Ham Cheese And Broccoli Stuffed Meatloaf Recipes

HAM, CHEESE AND BROCCOLI STUFFED MEATLOAF

Steps:

• Preheat oven to 350. Combine first 5 ingredients.
• Spread the meatloaf mixture onto a piece of aluminum foil. Spread into a 16x10 inch rectangle.
• Drain the thawed broccoli well and spread onto top of meatloaf mixture.
• Spread the thin ham on top of the broccoli.
• Arrange the cheese on top of the ham.
• Roll the meatloaf (jelly roll style) using the foil to help. Pinch the edges to seal.
• Place in baking dish. Bake at 350 for 90 minutes.

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.

BROCCOLI MEAT ROLL

Steps:

• In a large bowl, combine the eggs, milk, ketchup, bread crumbs, 1/2 teaspoon salt, pepper and oregano. Crumble beef over mixture and mix well. , On a piece of heavy-duty foil, pat beef mixture into a 12x10-in. rectangle. Top with broccoli to within 1/2 in. of edges. Sprinkle with remaining salt. Top with ham. Roll up jelly-roll style, starting with a short side and peeling foil away while rolling. Seal seam and ends. Place in a greased 13x9-in. baking dish. , Bake, uncovered, at 350° for 1-1/4 hours or until meat is no longer pink and a thermometer reads 160°; drain. Sprinkle with cheese. Bake 1 minute longer or until the cheese is melted.

HAM & CHEESE STUFFED MEATLOAF

Steps:

• Combine all ingredients except cheese and ham.
• Flatten meat mixture on foil-lined jelly roll pan.
• Place ham slices evenly on top of meat mixture, sprinkle with grated cheese.
• Holding one end of the foil, roll up meat like a jelly roll.
• Remove foil, slide meat roll to center of pan, pat seams closed.
• Bake at 350 for 1 hour.
• Remove from oven, and allow to sit in a warm spot for five minutes before slicing.

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.

BROCCOLI HAM & CHEDDAR CHICKEN ROLL RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Finely chop the broccoli florets, and then transfer to a large bowl.
• Add the cheddar, cream cheese, ham, onion powder, and mix evenly until combined. Set aside.
• In a bowl, mix together the salt, pepper, garlic powder, onion powder, oregano, and paprika, then stir to combine.
• Place the chicken breasts on a cutting board and slice across horizontally, making sure not to cut all the way through.
• Season both sides of the chicken liberally with the spice mix.
• Place each chicken breast on a double layer of plastic wrap, then cover with more plastic wrap.
• Use a meat pounder to thinly pound the chicken breast and form into a rectangular shape.
• Repeat with the remaining chicken breasts.
• Lay down two of the flattened chicken breasts into a greased loaf pan lined with parchment paper, slightly overlapping them.
• Place the ham slices evenly across the bottom and sides, hanging the ham over the sides of the loaf pan.
• Spread broccoli mixture evenly on top of the ham, pressing it flat into the edges of the pan.
• Fold over the flaps of ham to completely seal the mixture.
• Place the third flattened chicken breast on top. Use a fork to tuck in the edges, creating a seal.
• Bake for 25-30 minutes, until the loaf looks slightly brown and red on top.
• Cool the loaf in the pan. Release any juices from the pan. Remove the chicken loaf using the parchment paper.
• Slice into 1-inch (2-cm) slices, and serve!
• Enjoy!

HAM AND CHEESE MEATLOAF

Steps:

• Heat oven to 375ºF.
• Place first 5 ingredients in large bowl. Add half each of the cheese and barbecue sauce; mix well. Press half onto bottom of 9x5-inch loaf pan.
• Cover with half the ham, remaining cheese and remaining ham; top with remaining ground beef mixture. Shape into loaf.
• Bake 1 hour 5 min. or until done (160ºF), brushing with remaining barbecue sauce after 50 min. Let stand 5 min. before slicing.

BROCCOLI-CHEDDAR MEATLOAF

Steps:

• Heat oven to 350°F.
• Mix meat, bread crumbs, onions and 2 Tbsp. steak sauce just until blended.
• Pat into 12x8-inch rectangle on sheet of waxed paper; top with broccoli and 3/4 cup cheese, spreading ingredients to within 1 inch of edges. Roll up, starting at one short end. Place, seam side down, in shallow pan sprayed with cooking spray.
• Bake 1 hour or until done (160ºF). About 10 min. before meatloaf is done, cook tomatoes, and remaining steak sauce until heated through, stirring occasionally.
• Top meatloaf with remaining cheese; bake 2 min. or until melted. Remove from oven. Let stand 5 min. before slicing. Serve topped with sauce.

ITALIAN CHEESE-STUFFED MEATLOAF

Steps:

• Heat oven to 375°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. In large bowl, beat eggs. Stir in ground beef, bread crumbs, Parmesan cheese, basil, salt, pepper, garlic and 1/2 cup of the pizza sauce until well combined.
• On large sheet of foil, shape beef mixture into 12x10-inch rectangle. Top evenly with provolone cheese, roasted peppers and olives to within 1/2 inch of edges. Starting with one 10-inch side, roll up; press seam to seal. Place seam side down in pan.
• Bake 40 minutes. Remove from oven; spoon remaining pizza sauce over loaf. Insert meat thermometer so bulb reaches center of loaf.
• Return to oven; bake 15 to 20 minutes longer or until loaf is thoroughly cooked in center and thermometer reads 160°F. Let stand 10 minutes before slicing.