Stuffed Meatloaf

Fantastic multi-flavored meat-lover indulgence with ham, cheese, and veggies stuffing your favorite meatloaf. This party roll boasts deliciously intense flavors (sweet, savory, spicy, smoky, and tangy, all in the same package). Yep, it's the ultimate all-around comfort food!

Course dinner, Main

Cuisine American, Southern

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 461kcal

Author Imma

Ingredients

Meatloaf

2 pounds (900g) lean ground beef
1 tablespoon (15g) Dijon mustard
1 cup (119g) breadcrumbs
1 medium onion, finely chopped
1 large egg
3-4 cloves garlic, minced
¼ cup milk
1 tablespoon (5.5g) Italian seasoning
1 teaspoon (6g) salt
½ teaspoon (2g) black pepper
2 teaspoons (10ml) Worcestershire sauce
1 tablespoon (4g) fresh parsley (for garnish)

Stuffing

4-6 slices ham
8 ounces (227g) fresh mozzarella sliced (or Provolone)
1 large red bell pepper, roasted (or a jar of roasted red peppers)
1 cup (30g) fresh baby spinach

Glaze

½ cup (120ml) ketchup
2 tablespoons (25g) brown sugar
1 tablespoon (15g) Dijon mustard

Instructions

Preheat oven to 350°F/177℃. Lightly spray a 9x12-inch baking pan with cooking spray. Set aside.
In a large mixing bowl, mix the ground beef, breadcrumbs, onion, egg, garlic, milk, Italian seasoning, salt, pepper, Worcestershire, and parsley with a wooden spoon or your hands until fully combined.
Place the meat mixture on a transparent plastic wrap and shape it into an 8x10-inch rectangle. Then top the meat mixture with the cheese slices in a single layer, then top the cheese with ham slices, roasted bell peppers, and spinach.
Starting with the 10-inch side, roll up the meatloaf, folding up the ingredients on the inside. Seal the edges and ends of the meatloaf by pinching the meat together. Place the meatloaf seam-side down on the prepared baking sheet. Set aside.
Make meatloaf glaze by mixing ketchup, brown sugar, and mustard in a small mixing bowl until thoroughly combined. Glaze the top and sides of the stuffed meatloaf with the ketchup mixture and place it in the preheated oven.
Bake it for a total of 50-60 minutes. However, after about 45 minutes, remove it from the oven and glaze the top again with the ketchup mixture.
Put the meatloaf back in the oven and bake for the remaining 5-15 minutes or until your instant-read thermometer inserted into the center reaches 165°F/74℃.
When ready, remove the meatloaf from the oven, allow it to rest for 5-10 minutes, then slice and serve.

Notes

Packing on the stuffing ingredients is tempting, but an overstuffed meatloaf will fall apart. So take it easy on the stuffing.
There's a thin line between juicy and greasy, so stick to ground meat with less than 30% fat content for the best results.
Refrain from overmixing and overbaking to avoid dry meatloaf.
Patience is the key! Baking it slower will give you a tender, juicy stuffed meatloaf.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition