RICE STUFFED MEATLOAF
We enjoy this recipe, and I am only submitting it because my DH says he cannot read the recipe written by my mother and photocopied by me over 20 years ago!! I do not know where my mother got this recipe but I assume she copied it out of some magazine at a beauty parlour, etc.
Provided by yolanda dziengo
Categories Meat
Time 16m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine all ingredients for meatloaf and press one half the mixture into a loaf pan.
- Combine stuffing ingredients and spread on meat mixture.
- Top with remaining meat mixture. Bake in a moderately slow over of 325 degrees F for 1-1/4 hours. Let rest 15 minutes before slicing.
- Serve with hot tomato or barbecue sauce. Serves 8.
- (Use warmed tomato soup, canned.) If the loaf pan is large enough, pour the fat off and pour the canned tomato soup over the meat for the last 15 minutes of baking.
Nutrition Facts : Calories 125.7, Fat 3.3, SaturatedFat 1.2, Cholesterol 82.5, Sodium 757.6, Carbohydrate 18.3, Fiber 0.6, Sugar 0.9, Protein 5.2
ITALIAN STUFFED MEATLOAF
Steps:
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine ground beef, eggs, breadcrumbs, Parmesan cheese, herbs, garlic, onion, ketchup, Worcestershire. Mix well, gradually adding the milk (if it seems too moist, add bread crumbs until it is a consistency that will form a loaf without flattening. Spray a large baking or roasting pan with a non-stick spray and press the meatloaf out. Layer cheese slices and ham, covering the center line of the meatloaf, then close it together and tuck in the ends, forming a loaf which is oblong. Criss-cross the bacon strips to cover the loaf. Bake for 35 to 45 minutes or until the meat thermometer registers 160 degrees F.
- Let rest 15 minutes, then cut and serve. Gravy is optional.
STUFFED MEATLOAF
Create two delicious dishes in one. Reinvent the classic duo by baking fluffy mashed potatoes into the middle of meatloaf.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Number Of Ingredients 11
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.
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
WILD RICE MEAT LOAF
I've shared this recipe with many friends. The unique, hearty meat loaf is full of surprises - tangy wild rice and pockets of cheddar cheese make it extra special. Even so, it's not that tricky to prepare...try it and see! -Genie Lang, Jamestown, North Dakota
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. , Firmly press into a greased 9x5-in. loaf pan. Bake, uncovered, at 350° for 70 minutes. Cover with foil during the last 15 minutes if the top is browning too quickly.
Nutrition Facts : Calories 504 calories, Fat 20g fat (11g saturated fat), Cholesterol 157mg cholesterol, Sodium 932mg sodium, Carbohydrate 48g carbohydrate (3g sugars, Fiber 3g fiber), Protein 32g protein.
MUSHROOM STUFFED MEATLOAF
I love this unique meatloaf. I have served this to diehard mushroom haters who ate second helpings without even noticing the mushrooms. I can't promise that this will work the same magic on your mushroom haters, but I can promise you a tasty meatloaf. Adapted from Taste of Home magazine.
Provided by HeatherFeather
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large mixing bowl, beat eggs, milk, ketchup, salt and pepper.
- Add beef and mix well by hand.
- Divide meat mixture in half and pat one half into a greased 9x5" loaf pan and set aside.
- Saute mushrooms and onion in butter until tender in a skillet over medium heat, about 3-5 minutes.
- Add soft bread crumbs,parsley, thyme, salt& pepper and saute until crumbs are lightly browned.
- Spoon the crumb mixture over the meat in the loaf pan.
- Cover stuffing with the remaining meat mixture and press down gently to seal.
- Bake in a preheated 350 F oven until fully cooked and no pink remains,about 1 hour, draining fat if necessary.
- Once it has fully cooked, let sit 10-15 minutes before attempting to slice or it will fall apart.
- NOTE: I use an instant read meat thermometer to check for doneness so I don't have to cut into the meatloaf.
CHEESY STUFFED MEATLOAF
A classic comfort food gets a delightfully cheesy new twist your whole family will love!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 18
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.
Nutrition Facts : Calories 450, Carbohydrate 18 g, Cholesterol 130 mg, Fat 1/2, Fiber 2 g, Protein 37 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1390 mg, Sugar 7 g, TransFat 0 g
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