Ingredients for Da Beef Lover's Half Time Stuffed Meatloaf
- 1 cup instant white rice, cooked
- 1.5 lbs lean ground sirloin
- .5 lbs ground round
- 1 large egg
- 1 medium onion, finely chopped
- .5 medium green bell pepper, finely chopped
- 1 cup sliced fresh mushrooms
- 1 1/2 teaspoons garlic powder, divided
- 1 teaspoon salt and 0.5 teaspoon fresh ground black pepper
- 1 cup shredded Parmesan cheese
- 5 oz fresh spinach, roughly chopped
- 4 oz thinly sliced deli ham
- 4 oz thinly sliced salami
- 4 oz thinly sliced Swiss cheese
- 1 tablespoon vegetable oil
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How to Make Da Beef Lover's Half Time Stuffed Meatloaf
- Preheat oven to 375°F (190°C).
- Lightly grease a 9x13 inch shallow roasting pan.
- Prepare 1 cup instant rice according to package directions.
- In a large bowl, gently combine 1.5 lbs ground sirloin, 0.5 lbs ground round, 1 large egg, 1 medium onion (finely chopped), 1/2 medium green bell pepper (finely chopped), 1 cup sliced mushrooms, and the cooked rice.
- Season the meat mixture with 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- On a clean countertop, lay out two sheets of wax paper, each approximately 18 inches long by 12 inches wide, overlapping slightly.
- Place the meat mixture onto the center of the wax paper. Using your hands, flatten it into a large rectangle, about 1/2 inch thick.
- Sprinkle the meat with an additional 1/2 teaspoon of garlic powder. Then layer with 1 cup shredded parmesan cheese, 5 oz fresh spinach (roughly chopped), 4 oz thinly sliced ham, 4 oz thinly sliced salami, and 4 oz Swiss cheese (sliced).
- Using the wax paper as an aid, tightly roll the meatloaf, carefully peeling away the wax paper as you roll.
- Tuck the ends of the meatloaf underneath. Lightly coat your hands with vegetable oil and gently shape the meatloaf into a loaf.
- Carefully lift the meatloaf using the remaining wax paper, transfer it to the prepared roasting pan, and remove the wax paper.
- Bake in the preheated oven for 1 hour and 10 minutes, or until the internal temperature reaches 160°F (71°C) and the juices run clear.
- Let the meatloaf rest for 15 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
3g
Fat
42g
Carbs
2g
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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Main Dish Beef Vegetables American Oven Easy Beginner Cook Potluck Dinner Party Fall Holiday Event Winter Dietary Seasonal Comfort Food High Protein Low Carb Ground Beef High In Something Low In Something Meat Superbowl Taste Mood To Go Equipment Number Of Servings 4 Hours Or Less
