Archive for April 15th, 2009

I know that meatloaf can be stuffed so I wanted to come up with a recipe that was uniquely my own. It did not turn out quite as expected as the top split open exposing the stuffing… so next time maybe it would be best to just leave the stuffing open and not cover with the meat. But it was still very very good!
We ate a bit late tonight as we drove to the airport late this afternoon to pickup  tickets for a weekend trip to New York City planned for the first part of June. The tickets were free travel vouchers from an airline error last year and only good for 1 year so we did not want them to go to waste  
Serves 6

Meatloaf:

• 2 lb ground beef
• 1/2 onion, finely minced
• 1 egg
• 1 C bread crumps
• 1 tsp salt
• 1 tsp pepper
• 1 egg for eggwash

Potato Stuffing:

• 1 1/2 C mashed potatoes
• 1/2 C sauteed onions
• 1 tsp Lawry’s Seasoning salt
• 1/2 C shredded cheddar cheese
• 1/2 C frozen peas

Do this:
Add all ingredients for the meatloaf in a large bowl and work with hands until well mixed.
To warm mashed potatoes (or warmed leftover potatoes) add the stuffing ingredients and blend.
Shape the uncooked meat loaf in a large cake pan or casserole dish with your hands into a hollowed out “football stadium” shape. Fill with the potato mixture, bring up the sides of the meat and close the top seam and then the ends so the meat completely seals the stuffing – or leave open.
Bake 375º for 75 minutes or until browned and juices run clear.

Sauteed onions and seasoning salt

Peas and shredded cheese for stuffing

Hollow out meatloaf into a football stadium shape

Place potato stuffing in the meatloaf and seal

Brush meatloaf with beaten egg on top and sides

Bake meatloaf for 75 minutes at 375º

Fried apples with dark syrup and cinnamon

The meatloaf split while baking but was still mighty good!