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Thursday, February 3, 2011

Stuffing-stuffed Meatloaf

Tonight's dinner is brought to you courtesy of leftover stuffing.  There are only so many stuffing sandwiches you can eat before you start to swell like a bird eating wedding rice, ya know?  Going halfsies with the beef and turkey adds moisture to the meatloaf and lightens the cholesterol/fat load.

Stuffing-Stuffed Meatloaf
Serves 8
Prep time: 15 minutes
Bake time: 1 hour, 15 minutes

1 lb. ground beef
1 lb. ground turkey
1 small onion, finely chopped
1 egg
1/4 cup parmesan cheese
about 1/2 cup breadcrumbs
1 tsp poultry seasoning
dash Worcestshire sauce
salt and pepper to taste
2-3 cups leftover stuffing

Combine all ingredients except stuffing.  Mix the meatloaf mixture well, using more breadcrumbs if necessary to form a moist but cohesive mixture.  Pat half the meatloaf into a loaf pan.  Top with the stuffing and pat the remainder of the meatloaf mixture on top, completely covering the stuffing. 

You can freeze the meatloaf now or bake it.  If you freeze it, wrap it tightly in foil and either vacu-seal or wrap in a layer of plastic wrap. 

If you bake now, preheat the oven to 350F and bake about 1 hour and 15 minutes. 

To bake from frozen, let thaw overnight in refrigerator and bake at 350F for 1 hour and 15 minutes, or a little longer if the loaf was still a little frosty. Pin It

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