Stuffed Meatloaf

5 from 7 votes

This Stuffed Meatloaf starts with an incredibly flavorful meat and vegetable mixture thats filled with a melty cheddar cheese and topped with an irresistible tangy sauce then baked to juicy perfection!

Prep Time30

Cook Time50

Resting Time10

Total Time1 30

Course: Main Course

Cuisine: American

Servings: servings

Calories: 468kcal

Author: Jocelyn Delk Adams

Ingredients

For the Meatloaf

2 lb ground beef or 1 lb ground beef and 1 lb of ground pork
1 medium onion finely chopped
1 bell pepper seeded and finely chopped
3 tbsp fresh parsley finely chopped
1 celery stalk finely chopped
2 garlic cloves minced
2 tbsp mustard
2 large eggs
3/4 cup breadcrumbs
1/3 cup milk
1/2 tbsp seasoned salt
1 1/2 tsp Italian seasoning
1/4 tsp black pepper
1 cup shredded cheddar cheese

For the Sauce

3/4 cup ketchup
1 tbsp yellow mustard
3 tbsp brown sugar
1 tsp garlic powder
1 tsp onion powder
salt and pepper to taste

Instructions

For the Meatloaf

Preheat the oven to 375 degrees.
Combine all of the ingredients together in a mixing bowl with the exception of the shredded cheddar cheese.
Form the meat mixture into the shape of the 9” x 5” loaf pan and place in the pan.
Make a horizontal well down the center of the meatloaf with your hand, wide enough to add the shredded cheese. Place the cheese in the middle of the meatloaf and seal the opening with the meat mixture so that no cheese is exposed.
Place in the oven and bake for 40 minutes.

For the Sauce

While the meatloaf is baking, mix the ingredients for the sauce in a small bowl.
After 40 minutes, take the meatloaf out of the oven and spoon the sauce to cover the top of the meatloaf. Place the meatloaf back in the oven to continue cooking for 10 additional minutes.
Remove the meatloaf from the oven and allow it to rest for 10 minutes before slicing and serving.

Notes

Tip: To get the moisture from the vegetables, save yourself and throw the onion, pepper, garlic, celery, and parsley into the food processor. This will save your life, and time!

When making meatloaf, I usually use 85% lean/15% fat or 90% lean/10% fat ground beef. When I want to add varying flavor, I will mix equal parts of ground sirloin (90/10) with ground pork.

Nutrition