Russian Stuffed Meatloaf Recipes

RUSSIAN STUFFED MEATLOAF

Steps:

• Melt the butter in a small skillet over medium heat. Add the onion and sauté until lightly colored, about 12 minutes.
• Meanwhile, soak the bread in the milk for 10 minutes. Squeeze the bread to remove any excess milk and crumble into a large bowl. Discard the milk.
• Add the beef to the bread along with the onions with the butter used to cook them in, eggs, ice water, sour cream, and salt and pepper. Knead until thoroughly blended. Set the meatloaf mixture aside.
• In a second bowl, combine the hard cooked eggs, scallions, and melted butter. Season lightly with salt and pepper and mix.
• Preheat the oven to 375°F Line a baking sheet with aluminum foil.
• Spread the meatloaf mixture out on a large piece of waxed paper into a 12x10-inch rectangle. Spread the stuffing over the meat mixture, leaving a 1 inch border on all sides. Roll up like a jelly roll, starting on one long side. Peel back the waxed paper as you roll.
• Place the roll, seam side down, on the prepared baking sheet. Spread the mayonnaise on the roll, using a rubber spatula, and sprinkle generously with bread crumbs and with the sweet and hot paprika.
• Bake 1 hour. Cut into thick slices and serve at once.

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.

RUSSIAN STUFFED MEATLOAF

Steps:

• Directions 1. 1 Melt the butter in a small skillet over medium heat. Add the onion and sauté until lightly colored, about 12 minutes. 2. 2 Meanwhile, soak the bread in the milk for 10 minutes. Squeeze the bread to remove any excess milk and crumble into a large bowl. Discard the milk. 3. 3 Add the beef to the bread along with the onions with the butter used to cook them in, eggs, ice water, sour cream, and salt and pepper. Knead until thoroughly blended. Set the meatloaf mixture aside. 4. 4 In a second bowl, combine the hard cooked eggs, scallions, and melted butter. Season lightly with salt and pepper and mix. 5. 5 Preheat the oven to 375°F Line a baking sheet with aluminum foil. 6. 6 Spread the meatloaf mixture out on a large piece of waxed paper into a 12x10-inch rectangle. Spread the stuffing over the meat mixture, leaving a 1 inch border on all sides. Roll up like a jelly roll, starting on one long side. Peel back the waxed paper as you roll. 7. 7 Place the roll, seam side down, on the prepared baking sheet. Spread the mayonnaise on the roll, using a rubber spatula, and sprinkle generously with bread crumbs and with the sweet and hot paprika. 8. 8 Bake 1 hour. Cut into thick slices and serve at once.

STUFFED MEAT LOAF

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.

RUSSIAN MEATLOAF

Steps:

• Preheat oven to 375°F
• In medium-sized bowl, combine all ingredients. With lightly moistened hands, pat mixture into loaf pan. Cover and bake 35 minutes. Uncover and continue baking 10 to 15 minutes longer until loaf is cooked through, springs back to the touch and registers 170°F on meat thermometer.
• Remove from oven and allow to stand 5 to 10 minutes before serving. To serve, cut into slices.

SUPER STUFFED MEATLOAF

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).

STUFFED MEATLOAF

Steps:

• 1. Coat the inside of a 3 1/2-quart slow cooker with cooking spray and prepare the aluminum foil sling.
• 2. Beat the egg in a medium bowl. Stir in the onion, breadcrumbs, ketchup, Worcestershire sauce, and salt and pepper to taste in a small bowl. Add ground beef and combine well. Form into two 5 x 3-inch ovals. Transfer one oval to the center of the prepared slow cooker. Place the 4 mozzarella balls evenly down the center of the meat. Move the second oval on top of the mozzarella and press around the edges to seal. Pour tomato sauce over meatloaf.
• 3. Cover and cook on High for 3 hours. The meatloaf is cooked when an instant-read thermometer inserted into the middle of the loaf registers 165 degrees.
• 4. Remove cover, turn off slow cooker, and allow meatloaf to rest 10 minutes. Gather the four strips of the sling toward the center and lift to remove the loaf to a serving platter. Slide meatloaf off the foil with a spatula or knife. Serve warm.

STUFFED MEATLOAF

Steps:

• Preheat oven to 350 degrees. Place potatoes in a large saucepan; add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat. Cook until tender, about 20 minutes. Transfer to a colander, and drain; return potatoes to pan.
• Mash potatoes with a fork or potato masher until light and fluffy. Add butter, cream, 1/2 teaspoon salt, and a pinch of pepper; stir until combined, and set aside.
• Combine ground beef, onion, mustard, egg, breadcrumbs, 1/4 cup ketchup, 2 teaspoons salt, and 1/2 teaspoon pepper in a large bowl. Place half the mixture on a rimmed baking sheet, and form into an 11-by-6-inch loaf. Place 1 1/2 cups of mashed potatoes on top of meat mixture, leaving a 1-inch border. Place the remaining meat mixture on top; form into a loaf, encasing the potato mixture. Bake 30 minutes, then brush remaining 2 tablespoons ketchup over meat loaf. Continue baking meat loaf until firm to the touch, about 20 minutes more. Serve immediately.

MUSHROOM-STUFFED MEAT LOAF

Steps:

• In a large bowl, beat eggs, milk, ketchup, salt and pepper. Add beef and mix well. Pat half of the meat mixture into a greased 9x5-in. loaf pan; set aside. , For stuffing, saute the mushrooms and onion in butter until tender, about 3 minutes. Add bread crumbs, parsley, thyme, salt and pepper; saute until crumbs are lightly browned. Spoon over meat layer; cover with remaining meat mixture and press down gently. Bake at 350° for 1 hour or until a thermometer reads 160°, draining fat as necessary.