CHEESE STUFFED MEATLOAF TO DIE FOR
It's your basic meatloaf but kicked up! My husband hates meatloaf but when I make this he can't get enough!
Provided by serena in the kitch
Categories Cheese
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- In large bowl mix beef, 1/3 cup of sauce,egg, and bread crumbs.
- Season with salt and pepper.
- Roll out wax paper on table and flatten mixture on it.
- Shape into a rectangle.
- Sprinkle 1 1/2 cups of cheese and parsley down center leaving 3/4 inch border.
- Then roll the meatloaf like a jelly roll tightly and be sure when rolling to pull the wax paper off.
- Press and seal the ends closed put in to pan.
- Bake uncovered 45 minutes. Pour remaining sauce and cheese on top and bake an additional 15 minutes or until cheese is melted.
CHEESE STUFFED MEATLOAF
Make and share this Cheese Stuffed Meatloaf recipe from Food.com.
Provided by CoffeeB
Categories Meat
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine ground beef, one cup spaghetti sauce, eggs, breadcrumbs, onion, parsley, salt and pepper.
- Mix well.
- Divide meat mixture into thirds.
- Spread 1/3 in the bottom of an ungreased 9x5 inch loaf pan.
- Cover with half of the Mozzarella cheese.
- Repeat layers, ending with meat.
- Bake at 350 degrees Fahrenheit for 30 minutes.
- Spread meatloaf with reserved sauce.
- Bake for an additional 30 minutes.
CHEESE-STUFFED MINI MEAT LOAVES
Steps:
- 1. Heat oven to 350 degrees F. In large bowl, stir bread crumbs and 1 cup of the cooking sauce until well mixed; let stand 5 minutes.
- 2. Meanwhile, cut twelve 1/2-inch pieces from cheese sticks (store remaining portion of cheese stick for another use). Set aside. Add beef, egg, green onions, 1/2 teaspoon salt and 1/4 teaspoon pepper to bread crumb mixture until well mixed.
- 3. Spray 12 regular-size muffin cups with cooking spray. Divide beef mixture evenly among cups (cups will be very full). Push 1 piece of cheese into center of each loaf. Place muffin pan on cookie sheet to catch any spillover. Bake about 30 minutes or until thermometer inserted in center of loaves in middle of muffin pan reads 160 degrees F (outer loaves will be done sooner).
- 4. Meanwhile, heat remaining sauce until hot. Immediately remove loaves from muffin pan; spoon heated sauce over loaves.
- *Regular mozzarella cheese, cut into 1/2-inch cubes, can be substituted.
CHEESE & SPINACH STUFFED MEATLOAF
This is one of the best meatloaf I have ever had and it is simple to make! A little note - You can use any mixture you like for the meatloaf itself.
Provided by Little Italian Prin
Categories Cheese
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat Oven to 350 degrees.
- Mix meatloaf ingredients in a large bowl.
- Flatten meatloaf mix on a piece of wax paper, mix should be in a rectangle shape about 1/2 thick in wax paper.
- Cut cheese in thin slices and place on top of meatloaf mix (being sure to leave about a 1/2 inch without cheese around perimeter).
- Microwave frozen spinach according to package information, then drain.
- Place spinach on top of cheese making sure to leave perimeter empty.
- Take on side of wax paper and roll meatloaf carefully, being sure not to let meatloaf crack while rolling.
- After you have rolled the meatloaf pinch the edges to ensure that the cheese/spinach does not leak out while cooking.
- Cover entire meatloaf with the can of tomato paste. (You may want to add some italian seasoning to the tomato paste as it is slightly bland).
- Bake covered for about 35 - 45 minutes or until desired temperature.
Nutrition Facts : Calories 636, Fat 39.4, SaturatedFat 19.6, Cholesterol 242.4, Sodium 2404.2, Carbohydrate 27, Fiber 4.6, Sugar 10.5, Protein 43.3
CHEESY MEATLOAF
A 'stuffed' meatloaf made with beef, pork, cheese, eggs, soup mix and bread crumbs. Mozzarella cheese jazzes up a classic.
Provided by LAURENVC
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl combine the beef, pork, soup mix, eggs, bread crumbs, pepper and water. Stir in 1/2 cup of the cheese. Mix well and spread half of mixture into a 9x5 inch loaf pan. Spread remaining 1 1/2 cups cheese over meat loaf mixture. Top with remaining half of meat loaf mixture.
- Bake in preheated oven for 60 minutes. Let cool 10 to 15 minutes before serving.
