I hope everyone had a very healthy, yummy, and happy Thanksgiving. If you are like me, though, you have had enough turkey to last you to the next Thanksgiving! I think I’m still stuffed, no pun intended! Turkey salad, turkey soup, turkey sandwiches…yep, I have had them all! I honestly could not think of a recipe for leftover turkey (I think the brain is a little stuffed too), so if you are sick of turkey and need something else to serve for dinner tonight, don’t worry; the post for today has nothing to do with the bird (or desserts, my favorite)!
Have no fear! Cheese-Stuffed Meatloaf is here! Think of this as meatloaf brought to the next level. There are never any leftovers when I serve this, so it is great to make if you are having company for dinner, and it can be made ahead of time too. It may look and sound complicated, but it really isn’t. If I can get it all rolled up and have it stay together, then I know you can. This is great served with steamed vegetables and a side of roasted potatoes. The original recipe came out of “3 Books in 1 Rival Crock Pot: Slow Cooker Favorites/ Winning Slow Cooker Recipes/ Slow Cooker Recipes for All Occasions” cookbook. Souper Moms, I think this recipe is a very “manly” dish, so I’m sure the men – big and little – in your households would find it very hardy and satisfying. This has “meat and potato man” written all over it! Eat Up!
1 pound lean ground beef
1 slice of bread (I used the end piece of a loaf of challah)
1/2 cup grated cheddar cheese
1/2 teaspoon dried Italian seasoning
1/2 teaspoon onion powder
1/2 teaspoon dried parsley
1 cup favorite jar pasta sauce or ketchup
1 teaspoon salt
Ground black pepper to taste
Preheat oven to 350 degrees. Spray a 9 x 5 inch loaf pan with oil.
Fill a medium sized bowl (salad bowl) with water. Place the slice of bread in the water and press down so the water covers the bread. Set aside and let soak while you prepare the other ingredients. This technique will keep the meatloaf moist and avoids having to use breadcrumbs which are often laden with preservatives and can dry out the meat mixture when cooking. Note: You could use this same technique when making meatballs.
Add all the other ingredients except the sauce, parsley, and cheese to a medium-sized mixing bowl. Remove the bread from the water, and carefully wring the soak bread over the sink until most of the water drains. Break up (tear) into pieces this wet bread into the meat mixture and with your hands combine all the ingredients together.
Spray a large wooden cutting board with oil. This will prevent the meat from sticking too much when you have to roll it up. With your hands, spread the meat mixture onto the cutting board to form a rectangle. Be mindful not to spread it too thin. Sprinkle the cheese on top of the meat, leaving about a 1/2 inch rim alongside the rectangle. Sprinkle the dried parsley over the cheese. From one of the shorter sides of the rectangle, roll up the meatloaf until you get to the end. If while you are rolling, the meatloaf mixture starts to stick to the cutting board, just “pull” the meat off the cutting board and press into the roll. Seal the top of the meatloaf by gently pressing the meat mixture together. Pinch (seal) both ends of the meatloaf so the cheese mixture does not ooze out while baking. Pour the pasta sauce or ketchup over the top of the meatloaf, cover with foil, and bake for 1 hour. Slice and serve! Serves: 4-6
Soak the slice of bread
Shredded, soaked bread added to the meatloaf ingredients
Shape the meatloaf into a rectangle
Cover the meat with cheese
Sprinkle parsley or Italian seasoning over the cheese. I was all out of parsley so I had to use Italian seasoning, as you can see. This touch of herbs give the middle of the meatloaf some real good flavor.
Roll up the meatloaf and seal the top and sides
The effort pays off!