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 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 1h Yield 6 servings. Number Of Ingredients 18 Steps:
For filling, mix first 9 ingredients. In a large bowl, combine beaten egg, bread crumbs and salt. Add beef; mix lightly but thoroughly. On a large piece of heavy-duty foil, pat mixture into a 14x8-in. rectangle. Spread filling over top to within 1 in. of edges. Roll up jelly-roll style, starting with a short side, removing foil as you roll. Seal seam and ends; place on a large plate. Refrigerate, covered, overnight., Preheat oven to 350°. Cut roll into 6 slices. Place on rack in a broiler pan, cut side up. Bake until a thermometer reads 160°, 30-35 minutes. Mix sauce ingredients; serve with meat loaf.
Time 1h35m Yield 6 Number Of Ingredients 9 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.
Time 45m Yield 6 servings. Number Of Ingredients 18 Steps:
For filling, mix first 9 ingredients. In a large bowl, combine beaten egg, bread crumbs and salt. Add beef; mix lightly but thoroughly. On a large piece of heavy-duty foil, pat mixture into a 14x8-in. rectangle. Spread filling over top to within 1 in. of edges. Roll up jelly-roll style, starting with a short side, removing foil as you roll. Seal seam and ends; place on a large plate. Refrigerate, covered, overnight., Preheat air fryer to 325°. Cut roll into 6 slices. In batches, place slices on greased tray in air-fryer basket, with cut side up. Cook until a thermometer reads at least 160°, 12-15 minutes. Mix sauce ingredients; serve with meat loaf.
Time 1h20m Yield 6 serving(s) Number Of Ingredients 6 Steps:
In a large mixing bowl put the hamburger meat, eggs, stuffing, broth and salt. Mix well. Place the mixture in a bread loaf pan. Bake at 350F for 60-70 minutes, or until done. The last 15 minutes of cooking, spread the ketchup on top of the meatloaf. If you don’t want to use ketchup, put a can of condensed cream of mushroom soup on top of the meatloaf right before you put it in the oven.
Time 1h20m Yield 6 serving(s) Number Of Ingredients 19 Steps:
Heat the oven to 350 degrees F. Mix all of the ingredients except the stuffing together. Spread 2/3rds of the mixture into an ungreased loaf pan 9 X 5 X 3-inches, pressing the mixture up the sides of the pan to within 3/4 inch of the top. Spoon the stuffing onto the mixture in the pan and then top with the remaining meat mixture covering the stuffing completely. Bake in the oven for 1 hour and 10 minutes. Drain off the excess fat and let stand for 5 to 10 minutes before slicing into thick slices. Serve on a heated platter. MEAT LOAF STUFFING: Melt the butter in a large skillet. Add the onion and the celery and cook an stir until the onion is tender. Remove from the heat and stir in the remaining ingredients.
Time 1h20m Yield Makes 8 servings. Number Of Ingredients 10 Steps:
Heat oven to 400ºF. Cook and stir onions in skillet on medium heat 3 to 5 min. or until crisp-tender; transfer to medium bowl. Cool. Add next 5 ingredients; press half into 10x6-inch rectangle on bottom of 13x9-inch baking dish. Top with spinach, eggs and carrots; cover with remaining meat mixture. Pinch edges together to seal. Top with bacon. Bake 55 min. or until done (160ºF). Let stand 10 min. before removing meatloaf from dish and slicing to serve.
