RICE STUFFED MEATLOAF
This is just another way to stuff a meatloaf, and boy is it good. Even if you prefer your own meatloaf recipe, give it a try with some rice inside!
Provided by Lynn Socko
Categories Meatloafs
Time 2h10m
Number Of Ingredients 12
Steps:
- 1. https://www.justapinch.com/recipes/side/rice-side/long-grain-and-wild-rice.html Prepare rice ahead of time. You will need 3 c. of prepared rice for 3 lbs. of meat. Let cool.
- 2. Saute bacon and onion in about 1-2 TBL. of olive oil till bacon is almost done, add mushrooms and cook a few minutes longer. Let cool.
- 3. In large bowl, break apart ground beef, add mushroom mix, all spices, and eggs. Mix together. On a large pc.of foil, mold meatloaf mixture into a roll.
- 4. Now flatten meat out into a rectangular shape. Place thin slices of beef to cover most of the meat, leaving a couple inches around all sides. Spoon on rice placing in the center of your sliced meat.
- 5. Using the foil as a rollin tool, began to roll meatloaf into a log. Seal ends and using the foil to pick up your loaf, place in baking dish, or onto bakers rack SEAM side down. Place a pc. of foil over top of loaf to keep from over browning and drying out. Bake 375° for about 1 hr. Remove foil and bake about 15 min longer. Use meat thermometer at 1 hr to check for doneness.
- 6. Serve with mushroom onion brown gravy.
SUPER STUFFED MEATLOAF
Savory meatloaf stuffed with Cheddar cheese and sauteed mushrooms and onions. A can't miss hit with the whole family.
Provided by CleopatrasCat
Categories Main Dish Recipes Meatloaf Recipes Stuffed Meatloaf Recipes
Time 1h35m
Yield 8
Number Of Ingredients 15
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).
Nutrition Facts : Calories 395.5 calories, Carbohydrate 18.5 g, Cholesterol 110.2 mg, Fat 23.7 g, Fiber 1.8 g, Protein 26.4 g, SaturatedFat 11.9 g, Sodium 705.5 mg, Sugar 3.5 g
WILD RICE MEAT LOAF
I've shared this recipe with many friends. The unique, hearty meat loaf is full of surprises - tangy wild rice and pockets of cheddar cheese make it extra special. Even so, it's not that tricky to prepare...try it and see! -Genie Lang, Jamestown, North Dakota
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. , Firmly press into a greased 9x5-in. loaf pan. Bake, uncovered, at 350° for 70 minutes. Cover with foil during the last 15 minutes if the top is browning too quickly.
Nutrition Facts : Calories 504 calories, Fat 20g fat (11g saturated fat), Cholesterol 157mg cholesterol, Sodium 932mg sodium, Carbohydrate 48g carbohydrate (3g sugars, Fiber 3g fiber), Protein 32g protein.
WONDERFUL MEATLOAF
This is my all time favorite recipe for meatloaf. You can substitute the ketchup for barbecue sauce.
Provided by Rebecca
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the beef, rice, brown sugar, onion and 1 tablespoon ketchup. Mix well and place in a 5x9 inch loaf pan.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Spread remaining 1/2 cup ketchup over the top of the loaf. Bake for 15 more minutes.
Nutrition Facts : Calories 441.1 calories, Carbohydrate 21.5 g, Cholesterol 96.5 mg, Fat 30.3 g, Fiber 0.9 g, Protein 20.4 g, SaturatedFat 12.3 g, Sodium 456.9 mg, Sugar 12.3 g
RICE STUFFED MEATLOAF
We enjoy this recipe, and I am only submitting it because my DH says he cannot read the recipe written by my mother and photocopied by me over 20 years ago!! I do not know where my mother got this recipe but I assume she copied it out of some magazine at a beauty parlour, etc.
Provided by yolanda dziengo
Categories Meat
Time 16m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine all ingredients for meatloaf and press one half the mixture into a loaf pan.
- Combine stuffing ingredients and spread on meat mixture.
- Top with remaining meat mixture. Bake in a moderately slow over of 325 degrees F for 1-1/4 hours. Let rest 15 minutes before slicing.
- Serve with hot tomato or barbecue sauce. Serves 8.
- (Use warmed tomato soup, canned.) If the loaf pan is large enough, pour the fat off and pour the canned tomato soup over the meat for the last 15 minutes of baking.
Nutrition Facts : Calories 125.7, Fat 3.3, SaturatedFat 1.2, Cholesterol 82.5, Sodium 757.6, Carbohydrate 18.3, Fiber 0.6, Sugar 0.9, Protein 5.2
STUFFED MEATLOAF
Use prepared stuffing or follow Giada De Laurentiis' recipe for ciabatta stuffing with chestnuts and pancetta to use in this meatloaf recipe featured on Food Network.
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 29
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.
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- Add ground meatloaf mix (veal, pork and beef) to large mixing bowl, breaking apart into smaller pieces as you go. Gently toss with your hands until evenly combined, some bits of bread crumb mixture might still be visible, that is okay.
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