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Meatloaf Stuffed with Stuffing<\/strong><\/p>\n My mother used to make this about once a month. It was the 1950s and stretching a tight budget was what everyone did. But it\u2019s filling, and hearty and all you need with it is a side of vegetables, some cut-up veggies on the relish tray, and a good dessert.<\/p>\n First, you need a good meatloaf recipe. Most of the recipes call for the cheap beef, not good, lean beef, which has more flavor. I know you can make meatloaf stuffed with cheese, but this is more of a down-home recipe.<\/p>\n Anyway, you will need:<\/p>\n Ingredients<\/strong><\/p>\n 1 \u00bd \u00a0lbs. 90% lean ground beef<\/p>\n 1 cup dried bread crumbs<\/p>\n \u00bd cup diced yellow onion<\/p>\n \u00bd cup\u00a0milk<\/p>\n 1 large egg\u00a0beaten<\/p>\n 2 tbsp. ketchup<\/p>\n 1 tbsp. Worcestershire sauce<\/p>\n 1 tsp. dried parsley leaves<\/p>\n \u00be tsp. salt<\/p>\n \u00bd tsp. garlic powder<\/p>\n \u00bc tsp.ground black pepper<\/p>\n For the stuffing, use the boxed dressings. They\u2019re faster and less labor intensive.<\/p>\n Mix all the meatloaf ingredients thoroughly, then put a layer about one inch thick (about half the meatloaf mix) in your foil-lined roasting pan. Put the mixed stuffing on the layer of meatloaf, shape it into the loaf form, and then cover the top and sides with the rest of the meatloaf mix.<\/p>\n If you want to include a glaze for this, do so, but renew it a couple of times while the meatloaf is cooking.<\/p>\n Bake in a pre-heated 350 F oven for 1 hour & 15 minutes. \u00a0I\u2019d let it sit for a little bit, with a foil cover to keep the moisture in the meat, after you take it out of the oven. It also makes a good sandwich.<\/p>\n","protected":false},"excerpt":{"rendered":"