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).
Time 1h15m Yield 8 serving(s) Number Of Ingredients 15 Steps:
Preheat oven to 350°F In large bowl, mix all ingredients just until well combined but not overmixed. In 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. Bake meat loaf 1 hour approx, drain fat half way through cooking, if needed. Let stand 10 minutes before slicing.
Time 1h10m Yield 2 loaves (6 servings each). Number Of Ingredients 12 Steps:
In a large bowl, combine the first 10 ingredients. Crumble beef over mixture and mix well. Pat into two greased 8x4-in. loaf pans. Cover and freeze one meat loaf for up to 3 months., Bake remaining meat loaf, uncovered, at 350° for 50-60 minutes or until no pink remains and a thermometer reads 160°. Let stand for 5 minutes. Transfer to a serving plate; sprinkle with cheese. , To use frozen meat loaf: Thaw in the refrigerator overnight. Bake as directed; sprinkle with cheese.
Time 2h29m Yield 12 serving(s) Number Of Ingredients 20 Steps:
Preheat oven to 350 degrees Fahrenheit. Mix lamb and hamburger together. Combine with eggs, milk, and oats. Set aside. Saute onion in oil over moderate-low or low heat for 20 to 30 minutes until translucent and golden. Estimate the cooking time for the onions and approximately 3 to 4 minutes before the end of the cooking, add the garlic. Combine meat mixture with onions, garlic, parsley, salt, cumin, and pepper. In a 9" X 13" baking dish, shape 2/3 of meat mixture into a hollow shell. Combine spinach, egg, and feta cheese from filling ingredient list. Pack this filling into the hollow cavity of the meat loaf. Sprinkle with chopped olives. Cover filling with remaining meat mixture. Combine ketchup, cinnamon, parmesan cheese and Tabasco sauce if using for the topping; spread over meatloaf. Bake for 70 to 80 minutes.
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.
Time 1h30m Yield 8 servings Number Of Ingredients 13 Steps:
Heat oven to 350ºF. Heat oil in medium skillet on medium heat. Add onions; cook and stir 5 to 6 min. or until crisp-tender. Add garlic; cook and stir 1 min. Remove from heat. Beat 1 egg in large bowl. Add meat, oats, dressing, parsley, oregano, pepper and onion mixture; mix just until blended. Shape 2/3 of the meat mixture into shallow loaf in 13x9-inch baking dish sprayed with cooking spray. Press down center of loaf to make indentation. Beat remaining egg in medium bowl. Add spinach and feta; mix well. Spoon into indentation in meatloaf; cover with remaining meat mixture. Press edges together to seal, completely enclosing spinach mixture. Top with mozzarella; cover. Bake 1 hour or until meatloaf is done (160°F), uncovering for the last 10 min. Let stand 10 min. before slicing to serve.
More about “greek stuffed meatloaf recipes”
Time 1h15m Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees. In a medium skillet, heat oil over medium. Add onion, garlic, and celery and cook, stirring occasionally, until vegetables are soft, 7 minutes. Season with salt and pepper. In a large bowl, combine vegetables, turkey, egg, bread, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper. Using your hands, mix until combined. Mix in feta and dill. Transfer to a parchment-lined rimmed baking sheet and form into a 4-by-10-inch loaf. Bake until cooked through, 45 to 55 minutes, rotating sheet halfway through. Let rest 10 minutes before slicing.
