Stuffed Meatloaf

48 Comments

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Meatloaf filled with Stove Top Stuffing (or your favorite) is a delicious, unique and totally different meatloaf than I have ever made before. A fellow blogger, The Belmont Rooster, posted a delicious meatloaf recipe. I decided to give it a try, but like most recipes, I did adapt it a bit. My grandkids are here so I needed to make it kid friendly. My 4 year old grandson asked for seconds.

Please visit my fellow bloggers post and recipe to see how wonderful he makes it. Click on the Belmont Rooster’s link below to see his recipe: https://thebelmontrooster.com/2019/01/14/belmont-roosters-favorite-stuffed-meatloaf/

 

Below is my step by step directions

for how I made my Stuffed Meatloaf!

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Ingredients

 

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Spray a meatloaf pan with cooking oil.

 

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In a large bowl add the ground beef.

 

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Add the rest of the ingredients

except the egg, milk and stuffing.

Using your hands combine completely.

 

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In a small bowl slightly

whisk the egg with a fork.

 

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Add the egg to the milk

and whisk together.

 

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Pour egg mixture into the

ground beef mixture.

 

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Combine until the egg is no longer

visible and it is mixed into the meat

mixture. Meat will be wet which will

help make the next step easy.

 

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Place 2/3rd of the mixture into the

prepared meatloaf pan. Form it evenly

up all four sides and on the bottom.

 

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Fill the center of the meatloaf with

all of the prepared Stove Top Stuffing.

Press it down slightly to compact it.

 

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Place the rest of the meat mixture

evenly on top. Press it down

carefully to seal the meat

and stuffing together.

 

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Place into a preheated

350 degree oven for 1 hour.

 

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Keep it in the pan for 10 minutes,

then remove from the pan.

 

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Slice and serve.

 

Stuffed Meatloaf

http://www.InDianesKitchen.com

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Ingredients

  • 1 & 1/2 pounds ground beef (90/10 mixture)
  • 3 pieces bacon, cooked crisp and crumbled
  • 1 tsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup plain dry bread crumbs
  • 1/8 tsp garlic powder
  • 1 egg
  • 1/2 cup milk
  • 1 box Stove Top Stuffing, prepared (or your favorite)

Directions

  1. Preheat oven to 350 degrees.
  2. Spray a meatloaf pan (approximately 9″x 5″x3″) with cooking oil.
  3. Place the ground beef in a large bowl. Add the rest of the ingredients except the egg, milk and stuffing.
  4. Using your hands mix until completely combined.
  5. In a small bowl slightly whisk the egg.
  6. Add the egg to the milk and whisk to combine.
  7. Pour the egg mixture into the ground beef and combine until the egg mixture is no longer visible. Meat will be wet.
  8. Place 2/3rd’s of the meat mixture into the prepared meatloaf pan. Form the mixture evenly on the bottom and up all four sides of the pan.
  9. Fill the center with the prepared Stove Top Stuffing, packing it down slightly.
  10. Place the remaining ground beef mixture on top. Spread it out evenly to completely cover the top. Press it down carefully to seal the meat and stuffing together.
  11. Place the pan into the oven and bake, uncovered, for 1 hour.
  12. Remove from the oven and set the pan on a cooling rack for 10 minutes.
  13. Remove meatloaf from the pan, slice and serve.

http://www.InDianesKitchen.com

 

 

 

Categories: Ground Beef

48 Comments »

  3. Pingback: Stuffed Meatloaf — In Dianes Kitchen | My Meals are on Wheels

    • Oh yes it was delicious! Not just the stuffing was delicious but the meat part was the best meatloaf I have ever had. I don’t know if the herbs from the stuffing help make it so delicious or if it was just what was in the meat but it is definitely a keeper! Thank you David!

      Reply

    • The meat part was the best meatloaf I have ever tasted. The stuffing tasted like it always does. I was expecting the stuffing to be greasy and it wasn’t at all. I Will definitely be making it again and I would even serve it to company. You should give it a try.

      Reply

      • I was just wondering since I’ve never had this combination. I’ve only used stuffing with turkey or poultry. Not beef.
        Thanks for your response.

      • Me too Diane. When we visited my grandmother in Toronto back in the day, there was a Jewish bakery in the neighborhood. Canadians eat kaiser buns. They are not soft bread as the kaiser rolls are here; they are more like a baguette – very crusty. So my grandmother’s Italian neighbor always made up spaghetti and extra meatballs and brought that pot down when we visited … I’d get those kaiser rolls and put my meatballs in between – I’d eat that almost every meal while I was there … 🙂

      • Yes indeed. The father moved in with them after his wife passed away – he was a true Italian in that pasta is served at every meal. So they had spaghetti every night … she brought down a huge pot of it. So good – I wish I had one now. No pounds ever appeared after eating all those delightful treats back in the day … sigh.

  12. Very good! Glad you tried it and maybe next time you can use the celery/onion/bread crumb mixture for the stuffing. Great job!

    Reply

  13. GREAT! I am glad you tried it! Maybe next time you can use the celery/onion/breadcrumb mixture for the stuffing. I also noticed you cooked the bacon before adding it to the recipe. Good idea to use the Stove Top stuffing as an alternative.

    Reply

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