Stuffed Gourmet Meatloaf

Stuffed Gourmet Meatloaf

Your family will go crazy for this tasty Stuffed Gourmet Meatloaf. It is sure to become an instant family favorite and one that they ask for over and over!

Stuffed Gourmet Meatloaf

This Stuffed Gourmet Meatloaf was part of the “Dinners to Go” line-up from the my cafe days. This excellent dish makes an excellent choice for a dinner party, a family meal or a great sandwich the next day.

Stuffed Gourmet Meatloaf

Homemade meatloaf is one of those dishes that often gets mixed reviews. People seem to either love it or hate it. But if you hate it because the meatloaf that you have had in the past was dry and flavorless then give this meatloaf a try.

Making A Moist Meatloaf

One of the biggest complaints I have heard, is that meatloaf is dry.

My first tip is, when you are mixing together your ingredients, do not over-mix. Over-mixing any kind of ground meat mixture, whether meatloaf, burgers or meatballs, will cause your meatloaf to become tough and dry. You want your  gently mix all the ingredients together.

The second tip is, if you bake it until it is no longer pink, you are actually overcooking the meatloaf. There is an enzyme in onions that causes meat to stay pink, even when it is fully cooked. After it is exposed to the air, it will gradually become more brown. If the internal temperature is 160 degrees, it is a safe to serve.

Here are the step by step picture guide to making this delicious meatloaf:

Step 1: In a large bowl, combine the sausage, ground chuck, onion, garlic, and bread crumbs.

Meatloaf Step by Step Guide

Step 2: Add parsley, eggs, tomato sauce

Meatloaf Step by Step Guide

Step 3: Add wine, oregano, salt and pepper

Meatloaf Step by Step Guide

Step 4: With hands, combine the mixture until blended. Do not mix wiht a spoon as this can cause the meatloaf to dry out. Spread the mixture into a 12 x 15 – inch rectangle on a large sheet of waxed paper; making sure the mixture is smooth on the top and semi- rounded on the edges

Meatloaf Step by Step Guide

Step 5: Spread the spinach on the rectangle, leaving the edges uncovered. Top with the tomatoes and olives; layer 3/4 of the cheese over the filling.

Meatloaf Step by Step Guide

Step 6: Roll the meat loaf to enclose the filling , using the waxed paper to begin the roll. Remove the waxed paper and press the edges to seal. Place swam side down in a foil-lined baking pan.

Meatloaf Step by Step Guide

Step 7: Bake at 350 degrees for 1 hour or until cooked through. Top with the remaining cheese. Bake just until cheese melts. To serve, cut the meat loaf into a slice and the layering will show. This meat loaf can be served hot or cold.

Meatloaf Step by Step Guide

This is a meatloaf you’ll want to make over and over again!

Stuffed Gourmet Meatloaf

Part of the “Dinners to Go” line-up from the Cafe, this wonderful dish makes an impressive dinner party entree and is good for a great sandwich the next day.

Ingredients

  • 1 Lb. Hot Italian Sausage – taken out of casings
  • 1 Lb. Ground Chuck
  • 1 Medium Onion – finely chopped
  • 3 Cloves Garlic – finely minced
  • 1 1/4 C. Dry Bread Crumbs
  • 1 C. Italian Parsley – lightly minced
  • 1 Tbsp. Fresh Oregano – lightly minced
  • 2 Large Eggs – beaten
  • 2 Tbsp. Extra Virgin Olive Oil – high quality
  • 1/2 C. Tomato Sauce – fire roasted if available
  • 1/2 C. Red Wine
  • 1 tsp. Kosher Salt
  • 1 tsp. Fresh Ground Black Pepper
  • 2 C. Fresh Spinach – roughly chopped
  • 4 oz. Smoked Sun- Dried Tomatoes – roughly chopped
  • 1/2 C. Kalamata Olives – chopped
  • 1 lb. Mozzarella Cheese – shredded

Instructions

  1. In a large bowl, combine the sausage, ground chuck, onion, garlic, bread crumbs, parsley, eggs, tomato sauce, wine, oregano, salt and pepper. With hands, combine the mixture until blended. Do not mix because this can cause the meatloaf to dry out.
  2. Spread mixture into a 12 x 15 – inch rectangle on a large sheet of waxed paper; making sure the mixture is smooth on the top and semi- rounded on the edges. Spread the spinach on the rectangle, leaving the edges uncovered. Top with the tomatoes and olives; layer 3/4 of the cheese over the filling.
  3. Roll the meat loaf to enclose the filling , using the waxed paper to begin the roll. Remove the waxed paper and press the edges to seal. Place swam side down in a foil-lined baking pan.
  4. Bake at 350 degrees for 1 hour or until cooked through. Top with the remaining cheese. Bake just until cheese melts. To serve, cut the meat loaf into a slice and the layering will show. This meat loaf can be served hot or cold.

Chef Note: I like to serve the Gourmet Stuffed Meatloaf with Stuffed Baked Red Potatoes with Basil Pesto and the Balsamic grilled Asparagus with Goat Cheese. Of course, do not forget about a hearty red wine!

Chef Tip: I prefer Panko-style breadcrumbs because of its course, yet light texture.

The meatloaf is lovely served with Stuffed Red Potatoes with Basil Pesto and Balsamic Grilled Asparagus with Goat Cheese. Both recipes are in Laurie Bakke’s Cookbook, for sale on this website.

Other Posts The you May Enjoy…

Lemon Garlic Kale Salad 

My Perfect Green Smoothie

Gluten-Free Cherry & Pistachio Snack Cake

Easy Chicken Sausage and Veggie Saute Dinner

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