Best 17 Cheese Stuffed Meatloaf Recipes

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Cheese stuffed meatloaf is a classic comfort food that is sure to please the whole family. This hearty and flavorful dish is made with a combination of ground beef and pork, stuffed with a gooey cheese filling, and topped with a rich and savory glaze. With its tender texture, cheesy center, and delicious glaze, cheese stuffed meatloaf is a true crowd-pleaser and a perfect dish for any occasion. Whether you're serving it for a weeknight dinner or a special holiday gathering, this recipe is sure to be a hit.

Here are our top 17 tried and tested recipes!

ITALIAN CHEESE-STUFFED MEATLOAF



Italian Cheese-Stuffed Meatloaf image

Cut slices of this juicy meatloaf, intensely flavored with herbs and prepared roasted peppers, to reveal a luscious center of melted cheeses.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h40m

Yield 8

Number Of Ingredients 12

2 eggs
1 1/2 lb lean (at least 80%) ground beef
2 cups soft French bread crumbs
1/2 cup shredded Parmesan cheese (2 oz)
1/4 cup chopped fresh basil or 1 1/2 teaspoons dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
4 cloves garlic, minced
1 can (8 oz) pizza sauce
1 1/2 cups shredded provolone cheese (6 oz)
1 jar (7.25 oz) roasted red bell peppers, drained, chopped
1/4 cup chopped ripe olives

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.

Nutrition Facts : Calories 330, Carbohydrate 11 g, Cholesterol 120 mg, Fat 1/2, Fiber 1 g, Protein 25 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 3 g

BACON-WRAPPED STUFFED MEATLOAF WITH MUSHROOMS AND CHEESE



Bacon-Wrapped Stuffed Meatloaf with Mushrooms and Cheese image

This is a hearty and flavorful mushroom-stuffed meatloaf created by a true meatatarian.

Provided by MUDD

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 2h

Yield 12

Number Of Ingredients 14

1 (16 ounce) package bacon, divided
2 tablespoons olive oil, divided
1 medium onion, diced, divided
6 cloves garlic, chopped, divided
1 ½ pounds ground beef chuck
½ pound ground pork
2 large eggs
½ cup chopped fresh parsley
2 tablespoons paprika
4 teaspoons ground black pepper
2 teaspoons sea salt
aluminum foil
1 (12 ounce) package button mushrooms, sliced
12 (1 ounce) slices Provolone cheese

Steps:

  • Place 1/2 of the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove to a paper towel-lined plate to drain.
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 1/4 of the diced onion and 4 chopped garlic cloves and lightly saute until soft, about 3 minutes. Remove to a large bowl, and add ground beef, ground pork, eggs, parsley, paprika, pepper, and sea salt. Blend together with your hands until mostly combined. Place in the refrigerator.
  • Preheat the oven to 375 degrees F (190 degrees C). Lay a 2-foot square piece of aluminum foil on a flat surface.
  • Wipe the skillet clean, add remaining 1 tablespoon oil, and heat over medium heat until shimmering, 1 to 2 minutes. Add mushrooms and saute until all moisture has evaporated and mushrooms start to turn dark reddish-brown with golden spots, 8 to 10 minutes. Add remaining 2 cloves chopped garlic and cook until fragrant, about 30 seconds.
  • Place meat mixture in the center of the aluminum foil and shape meat into an evenly thick square about 1/2 inch thick, making sure there are no gaps or thin spots. Cover meat with overlapping slices of Provolone cheese, leaving about 1/2 inch to 1 inch uncovered meat around the perimeter. Lay cooked bacon strips over Provolone cheese and spread mushrooms evenly over bacon.
  • Lift one end of the foil and begin rolling the meat in a pinwheel fashion. Place meatloaf in a baking dish, molding the ends to create a seal around the stuffing; discard the foil. Lay remaining uncooked bacon over meatloaf, leaving about 1/4 inch between each slice, and tucking ends in under the loaf.
  • Cook in the preheated oven for 45 minutes, turning halfway. Switch to the broil setting and cook until meat is no longer pink in the center, about 15 minutes more. An instant-read thermometer inserted into the center of the meat should read at least 160 degrees F (70 degrees C).
  • Remove from the oven and allow to rest 10 to 15 minutes before slicing.

