Maylee at Beyond Gumbo Old-fashioned meatloaf got a contemporary twist with this recipe. I made the “Best Ever” Stuffed Meatloaf using a recipe which I happened upon while watching YouTube videos late one night. I guess that I was really bored to spent an hour watching the chef chop onions and mushrooms just to learn the secret of “Stuffed Meatloaf.” The relaxing music kept me going; and I have to admit that the meatloaf looked pretty good. Besides, I love meatloaf. The recipe “twist” is that the meatloaf was formed into a log roll, with a filling of mushrooms, spinach and cheese. It was smeared with a homemade tangy barbecue sauce, wrapped in foil and baked. Yum. I decided to make something similar for my extended family. They were the “taste testers.”
Don’t Trust All YouTube Videos
I’ve learned that you can’t believe everything that you see or read on the internet. It is too easy to manipulate photos, videos, etc. This chef claimed to have the recipe for the “best ever” stuffed meatloaf. I was intrigued and watched the entire video to the end to see how the meatloaf turned out. The recipe looked great; and I followed along at home making something similar. My meatloaf, however, looked entirely different from the YouTube video. Somewhere, things didn’t add up in the YouTube video. So, in our modern world of “quick appeal,” use some common sense in what you see and believe. But never mind the small details. The proof is in the taste; and this meatloaf had a great flavor.
“Best Ever” Stuffed Meatloaf Recipe
The recipe starts out as a traditional meatloaf—onions, breadcrumbs, seasonings of salt, parsley and garlic. The the chef added a “twist” of making the meatloaf in a log roll with a savory filling. I really like the idea of “stuffing “ the meatloaf with fresh spinach, mushrooms and mozzarella cheese. The last “twist” was a homemade tangy BBQ sauce which was smeared on to. The sauce added flavor, too — I wouldn’t omit it.
For our family, we omitted the onions, mushrooms and parsley to meet all the food preferences of the family members. In the recipe instructions, I listed these as optional ingredients. For this recipe, I used 85/15 lean/fat beef. You need some fat in the ground beef give flavor to the meatloaf. I also scaled down the quantities of beef used in the recipe to make a dish which served six people. Using Italian-style bread crumbs helped add back some of that parsley and Italian character.
To make the meatloaf, mix the ingredients in a large bowl. (I placed my hands placed in either disposable kitchen gloves or ziplock bags to mix the ingredients. — Call me cautious, but this helps prevent cross contamination.) Line a large baking sheet with foil. Press the meatloaf into a large rectangle about 1/2″ thick.
The filling for my meatloaf was spinach and garlic sautéed in olive oil and mozzarella cheese. Mushrooms would also be great, this is an optional ingredient.
Sauté the garlic in hot olive oil for about 30 seconds. Then over very low heat, add the baby spinach and stir.
This may seem like alot of spinach, but it wilts.
To continue making the recipe, spread the spinach/garlic over the meat. Sprinkle on mozzarella cheese. (Leave a border around the edges.) Use the foil to lift up and roll into a spiral.
I rolled the meatloaf up from the long edge. You would achieve more of a swirled pattern if you rolled the meatloaf up from the short edge. Your choice.
An intriguing feature of this recipe was the tangy flavored barbecue sauce which was smeared on top before baking. I wouldn’t omit it because it really added flavor to the rather bland meatloaf. The sauce includes my own ingredients (molasses for honey and vinegar.) I like the southern “twist.”
To make the sauce, add all the ingredients to a small saucepan and boil gently for a couple minutes to combine.
Pour the sauce over the meatloaf. Then bring the foil up to make a sealed packet.
Bake for 45 minutes. Unwrap the aluminum foil. Let the meatloaf “set” until it can be handled.
Slice and serve.
Okay. My meatloaf doesn’t have a perfect shape. Or multiple spirals as shown in the YouTube video. But, it sure does taste good! Creating a “pocket” for the spinach and cheese filling to make a “Stuffed Meatloaf” worked! And, if your family eats onions, parsley and mushrooms — add these ingredients into the meatloaf, too.
Would I say that this recipe is the “best ever” stuffed meatloaf? My “taste tester” college-graduate grandson gave this meatloaf a “thumbs up.” That’s good enough for me. This meatloaf provides a great variation when you are looking for another way to serve this entrée. I’ll add the recipe to my list of meatloaf options.
The Best Ever Stuffed Meatloaf
Ingredients:
- 1-1/2 lb ground beef (85/15 lean to fat)
- 1 medium yellow onion, finely chopped (optional)
- 1/2 cup Italian bread crumbs
- 2 large eggs
- 1/4 cup parsley, chopped (optional)
- 1 tsp salt
- 2 Tbsp olive oil
- 2 cloves, chopped
- 6 oz fresh, baby spinach
- sliced, fresh mushrooms
- 4 oz shredded Mozzarella cheese
- 1 recipe Tangy BBQ Sauce (see below)
Method and Steps:
- Pre-heat oven to 350 degrees. Line a large rimmed baking sheet with aluminum foil.
- In a large bowl, combine ground beef, chopped yellow onion (optional), Italian bread crumbs, eggs, chopped parsley (optional), and salt. Stir until well combined. Set aside. (I place my hands in kitchen gloves or ziplock gloves when mixing the meatloaf, to prevent cross-contamination.)
- Add olive oil to large skillet and heat over medium heat.
- Add chopped garlic and stir. Cook for 30 seconds until aromatic. Do not let garlic burn.
- Reduce skillet heat to low. Add spinach and sliced mushrooms (if using). Stir to coat with oil. Cook on low heat until spinach wilts and mushrooms cook, about 5 minutes. Set aside.
- Spread ground beef mixture on baking sheet lined with aluminum foil. Press with your hands to form a rectangle which is about 1/2-inch thick.
- Spread spinach mixture over the ground beef mixture, leaving a border at top edge and sides.
- Sprinkle on Mozzarella cheese.
- Using aluminum foil, pull up long edge of ground beef meatloaf and roll into a spiral. Do not catch foil into the roll. Unroll the foil.
- Spread the Tangy BBQ Sauce over the top of the meatloaf.
- Pull up the foil and seal the tops and ends of the meatloaf to make a foil packet.
- Bake meatloaf in 350 degree oven for 45 minutes.
- Remove from oven, pull back foil. Let set about 10 to 15 minutes. Then slice and serve.
Ingredients for Tangy BBQ Sauce:
- 1/3 cup soy sauce
- 1/2 (6 oz) can tomato paste
- 1 tsp yellow prepared mustard
- 1 Tbsp molasses
- 1/4 cup apple cider vinegar
Method and Steps for Tangy BBQ Sauce
- Add all ingredients to a small heavy saucepan.
- Bring to a boil, stirring constantly.
- Reduce heat and simmer until sauce thickens slightly. Stir occasionally.
Mmmmm! I love stuffing a meatloaf! Your filling ingredients sound so good, and my husband would love all that spinach. The question is, what kind of stuffing will you do next?? Once you have tried and succeeded at this, I’ve found it difficult to go back to regular “un-stuffed” meatloaf. There are so many possibilities…
I’ll think on that idea — its a good one. In the meantime, I made a spinach-cheese-ground beef pizza which my husband loved!! On to more spinach dishes—