Stuffed Meatloaf

The stuffing in this meatloaf melds with the beef itself, making everything moist and savory. The lean beef doesn’t make enough pan drippings for gravy, but if you are lucky enough to have gravy from some other meal, it’s a great accompaniment to this dish.

Prep time: about 15 minutes
Cook time: about 25 minutes
Serves: 4

1 pound Laura’s Lean Beef  92% Lean Ground Beef
1/2 cup finely chopped onion
1 clove garlic, minced
1 egg
2 slices bread, softened in 1/4 cup skim milk
1 tablespoon Worcestershire sauce
1 tablespoon beef bouillon past (I use Better than Bouillon)
1/4 teaspoon freshly ground black pepper
2 cups packaged herbed stuffing mix
1 to 2 cups water (enough to moisten and soften the stuffing)

1. Heat oven to 375F. In a large bowl, combine beef with onion, garlic, egg, bread in milk, Worcestershire sauce, bouillon paste and black pepper. Mix well.
2. Place stuffing mix in separate bowl and use just enough water to soften the stuffing.
3. Place a piece of plastic wrap on the counter and pat the meatloaf mixture into a rectangle about 14 inches by 10 inches. Gently pat the stuffing out into a thin layer on top of the beef. Line the beef on plastic wrap up with the long side closest to you. Use the plastic wrap to roll the meatloaf up on itself (like a jelly roll). Place the meatloaf seam-side-down on a baking sheet lined with parchment paper (discard the plastic wrap). Smooth the top and the ends of the rolled-up meatloaf, making sure no stuffing is exposed.
4. Bake the meatloaf about 25 minutes, until no pink is left. Let rest about 5 minutes, then slice with sharp serrated knife and serve.

Nutrition information for 1 serving (1/4 of the loaf)
Calories 394; Calories from Fat 109 (27% from Fat); Fat 12g; Cholesterol 114 mg; Sodium 1134mg; Carbohydrate 42g; Fiber 2g; Protein 29g; Vitamin A 3%; Vitamin C 4%; Calcium 10%; Iron 34%


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