Mozzarella Stuffed Meatloaf

Mozzarella Stuffed Meatloaf

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Flavorful ground beef stuffed with ooey gooey mozzarella cheese. This Mozzarella Stuffed Meatloaf is sure to become an instant family favorite!

This recipe has been making it’s way viral across the internet for the past 5 years. It’s a fun spin on an American classic that takes your meatloaf game to a whole new level of delicious. We’ve taken our recipe for Mom’s Classic Meatloaf and stuffed it with mozzarella cheese for an ooey gooey new family favorite.

Why does my meatloaf fall apart?

There can be many reasons why your meatloaf falls apart. The most common reason is that your meatloaf doesn’t have enough binding agents.  To help your meatloaf stay together add things in like eggs and bread crumbs because they are key ingredients that bind meat and help the loaf stick together. Another reason why your meatloaf may be falling apart is that it is overcooked.

 

Do I have to use mozzarella? Can I make stuffed meatloaf with other types of cheese?

Fresh mozzarella cheese produces an amazing melted cheese center for cheese stuffed meatloaf. You can also use bricks of mozzarella cheese, or even shredded, but be warned that they don’t melt as well as the fresh mozzarella cheese balls do. In addition to mozzarella, you can also experiment with other types of cheese. Cheddar is always a classic choice, but feel free to be more adventurous with cheeses like pepper jack, provolone, havarti, gouda, and more! 

 

Is it okay if my meatloaf is a little pink?

Don’t be fooled into over cooking your meatloaf just because there is a small pink spot. The color of your meatloaf will not tell you if it is done or if it is safe to eat. To tell if your meatloaf is fully cooked and safe to eat you need to take its internal temperature. For ground beef to be safe and fully cooked, it needs to reach an internal minimum temperature of 160 Fahrenheit. If your meatloaf is just a little pink but is 160 Fahrenheit, you are ready to eat.

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

 

Mozzarella Stuffed Meatloaf

Flavorful ground beef stuffed with ooey gooey mozzarella cheese. This Mozzarella Stuffed Meatloaf is sure to become an instant family favorite!

Prep Time10 mins

Cook Time1 hr

Total Time1 hr 10 mins

Print Pin Rate

Servings: 6 Servings

Ingredients

Meatloaf

  • 1 1/2 pounds lean ground beef
  • 1 cup bread crumbs
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup milk
  • 2 tablespoons worcestershire sauce
  • 8 ounces fresh mozzarella sliced

Glaze

  • 1 cup ketchup
  • 1/4 cup brown sugar tightly packed
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon red wine vinegar
  • 2 cloves garlic crushed
  • 1/8 teaspoon salt
  • pinch cayenne pepper

Instructions

  • Preheat oven to 350 degrees. Lightly grease a glass baking pan (9×13) with nonstick cooking spray.
  • In a large mixing bowl combine ground beef, bread crumbs, basil, oregano, parsley, salt, pepper, milk, and worcestershire sauce. Knead until combined.
  • Divide meat in half. Shape one half of the meat into the bottom half of the loaf and place in prepared pan. Place mozzarella slices down the center, leaving 1/2 inch around the ends and sides. Shape remaining half of meat as the top half of the loaf, sealing the edges. This is a free-form loaf so it doesn’t need to be perfect.

  • In a small mixing bowl whisk together ketchup, brown sugar, worcestershire sauce, red wine vinegar, garlic, salt, and cayenne pepper. Pour half of this mixture over the meatloaf, reserving the remaining half for later.
  • Bake in the preheated oven for 45 minutes.

  • After 45 minutes, remove from oven and pour the remaining sauce over the loaf. Increase temperature to 400 degrees and bake for an additional 15 minutes.

  • Let rest 5 to 10 minutes before serving.

Nutrition

Calories: 442kcal | Carbohydrates: 36g | Protein: 36g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 102mg | Sodium: 1337mg | Potassium: 689mg | Fiber: 1g | Sugar: 20g | Vitamin A: 9.9% | Vitamin C: 3.7% | Calcium: 29.1% | Iron: 26%

Course: Main, Main Course

Cuisine: American

Keyword: Stuffed Meatloaf

Mozzarella Stuffed Meatloaf Recipe

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Skillet Steak Dinner

Skillet Steak with Asparagus and Mushrooms

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This Skillet Steak Dinner is an all in one recipe that not only teaches you how to cook the perfect steak, but adds in asparagus and mushrooms to make it a complete one skillet meal. 

 

What if I don’t have a cast iron or oven safe skillet?

If you do not own a cast iron or oven-safe skillet you can still make this recipe, but it will require more dishes and a little bit more time. What you will need to do is sear the steaks and the vegetables in a skillet, just as the recipes call for. Then transfer all the ingredients to an oven-safe dish (like a sheet pan) to finish cooking in the oven.

 

What cuts of steak can I use in this recipe?