Nutrition Facts : Calories 407.6 calories, Carbohydrate 17.6 g, Cholesterol 135.5 mg, Fat 23.2 g, Fiber 1.1 g, Protein 30.4 g, SaturatedFat 9.7 g, Sodium 701.9 mg, Sugar 1.8 g
BACON, EGG, AND CHEESE-STUFFED LOAF
Slices of this hearty bacon- and egg-stuffed loaf are perfect for game day brunches. It's also a tasty variation to add to your breakfast-for-dinner rotation.
Provided by Jill Lightner
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
- Make a V-shaped cut in the baguette, leaving ends intact. Lift out V-shaped wedge. Hollow out baguette gently to make a long, skinny bread bowl, being careful not to cut through the bottom or sides. Place baguette on the prepared baking sheet.
- Whisk eggs in a bowl. Add milk; whisk until well blended. Stir in fontina cheese, spinach, bacon, sun-dried tomatoes, black pepper, and red pepper flakes. Pour mixture slowly into the prepared baguette, spreading evenly with a spoon.
- Bake in the preheated oven until egg mixture is completely set and cheese is lightly browned, about 30 minutes. Cool for 5 minutes; cut into 1 1/2-inch slices.
Nutrition Facts : Calories 519.2 calories, Carbohydrate 66.2 g, Cholesterol 178.6 mg, Fat 16.4 g, Fiber 3.1 g, Protein 27.1 g, SaturatedFat 8.2 g, Sodium 1098 mg, Sugar 4.4 g
VELVEETA-STUFFED MEATLOAF
I was tired of eating the same plan meatloaf, so I decided to give it a twist, and stuff it with cheese......
Provided by maccheese611
Categories Meat
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Pre heat over at 325°F.
- Mix ground beef, onion, garlic powder, eggs, bread crumbs bbq sauce, and worcestershire sauce together.
- Form into a loaf, place in a baking bag, and put it in a small roaster.
- Bake 1 hr, then pull loaf out of the baking bag and place on cookie sheet.
- Melt velveeta cheese on stove top, use low heat or it will burn.
- Cut the top of the meatloaf making a deep well. Keep it 1 whole piece.
- DO NOT scoop the meat out with a spoon, because the top will go back on the loaf.
- Pour the melted cheese in the meatloaf, and place the piece of hamburger back on the meatloaf.
- Mix together the sauce, and pour over meatloaf.
- Place back in the over for 20 to 30 minutes.
Nutrition Facts : Calories 658.3, Fat 39.7, SaturatedFat 16.6, Cholesterol 215.1, Sodium 1647.9, Carbohydrate 38.2, Fiber 1.4, Sugar 23.1, Protein 36.5
STRING CHEESE MEAT LOAF
My daughter likes the cheese stuffed into this tasty meat loaf made with a blend of ground beef and Italian sausage. Served with a salad and sourdough bread, the meal is special enough for company. -Laura Lawrence, Salinas, California
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine 1/2 cup spaghetti sauce, egg, bread crumbs, garlic and rosemary. Crumble meat over mixture and mix well. , Press half into a greased 8x4-in. loaf pan. Place two pieces of cheese, side by side, near one end of loaf. Cut the remaining piece of cheese in half; place side by side on opposite end of loaf. Top with remaining meat mixture; press down firmly to seal., Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until meat is no longer pink and a thermometer reads 160°; drain. Drizzle with the remaining spaghetti sauce; bake 10 minutes longer. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 391 calories, Fat 23g fat (9g saturated fat), Cholesterol 120mg cholesterol, Sodium 911mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 28g protein.
HAM, POTATO & CHEESE STUFFED LOAF
For a casual weekend lunch, bake your own bread stuffed with oozing cheddar
Provided by Good Food team
Categories Lunch, Main course
Time 3h15m
Number Of Ingredients 11
Steps:
- Tip the bread mix into a large bowl and stir in the mustard powder, then make up following pack instructions. Cover with oiled cling film and leave to rise in a warm spot for 45 mins-1 hr until doubled in size.
- Meanwhile, bring a large pan of salted water to the boil, add potatoes and cook for 10-12 mins until tender. Drain, leave in a colander until cool enough to handle, then peel off skins and chunkily dice.
- Mix the crème fraîche, cheddar and parsley, then season really well.
