Stuffed Meatloaf

 

My husband doesn't quite understand our North American obsession with meatloaf.  Its not something he grew up with.  

 

On the other hand for we North Americans,  meatloaf is somewhat of an institution. It is what I would call comfort food at its best! 

 

Its not something which really photographs well, but hey ho.  Don't just this book by its cover because it is absolutely delicious! 

Brown food never photographs well.  I have always struggled with it.  That doesn't mean it doesn't taste good. I've never met a brownie I didn't like, brown or not.  And brownies are notoriously hard to photograph!

 

  This version of meatloaf is a bit different than the usual meatloaf.  For this recipe, you season your meat and pat it out to a rectangle.

 

You then cover it with a type of onion stuffing mix.  This is made from simmering onions in beef stock, and mixing that with dried bread crumbs.

 

A layer of grated strong cheddar cheese gets sprinkled over that.  I favour a nice strong cheddar for the best and most flavour.

 

You roll the whole thing up like a jelly roll. A big, fat, meaty jelly roll.  Or Swiss roll if you would rather  . . .

 

It gets baked in the oven until golden brown.  I always like to glaze my mealoaves for an extra special touch.

 

This one is no different. I  glazed it with a mix of tomato ketchup and maple syrup, for a bit of sticky yum yum.

 

More cheese is melted on top and then it gets served cut into slices with whatever your favourite sides are.  You could serve gravy with it, but we like tomato ketchup!  

 

Chill any leftovers and then serve the next day, thinly sliced and popped into sandwiches for a tasty lunch!  Scrummo!

 

*Stuffed Meatloaf*

Serves 6

Printable Recipe 

 

This is a moist and delicious loaf that slices well for sandwiches the day after.  

1 small onion, peeled and finely chopped (1/4 cup)

80ml beef stock (1/3 cup)

150g bread cubes (about 1/4 inch) toasted (2 1/2 cups)

1 1/2 pound minced beef (ground beef)

1 large free range egg

1/2 tsp each onion, and garlic powder

1/2 tsp salt

1/2 tsp pepper

1/4 tsp dried thyme, rubbed

180g grated strong cheddar cheese (1 1/2 cups) divided 

To glaze:

60g tomato ketchup (1/4 cup)

1 TBS Maple syrup

 

Preheat the oven to 180*C/350*F/ gas mark 4.  Place the onion in a small saucepan with the stock. Simmer for about 5 minutes.  Remove from the heat and stir in the bread cubes.  Set aside to infuse.


Mix the meat together with the egg, onion and garlic powders, salt,  pepper and thyme.  Pat out into a 14 inch by 8 inch rectangle on a piece of cling film.  Cover with the bread crumb mixture.  Sprinkle evenly with 120g of the cheese (1 cup).  Starting from a short end, roll up tightly.  Place seamside down into an 8 1/2 by 4  1/2 by 2 1/2 inch loaf dish. 

Bake uncovered, for 55 minutes.  Whisk together the maple syrup and the ketchup.  Brush over top, then sprinkle with the remaining cheese. Return to the oven and bake for a further 10 to 15 minutes, until glazed and the cheese has melted.  Let stand for a few minutes before cutting into slices to serve.

  

I love comfort food meals like this.  I served it with scalloped potatoes and mixed vegetables, but mash would go equally as well, or yes . . .  mac and cheese.  Bon Appetit! 

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