The steaks in the photo and video for this recipe are New York strip steaks. This recipe can also work with other cuts of steak like rib eye, filet mignon, and sirloin steaks. Just be sure that the steaks can fit into your pan.

 

What if you want your steak to be well done?

To get the best mouth-watering steak it is recommended to cook your steak to medium rare, but we also understand that many people prefer a well-done steak. To get a well-done steak cook the steak until the internal temperature reads 150 degrees F.

 

 

What are the different grades of beef?

There are three grades of beef steak that you will find in a US supermarket: Select, Choice, and Prime. Within each of these grades there is also a range of quality as well. Select is generally the grade of sale-priced, or advertised meat. Select grade is just above what the USDA deems edible. So if you buy Select grade meat, don’t be surprised when it isn’t that great. It will always be worth it to pay the extra money per pound for the Choice grade. If it is choice grade, it will be advertised as such and marked somewhere on the label or packaging. If your supermarket carries Prime grade, lucky you!

Pro Tip: Buy Choice or Prime Grade steaks for best results.

 

If you like this recipe, you may also be interested in these other delicious beef recipes:

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

 

 

Skillet Steak Asparagus and Mushrooms

Prep Time35 mins

Cook Time20 mins

Total Time55 mins

Print Pin Rate

Servings: 2 people

Ingredients

  • New York Steaks  2 inches thick
  • teaspoon  salt
  • 1/2  teaspoon  black pepper
  • 1/2  teaspoon  white pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 tablespoon vegetable oil
  • 2 tablespoons butter divided
  • 4 ounces mushrooms quartered
  • 1/2 pound asparagus trimmed
  • Additional salt and pepper to taste

Instructions

  • Remove steaks from refrigerator and any packaging and let sit at room temperature for at least 30 minutes.

  • Combine the salt, peppers, onion powder, and garlic powder in a small bowl. Rub both sides of each steak with the rub mixture.

  • Preheat oven to 375 degrees. Preheat a heavy, oven-safe skillet over high heat until it is smoking hot. Add in 1 tablespoon canola oil and 1 tablespoon butter. Sear steaks in the hot pan for 2-3 minutes per side. Turn the steak onto its side and render the fat by searing it for 2-3 minutes as well. Remove steaks from pan and set aside briefly. 

  • Add in remaining butter Add in mushrooms and and asparagus. Season both with salt and pepper and toss in the oil and butter over medium-high heat for 2 minutes. Scoot to the side and return the steaks to the pan. 

  • Slide the skillet into the preheated oven to finish cooking, about 10-15 minutes for medium rare. Use a meat thermometer to ensure accuracy.

Course: Dinner

Cuisine: American

Keyword: Skillet Steak

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Beef Wellington Tart | Dishin & Dishes

Beef Wellington Tart | Dishin & Dishes

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I’ve always had a little crush on Beef Wellington. I mean, what’s not to love about a beef filet seared then covered with Pâté de Foie Gras (a pate made out of fatty duck liver….trust me it’s a delicacy), and/or Duxelles (finely chopped mushrooms sauteed with shallots and herbs) and wrapped in flaky puff pastry and baked?





There’s a few problems with reality here folks. I mean first off, Pâté de Foie Gras is quite pricey and you’re already spending money on that beef filet right? And what home cook is going to go hunting for Foie Gras anyway?



OK, so being a foodie, I do know quite a few people who might do that…but still….

I wanted to come up with a fun Valentine recipe that would impress, but still be pretty simple… so think of it as a sort of deconstructed version of Beef Wellington. You still get all that puff pastry goodness and the beef filet. Oh, and I cover it with a beautiful dark and rich mushroom sauce,

And it’s easy.

Because who wants a lot of fuss over Valentine dinner when one could be getting your romance on?

You start by thawing your puff pastry sheets (usually located by the pies in the freezer section of your grocery store). Take them out of the box, and let them set out for between 30-40 minutes. They will then unfold nicely. (You don’t want them to get too warm or it can mess up the flakiness of the puff pastry.)

Cut two 5 1/2 inch squares out of the pastry. I used a plain old ruler and made marks on the puff pastry to do this. I could only get one per sheet but Mr. Wonderful came to the rescue and managed to put some pieces together so we had no waste and we got it down to just using one.

Next about 1/2 inch in on the puff pastry, score around all 4 sides of the edges, not pressing all the way through. When the pastry bakes and puffs up, it will make a nice little ridge around the edge of your “tart”.





Line a baking sheet with parchment paper and place your dough with plenty of space in between. Bake these for about 12 minutes in a 400º oven or until the edges begin to turn golden. The center will be puffed up but after they cool about 10 minutes,  you can take the back of a spoon and smash down on it gently and it will sink down leaving you with the edges up and the center indented and ready to fill with goodness.





Next take two small (about 6-8 ounces) filets of beef (filet mignon), pat them nice and dry with a paper towel,  and generously salt and pepper them. Heat a tablespoon of butter and a tablespoon of olive oil over medium high heat  in a heavy bottomed skillet that can be transferred to the oven (my iron skillet was perfect).