Nutrition Facts : Calories 357.1 calories, Carbohydrate 4.4 g, Cholesterol 112.1 mg, Fat 25.4 g, Fiber 1.2 g, Protein 27.6 g, SaturatedFat 10.7 g, Sodium 888.1 mg, Sugar 1.2 g

CHEESE AND MUSHROOM-STUFFED MEATLOAF



Cheese and Mushroom-Stuffed Meatloaf image

My family's favourite meatloaf (OK, sometimes my little one picks out the mushrooms). This one is really good.

Provided by evelynathens

Categories     Cheese

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
10 ounces sliced mushrooms
1 1/2 lbs ground beef
2/3 cup fresh breadcrumb
1/2 cup minced parsley
1/4 cup ketchup
1 egg, beaten to blend
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon dried sage, crumbled
1 1/2 cups grated cheddar cheese

Steps:

  • Heat oil in skillet over medium heat.
  • Add onion and sauté until translucent, about 4 minutes.
  • Add garlic and mushrooms.
  • Cook until mushrooms are golden-brown and liquid evaporates, about 8-9 minutes.
  • Cool.
  • Preheat oven to 350 degrees F (175C).
  • Mix beef and everything else but cheese.
  • Turn out onto large square of plastic wrap.
  • Pat into 9 x 12 inch rectangle.
  • Spread mushroom filling over rectangle, leaving a ½ inch border on all sides.
  • Cover mushrooms with cheese.
  • Starting at one short end, roll up jelly roll fashion. Take time and lovingly pat it into a compact shape to fit into your loaf pan - this will ensure that it doesn't crack as it bakes.
  • Arrange seam side down in 9 x 5 inch loaf pan.
  • (Can be prepared up to 6 hours ahead. Cover and refrigerate) Bake until loaf shrinks from sides of pan and browns, about 1 hour.
  • Pour off any drippings.
  • Gently turn out loaf and let stand 10 minutes before slicing.

CHEESE STUFFED MEATLOAF TO DIE FOR



Cheese Stuffed Meatloaf to Die For image

It's your basic meatloaf but kicked up! My husband hates meatloaf but when I make this he can't get enough!

Provided by serena in the kitch

Categories     Cheese

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 1/2 lbs ground beef
26 -28 ounces spaghetti sauce, ragu chunky garden style is what I recommend
1 egg
1/4 cup plain breadcrumbs
2 cups of shredded mozzarella cheese
1 tablespoon finely chopped fresh parsley
salt and pepper, however much desired
wax paper

Steps:

  • Preheat oven to 350°F.
  • In large bowl mix beef, 1/3 cup of sauce,egg, and bread crumbs.
  • Season with salt and pepper.
  • Roll out wax paper on table and flatten mixture on it.
  • Shape into a rectangle.
  • Sprinkle 1 1/2 cups of cheese and parsley down center leaving 3/4 inch border.
  • Then roll the meatloaf like a jelly roll tightly and be sure when rolling to pull the wax paper off.
  • Press and seal the ends closed put in to pan.
  • Bake uncovered 45 minutes. Pour remaining sauce and cheese on top and bake an additional 15 minutes or until cheese is melted.

CHEESE STUFFED MEATLOAF



Cheese Stuffed Meatloaf image

Make and share this Cheese Stuffed Meatloaf recipe from Food.com.

Provided by CoffeeB

Categories     Meat

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 lbs ground beef
15 ounces spaghetti sauce, divided
2 eggs
1 cup breadcrumbs
1/4 cup onion, chopped
1 1/2 tablespoons dried parsley
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups mozzarella cheese, shredded

Steps:

  • Combine ground beef, one cup spaghetti sauce, eggs, breadcrumbs, onion, parsley, salt and pepper.
  • Mix well.
  • Divide meat mixture into thirds.
  • Spread 1/3 in the bottom of an ungreased 9x5 inch loaf pan.
  • Cover with half of the Mozzarella cheese.
  • Repeat layers, ending with meat.
  • Bake at 350 degrees Fahrenheit for 30 minutes.
  • Spread meatloaf with reserved sauce.
  • Bake for an additional 30 minutes.

