Stuffing Stuffed Meatloaf
A savory ground beef meatloaf is rolled around a classic bread stuffing and baked in a simple mushroom gravy.
Ingredients
- 6 oz boxed stuffing mix sage or herb flavor, 170g
- 2 tbsp unsalted butter 28g
- 1 lb cremini mushrooms coarsely chopped, 450g
- 1 large yellow onion chopped, about 1.5 cups
- 3 slices sandwich bread torn into small pieces
- 1 cup milk 240ml
- 3 lbs ground beef 85/15 lean, 1.35kg
- 2 large eggs lightly beaten
- 1.5 tsp dried sage
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 can condensed cream of mushroom soup 10.5-oz / 298g
- 1 can condensed golden mushroom soup 10.5-oz / 298g
- 1/3 cup milk 80ml
- 1.5 tsp Worcestershire sauce
Instructions
- Preheat your oven to 375°F (190°C). Prepare the stuffing mix according to the package directions and set it aside.
- In a large skillet over medium heat, melt the butter. Add the chopped mushrooms and onion and cook until softened, about 10 minutes. Remove 2 tablespoons of the cooked vegetables and stir them into the prepared stuffing.
- In a small bowl, combine the torn bread and 1 cup of milk. Let it soak for 5 minutes until the bread is saturated.
- In a large bowl, add the ground beef, the soaked bread mixture, beaten eggs, dried sage, salt, pepper, and the remaining sautéed mushrooms and onions. Gently mix with your hands until just combined. Avoid overmixing.
- Lay a large piece of plastic wrap on your counter. Pat half of the meat mixture into an 8x12-inch rectangle on the plastic. Spread the stuffing mixture evenly over the meat, leaving a small border. Top with the remaining meat mixture and pat it down to cover the stuffing.
- Using the plastic wrap to help, carefully roll the meatloaf from the short end into a tight log. Pinch the seams to seal. Place the meatloaf, seam-side down, in a 9x13-inch or similar large baking dish.
- In a medium bowl, whisk together both cans of soup, 1/3 cup of milk, and the Worcestershire sauce. Pour this topping evenly over the meatloaf.
- Cover the dish tightly with foil. Bake for 1 hour and 30 minutes, or until the center of the meatloaf registers 160°F (71°C) on an instant-read thermometer.
- Let the meatloaf rest for 10 minutes before slicing. Carefully drain any excess grease from the pan and spoon the gravy over the slices to serve.
Notes
Food Safety: For safety, ensure the meatloaf is fully cooked by checking that the internal temperature reaches 160°F (71°C) with a meat thermometer.
Mixing Tip: For a tender meatloaf, mix the ground beef mixture with your hands only until the ingredients are incorporated. Overworking the meat can make it tough.
Grease Management: To easily remove excess grease after baking, carefully tilt the pan and use a large spoon or a gravy separator to skim it off the top.
Pan Size: This makes a very large meatloaf. A 10x15 inch casserole or a large roasting pan will also work well to contain it.