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
MEATLOAF WITH CARAMELIZED ONIONS
I couldn't find a recipe on this site (or elsewhere) for basic meatloaf with caramelized onions in the mix-not meatloaf with a topping of caramelized onions or "stuffed". Because I wanted the caramelized onions to take center stage, for that reason, you won't find any tomato sauce, mushrooms, no cheese, no strips of bacon on top, etc. in this recipe. The recipe was found on lifeisaplate.com and modified to my specifications. You can substitute other types of ground meat or use other meat in combination: turkey, chicken, buffalo, turkey, etc. Use any preferable binder of your choice, for example-finely ground breadcrumbs, almond or walnut meal, masa harina, rice flour. Brown rice was the binder I chose and it was ground to medium-coarse consistency (similar to cornmeal). The recipe was cut in half because I like meatloaf on the small size and save the larger size when I am need of a doorstop.
Provided by COOKGIRl
Categories Meatloaf
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a large pan on medium-low heat. Add the onions and sugar; cook until brown and sweet-approximately 20-30 minutes. Lower the heat if the onions are browning too quickly.
- In a large mixing bowl, combine the meatloaf ingredients with the caramelized onions (including all those browned bits at the bottom of the pan!); Do not overmix.
- Transfer the meatloaf mixture to an oiled or parchment-lined loaf pan. (I used a large soup spoon, patting the mixture down and into the corners of the pan. Use the back of the spoon to smooth the top of the loaf.) If desired, lightly sprinkle the top of the loaf with dried parsley.
- Bake at 375 for 45-60 minutes or until the meatloaf is not longer pink in the center.
- Servings are estimated. Cooking time includes caramelizing the onions.
Nutrition Facts : Calories 658.9, Fat 62.5, SaturatedFat 27.5, Cholesterol 126.2, Sodium 91.1, Carbohydrate 15.3, Fiber 2, Sugar 4, Protein 9.2
FRENCH ONION MEAT LOAF
As a teacher and farm wife, I'm always looking for quick and easy menu ideas, especially during planting and harvesting seasons. I keep the ingredients on hand for this simple-to-prepare meat loaf. - Jan Peters, Chandler, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, combine the eggs, soup and contents of stuffing package; mix well. Crumble beef over mixture and mix well. Shape into a loaf in a greased 13x9-in. baking pan. Bake, uncovered, at 350° for 1 hour or until meat is no longer pink and a thermometer reads 160°. Let stand 10 minutes before slicing.
Nutrition Facts :
ONION STUFFED MEATLOAF
Make and share this Onion Stuffed Meatloaf recipe from Food.com.
Provided by CJAY8248
Categories Meat
Time 2h5m
Yield 1 meat loaf, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Make stuffing: Cook 3 chopped onions in butter until yellow; add soft bread crumbs, sage, salt, pepper, and parsley. Saute until slightly browned Remove from heat and add 1 egg beaten with 2 Tblsp. water.
- Make meatloaf: Combine ground beef, ground pork, 4 slices bread which have been soaked in warm water and drained well. Add 1 chopped onion, salt, pepper and 2 eggs; mix thoroughly. Line bottom and sides of a greased loaf pan with meat mixture. Fill center of pan with onion stuffing. Cover top with remaining meat mixture. Spread with 2 Tblsp. of butter and cover with 1/2 cup chili sauce. Bake in 400* oven for 1 1/2 hours.
Nutrition Facts : Calories 567, Fat 36, SaturatedFat 15.4, Cholesterol 238.8, Sodium 966.5, Carbohydrate 22, Fiber 1.8, Sugar 4.5, Protein 36.9
ONION- AND PEPPER-STUFFED MEATLOAF
Ever get bored with meatloaf? Me too! Take a classic recipe and make it pop! You can stuff it with just about anything and make it fun and exciting!
Provided by Bill Adams
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h30m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x11-inch baking dish with cooking spray.
- Cut 3/4 each of onion, green bell pepper, red bell pepper, and yellow bell pepper into thin slices. Dice remaining 1/4 of onion and peppers.
- Mix ground beef, diced onion and peppers, tomato sauce, crushed crackers, brown sugar, egg, Worcestershire sauce, chicken stock, olive oil, steak seasoning, garlic, and pepper together in a bowl until well-combined.
- Spread 1/2 of the beef mixture into the bottom of the prepared baking dish. Top meat with sliced onion and peppers, leaving a 1-inch border. Spread remaining beef mixture over vegetables, tucking in sides to seal vegetables in the center of the meatloaf. Pour ketchup over the top of the meatloaf.
- Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 418.5 calories, Carbohydrate 21.8 g, Cholesterol 111.3 mg, Fat 25.1 g, Fiber 2.2 g, Protein 26.5 g, SaturatedFat 8.7 g, Sodium 897.5 mg, Sugar 13.7 g
BEEF-STUFFED ONIONS
I learned to cook at an early age. Instead of relying on recipes, most of my dishes come about from trial and error, including this skillet. We always make this when we go camping.-Clara Honeyager, Mukwonago, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cut tops off onions and peel them. Scoop out centers to within 1/4 in. of edge; set shells aside. Chop the removed onion; set aside 1/4 cup (refrigerate remaining onion for another use)., In a bowl, combine the beef, bread crumbs, soup, green pepper, oregano, salt, pepper and chopped onion; mix well. Stuff the onions. Arrange in a 9-in. microwave-safe pie plate. In a small bowl, dissolve bouillon in water. Pour over onions.
