Meatloaf with stuffing

Meatloaf with stuffing is a comforting and hearty dish. Here’s a recipe for Stuffed Meatloaf that combines a classic meatloaf with a savory stuffing in the center:

Ingredients:

For the Meatloaf:

• 1 lb (450 g) ground beef
• 1/2 lb (225 g) ground pork (or use all beef)
• 1 cup bread crumbs
• 1/2 cup milk
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 large egg
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• Salt and pepper to taste

For the Stuffing:

• 1 cup seasoned bread cubes or stuffing mix
• 1/2 cup chicken broth (or as needed)
• 1/4 cup chopped celery
• 1/4 cup chopped onion
• 1 tbsp butter
• 1/4 tsp dried sage (optional)
• 1/4 tsp dried thyme

For the Glaze (optional):

• 1/4 cup ketchup
• 2 tbsp brown sugar
• 1 tbsp Dijon mustard

Instructions:

1. Prepare the stuffing:

   • In a skillet, melt the butter over medium heat. Add the chopped celery and onion and cook until softened, about 5 minutes.
   • In a bowl, combine the bread cubes or stuffing mix with the cooked vegetables. Add the chicken broth a little at a time until the mixture is moistened but not soggy. Stir in the sage and thyme if using. Set aside.

2. Prepare the meatloaf mixture:

   • In a large bowl, combine the ground beef, ground pork, bread crumbs, milk, Parmesan cheese, parsley, onion, garlic, egg, Worcestershire sauce, dried thyme, salt, and pepper. Mix until just combined (avoid overmixing).

3. Assemble the meatloaf:

   • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
   • On a large piece of parchment paper or plastic wrap, shape the meatloaf mixture into a rectangle, about 12x8 inches.
   • Spread the stuffing mixture evenly over the meatloaf rectangle, leaving a small border around the edges.
   • Carefully roll the meatloaf from one short side to the other, using the parchment paper to help you lift and shape it. Pinch the ends to seal and transfer to the prepared baking sheet or loaf pan, seam side down.

4. Add the glaze (optional):

   • In a small bowl, mix together the ketchup, brown sugar, and Dijon mustard. Spread the glaze evenly over the top of the meatloaf.

5. Bake:

   • Bake in the preheated oven for 50-60 minutes, or until the meatloaf reaches an internal temperature of 160°F (70°C) and is cooked through.

6. Rest and Serve:

   • Allow the meatloaf to rest for 10 minutes before slicing. This helps the juices redistribute and makes it easier to slice.

Enjoy your stuffed meatloaf with your favorite sides!