- Roll out just under half the dough on a floured surface to a 25cm circle - it's easier to use a rolling pin and stretch it with your hands at the same time. Lift onto a floured baking sheet that will fit into the freezer. Evenly pile the potatoes on top, leaving a good 2-3cm border. Dot half the crème fraîche mixture on. Follow with the spring onions, then the ham, then dot remaining crème fraîche mixture all over the top. Roll out remaining dough as you did the first, to a little bit bigger than 25cm. Brush the border of the bottom of the pie with water, then lift the top onto the pie. Trim if you need, then press and roll up the border edge to seal. Do this all the way around, then press with the prongs of a fork to really seal it well. The pie is now ready to freeze, brush some cling film with a little oil and wrap it up well. Freeze for up to 2 months or, if cooking immediately, bake the stuffed loaf for 1 hr at 180C/ 160C fan /gas 4 until golden
- Cooking from frozen: Bring the pie out of the freezer in the morning and leave at room temperature for about 3 hrs.
- Heat oven to 160C/140C fan/gas 3. Brush the frozen pie with beaten egg, scatter with a little more cheese if you like, and cover with foil. Bake for 1 hr, then remove the foil and bake for 1 hr more until golden and crisp - poke a skewer into the middle and check it's piping hot all the way through.
Nutrition Facts : Calories 607 calories, Fat 37 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 2.5 milligram of sodium
MAC AND CHEESE STUFFED MEATLOAF
Mac and Cheese Stuffed Meatloaf? You read that right! You won't believe how easy this Mac and Cheese Stuffed Meatloaf is to make, great for weeknights.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Prepare Dinner as directed on package.
- Meanwhile, mix meat, onions, bread crumbs, egg and 2 Tbsp. A.1. just until blended. Divide meat mixture in half; pat each half into 10x8-inch rectangle on sheet of parchment paper.
- Reserve 1/2 cup cheddar. Mix remaining cheddar with Dinner; spread over meat mixture, starting at one short end of each rectangle and spreading to within 3 inches of opposite end.
- Roll up each rectangle, starting at Dinner-covered end and removing parchment as meatloaf is rolled; press ends and edges of meatloaf together to seal. Use parchment to transfer meatloaves, seam sides down, to 2 (13x9-inch) pans sprayed with cooking spray. Discard parchment.
- Bake meatloaves 25 min. Whisk ketchup and remaining A.1. until blended; spoon over meatloaves. Sprinkle with reserved cheddar. Bake 10 min. or until meatloaves are done (160ºF). Let stand 10 min. before slicing to serve.
Nutrition Facts : Calories 420, Fat 21 g, SaturatedFat 10 g, TransFat 1.5 g, Cholesterol 105 mg, Sodium 780 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 6 g, Protein 30 g
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
CHEESE STUFFED ITALIAN MEATLOAF
I wanted to make a different sort of meatloaf for dinner last night, and this is what I came up with. This meatloaf is moist and cheesy and oh-so-delicious! Tastes pretty darn good cold, too. :) I often make a double batch and freeze one in a disposable meatloaf pan to give to bachelor friends.
Provided by Julesong
Categories Lunch/Snacks
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, stir together the egg, breadcrumbs (I whir herbed dry stuffing mix in my food processor to make these), garlic, and 1/2 cup pasta sauce until well-mixed.
- Add remaining ingredients (except the garnish), and mix together well (I do the whole thing in my sturdy KitchenAid mixer, which works quite well).
- Put into a large loaf pan, top/garnish with additional pasta sauce (I like a*lot* of sauce and so use about a half-cup, but three or four tablespoons would do, too), and bake at 350 degrees F for 1 hour.
- Serve with rice, spaghetti, or scalloped potatoes.
Nutrition Facts : Calories 404.9, Fat 22.7, SaturatedFat 9.1, Cholesterol 104.8, Sodium 1063.8, Carbohydrate 21.4, Fiber 2.1, Sugar 4.7, Protein 27.4
CHEESE-FILLED MEAT LOAF
My mother's meat loaf is something special, swirled with a filling of sour cream, cheddar cheese and stuffed olives. It's the perfect centerpiece for Sunday dinner or even a festive occasion. -Susan Hansen Auburn, Alabama
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 10 ingredients. Crumble beef over mixture and mix well. On a large piece of heavy-duty foil, pat beef mixture into a 14x10-in. rectangle. Spread sour cream to within 1/2 in. of edges. Sprinkle with cheese and olives. , Roll up, jelly-roll style, starting with a short side and peeling away foil while rolling. Seal seam and ends. Place seam side down in a greased 13x9-in. baking dish. , Bake, uncovered, at 350° for 65-75 minutes or until meat is no longer pink and a thermometer reads 160°. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 486 calories, Fat 30g fat (15g saturated fat), Cholesterol 194mg cholesterol, Sodium 988mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 0 fiber), Protein 32g protein.
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