Super Stuffed Meatloaf Recipes

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STUFFED MEATLOAF



Stuffed Meatloaf image

Provided by Cynthia Graubart

Categories     Slow Cooker     Tomato     Dinner     Mozzarella     Ground Beef     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 10

1 large egg
1/4 cup finely chopped onion
1/4 cup seasoned breadcrumbs
1 tablespoon ketchup
1/2 teaspoon Worcestershire sauce
Salt
Freshly ground pepper
1/2 pound ground beef
4 small balls fresh mozzarella
1 (8-ounce) can tomato sauce

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.

SUPER STUFFED MEATLOAF



Super Stuffed Meatloaf image

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

6 ounces Stove Top stuffing mix, prepared (I use mushroom onion or sage flavored, low sodium works wonderful too)
1 1/2 cups onions, chopped
1 lb fresh mushroom, stems removed, coarsely chopped
2 tablespoons butter
3 lbs ground beef (chuck or round is what I prefer to use)
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
1 1/2 teaspoons sage
2 eggs, beaten
3 slices bread, torn
1 cup 2% low-fat milk
10 ounces cream of mushroom soup
10 ounces condensed golden mushroom soup
1 1/2 teaspoons Worcestershire sauce
1/3 cup 2% low-fat milk

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

SUPER STUFFED MEATLOAF



Super Stuffed Meatloaf image

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

1 ½ pounds ground beef
1 ⅓ cups dry bread crumbs
1 egg, slightly beaten
½ onion, finely chopped
¼ cup milk
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh garlic
1 ½ teaspoons Italian seasoning
1 teaspoon dry mustard
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon butter
1 yellow onion, chopped
1 (6 ounce) package portobello mushroom caps, chopped
1 cup shredded Cheddar cheese

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

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