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Super Stuffed Meatloaf

Super Stuffed Meatloaf

  • Prep

    30 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 35 m
CleopatrasCat

CleopatrasCat

Savory meatloaf stuffed with Cheddar cheese and sauteed mushrooms and onions. A can't miss hit with the whole family.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 396 kcal
  • 20%
  • Fat:
  • 23.7 g
  • 36%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 26.4 g
  • 53%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 705 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Jennifer
4

Jennifer

6/17/2013

I used spinach instead of mushrooms and 3 egg yolks instead of one whole because they were left over from previous baking. I also put bbq sauce on top when I drained it after 30 minutes. Nice and moist, baked up really well. I will experement with different cheeses when I make this again.

cookiemom
3

cookiemom

5/29/2013

Prepared just as written (or it wouldn't be the same recipe, would it?) In 29 years I have never made my husband meatloaf because he always said he didn't like it but he wolfed this down, went back for seconds and finished off for lunch next day!

Big Apple Annie
2

Big Apple Annie

6/16/2013

This is the exact recipe I've used from time to time, the only difference being the stuffing I use. Instead of mushroom/onion/cheddar stuffing I've always used thinly sliced Italian salami, thinly sliced provolone cheese and a couple of sliced hard-boild eggs. It is just very wonderful as is but often I will make it and roast it in the oven then plunk it into my homemade spaghetti sauce for about 15 minutes or so and serve it instead of meatballs with spaghetti. My mom always made this and it was considered "company meatloaf", named in Italian, "Polpetone". which translates literally to big meat ball! It really is an Italian favorite with "Sunday gravy" when the whole family and some friends gather.

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