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Cheese Stuffed Meatloaf Recipe

   
 

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     Cheese Stuffed Meatloaf

Category   Entrees - Maindishes
Sub Category   None
Servings   2
Preptime   40 min

Ingredients
5 Yukon Gold Potatoes
1 White Bread
10 oz Ground Beef (85/15 mix)
2-3 tsp Fry Seasoning
4 Tb Shredded Pepper Jack Cheese
1 Green Bell Pepper
1 Yellow Onion
1Tb butter
1Tb Dijon Mustard
 
3Tb ketchup
2tsp brown sugar (or 1 tsp white sugar)

Instructions
Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into -inch-thick wedges. Core, deseed, and thinly slice bell pepper. Halve, peel, and thinly slice onion. Toss potatoes on a baking sheet with a drizzle of oil, 1 tsp Fry Seasoning, salt, and pepper. Roast on top rack until browned and crispy, about 30 minutes.
Meanwhile, in a large bowl, soak bread with 2 TBSP water; break up with your hands until pasty. Add beef, remaining Fry Seasoning, and a pinch of salt and pepper; mix to combine. Flatten into two -inch-thick rounds. Add 1Tb cheese between the centers of each round. Reserve remainder cheese. Fold edges of meat around cheese, shaping and sealing to create 1-inch-tall loaves. Place on a baking sheet and bake on middle rack for 20 minutes.
While meatloaves cook, heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and onion and cook, stirring occasionally, until browned and tender, 7-8 minutes. Add 2 TBSP water and cook, stirring, until water has evaporated and veggies are tender. Season with salt and pepper, then stir in 1 TBSP butter. Turn off heat; cover to keep warm.
Meanwhile, in a small bowl, combine ketchup, mustard, and brown sugar. Once meatloaves have baked for 20 minutes and are fully cooked, remove from oven. Brush tops with ketchup glaze. Add back to oven to thicken sauce (about 5-10 min). Then evenly sprinkle with reserved cheese. Bake until cheese has melted and meatloaves are cooked through, about 1 minutes more. Divide meatloaves and potato wedges between plates. Top meatloaves with veggies and serve.


Originally Submitted
8/21/2019





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