HAM & CHEESE STUFFED MEATLOAF



Ham & Cheese Stuffed Meatloaf image

An easy to prepare meatloaf that is a little different, even my NON-eating meatloaf daughter WILL eat this one. Very easy to prepare, great leftover for sandwiches.

Provided by axxo3846

Categories     Meat

Time 1h20m

Yield 1 meatloaf

Number Of Ingredients 10

2 lbs ground meatloaf mixture (veal, beef and pork)
2 eggs
1/2 cup seasoned bread crumbs
1 cup vegetable juice cocktail
1 teaspoon parsley
1/4 teaspoon black pepper
1/2 teaspoon salt
2 small onions, minced
8 slices boiled ham
1/2 lb grated mozzarella cheese

Steps:

  • Combine all ingredients except cheese and ham.
  • Flatten meat mixture on foil-lined jelly roll pan.
  • Place ham slices evenly on top of meat mixture, sprinkle with grated cheese.
  • Holding one end of the foil, roll up meat like a jelly roll.
  • Remove foil, slide meat roll to center of pan, pat seams closed.
  • Bake at 350 for 1 hour.
  • Remove from oven, and allow to sit in a warm spot for five minutes before slicing.

BACON WRAPPED BBQ MEATLOAF STUFFED WITH CHEESE!



Bacon Wrapped BBQ Meatloaf Stuffed with Cheese! image

Well, this certainly isn't a boring meatloaf. There are so many layers of goodness and it's full of flavor. Really, anything wrapped in bacon is just on a whole other level. The cheese in the middle is an ooey, gooey surprise. Double the recipe if you're serving a family. After one bite I am not sure your family will ever want...

Provided by Barbara Kavorkian

Categories     Meatloafs

Time 1h15m

Number Of Ingredients 20

MEATLOAF
1 lb ground beef
1 egg
2 Tbsp bbq sauce (your favorite, I used Jack Daniels original)
1/4 c dry seasoned bread crumbs
1 1/2 tsp Parmesan cheese, grated
1/2 tsp garlic powder
1/8 tsp sea salt, optional
2 clove garlic zested or minced
1/4 tsp rounded, dry mustard
1/4 tsp rounded, oregano
1/4 tsp rounded, basil
1/4 tsp rounded, black pepper fresh ground
2-3 green onions, white and green part, chopped finely
1/2 small green bell pepper, small dice
1 c shredded sharp cheddar cheese (reserve 1/4c for on top)
TOPPING
3 slice bacon cut in half (6 smaller slices total)
2 Tbsp bbq sauce
1 Tbsp rounded, light brown sugar not packed

Steps:

  • 1. Preheat oven to 375° F. Get out a 9x13 baking pan. Do not use a bread pan. You can line this with foil to help with clean up, or just spray with a non-stick spray. Set aside.
  • 2. Keep hamburger in the refrigerator until the last minute. In a bowl, combine the bread crumbs, Parmesan cheese, garlic powder, salt, minced garlic, dry mustard, oregano, basil, pepper, onion and bell pepper. Stir it around a bit to get everything mixed. Add the 2 tsp bbq sauce and egg; mix. Grab the rest of the ingredients... this will go quickly so the "loaf" holds its shape.
  • 3. Take the hamburger and add this to the bowl, QUICKLY mix together with clean hands... forget the spoon. Place 1/2 of the hamburger mix in the center of your pan. Make a "well" with your hand so it looks like a hollowed out 1/2 potato. Add 3/4 cup of the cheese and gently press it in.
  • 4. Add the second half of the hamburger on top and press it together and shape like a log.
  • 5. Lay the bacon strips on top of the loaf.
  • 6. Smear the last 2 tbsp of bbq sauce on top of the bacon. Sprinkle brown sugar on top of the sauce and put this into the oven for 60 minutes. (temp should be 160°F internally)
  • 7. After 60 minutes, you can sprinkle the remaining 1/4 c cheese on top and return it to the oven for 5 minutes, just to let the cheese melt. If you don't want to to this, you can just stuff all the cheese inside and leave the outside to the bacon and bbq sauce.

