Tonight I’m making cheese onion stuffed meatloaf with mashed potatoes and veggies.
Meatloaf-filled onions wrapped in bacon and glazed in barbecue sauce are a meal everyone in the grilled artichokes with romano cheese and fresh garlic drizzled in olive oil – can’t wait for grilling Vidalia Onion & Bacon Burger Bombs – burgers with a cheese-filled center stuffed inside of a Vidalia. Sliced provolone cheese is layered in the middle of the meatloaf for an ooey-gooey surprise with each bite.
Try this tasty, easy meatloaf made with onion soup mix and ketchup. Lean ground beef is best since fattier options will release a large amount of oil and may make the loaf greasy. You can have Bleu Cheese and Onion Stuffed Meatloaf using 11 ingredients and 12 steps. Here is how you achieve it. The recipe – Recipe: Appetizing Bleu Cheese and Onion Stuffed Meatloaf.
Easiest Way To Cook Perfect Bleu Cheese And Onion Stuffed Meatloaf
TO MAKE THE FILLING:
- 1 tablespoon butter unsalted
- 2 large onion julienne
- 4 ounces of bleu cheese crumbled
TO MAKE THE MEATLOAF:
- 2 pounds ground beef lean (90/10 or leaner)
- ½ pound bacon minced
- 3 large eggs
- 2 cups bread crumbs plain
- 1 tablespoon seasoning salt
- 1 teaspoon black pepper
- 1 teaspoon ground mustard
- 1 teaspoon granulated garlic
- Preheat the oven to 350°F.
- Saute onions in butter over medium-high heat until well caramelized (browned).
- Mix ground beef and minced bacon thoroughly, but be careful not to overwork and compress the mixture at any point.
- In a separate bowl, lightly whisk together the eggs and all the spices.
- Combine eggs, spices, and meats together and mix.
- Add bread crumbs and mix until just combined.
- Place one half of the meatloaf into a loaf pan, then create a trench in the middle of this half of the meat.
- Mix together the caramelized onions and bleu cheese crumbles and pack this mixture tightly into the trench created in the previous step.
- Flatten the remaining meat mixture to approximately the size of the top of the loaf pan, then press firmly on top of the filling, trying to seal the edges as best as possible.
- Bake in a preheated oven for 1 hour and 30 minutes, or until a probe thermometer placed in the center of the meatloaf reads at least 160°F.
- Remove from the oven and allow to rest for 5 minutes before carefully removing it from the loaf pan.
- Allow the meatloaf to rest for another 10 minutes before slicing and serving.