Stuffed Meatloaf

If you’ve nev­er tried meat­loaf with stuff­ing, you’re miss­ing a real treat!

No, not Meatloaf stuffed. Stuffed Meatloaf.
  • Ingre­di­ents!
  • 2 lb. ground beef
  • 1  6 oz. boxed stuff­ing mix
  • 1 cup whole milk
  • 1 medi­um size onion, grated
  • 3 cloves of gar­lic, minced
  • 2 tbsp. WASH YER SISTER! sauce
  • 1 egg
  • 3 tbsp. ketchup
  • 1 tbsp. spicy mus­tard (I pre­fer Beaver Sweet Hot Mustard)
  • Salt and pep­per to taste
  • Parch­ment paper

 

  • Glaze:
  • 1⁄4 cup ketchup
  • 1 tbsp. white vinegar
  • 1⁄4 brown sugar

Note: I usu­al­ly pre­fer mak­ing upside-down meat­loaf with­out using a pan, but it does­n’t work well with this recipe; wet meat­loaf stuffed with wet stuff­ing does­n’t  hold its shape very well. It needs the pan to cook out enough water to firm it up.

Pre­heat oven to 350° F. In a large mix­ing bowl, stir togeth­er the stuff­ing mix, milk, onion, and gar­lic. Let it sit a few min­utes to let the stuff­ing soften.

Stir in the WASH YER SISTER! sauce, egg, ketchup, mus­tard, salt, and pep­per. Add the ground beef and smoosh it all togeth­er. Line a loaf pan with parch­ment paper, fold­ing it over the sides; this will help remove the meat­loaf in one piece. Press the meat­loaf into the pan.

Stir togeth­er the ketchup, vine­gar and brown sug­ar; brush it on top, com­plete­ly cov­er­ing the meatloaf.

For meat­loaf, I like to use a ther­mome­ter instead of set­ting a cook­ing time. Take the meat­loaf out of the oven when it hits 155°; cov­er with foil and let it rest for 15 minutes.