CHEESE STUFFED MEATLOAF



Cheese Stuffed Meatloaf image

Sliced provolone cheese is layered in the middle of the meatloaf for an ooey-gooey surprise with each bite. Progresso® Vegetable Classics French onion soup makes this meatloaf extra-moist and delicious.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h35m

Yield 6

Number Of Ingredients 9

3/4 cup gluten-free white rice flour cracker crumbs (from 4.4 oz box crackers)
1 can (18 oz) Progresso™ Vegetable Classics French onion soup
1 1/2 lb extra-lean (at least 93%) ground beef
1 teaspoon salt
3/4 teaspoon thyme leaves
1/4 teaspoon pepper
1 egg
6 slices (1 1/2 oz each) provolone cheese
Hot cooked mashed potatoes, if desired

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.

Nutrition Facts : Calories 380, Carbohydrate 10 g, Cholesterol 125 mg, Fat 2 1/2, Fiber 0 g, Protein 35 g, SaturatedFat 11 g, ServingSize 1 serving, Sodium 1160 mg, Sugar 0 g, TransFat 1/2 g

HAM AND CHEESE STUFFED MEATLOAF



Ham and Cheese Stuffed Meatloaf image

This is a quick and easy way to change up your favorite meatloaf recipe by stuffing it with ham and cheese!

Provided by Spaz

Categories     Main Dish Recipes     Pork     Ham

Time 1h

Yield 4

Number Of Ingredients 10

1 pound ground beef
1 small onion, chopped
¼ cup crushed garlic-herb croutons
2 eggs
2 cloves garlic, minced, or to taste
1 tablespoon Italian seasoning
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
½ (8 ounce) package block Cheddar cheese
10 slices deli ham

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine ground beef, onion, croutons, eggs, garlic, Italian seasoning, Worcestershire sauce, and hot sauce in a bowl until well blended. Scoop half of the meat mixture into a 9x12-inch baking dish and flatten.
  • Cut cheese widthwise into 10 rectangles. Wrap each piece of cheese with ham. Layer the ham and cheese rolls side by side on top of the beef mixture. Place remaining beef mixture on top and press down.
  • Bake in the preheated oven until meatloaf is cooked through, about 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 514.4 calories, Carbohydrate 8 g, Cholesterol 232.9 mg, Fat 34.6 g, Fiber 1.9 g, Protein 41.3 g, SaturatedFat 15.3 g, Sodium 1240 mg, Sugar 1.4 g

HAM, CHEESE AND BROCCOLI STUFFED MEATLOAF



Ham, Cheese and Broccoli Stuffed Meatloaf image

I will be trying this soon and wanted to have the recipe saved in a safe spot. Let me know if you add or take anything out of this recipe. Enjoy!!

Provided by Elsee03

Categories     Meat

Time 1h50m

Yield 1 meatloaf, 4 serving(s)

Number Of Ingredients 8

2 lbs lean ground beef
1/4 cup ketchup
1/2 teaspoon oregano
1 cup breadcrumbs
1/4 cup milk
1 (10 ounce) package frozen broccoli (thawed)
1/4 lb deli ham, sliced thin
1/4 lb sharp cheddar cheese, sliced thin

Steps:

  • Preheat oven to 350. Combine first 5 ingredients.
  • Spread the meatloaf mixture onto a piece of aluminum foil. Spread into a 16x10 inch rectangle.
  • Drain the thawed broccoli well and spread onto top of meatloaf mixture.
  • Spread the thin ham on top of the broccoli.
  • Arrange the cheese on top of the ham.
  • Roll the meatloaf (jelly roll style) using the foil to help. Pinch the edges to seal.
  • Place in baking dish. Bake at 350 for 90 minutes.

