Hearty Stuffed Meat Loaves Recipes

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.

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.

MINI STUFFED MEATLOAVES

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• In large bowl, mix ground beef, oats, onion, salt, pepper and egg with hands or spoon. Using 1/4-cup measuring cup, scoop beef mixture into each muffin cup; press into cup.
• Make indentation in center of mixture in each cup. Spoon 1 tablespoon cheese into each indentation. Top each with 1 tablespoon desired topping.
• Bake 35 minutes or until meat thermometer inserted in center of loaves reads 160°F. Remove from muffin cups. If desired, top with additional topping before serving.

HEARTY SAUSAGE-STUFFED LOAF

Steps:

• In a small skillet, cook sausage over medium heat until no longer pink; drain. Unroll dough and pat into a 14x12-in. rectangle. Sprinkle the sausage, cheddar cheese and spinach lengthwise down the center of the dough. Bring edges of dough to the center over filling; pinch seam to seal., Place seam side down on a greased baking sheet. Brush top with butter; sprinkle with Parmesan cheese. Bake at 350° for 20-25 minutes or until golden brown. Serve warm with pizza sauce if desired.

HEARTY STUFFED MEAT LOAVES

Steps:

• In a small bowl, combine 1/4 cup barbecue sauce, water and butter. Stir in stuffing mix. , Shape beef into four thin patties. Divide stuffing mixture between two patties; top with remaining patties and press edges firmly to seal. Place in an 8-in. square baking dish coated with cooking spray. Spoon remaining barbecue sauce over patties. , Bake, uncovered, at 350° for 20-25 minutes or until no pink remains and a thermometer reads 160°.

MEAT STUFFED FRENCH LOAVES

Steps:

• Preheat oven to 400 degrees F.
• Cut off the ends of the bread, and carefully hollow out the center portion.
• In a food processor, make soft crumbs out of the bread that was removed from the middle of the loaf.
• Brown the sausage and ground meat in a skillet over medium heat.
• Add onion, and continue to cook until soft.
• In a bowl, combine the cooked meat and onion, the bread crumbs, grated cheese, the egg, mustard, parsley, fennel, basil, salt and pepper and pepper to taste.
• With a long handled wooden spoon, stuff the hollowed out French bread with the stuffing mixture.
• Place the ends of the bread back in place and secure with small skewers.
• Melt the butter and stir in the garlic, let cook over low heat for about 1 minute.
• Brush the loaf with the butter/garlic mixture and wrap in a piece of aluminium foil, leaving it open at the top, slightly so the top browns.
• Bake until heated through, 15 to 20 minutes.
• Cut into 1 inch slices for hors d'oeuvres, or into 4 larger pieces for main course servings.

HEARTY STUFFED MEAT LOAVES

Steps:

• In a small bowl, combine 1/4 cup barbecue sauce, hot water and butter. Stir in stuffing mix.
• Shape beef into four thin patties.
• Divide stuffing mixture between two patties; top with remaining patties and press edges firmly to seal.
• Place in an 8-inch square baking dish coated with cooking spray.
• Spoon remaining barbecue sauce over patties.
• Bake, uncovered, at 350 degrees Fahrenheit for 20 to 25 minutes or until no pink remains, and a meat thermometer reads 160 degrees Fahrenheit.