Meatloaf Stuffed Twice Baked Potatoes Recipe 425 Recipes

EPIC MEATLOAF RECIPE

Steps:

• Preparation: Heat oven to 375 degrees F. Line a bakesheet with foil. Place bread and parmesan in a food processor and pulse until coarsely crumbed; transfer to a bowl. Whisk milk and cream cheese until combined, then pour it over the bread crumbs and stir to combine; set aside. In a separate bowl, combine and thoroughly mix together ketchup and apricot jam. Halve mixture into separate bowls; set aside.
• Place egg, salt, pepper, ground mustard in a bowl and beat until combined. Add in half of ketchup mixture and mix to combine. Add in ground beef and mix to combine. Fold in bread mixture and mix to combine (do not over mix).
• To assemble: Halve the meat mixture and place one half on the bake sheet. Form into a loaf and create a well with a 1/2 inch wall along the perimeter of loaf. Fill well with mashed potatoes. Place cheddar cheese slices on top. Place remaining meat mixture on top of cheese slices and smooth out to an even finish making sure the center stuffing is fully covered and sealed in. Brush remaining ketchup mixture all over the outside of meat loaf. Bake at 375 degrees for 40-50 minutes. Remove from oven and let rest for 15 minutes prior to slicing.
• **Notes** (1) Almost any type of white bread will work, so use what you have on hand. (2) Use plain cream cheese or your preferred flavor.

MASHED POTATO-STUFFED MEATLOAF

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with foil.
• For the mashed potatoes: Poke each potato with a fork several times and microwave until soft, about 15 minutes (or use your microwave?s potato setting). Cool until you are able to handle them with a towel, about 2 minutes. Halve the potatoes and scoop out the flesh with a spoon and discard the skin. Mash the potatoes and butter in a medium bowl until smooth then fold in the sour cream, chives and 1 teaspoon salt until well combined. Set aside.
• For the meatloaf: Toast the bread crumbs in a dry skillet over medium heat until browned and fragrant, about 1 minute. Transfer to a large mixing bowl and set aside. Add the oil, onions, garlic, oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper to the skillet and cook, stirring, until onions are tender, about 8 minutes. Let cool slightly. Add the onion mixture to the bread crumbs along with the meatloaf mix, Parmesan and Worcestershire sauce. Toss and mix gently. Add the eggs and mix it completely into the meat mixture.
• Transfer 1/2 of the meatloaf mixture to the prepared baking sheet and gently press into a 12- by-3-inch rectangle. Gently create a well down the middle of the meatloaf mixture with a 1/2-inch wall on all four sides. Spoon the mashed potato mixture into the well. Working with a quarter of the remaining meatloaf mixture, gently flatten the mixture with the palms of your hands. Lay the meatloaf mixture over 1/2 of the mashed potatoes. Repeat with the remaining meatloaf mixture ensuring the potatoes are completely enclosed.
• For the glaze: Whisk together the ketchup, brown sugar and vinegar in a small bowl. Spoon the glaze evenly over the entire loaf.
• Bake until an instant read thermometer registers 160 degrees F in the center of the loaf, about 45 minutes.
• While the meatloaf is cooking, cook the peas according to package directions. Toss with the butter and season with salt and pepper. Keep warm.
• Slice and serve the meatloaf with butter, black pepper and the peas.

MEATLOAF STUFFED TWICE BAKED POTATOES RECIPE - (4.2/5)

Steps:

• Slice the Potatoes lengthwise and bake at 375 as you normally would. Mine only took 35 minutes in my NuWave oven. As the potatoes are baking, prepare your meatloaf mixture. Once the Potatoes are done, core them for twice baked potatoes and set aside for now. Fill the cored potatoes skins with meatloaf mixture and baked them right in the skins. This only took 20 Minutes in my NuWave. As the Meatloaf is baking, prepare your mashed Potatoes as you normally would, but once mashed, put them in a sandwich size ziplock bag. Seal up the bag and then cut a corner out of the bottom so you can press out the potatoes over the meatloaf easier. After the meatloaf was done, remove from oven and add a little meatloaf sauce on top. (I mix mustard, ketchup, and sugar to taste...sweet). Throw back in for 10 minutes. Then put the mashed potatoes on top the meatloaf, added some broccoli and cheddar cheese. I put it back in the oven long enough to melt the cheese. (maybe 10 minutes or less) Another variation of this would be to smother the Potatoes with Mushroom Gravy and/or any other topping that suits your taste.