Sear your filets for about a minute  and half per side until they get a nice brown crust forming. Then pop the skillet into the oven to finish for about 9-10 minutes, depending on how thick your steaks are. Use a meat thermometer to check them (rare 140º, medium rare 145º, medium well 160º). I refuse to give you temperatures above that, because, honestly, if you’re going to burn it, you don’t deserve to be having steak.

Just kidding. Maybe.

Remove the steaks and let them rest for about 10 minutes, add another tablespoon of butter and 2 cups of chopped mushrooms to the same pan. Stir them around until they begin to start browning, then add some chopped garlic. When the mushrooms are darkened and juicy and have turned brown, pour in some wine and scraped the bottom of the pan well with a spatula or spoon. You can use red or white wine, I kind of prefer red with the mushrooms,  but only had white on hand today.

This is called “deglazing” by the way.  Simmer about 2 -3 minutes to reduce a little and let the alcohol cook out.

Then I add this stuff.





It’s an incredible way to get a dark rich look to sauces and gravy and the flavor really enhances dark sauces and gravies. My kids’ great grandma introduced me to this stuff and you should always listen to a grandma when it comes to cooking. She never steered me wrong. (I find it near the spices at the store).

Oh and then you’ll need to pour in a small amount of heavy cream. And some fresh thyme. Stir again for a little bit until your sauce thickens, then remove the pan from the yeat and stir in one tablespoon of butter at the end. This will make your sauce nice and glossy.

There’s a fancy name for this technique called Monte Au Beurre, which means, “to lift with butter,” and don’t we all want to be lifted with butter?





Slice your beef up into thin pieces and lay them across your tart, then spoon some of the mushroom sauce over top.





Drool.

And top it with a sprinkle more of fresh thyme or some chopped parsley.





You could serve this with a simple side of roasted asparagus and a salad and call it a meal!

Chances are if you serve this to your guy or gal for Valentine’s Day, they’re really going to love you.

A LOT.

Beef Wellington Tart

 

  • 2 (8 oz) filet mignon steaks (about 1-1½ inch thick)
  • 3 T butter, divided
  • 1 T olive oil
  • 1 -2 sheets puff pastry (enough to cut 2 (5½ inch squares)
  • 1 egg beaten with 1 T water (optional)
  • 1 (8 oz) box Cremini mushrooms, sliced
  • ½ t. or 1 garlic clove, minced
  • kosher salt and fresh cracked black pepper to taste
  • 2 t. fresh thyme or rosemary, chopped
  • ½ c. dry red wine (Cabernet Sauvignon or Merlot)
  • ¼ c. heavy cream
  • 1 t. Kitchen Bouquet Browning & Seasoning Sauce (see note)
  1. Preheat oven to 400º
  2. Thaw puff pastry sheets at least 30-40 minutes so they will unfold easily
  3. When thawed, unfold and cut 2 (5½) squares out.
  4. Line a baking sheet with parchment paper and place your dough with plenty of space in between
  5. About ½ inch in on the puff pastry, score around all 4 sides of the edges, not pressing all the way through
  6. If using egg wash, brush edges only with egg (will make it pretty and shiny when baked)
  7. Bake in oven about 10-12 minutes or until browning on edges
  8. Let cool 10 minutes
  9. The center will be puffed up but after they cool about 10 minutes, you can take the back of a spoon and smash down on it gently and it will sink down leaving you with the edges up and the center indented
  10. Liberally season steaks with salt and pepper
  11. Heat a tablespoon of butter and a tablespoon of olive oil over medium high heat in a heavy bottomed skillet that can be transferred to the oven
  12. Sear your filets for about a minute and half per side until they get a nice brown crust forming. Then pop the skillet into the oven to finish for about 9-10 minutes, depending on how thick your steaks are. Use a meat thermometer to check them (rare 140º, medium rare 145º, medium well 160º).
  13. Remove the steaks and let them rest for about 10 minutes
  14. add another tablespoon of butter and 2 cups of chopped mushrooms to the same pan.
  15. Stir until just browning and juices begin to release
  16. When the mushrooms are darkened and juicy and have turned brown, pour in some wine and scraped the bottom of the pan well with a spatula or spoon to deglaze. Cook about 2 minutes
  17. Add cream, thyme and Kitchen bouquet
  18. Taste sauce and adjust for salt and pepper to taste
  19. At the last minute stir in one more tablespoon of butter. It’s optional but it will make your sauce beautiful and glossy
  20. Stlice steak and lay into each tart
  21. Top with mushroom sauce
  22. Garnish top with more fresh thyme and/or fresh parsley

Kitchen Boquet can usually be found near the spices at your market
Puff pastry can usually be found near the

3.5.3251

 

 

 

 

 

 

 

 

 

 

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