Stuffed meatloaf
Asparagus and cheese-stuffed meatloaf.
Meatloaf is one of those wonderful dishes that manages to be delicious and comforting, yet incredibly easy to make. Once a cook gets a handle on the basics – ground meat, chopped vegetables, some filler such as bread crumbs, maybe an egg or two and seasonings – he or she can adapt the recipe in whatever way they choose and pretty regularly find success.
I’ve rarely followed an exact recipe for meatloaf in my time. I have discovered over the years that you ought to saute your onions and celery and peppers a little bit before adding them to the mix. I have also discovered that a mixture of meats results in a more flavorful meatloaf than using straight beef. We like half pork and half beef, but some folks like to throw in some ground veal or lamb, too, and you can use ground turkey or chicken for a lighter version.
Here’s a twist on the usual meatloaf, though: The other night, while mixing my meatloaf, I remembered that half-bunch of fresh asparagus in the refrigerator that was about to be not-so-fresh. On a whim, I cleaned and trimmed the spears, then packed half of my meatloaf mixture into the loaf pan before laying the asparagus across the top of it. I then sprinkled some cheddar cheese on top of the asparagus before packing the rest of my meat mixture over the top. When we sliced the finished meatloaf, the asparagus and cheese inside looked pretty. It tasted good, too.
I am by no means the first person to think of stuffing a surprise inside a meatloaf. My friend, Stacy, makes her signature loaf with broccoli and cheese in the center. She also swears by a can of Campbell’s vegetable soup in the mix. Also, I can recall my father occasionally remembering with fondness a meatloaf my mom “used to make” that had ham and Swiss cheese rolled up in the center. Mom said, “I made it ONCE! And I’ll never stop hearing about it.”
I searched around for some stuffed meatloaf recipes and found quite a few. One took the name quite literally, adding a layer of bread stuffing in the center. I thought this recipe for Greek Stuffed Meatloaf, which is made with lamb and has spinach and feta in the center, sounded to-die-for. I also found a recipe on Allrecipes.com for something called “Da Beef Lover’s Half-Time Stuffed Meatloaf” that is packed with salami, ham, spinach and cheese. And here, finally, is a recipe for a simple ham-and-cheese stuffed meatloaf. If you can call such a thing “simple.”
Have any of you made a stuffed meatloaf before? And what is your vote on ketchup vs. brown gravy for a meatloaf topper? I grew up in a ketchup household.
May 27, 2010 - 12:29 PM
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For some reason, I can’t have ketchup on my meatloaf. I have to use tomato sauce or paste. I know it’s basically the same thing, but ketchup just came across as being too sweet when I used it before. Also, I can’t hang with gravy on my meatloaf. If I was doing that, wouldn’t it just be salisbury steak?
Haha, good point, Jamore. I think you are right, too, to point out that some people make a tomato sauce for their meatloaf that is different from ketchup.
I’m going to try the stuffed meatloaf. Sounds interesting. I might try some corn..maybe spinach
On the ketchup issue. depends if I’m having mashed potatoes (then it’s gravy) other wise ketchup
Meatloaf is a great way of getting your daily dose of ketchup. I can’t mix meats when I cook, otherwise my wife goes out for dinner.
When I make meatloaf, which is rarely, I make a big batch of mashed potatoes first. Then I put my meatloaf mixture together. I pat it out on a cookie sheet, then I “ice” it with mashed potatoes, and add a can of vegetables, generally french-cut green beans or corn. I start at one end of the cookie sheet and roll it like a jelly roll. I do top it with ketchup, cover and bake. A meal in one.
Yum, Susan!
I make a meatloaf with ground turkey. I stuff it with Cornbread stuffing and serve it with a cranberry sauce. Its like Thanksgiving all baked up in a loaf.
My Dad used to make meatloaf with spinach and other veggies mixed throughout…. it’s still my favorite. I recently bought a meatloaf pan that is actually two pans. The smaller of the two (top pan) has holes in the bottom and sits inside a slightly larger loaf pan. The grease from the meat drains through the holes and makes for a “healthier” meatloaf. I’m a ketchup gal. Or neither…. I like my meatloaf naked too!
My mom made her meatloaf with a twist. Instead of ketchup, she used Heinz 57 sauce. But she mixed it into the meat, rather than putting it on top. She wasn’t one to experiment with herbs and seasonings, and none of us like peppers, so it was a good way to add flavor to an otherwise bland dish.
I personally like my meatloaf to be “sauce free” in that respect – no ketchup or gravy. Plus that makes it easier to slice the next day for sandwiches!
i have always liked experimenting with meat loaf. we like to add a can of mixed vegetables to a “normal” recipe. i also made one with zucchini, tomatoes, and italian seasoning that i really liked. added a little mozzarella cheese instead of ketchup – wonderful!
Did the asparagus cook all the way through inside the meatloaf? Would it be helpful to parboil the spears first?
I layered a meatloaf once with feta and spinach….I made it with a combination of ground veal, pork and buffalo, layered with the cheese and spinach.It was delicious but possibly the most expensive meatloaf I’ve ever made.
