Savory Stuffed Meatloaf Recipes

SAVORY STUFFED MEATLOAF

Steps:

• Heat the oven to 350 degrees F.
• Mix all of the ingredients except the stuffing together.
• Spread 2/3rds of the mixture into an ungreased loaf pan 9 X 5 X 3-inches, pressing the mixture up the sides of the pan to within 3/4 inch of the top.
• Spoon the stuffing onto the mixture in the pan and then top with the remaining meat mixture covering the stuffing completely.
• Bake in the oven for 1 hour and 10 minutes.
• Drain off the excess fat and let stand for 5 to 10 minutes before slicing into thick slices.
• Serve on a heated platter.
• MEAT LOAF STUFFING: Melt the butter in a large skillet.
• Add the onion and the celery and cook an stir until the onion is tender.
• Remove from the heat and stir in the remaining ingredients.

SUPER STUFFED MEATLOAF

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).

SAVORY MEATLOAF

Steps:

• Preheat oven to 400 degrees.
• In a large mixing bowl combine all ingredients except chili sauce.
• Mix with hands until thoroughly blended.
• Mound into loaf pan.
• Top can be covered with chili sauce.
• Bake, uncovered, for 1 hour or until done.
• Mashed potatoes and peas are DH's favorite accompaniments for this meatloaf.
• note: summer savory has become hard for me to find in the chain grocery stores lately; but it is worth the search for what it adds to the meatloaf.

SAVORY STUFFED MEATLOAF

Steps:

• Heat oven to 350°F.
• Mix meat, 1 egg, 1/4 cup each steak sauce and onions, and pepper until blended. Pat into 12x10-inch rectangle on sheet of waxed paper.
• Reserve a few nuts for garnish. Chop remaining nuts; mix with cracker crumbs, celery, poultry seasoning, remaining egg and onions. Spread over meat mixture to within 1 inch of edges; press lightly into meat mixture to secure.
• Roll up, starting at one short end, removing waxed paper as meat is rolled. Press ends and edges of meat roll together to seal. Place in 13x9-inch pan sprayed with cooking spray.
• Bake 45 min. After about 35 min., bring marmalade and remaining steak sauce to boil in saucepan on low heat, stirring frequently.
• Spoon marmalade mixture over meatloaf. Bake 15 min. or until meatloaf is done (160ºF). Garnish with reserved nuts. Let stand 10 min. before slicing to serve.