BLUE CHEESE-STUFFED BUFFALO CHICKEN MEATLOAF



Blue Cheese-Stuffed Buffalo Chicken Meatloaf image

All of the taste of buffalo chicken wings in a meatloaf. It goes together quickly, and my husband and I really enjoyed it. This is another recipe from the St. Louis Post-Dispatch

Provided by tcespy5010

Categories     Chicken Breast

Time 1h20m

Yield 1 Loaf, 6 serving(s)

Number Of Ingredients 13

1 teaspoon olive oil
1/2 cup onion, finely chopped
4 celery ribs, finely chopped (optional)
3 carrots, peeled and finely chopped (optional)
3 garlic cloves, minced
1 lb ground chicken breast
1 cup buffalo wing sauce, divided (ex -- Frank's Red Hot)
1 egg, slightly beaten
1 cup plain breadcrumbs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup blue cheese, crumbles
1/4 cup honey

Steps:

  • Preheat the oven to 375.
  • Over medium heat, sauteed the onion, celery and carrots in the olive oil for 5-8 minutes or until the onion is translucent. Add the garlic and continue stirring for an additional 2 minutes.
  • Cool slightly.
  • In a medium mixing bowl, combine the ground chicken, 1/2 cup wing sauce, egg, bread crumbs, salt and pepper. Add the cooled vegetables. Mix gently.
  • Coat a rimmed baking sheet with nonstick cooking spray. Place half of the chicken mixture on the baking sheet and pat into a rectangle. Top evenly with cheese. Add the rest of the meat, covering the cheese and forming a loaf.
  • Stir the remaining 1/2 cup wing sauce and honey. Brush over the meat loaf.
  • Bake for 1 hour or until cooked through. Let cool slightly before slicing.

Nutrition Facts : Calories 306.3, Fat 10.9, SaturatedFat 5.2, Cholesterol 96.3, Sodium 740.4, Carbohydrate 27.1, Fiber 1.1, Sugar 13.4, Protein 24.6

CHEESE-STUFFED BACON-WRAPPED MEATLOAF



Cheese-Stuffed Bacon-Wrapped Meatloaf image

This is how you make meatloaf night spectacular. When you cut into the oniony and moist meatloaf and find the gooey cheese, it's a nice surprise. The bacon is nice and crisp once baked. If you need a meal that'll feed a family, add this meatloaf to your menu.

Provided by Susan Bickta

Categories     Meatloafs

Time 2h10m

Number Of Ingredients 10

1 1/4 lb 80/20 ground beef
1 1/4 lb 90/10 ground beef
1 c Panko bread crumbs
1 envelope beefy onion dry soup mix
2 large eggs
1 c French fried onions
1/2 c water
1/4 c ketchup
4 Colby Jack cheese sticks (from a 10 ounce pkg)
1 lb hickory smoked bacon, uncooked

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.

CHEESE STUFFED ITALIAN MEATLOAF



Cheese Stuffed Italian Meatloaf image

This is just one of my favorite meatloaves. New pix and slightly tweaked ingr., THE BEST MEATLOAF I'VE EVER EATTEN.

Provided by Lynn Socko

Categories     Meatloafs

Time 2h15m

Number Of Ingredients 19

3 lb ground beef, round or sirloin
16 oz italian sausage, sweet
1/2 c celery, minced
1/2 c sweet onion, finely chopped
4 clove garlic, minced
1 c mushrooms, chopped
1/2 c crackers, finely crushed
1 c sundried tomatoes
1 Tbsp mustard, bold & spicy
2 Tbsp worcestershire sauce
2 eggs
1 tsp granulated garlic
1 tsp italian seasoning
1 tsp dried basil
1/2 tsp black pepper
8-10 slice bacon, cut in half
2 pkg budding ham slices ( or proscutto)
6-8 oz provolone. grated
6-8 oz parmesan, grated

Steps:

  • 1. Over low heat, using a little olive oil, saute onions, celery, & garlic till tender.
  • 2. In a large bowl add beef, sausage, (cooled onion, celery, & garlic), mushrooms, crackers, sundried tomatoes, mustard, worchestshire, seasonings eggs.
  • 3. Pat meat out, on a large piece of foil, into a rectangle shape. Place the ham slices from the center outward over most of the meat, leaving an ledge around the meat with nothing on it so you can seal it.
  • 4. Place cheese ontop of ham slices.
  • 5. Using foil as "rolling tool" start rolling meat mixture up over cheese. Seal ends well.
  • 6. You should have a nice log when finished.
  • 7. Place bacon strips on top, wrap foil around loaf, place in baking pan. Bake at 375 for one hour, remove foil from top and sides, bake 30 min more. Broil for a few minutes if bacon needs more browning.