Nutrition Facts : Calories 175 calories, Fat 7g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 552mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 3g fiber), Protein 13g protein.
MEATY STUFFED ONIONS
I won a prize for this recipe in a contest sponsored by our local newspaper. I got it from my mother-in-law, who's originally from Italy.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Peel onions and cut 1/2 in. off tops and bottoms. Place onions in a large saucepan. Cover with boiling water. Cook until tender, about 20 minutes; drain. , Cool slightly. Carefully remove inside layers of onion, separating into eight individual shells (refrigerate remaining onion for another use). Drain on paper towels. , In a skillet, cook beef and sausage over medium heat until no longer pink; drain. Add spinach; cook and stir for 2 minutes. Remove from the heat; stir in the remaining ingredients. Spoon into the onion shells. , Place in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 350° for 15-20 minutes or until heated through and lightly browned.
Nutrition Facts : Calories 258 calories, Fat 13g fat (5g saturated fat), Cholesterol 69mg cholesterol, Sodium 566mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 18g protein.
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.
STUFFED ONIONS
My husband, a pastor, was once paid in onions and potatoes by a little community. That's when I discovered this recipe. Baked with a tasty stuffing, the onions are mellow and tender.-Cathy Gilpin, Alamosa, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a Dutch oven, bring a small amount of water to a boil. Peel onions; using a slotted spoon, place onions in boiling water. Cook for 4-6 minutes more until softened; remove and let stand until cool enough to handle. Cut a 1/4-in. slice off the top of each onion. Remove center, leaving a 1/2-in shell. Chop centers and tops of onions; set aside. In a skillet, cook bacon until crisp; remove to paper towel to drain. In the drippings, saute chopped onion until tender. Stir in bread crumbs and parsley. Add the butter and mushrooms; cook until mushrooms are tender. Add bacon, salt, pepper and nutmeg. Stuff onion shells; place in an ungreased shallow 1-qt. baking dish. Pour broth around onions. Bake, uncovered, until tender, 45 minutes, basting frequently during the first 15 minutes. If desired, sprinkle with parsley.
Nutrition Facts :
ITALIAN MOZZARELLA-STUFFED MEATLOAF
Our family's favorite meatloaf is stuffed with mozzarella.
Provided by ravenbutterfly
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix beef, onion, 1/2 of the tomato sauce, bread crumbs, egg, garlic, 1/2 teaspoon oregano, salt, and pepper in a large bowl. Pat into a 1/2-inch-thick rectangle on a sheet of waxed paper. Sprinkle mozzarella cheese on top.
- Lift up the short side of the waxed paper to start rolling up the meatloaf. Roll tightly, peeling back paper as you go. Seal edges in place. Transfer meatloaf to a loaf pan.
- Bake in the preheated oven for 1 hour. Combine remaining tomato sauce and 1/2 teaspoon oregano; pour over meatloaf and sprinkle with Parmesan cheese. Bake until cheese is melted, about 15 minutes more. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 8.7 g, Cholesterol 88.9 mg, Fat 17.1 g, Fiber 1 g, Protein 21.4 g, SaturatedFat 7.5 g, Sodium 681.7 mg, Sugar 2.4 g
STUFFED ONIONS
Soft, caramelised, oven-roasted onions stuffed with minced lamb and creamy Greek yogurt, a main course with a difference that's delicious with vegetable pilaf
Provided by Miriam Nice
Categories Side dish
Time 1h40m
Number Of Ingredients 13
Steps:
- Trim the very ends of the onions. Make an incision in each, from top to root, then another 0.5cm along, so you can cut out and discard a thin wedge (like you're discarding a segment of orange). Bring a pan of water to the boil and add the onions. Boil for 10 mins, remove from the water and let cool. Heat oven to 200C/180C fan/gas 6.
- When the onions are cool enough to handle, carefully peel and set aside their outer layers - you want about 12-16 large layers in total, which will become the outer casing for the lamb filling. You can use the smaller, leftover layers in the middle for another recipe.
- Mix all the stuffing ingredients in a bowl and season well. Shape into 12-16 oval meatballs. Put each one on an onion layer and roll it up to create what looks like a small, peeled onion.
- Pour half the olive oil into a large, shallow casserole dish or roasting tin, then arrange all the stuffed onions on top in a tight, single layer. Drizzle over the remaining oil and bake for 45 mins. Brush with the molasses and bake for another 15-20 mins until the casings are really soft and dark golden brown. Serve with the root vegetable rice and the herby yogurt dressing on the side.
Nutrition Facts : Calories 314 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 0.3 milligram of sodium
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