I make a wonderful meatloaf that is topped with crescent rolls. This makes it like a “Beef Wellington.” I prepare a basic meatloaf, with eggs, Pepperidge Farm stuffing mix (in place of oats or other bread), onions, green peppers, celery, eggs and whatever else I decide, plus a little seasoning and about a half can of brown gravy (can use the mushroom gravy if prefer). Mix well, shape onto a small cookie sheet; bake about 45 min at 350 deg; remove from oven, open crescent rolls, pull apart ar divided triangles; criss-cross triangles across top and sides of meatload to completely cover the meat. Bake additional 15 min or so until bread is golden brown. Serve with left over gravy (I usually mix with additional can to make plenty of gravy). Serve with a salad and you have very nice dinner.
Kristen, the asparagus had the texture of a lightly steamed spear. It still had a little crunch to it, which I rather liked with the softer meatloaf.
PT, that sounds very good, too! Some great meatloaf ideas coming out on this thread.
i use pam anderson’s meatloaf recipe from “the perfect recipe,” and it lives up to the billing. it calls for pork/ beef/ veal, but i don’t eat veal so i leave that out. i wrap the loaf in bacon and glaze it with a mixture of ketchup, cider vinegar, and brown sugar. it’s awesome.
I love to smother mine in baked beans
I made meatloaf a couple weeks ago, with some ground beef and ground pork that I bought at the Grandin farmers market. I used a basic meatloaf recipe, and baked it on a baking sheet. I shaped it in a loaf pan and turned it out on the baking sheet. When it was done, I poured the drippings in a pan with a couple Tbsp of flour and whisked it up than added some tomato sauce and a little chicken broth to make a tomato gravy. The gravy was great served over the meat and mashed potatoes.
Pepperidge Farm stuffing mix sounds good in meatloaf. I may have to try that this weekend.
Many years ago, I had seen that 2 pan thing on tv. My (now deceased) hubby made me one by drilling holes in one of the pans and using large bolts between the pans to create a well for the fat to drip into. It worked really well for many years, eventually tho, it rusted. Guess I didn’t make meatloaf often enough! lol
I have a wonderful recipe for Bacon/mushroom/swiss meatloaf. I’ll have to dig that thing out! It’s sooooo yummy!
The Greek Stuffed Meatloaf sounds AMAZING. I am going to have to try that one…
I really love the Bacon Cheeseburger Meatloaf… http://www.foodnetwork.com/recipes/paula-deen/bacon-cheeseburger-meatloaf-recipe/index.html
I use lower fat ingredients to make it semi-healthier (I actually use ground venison, which is much leaner, turkey bacon, 2% cheese, and omit the mayo called for in the recipe).
As far as the toping, for my regular meatloaf recipe (not the one above), I have found that barbeque sauce gives it a really nice flavor!
For a different twist, I make the meatloaf in muffin tins sometimes. It takes less time to cook and two “meatloaf muffins” are all you need!
From an old Better Homes and Gardens cookbook: meatloaf glaze consisting of ketchup, brown sugar and ground mustard, spread on with 10 minutes left to bake. The ground mustard really makes it. Also, crushed saltines instead of bread crumbs or oats.
I have never been a meatloaf fan, but all of these ideas have me craving some. My mom always used bbq sauce on top.
Instead of the two nested pans, I cook my meatloaf on a wire cooling rack set in a sheet pan. The grease drains off AND I get crust on all four sides. Win-win!
I’m going to make meatloaf Sunday I think, and do it in the crockpot so my kitchen doesn’t get hot!
Joel, I think that’s a good idea. I suppose the broiler pan would work just as well too. Goodness knows my budget prohibits using it for STEAK much these days! lol
Joel, great idea on the cooking rack. That is how I’d prefer to make my meatloaf, the only problem is that I’m making for one, so a standard cooking rack & panare far too large.
I use a small baking pan (Ecko?) that is designed for those little loaves of bread. My recipe involves about 3/4 lb. of meat, so it is good for two servings. Anyway, since I haven’t found a rack that small, I just put two pieces of loaf bread in the bottom of the baking pan. If at all possible, I use an end piece, since they seem to sop up the grease much better. Anyway, I put two pieces of bread in the bottom, and they do a pretty effective job of soaking in all the grease. Not as good as a rack, but probably 90% as well. I’m sure the same idea would work on larger pans, just use more pieces of bread.
As for my glaze, I always use Ketchup, Worcestershire sauce, Molasses, Brown sugar, and Brown mustard. Spicy and sweet at the same time…
I make meatloaf in the crock pot, and it turns out great — really moist and tender. Mound the raw meatloaf in the center of the crock pot so the grease has a place to pool. When the meatloaf starts getting dry on top, pour off the grease. Put topping (like A-1 mixed with ketchup) on then. You can also do this when you bake it in the oven. Pouring off the grease is not only much healthier, it tastes much better too. Not so greasy, and the moist meatloaf holds together better.