RED PEPPER AND CHEESE STUFFED MEATLOAF #RSC



Red Pepper and Cheese Stuffed Meatloaf #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. A local tavern has a delicious grilled meatloaf on their menu, I added some ingredients that my family prefers and came up with this delicious version of this great comfort food. It's become a family favorite!

Provided by Souxie

Categories     Meatloaf

Time 2h15m

Yield 1 meatloaf, 6-8 serving(s)

Number Of Ingredients 13

1 lb bacon, divided (not thick cut)
1/2 cup red bell pepper, chopped
1/2 cup onion, chopped
1 teaspoon dried parsley flakes
2 1/2 lbs ground beef
1 cup breadcrumbs
2 extra large eggs
1 (1 7/8 ounce) package dry onion soup mix (use 1 envelope)
1/3 cup water
0.5 (10 3/4 ounce) can condensed golden mushroom soup
3/4 cup French-fried onions
6 ounces monterey jack cheese, cut into 1-inchX3-inch strips
Reynolds Wrap Foil

Steps:

  • Preheat oven to 350 degrees F. Line a 13"X9" baking pan with Reynolds Aluminum Foil. Spray with non-stick cooking spray, or use Reynolds Wrap Non-Stick Aluminum Foil. Set aside.
  • In an 8" non-stick skillet, cook 4 slices of the bacon until just crisp. Transfer to a paper towel lined plate and let drain and cool. In same pan with the bacon drippings, saute the red bell pepper, onion and parsley flakes for 3-4 minutes. Remove from heat and cool.
  • In a large bowl, combine the ground beef, bread crumbs, eggs, dry soup mix, water, golden mushroom soup, French fried onions and crumbled bacon. Mix well with hands and form into a "football" shape. Place in prepared baking pan. Make a deep well in center of meatloaf, being careful not to break through the bottom. Carefully layer the cheese strips along length of meatloaf. Spoon red pepper/onion mixture over top of cheese. Carefully work meatloaf up and over filling. (It's ok if filling is not covered completely) Use remaining uncooked sliced bacon to "wrap" meatloaf, covering all exposed meatloaf with bacon in a diagonal pattern.
  • Bake for 1 1/2 to 2 hours or until meatloaf and bacon is thoroughly cooked.
  • Remove from oven and let rest 10 minutes before serving.

BLUE CHEESE-STUFFED BUFFALO CHICKEN MEATLOAF



BLUE CHEESE-STUFFED BUFFALO CHICKEN MEATLOAF image

Categories     Cheese     Chicken     Appetizer     Dinner

Yield 6/2 app/dinner servings

Number Of Ingredients 22

• For the Sauce:
• 1 1/2 tablespoons unsalted butter
• 1 medium clove garlic, minced (about 1 teaspoon)
• 2/3 cup hot sauce, such as Frank's or Tabasco
• 1 teaspoon Worcestershire sauce
• 1 1/2 tablespoons white vinegar
• Kosher salt and freshly ground black pepper
• For the Chicken:
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, minced (about 1 cup)
• 1 rib celery, minced (about 1/2 cup)
• 2 medium cloves garlic, minced (about 2 teaspoons)
• 1 large egg
• 2 tablespoons homemade or store-bought low-sodium chicken stock
• 1/2 teaspoon unflavored gelatin
• 1 pound ground chicken
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon celery seed
• 1/2 cup finely ground fresh breadcrumbs
• Non-stick cooking spray
• 2 ounces crumbled blue cheese
• 2 1/2 tablespoons unsalted butter

Steps:

  • For the Sauce: Melt butter in a small saucepan over low heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add hot sauce, Worcestershire sauce, and vinegar. Season with salt and pepper, whisk to combine and raise heat to medium. Bring to a simmer, whisk again and remove from heat. For the Chicken: Heat olive oil in a medium skillet over medium heat until shimmering. Add onion, celery, and garlic and cook, stirring often, until tender and translucent, about 7 minutes. Transfer to a large bowl and let cool. Adjust oven rack to lower-middle position and preheat oven to 375°F. Whisk eggs and chicken stock in a medium bowl. Sprinkle with gelatin and let stand for 5 minutes. Add chicken, Worcestershire sauce, celery seed, breadcrumbs, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/4 cup of the prepared wing sauce to the bowl with the cooled onion mixture. Add egg mixture and combine using hands, taking care not to over-mix. Spray six compartments of a cupcake tin with cooking spray. Pack about 2 tablespoons of the meat lightly and evenly into each one, creating a well in the center. Fill the well with blue cheese and top with a slice of butter. Mound with remaining meat, pressing gently to create a cupcake shape and fuse the top and bottom halves. Brush with wing sauce. Transfer meatloaf to the oven and bake, brushing with more sauce every ten minutes, until an instant instant-read thermometer inserted into center of loaf reads 150°F to 155°F, about 25 minutes. Remove from oven and let rest for 10 minutes before serving. Pass additional wing sauce at the table.

MEATLOAF AND CHEESE STUFFED MUSHROOMS



MEATLOAF AND CHEESE STUFFED MUSHROOMS image

Yield 6 Servings

Number Of Ingredients 9

1/2 lb. lean ground beef
1/2 cup seasoned dry breadcrumbs
1/4 cup pesto sauce
2 tbsp. minced sun dried tomatoes
1/2 tsp. garlic salt
Freshly ground pepper to taste
12 arge stuffing mushrooms, stems removed
4 oz. fresh mozzarella cheese, cut into 12 cubes
Ketchup

Steps:

  • Preheat oven to 375F and line a baking sheet with foil. Stir together beef, breadcrumbs, pesto, tomatoes, garlic salt and pepper together in a medium bowl. Place mushrooms stem side up on a prepared baking sheet. Place a cheese cube in each, then tp with equal amounts of meatloaf mixture. Drizzle ketchup over the tops nd bake for 20 minutes

MACARONI & CHEESE STUFFED MEATLOAF RECIPE - (4.4/5)



Macaroni & Cheese Stuffed Meatloaf Recipe - (4.4/5) image

Provided by KennyB07

Number Of Ingredients 8

1 (7.25-ounce) package Kraft Macaroni & Cheese Dinner
2 pounds extra-lean ground beef
1/2 cup finely chopped onions
1/4 cup dry bread crumbs
1 egg
1/3 cup A.1. Original Sauce, divided
1 (8-ounce) package Kraft Shredded Sharp Cheddar Cheese, divided
1/4 cup Heinz Tomato Ketchup

Steps:

  • Heat oven to 350ºF. Prepare macaroni and cheese dinner as directed on package. Meanwhile, mix meat, onions, bread crumbs, egg and 2 tablespoons A.1. just until blended. Divide meat mixture in half; pat each half into 10x8-inch rectangle on sheet of parchment paper. Reserve 1/2 cup cheddar. Mix remaining cheddar with macaroni and cheese; spread over meat mixture, starting at one short end of each rectangle and spreading to within 3 inches of opposite end. Roll up each rectangle, starting at macaroni cheese covered end and removing parchment as meatloaf is rolled; press ends and edges of meatloaf together to seal. Use parchment to transfer meatloaves, seam sides down, to 2 (13x9-inch) pans sprayed with cooking spray. Discard parchment. Bake meatloaves 25 minutes. Whisk ketchup and remaining A.1. until blended; spoon over meatloaves. Sprinkle with reserved cheddar. Bake 10 minutes or until meatloaves are done (160ºF). Let stand 10 minutes before slicing to serve.

Tips:

  • Choose the right ground beef. Use a lean ground beef (80/20) to prevent the meatloaf from becoming too greasy.
  • Use fresh breadcrumbs. Fresh breadcrumbs will help to bind the meatloaf together and give it a light and fluffy texture.
  • Don't overmix the meatloaf mixture. Overmixing can make the meatloaf tough.
  • Season the meatloaf generously. Use a variety of herbs and spices to give the meatloaf flavor.
  • Don't be afraid to experiment. There are many different ways to make cheese-stuffed meatloaf. Feel free to add your own favorite ingredients.

Conclusion:

Cheese-stuffed meatloaf is a delicious and versatile dish. It can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or a simple salad. It's also a great make-ahead meal. Simply cook the meatloaf ahead of time and then reheat it when you're ready to serve.

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