Monday, September 20, 2010

Stuffed Meatloaf

Here's a new "twist" on meatloaf. Instead of mixing the meat and fillings all together, you stuff the meatloaf jellyroll style and it is so good. And different. Just as easy to make as your old meatloaf recipe, this is more fun!
We loved it with corn-on-the-cob!

Stuffed Meatleaf

2 cups sliced fresh mushrooms
1 medium onion, thinly sliced
1 T. butter
1 egg, beaten
1/3 c. milk
1/2 cup GF oats
1/2 t. salt
1/2 t. pepper
1 1/2 lbs. ground beef
1/2 cup shredded cheddar cheese
1/2 cup ketchup
2 T. brown sugar
2 t. prepared mustard

In a large skillet, saute mushrooms and onion in butter until tender; set aside.
In a large bowl, combine the egg, milk oats, salt and pepper. Crumble beef over mixture and mix well.
Mix together sauce ingredients, set aside.
On a large piece of heavy foil, pat beef mixture into a 12x8 inch rectangle; spoon mushroom mixture to within 1 in. of edges. Sprinkle cheese over mushroom mixture and spoon 1/2 the sauce on the top.
Roll up jelly-roll style, starting with a short side and peeling away foil while rolling. Seal seam and ends. Discard the foil.
Place meatloaf in a 9x13 pan, coated with cooking spray. Pour the remaining sauce over the top. Bake at 350 for 45-50 minutes or until meat is no longer pink and meat thermometer reads 160. Let stand for 10 min. before slicing.


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