Cream Cheese Stuffed Meatloaf
User Reviews
4.8
48 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
50 mins
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Servings
8
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Calories
782 kcal
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Course
Main Course
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Cuisine
American
Cream Cheese Stuffed Meatloaf
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Is anybody gonna turn down a good meatloaf? I mean come on, it's a classic! This one is moist and tender and STUFFED WITH CREAM CHEESE. Oh yeah. Stuffed meatloaf > regular dry meatloaf.
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Ingredients
- 2 pounds ground beef
- 1 pound ground pork
- 2 cups onion 2 medium, chopped
- 1 (6-oz) can tomato paste
- 3 large eggs
- 2/3 cup milk
- 2 cups Panko bread crumbs
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic smashed and minced
- 1 teaspoon dried thyme
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 2 teaspoons dried parsley or 1 T fresh parsley
- 2 (8-oz) packages cream cheese
- 1/2 - 3/4 cup ketchup for the top
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Instructions
- Preheat your oven to 350 degrees F. Prepare a large rimmed baking sheet with parchment paper (or use aluminum foil and then spray with nonstick spray).
- In a large bowl, add all ingredients except the cream cheese and the ketchup.
- Use a knife to cut the cream cheese into large chunks (see photos). Set aside.
- Use your hands to combine everything together. I know, I know. But it really is the best way, a spoon doesn't do the trick as well. Don't over mix! Once you have everything thoroughly combined, stop.
- Turn the meat out onto the prepared pan. Pat the mixture down into a large rectangle.
- Add the chopped cream cheese down the center of the meatloaf (the long way).
- Use your hands to carefully fold each long end of the meatloaf on top of the cream cheese. Seal the edges by molding it together. See photos.
- Add ketchup to the top of the meatloaf. I actually didn't measure this part, just squirted it on until it looked good.
- Bake at 350 for about 40-50 minutes, or until a meat thermometer reads 160 degrees F.
- Remove from the oven and wait about 5-10 minutes before slicing and serving. Enjoy!
Notes
- You can easily make this meatloaf ahead of time. Just shape the meatloaf and then cover and refrigerate for up to 24 hours. Then bake as directed. It might take a few minutes longer to bake, but it shouldn't be too much longer.
Nutrition Information
Show Details
Serving
1g
Calories
782kcal
(39%)
Carbohydrates
27g
(9%)
Protein
39g
(78%)
Fat
57g
(88%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
3g
Monounsaturated Fat
21g
Trans Fat
1g
Cholesterol
255mg
(85%)
Potassium
989mg
(28%)
Fiber
2g
(8%)
Sugar
12g
(24%)
Vitamin A
1312IU
(26%)
Vitamin C
10mg
(11%)
Calcium
174mg
(17%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 782 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 782kcal | 39% |
| Carbohydrates | 27g | 9% |
| Protein | 39g | 78% |
| Fat | 57g | 88% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 255mg | 85% |
| Potassium | 989mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 1312IU | 26% |
| Vitamin C | 10mg | 11% |
| Calcium | 174mg | 17% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
48 reviews
Excellent
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