Hearty Stuffed Meat Loaves Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Whisk the first 7 ingredients in a large bowl to blend. Stir in the Parmesan and bread crumbs. Mix in the beef, pork, and veal. Pack half of the meat mixture into a 9 by 5 by 3-inch loaf pan. Spoon the stuffing over the meat in the pan, leaving a 1-inch border around the edges. Top with the remaining meat mixture, enclosing the stuffing completely and pressing firmly. Spoon the marinara sauce over the meatloaf, then sprinkle with the provolone cheese.
• Bake, uncovered, until the meat loaf is firm to the touch in the center and has pulled away from the sides of the pan, about 45 minutes. Cut crosswise into slices and serve.
• Preheat oven to 350 degrees F.
• Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.
• Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.

Steps:

• 1. Heat oven to 350 degrees F. In large bowl, stir bread crumbs and 1 cup of the cooking sauce until well mixed; let stand 5 minutes.
• 2. Meanwhile, cut twelve 1/2-inch pieces from cheese sticks (store remaining portion of cheese stick for another use). Set aside. Add beef, egg, green onions, 1/2 teaspoon salt and 1/4 teaspoon pepper to bread crumb mixture until well mixed.
• 3. Spray 12 regular-size muffin cups with cooking spray. Divide beef mixture evenly among cups (cups will be very full). Push 1 piece of cheese into center of each loaf. Place muffin pan on cookie sheet to catch any spillover. Bake about 30 minutes or until thermometer inserted in center of loaves in middle of muffin pan reads 160 degrees F (outer loaves will be done sooner).
• 4. Meanwhile, heat remaining sauce until hot. Immediately remove loaves from muffin pan; spoon heated sauce over loaves.
• *Regular mozzarella cheese, cut into 1/2-inch cubes, can be substituted.

Steps:

• In a small bowl, combine 1/4 cup barbecue sauce, hot water and butter. Stir in stuffing mix.
• Shape beef into four thin patties.
• Divide stuffing mixture between two patties; top with remaining patties and press edges firmly to seal.
• Place in an 8-inch square baking dish coated with cooking spray.
• Spoon remaining barbecue sauce over patties.
• Bake, uncovered, at 350 degrees Fahrenheit for 20 to 25 minutes or until no pink remains, and a meat thermometer reads 160 degrees Fahrenheit.

Steps:

• Gently blend the hamburger and sausage in a mixing bowl. Form a well in the meat and then add the stuffing followed by all ingredients EXCEPT ketchup. Do NOT drain tomatoes. Mix well and form into a meatloaf shape in baking pan. Bake at 350 for approximately 45 minutes or until nearly done and edges are getting crispy. Remove from oven and top with ketchup. Return to oven for additional 10-15 minutes. Allow to rest 5 - 10 minutes, slice and enjoy.
• This is also great cooked in muffin tins. Not only do you have individual sized meatloaves, with everyone getting crispy edges, they freeze great when the craving for "just a little meatloaf" hits.

Steps:

• In a bowl, combine ground beef, sausage, stuffing, egg, 3 tablespoons ketchup and 2 tablespoons steak sauce. Mix well., Pat half of the meat mixture into a 9x5-in. loaf pan. Sprinkle with cheddar cheese. Layer with tomato, onion, green pepper, mushrooms, ham if desired and Swiss cheese. Cover with remaining meat mixture; press down firmly to seal. (Mixture may be higher than the top of the pan.) , Combine remaining ketchup and steak sauce; drizzle over top of meat loaf. Bake at 350° for 1 hour or until no pink remains and a thermometer reads 160°, draining off fat when necessary.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a shallow roasting pan. Prepare instant rice according to package directions.
• In a large bowl, mix together ground sirloin, ground round, egg, chopped onion, green pepper, mushrooms and cooked rice. Season with garlic powder, salt and pepper.
• On clean counter top, arrange sheets of wax paper approximately 1 1/2 feet long by 1 foot wide. Place meat mixture on wax paper, and flatten into a large square, about 1/2 inch thick (the thinner the better). Sprinkle with more garlic powder, then layer with parmesan, spinach, ham, salami and Swiss cheese. Using the wax paper, roll the meat as tightly as possible while removing the wax paper as you go. Tuck the two open ends into the meatloaf itself, and with hands lightly coated in vegetable oil, shape into a loaf. While lifting with the wax paper, transfer to shallow roasting pan, then slide wax paper out from underneath.
• Bake in preheated oven for 1 hour and 10 minutes, or until meat is no longer pink and juices run clear. Allow to cool 15 minutes before serving.

Steps:

• Preheat the oven to 325 degrees F.
• Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
• Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
• Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
• Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
• Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
• Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.