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
STUFFED MEAT LOAF SLICES
This is a family favorite requested for special occasions. We received it from a fellow faculty member when my husband and I were in our first years of teaching. -Judy Knaupp, Rickreall, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 18
Steps:
- For filling, mix first 9 ingredients. In a large bowl, combine beaten egg, bread crumbs and salt. Add beef; mix lightly but thoroughly. On a large piece of heavy-duty foil, pat mixture into a 14x8-in. rectangle. Spread filling over top to within 1 in. of edges. Roll up jelly-roll style, starting with a short side, removing foil as you roll. Seal seam and ends; place on a large plate. Refrigerate, covered, overnight., Preheat oven to 350°. Cut roll into 6 slices. Place on rack in a broiler pan, cut side up. Bake until a thermometer reads 160°, 30-35 minutes. Mix sauce ingredients; serve with meat loaf.
Nutrition Facts : Calories 439 calories, Fat 28g fat (9g saturated fat), Cholesterol 167mg cholesterol, Sodium 1187mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein.
STUFFED QUESO MEATLOAF
There's a spicy molten center waiting in each slice of this queso-inspired meatloaf.
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
SAVORY STUFFED MEATLOAF
Make and share this Savory Stuffed Meatloaf recipe from Food.com.
Provided by truebrit
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat the oven to 350 degrees F.
- Mix all of the ingredients except the stuffing together.
- Spread 2/3rds of the mixture into an ungreased loaf pan 9 X 5 X 3-inches, pressing the mixture up the sides of the pan to within 3/4 inch of the top.
- Spoon the stuffing onto the mixture in the pan and then top with the remaining meat mixture covering the stuffing completely.
- Bake in the oven for 1 hour and 10 minutes.
- Drain off the excess fat and let stand for 5 to 10 minutes before slicing into thick slices.
- Serve on a heated platter.
- MEAT LOAF STUFFING: Melt the butter in a large skillet.
- Add the onion and the celery and cook an stir until the onion is tender.
- Remove from the heat and stir in the remaining ingredients.
Nutrition Facts : Calories 540.5, Fat 31.7, SaturatedFat 15.9, Cholesterol 150, Sodium 1070.4, Carbohydrate 31.9, Fiber 2.2, Sugar 3.3, Protein 30.5
RICE STUFFED MEATLOAF
This is just another way to stuff a meatloaf, and boy is it good. Even if you prefer your own meatloaf recipe, give it a try with some rice inside!
Provided by Lynn Socko
Categories Meatloafs
Time 2h10m
Number Of Ingredients 12
Steps:
- 1. https://www.justapinch.com/recipes/side/rice-side/long-grain-and-wild-rice.html Prepare rice ahead of time. You will need 3 c. of prepared rice for 3 lbs. of meat. Let cool.
- 2. Saute bacon and onion in about 1-2 TBL. of olive oil till bacon is almost done, add mushrooms and cook a few minutes longer. Let cool.
- 3. In large bowl, break apart ground beef, add mushroom mix, all spices, and eggs. Mix together. On a large pc.of foil, mold meatloaf mixture into a roll.
- 4. Now flatten meat out into a rectangular shape. Place thin slices of beef to cover most of the meat, leaving a couple inches around all sides. Spoon on rice placing in the center of your sliced meat.
- 5. Using the foil as a rollin tool, began to roll meatloaf into a log. Seal ends and using the foil to pick up your loaf, place in baking dish, or onto bakers rack SEAM side down. Place a pc. of foil over top of loaf to keep from over browning and drying out. Bake 375° for about 1 hr. Remove foil and bake about 15 min longer. Use meat thermometer at 1 hr to check for doneness.
- 6. Serve with mushroom onion brown gravy.
PICKLE STUFFED MEATLOAF
Searching for some more pickle recipes and found this one that I thought it sounded delish! I just love pickles and will look forward to making this soon. I hope you enjoy. Got this from grouprecipes.com Pic is from the same site and name on it is mystic river1.
Provided by Kimberly Biegacki
Categories Meatloafs
Time 1h25m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees. In large bowl, beat together eggs, breadcrumbs, milk, onions, oregano, basil, salt and pepper. Add ground beef and combine. Place half of ground beef mixture into bottom of roasting pan and mold loaf approximately 3 inches wide and 7 inches long.
- 2. Fold 2 slices cheese in half and lay lengthwise down center of loaf. Top with 3 pickles, mushrooms, tomato slices and remaining pickles. Fold remaining slices of cheese in half and place on top of pickles.
- 3. Mold remaining meat mixture on top, making sure all stuffing is covered on all sides, as well as top. Cover and bake for 20 minutes. Uncover and bake 40 to 50 more minutes, or until meat is no longer pink on the inside.
LOW CARB STUFFED MEATLOAF
I love meatloaf, but traditional recipes always include high carb no-no's like bread crumbs or oatmeal, so when I found this recipe, I couldn't wait to try it. It was wonderfully satisfying. From chef George Stella from "Low Carb and Lovin' It" (I do have to admit I used low carb ketchup instead of the topping)
Provided by Dragonfly AZ
Categories Pork
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F.
- In a small bowl, mix together the tomato topping ingredients. Set aside. You may add a few drops of water to thin to a ketchup consistency.
- In a large bowl, mix together the beef, eggs, Parmesan, vegetables, herbs, and seasonings.
- Working on a waxed paper lined sheet pan or counter, form meatloaf mix into a 10 by 8-inch flat rectangle on the waxed paper. Place a layer of prosciutto slices on top, followed by a layer of provolone slices. Roll up the stuffed meatloaf mix like a burrito and seal the edges all around by pinching the meat.
- Place the roll, seam side down, into a 5 by 9-inch loaf pan. Spread a heavy coat of the tomato topping to completely cover the top of the meatloaf. Place in oven and bake for about 1 hour and 15 minutes, or until the temperature on a meat thermometer registers 165 degrees F. Drain fat and let rest at least 10 minutes before slicing.
Nutrition Facts : Calories 385.1, Fat 23.6, SaturatedFat 10.1, Cholesterol 158.4, Sodium 860.7, Carbohydrate 7.8, Fiber 1.6, Sugar 4.3, Protein 34.6
AIR-FRYER STUFFED MEAT LOAF SLICES
This air-fryer stuffed meat loaf is a family favorite requested for special occasions. We received it from a fellow faculty member when my husband and I were in our first years of teaching. —Judy Knaupp, Rickreall, Oregon
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- For filling, mix first 9 ingredients. In a large bowl, combine beaten egg, bread crumbs and salt. Add beef; mix lightly but thoroughly. On a large piece of heavy-duty foil, pat mixture into a 14x8-in. rectangle. Spread filling over top to within 1 in. of edges. Roll up jelly-roll style, starting with a short side, removing foil as you roll. Seal seam and ends; place on a large plate. Refrigerate, covered, overnight., Preheat air fryer to 325°. Cut roll into 6 slices. In batches, place slices on greased tray in air-fryer basket, with cut side up. Cook until a thermometer reads at least 160°, 12-15 minutes. Mix sauce ingredients; serve with meat loaf.
Nutrition Facts : Calories 439 calories, Fat 28g fat (9g saturated fat), Cholesterol 167mg cholesterol, Sodium 1187mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein.
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