ULTIMATE TWICE BAKED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes in preheated oven for 1 hour.
• Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
• Bake for another 15 minutes.

POTATO STUFFED MEATLOAF

Steps:

• Preheat oven to 350F degrees.
• Coat loaf pan with olive oil or cooking spray.
• In a medium bowl, combine potato flakes, water, sour cream and parsley flakes.
• Mix well and set aside.
• In a large bowl, combine onion, green pepper, bread crumbs, chili seasoning, and 1/3 cup tomato sauce.
• Add to meat.
• Mix well to combine Pat half of mixture into prepared loaf pan.
• Spread potato mixture evenly over top.
• Pat remaining meat mixture over potato mixture.
• Stir Cheddar Cheese and brown sugar into remaining tomato sauce.
• Spoon sauce mixture evenly over top Bake for 55-60 minutes.
• Place loaf pan on wire rack and let set for 5 minutes Cut and serve.

CLASSIC STUFFED TWICE BAKED POTATOES

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Scrub and pierce potatoes.
• Bake for one hour, or until fully cooked.
• Remove potatoes from oven and let cool slightly.
• Cut potatoes in half and scoop out potato, being careful not to tear the skins, and place in a large bowl.
• Set skins aside.
• Add butter and salt to potatoes; mash until smooth.
• Add sour cream; mash until combined.
• Add cheese; mash until combined.
• Add one tablespoon of milk; mash.
• If the mixture needs to be more creamy, add more milk, one tablespoon at a time, until desired consistency.
• Add additional salt to taste, if needed.
• Fill empty skins with potato mixture.
• Top each potato with a half slice of cheese.
• Return to oven and reheat until hot.
• *Note*You may also refrigerate them to reheat at a later time, or you can freeze them.
• If you freeze them, delay placing the cheese slices on top until you are ready to bake them. You might want to add more milk to the mix before filling the potatoes because after freezing they seem to reheat a little less creamy.

TWICE-BAKED POTATOES

Steps:

• Preheat the oven to 425 degrees F.
• Poke the potatoes all over with a fork. Place the potatoes on a baking sheet and then drizzle with the oil, turning them over to coat completely. Bake until the potatoes offer no resistance when pierced with a paring knife, about 1 hour. Let cool completely (leave the oven on).
• Cut the potatoes in half lengthwise and scoop out the insides, being careful not to break the skins (it's better to leave a little flesh in the skin than to risk breaking it). Rice the potato flesh into a large bowl and set aside.
• Stir the milk into the potato flesh along with 2 cups of the Cheddar, and the sour cream, scallions, 1 tablespoon salt, and pepper to taste. Place the potato skins on a baking sheet and divide the potato mixture evenly among them. Top the potatoes with the chopped bacon and the remaining 1 cup Cheddar. Bake until the cheese is melted, the potatoes are completely heated through and the tops are just beginning to brown slightly, 20 minutes more. Garnish with scallions and serve immediately.

MOM'S MEATLOAF AND BAKED POTATOES

Steps:

• 1. 1.Preheat oven to 375 degrees F. 2.Scrub the potatoes under running water to remove all the dirt. ... 3.Brush the whole potato with olive oil, then sprinkle the tops with salt. 4.Place them directly on the middle rack of the oven. ... 5.Run a knife lengthwise across the salted top, leaving about 1/2 inch on both sides. Now on to the loaf...
• 2. Mix all ingredients together in large bowl leaving the ketchup for the final step
• 3. Shape into loaf in a large loaf pan or baking dish (9x11)
• 4. Bake for 45 minutes then spread ketchup on top for 14 minutes. Loaf should be firm the touch. drain fat from pan and let rest for 5 minutes. Remove potatoes and place in bowl this would be a good time to get remaining items on table.
• 5. Slice and enjoy!!!