There is a BBQ version of this meatloaf here.
Angela's Stuffed Meatloaf
This is a really wonderful meatloaf! It's a show stopper when sliced and easy to make! You can use any time of ground meat that you like or meatball (meatloaf) mix if you can find it. The rainbow chard side recipe is in the notes.
Servings 6 servings
Equipment
- 9x9 Baking dish sprayed with food release (PAM)
Ingredients
- 1 pkg ground pork (about 1#) Italian sausage is great, too
- 1 lb ground beef I like no more than 10% fat
- 1 med shallot, minced 1-2 Tbl
- 4 cloves garlic, minced 1-2 Tbl
- 2 Tbl tomato sauce ketchup is fine
- 1 Tbl L&P Worcestershire
- 2 tsp dried mustard sub dijon
- 2 tsp dried marjoram sub ONE tsp oregano
- 1 tsp dried basil
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp red pepper flakes optional
- 1 egg, slightly beaten
Suffing
- 1 Tbl dijon mustard
- 3 slices deli ham prosciutto would be good here
- 3 slices swiss, gouda or provolone cheese
- 3 eggs, whole
Instructions
- Preheat oven to 350°F.
- Mix meatloaf ingredients together in a large bowl. Use your hands and DO NOT overmix or your meatloaf will be very dense and dry. As soon as the meat is evenly mixed, stop. Divide meat into two portions: one that is 2/3 and one that is 1/3.
- Form 2/3 portion into a flat oval-shaped loaf and place in a roasting dish. It should be about 2" thick. Make a 2" wide, 1" deep ditch in the center, not getting closer than an inch from the sides.
- Put a layer of dijon in the ditch. Crack eggs in line on top of the dijon - just like the pic above. Salt and pepper the eggs. Place ham slices over the eggs. Next, put on a couple of layers of Swiss cheese. Keep the layered items within the ditch you made so the eggs will cook in place.
- Form second portion of meat into another flat oval to match the first and place on top of filled base. Pinch together the layers and make the loaf whole, take care to seal this layer so the eggs will not escape. Decorate with some dijon on top.
- Bake for about 40-45 minutes, center temp should be 165°F. Let rest for at least 15 minutes before you slice.
Notes
Meatloaf is shown with rainbow Swiss chard, simply sauteed with pancetta (or bacon), onions and garlic, then dressed with a bit of champagne vinegar.
