MASHED POTATO-STUFFED MEATLOAF
Forget mashed potatoes as a side dish and reinvent meatloaf with this spud-stuffed version. The potatoes are ready in no time, thanks to your microwave, and could easily become a weeknight go-to recipe all on their own.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with foil.
- For the mashed potatoes: Poke each potato with a fork several times and microwave until soft, about 15 minutes (or use your microwave?s potato setting). Cool until you are able to handle them with a towel, about 2 minutes. Halve the potatoes and scoop out the flesh with a spoon and discard the skin. Mash the potatoes and butter in a medium bowl until smooth then fold in the sour cream, chives and 1 teaspoon salt until well combined. Set aside.
- For the meatloaf: Toast the bread crumbs in a dry skillet over medium heat until browned and fragrant, about 1 minute. Transfer to a large mixing bowl and set aside. Add the oil, onions, garlic, oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper to the skillet and cook, stirring, until onions are tender, about 8 minutes. Let cool slightly. Add the onion mixture to the bread crumbs along with the meatloaf mix, Parmesan and Worcestershire sauce. Toss and mix gently. Add the eggs and mix it completely into the meat mixture.
- Transfer 1/2 of the meatloaf mixture to the prepared baking sheet and gently press into a 12- by-3-inch rectangle. Gently create a well down the middle of the meatloaf mixture with a 1/2-inch wall on all four sides. Spoon the mashed potato mixture into the well. Working with a quarter of the remaining meatloaf mixture, gently flatten the mixture with the palms of your hands. Lay the meatloaf mixture over 1/2 of the mashed potatoes. Repeat with the remaining meatloaf mixture ensuring the potatoes are completely enclosed.
- For the glaze: Whisk together the ketchup, brown sugar and vinegar in a small bowl. Spoon the glaze evenly over the entire loaf.
- Bake until an instant read thermometer registers 160 degrees F in the center of the loaf, about 45 minutes.
- While the meatloaf is cooking, cook the peas according to package directions. Toss with the butter and season with salt and pepper. Keep warm.
- Slice and serve the meatloaf with butter, black pepper and the peas.
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.
STUFFED MEATLOAF
Use prepared stuffing or follow Giada De Laurentiis' recipe for ciabatta stuffing with chestnuts and pancetta to use in this meatloaf recipe featured on Food Network.
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 29
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.
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
ITALIAN STUFFED MEATLOAF
Steps:
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine ground beef, eggs, breadcrumbs, Parmesan cheese, herbs, garlic, onion, ketchup, Worcestershire. Mix well, gradually adding the milk (if it seems too moist, add bread crumbs until it is a consistency that will form a loaf without flattening. Spray a large baking or roasting pan with a non-stick spray and press the meatloaf out. Layer cheese slices and ham, covering the center line of the meatloaf, then close it together and tuck in the ends, forming a loaf which is oblong. Criss-cross the bacon strips to cover the loaf. Bake for 35 to 45 minutes or until the meat thermometer registers 160 degrees F.
- Let rest 15 minutes, then cut and serve. Gravy is optional.
SUPER STUFFED MEATLOAF
Tired of the usual meatloaf and looking for something a little different, I came upon this idea of making do with what I had on hand. It's not the like most "stuffed" recipes and it's certain to please the Meat & Taters type of eaters I seem to cater to. Feel free to adjust the seasonings and ingredients to your tastes, but I do hope you will try this and enjoy as much as my family does. This make a very large pan that can easily serve10-12 adults. Don't let the long list of ingredients fool you, this is super easy to prepare and works wonderfully in the crock pot!
Provided by CindiJ
Categories Meatloaf
Time 2h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees fahrenheit.
- Prepare the stuffing according to directions, (if using left overs you will need approximately 2 cups roughly broken up). Set aside.
- In medium skillet, cook the mushrooms and onions in the butter until they are soft and tender, approximately 10 minutes over medium heat. Season lightly with salt and pepper (the remaining salt and pepper will be used in the meat loaf so go easy with this step). When done done remove 2 tablespoons and add to stuffing mixture.
- Roughly tear the bread and place in the milk and let soak while you cook the onions and mushrooms.
- In large mixing bowl place the ground beef and break up slightly so the seasonings can be easily mixed inches Season the beef with remaining salt and pepper. Add the milk soaked bread, onions, mushrooms and beaten eggs. Mix thoroughly.
- Divide meat mixture in half and spread one half onto a long sheet of plastic wrap (making the bottom layer approximately 8" x 12"). Mix the 2 tablespoons onion/mushroom mixture lightly into the stuffing. Spread this mixture evenly over the bottom layer of meat and top with remaining meat. Shape to cover the stuffing layer completely and seal the top to the bottom layer.
- Taking the shorter end of the meat loaf, start rolling slowly until you have a complete log. Place in lightly sprayed 10" x 15" casserole dish.
- Cover with topping mixture and cover tightly with aluminum foil. Place on lined baking sheet and bake approximately 1-1/2 hours or until done. Drain grease from dish (I use my gravy fat separator for this) and spoon gravy over meat loaf. Slice and serve hot.
- If making in crock pot do all the above and bake approximately 6-8 hours on low (depending upon YOUR settings, every crock pot cooks differently).
Nutrition Facts : Calories 413.3, Fat 23.4, SaturatedFat 9.3, Cholesterol 117.1, Sodium 871.5, Carbohydrate 22.3, Fiber 1.4, Sugar 5.5, Protein 27.5
STUFFED MEATLOAF
A family favorite! I sometimes add in a layer of cooked sliced hard-boiled eggs on top of the meat mixture before topping with the stuffing.
Provided by Kittencalrecipezazz
Categories Meat
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 14
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!
Nutrition Facts : Calories 540.5, Fat 26.2, SaturatedFat 11.7, Cholesterol 189.1, Sodium 648.1, Carbohydrate 33.9, Fiber 2.5, Sugar 6.9, Protein 40.9
STUFFED MEATLOAF
The Best Stuffed Meatloaf. My Grandpa brought this recipe home years ago and it is a family favorite for meatloaf.
Provided by JJarmer
Categories Meat
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix the first Five ingredients
- Press into a 1 inch rectangle.On wax paper.
- Blend stuffing ingredients together.
- put in center of meatloaf.
- Using wax paper roll over and seal.
- Bake at 350 for 1 hour.
Nutrition Facts : Calories 506.8, Fat 32.9, SaturatedFat 16.5, Cholesterol 161.8, Sodium 777, Carbohydrate 16.2, Fiber 1.1, Sugar 1, Protein 35.1
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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