3-Cheese Stuffed Meatloaf ala Lee
To get the full effect of this recipe, please use the same ingredients.
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- 2 1/4 lb
- ground beef, 85%
- 12 oz
- sauges meat, i jusr jone's sausage roll
- 2 medium
- onions, finely chopped
- 3 Tbsp
- finely chopped garlic, i use the jarred type
- 1/4 - 1/3 c
- low sodium soy sauce
- 2 Tbsp
- coleman's dry mustard
- 1/2 Tbsp
- ground pepper
- 1/2 lb
- muenster chees, finely grated
- 1/2 c
- crumbled feta cheese
- 1/3 c
- grated parmesan cheese
1Preheat oven to 350 degrees F. Put jellyroll pan with water in oven while preheating.
2Prepare large cake rack, to fit jellyroll pan, by covering with aluminum foil and pierce foil for drainage.
3In large bowl mix all ingredients, EXCEPT cheeses.
4Divide meat mixture in to 4 portions to use individually.
5Using a meatloaf pan as mold, use 1 portion of meat mixture to line bottom of pan and slightly up sides.
6Fill center of layer with 1/2 the cheeses in this order: grated Parmesan, feta, and grated Muenster. OR, you can mix the cheeses together and use 1/2 the amount for each loaf.
7On a piece of was paper, use another portion of the meat mixture to make a layer to fit the pan and lift onto top of cheese, dealing sides to prevent leakage of melting cheeses.
8Flip pan over onto the foil covered rack. Shape so it forms a rectangle about 2 inches high.
9Do the same to form second loaf using the last of the cheese and the remaining 2 portions of meat mixture, shaping the loaf as the first one.
10Place rack into water filled jellyroll pan. The water keeps the drippings from buring and, actually, keeps the loaves moist.
11Bake at 350F for 45 minutes to 1 hour.
12Remove from oven and let rest at least 15 minutes before cutting.
13NOTE: You could also baste the loaves with your favorite sauce while they bake.