeping 1 inch (2.5 cm) in from edges. Spread spinach over ham. Roll up starting from long end, removing foil as you go. Carefully transfer to baking sheet with sides. Pat in sides of meatloaf roll to smooth them. Bake in 350°F (175°C) oven for 1 1/4 hours.
• Put grated mozzarella cheese on top of meatloaf. Return to oven for 1 to 2 minutes until cheese starts to melt. Cut into slices to serve.
• NOTE: I frequently will place a wire rack in the baking sheet and transfer the meatloaf, foil and all, to the rack. I then poke holes in the foil to allow the fat to drain away from the meatloaf.

SINFUL STUFFED MEATLOAF

Steps:

• Preheat oven 325 degrees celcius.
• Make the filling.
• Saute onions in butter until soft, the add mushrooms. Cook until soft.
• Add flour, thyme, salt and pepper, Mix in cream cheese.
• Mix all meat ingredients together.
• Grease your pan (i use a loaf cake dish).
• Place a little over a half of the meat mixture in the dish, spreading the meat up the side of the dish.
• Add the filling
• Then add the remaining meat over top of the filling and spred it evenly.
• Bake 325 for 1 hr.

SPINACH - STUFFED MEATLOAF

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.

DA BEEF LOVER'S HALF TIME STUFFED MEATLOAF

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a shallow roasting pan. Prepare instant rice according to package directions.
• In a large bowl, mix together ground sirloin, ground round, egg, chopped onion, green pepper, mushrooms and cooked rice. Season with garlic powder, salt and pepper.
• On clean counter top, arrange sheets of wax paper approximately 1 1/2 feet long by 1 foot wide. Place meat mixture on wax paper, and flatten into a large square, about 1/2 inch thick (the thinner the better). Sprinkle with more garlic powder, then layer with parmesan, spinach, ham, salami and Swiss cheese. Using the wax paper, roll the meat as tightly as possible while removing the wax paper as you go. Tuck the two open ends into the meatloaf itself, and with hands lightly coated in vegetable oil, shape into a loaf. While lifting with the wax paper, transfer to shallow roasting pan, then slide wax paper out from underneath.
• Bake in preheated oven for 1 hour and 10 minutes, or until meat is no longer pink and juices run clear. Allow to cool 15 minutes before serving.