Cheese Stuffed Meatloaf To Die For Recipes

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).

Steps:

• Chop the onion then mix all the ingredients for the meat portion together, uncooked. All the seasonings should be eyeballed in -- just use your own knowledge of what tastes your family likes. Not too much of the liquid smoke or Worcestershire, but give a good few shakes of each. This really adds flavor. Mix together the ketchup and brown sugar for the topping and set aside.
• Bake at 350°F for 30 minutes. Pull out the meatloaf and drain the excess juice from the pan. Put on the topping and bake for another 30 minutes. This goes very well with cheesy potatoes! Also, the leftovers can be used as meatloaf sandwiches, yummy!
• ENJOY!

Steps:

• Heat oven to 375°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. In large bowl, beat eggs. Stir in ground beef, bread crumbs, Parmesan cheese, basil, salt, pepper, garlic and 1/2 cup of the pizza sauce until well combined.
• On large sheet of foil, shape beef mixture into 12x10-inch rectangle. Top evenly with provolone cheese, roasted peppers and olives to within 1/2 inch of edges. Starting with one 10-inch side, roll up; press seam to seal. Place seam side down in pan.
• Bake 40 minutes. Remove from oven; spoon remaining pizza sauce over loaf. Insert meat thermometer so bulb reaches center of loaf.
• Return to oven; bake 15 to 20 minutes longer or until loaf is thoroughly cooked in center and thermometer reads 160°F. Let stand 10 minutes before slicing.

Steps:

• 1. Heat oven to 350 degrees F. Line a 13X9-inch baking pan with non-stick aluminum foil. Set aside.
• 2. In a large bowl, combine the ground beef, Panko, dry soup mix, eggs, French fried onions, water, and ketchup. Mix well with hands.
• 3. Form into a "football" shape loaf and place in prepared baking pan.
• 4. Make a "trench" down the middle of the loaf. Place cheese sticks in the trench, breaking to fit.
• 5. Re-shape top of loaf covering cheese completely with meat.
• 6. Cover all exposed meat with bacon.
• 7. Bake for 1 1/2 to 2 hours or until done and internal temperature reaches 160 degrees. Remove from oven and let rest 10 minutes before serving.
• 8. Garnish slices with additional French fried onions if desired and serve with your favorite barbeque sauce on the side.

Steps:

• Heat oven to 350°F. In large bowl, stir cracker crumbs and 1 cup of the soup until well mixed; let stand 10 minutes.
• Add beef, salt, thyme, pepper and egg to cracker crumb mixture until well mixed. Spread half of beef mixture into ungreased 8x4-or 9x5- inch loaf pan. Cut 3 slices of the cheese into 1/2-inch strips. Arrange strips in center of loaf to within 1/2-inch of sides and ends of pan. Top cheese with remaining beef mixture covering completely to sides of pan.
• Insert ovenproof meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until beef is no longer pink in center and thermometer reads 160°F. Arrange remaining cheese slices, overlapping, on top of meatloaf. Top cheese with 1/4 cup of the remaining soup (making sure to get onion pieces). Bake an additional 5 minutes or until cheese is melted. Let stand 5 minutes; remove from pan. Heat remaining soup until hot, serve with meatloaf and potatoes.