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Stuffed Seasoned Meatloaf Roll
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Delicious meatloaf with a secret stuffing! Rolled up inside is a combination of seasoned mashed potatoes and your choice of Monterey Jack or Cheddar cheese.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
3 reviews
ingredients
1 pound ground beef
1/2 cup quick-cooking oats
1 egg, beaten
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup dried minced onion
2 cups seasoned mashed potatoes
1 cup grated Monterey Jack or Cheddar cheese
1 cup ketchup
directions
Preheat the oven to 350 degrees F. Grease a loaf pan.
In a bowl, mix together the beef, oats, egg, salt, salt, pepper, and onion. Mix well.
Place a sheet of waxed paper on a work surface. Pat the meat mixture into a rectangle, about 1/2-inch thick, on the waxed paper.
Spread the mashed potatoes over the beef in an even layer leaving 1/2-inch border around the edges.
Sprinkle the cheese over the potatoes.
Using the waxed paper to lift the meat, roll up the meat jelly roll style, encasing the potatoes inside.
Pinch the ends of the meat loaf to seal in the potatoes. Place the meat roll in the greased loaf pan.
Spread the ketchup over the top of the meatloaf.
Place the pan in the oven and bake at 350 degrees F for 50-60 minutes or until cooked in the middle.
Let the meatloaf stand for 5 minutes before slicing and serving.
recipe tips
Mix the meat mixture gently to avoid a tough texture once baked.
For extra flavor, add a layer of cooked bacon or sauteed mushrooms to the stuffing.
Try different types of seasonings and cheeses to customize the meatloaf to your taste preferences.
For a gluten-free option, use gluten-free oats or breadcrumbs in place of the oats.
To add a tangy kick, mix some mustard or Worcestershire sauce into the ketchup topping before spreading it on the meatloaf.
Make sure the meatloaf reaches an internal temperature of 160 degrees F before removing it from the oven to make sure it is fully cooked.
Brush the meatloaf with a glaze made from a mixture of ketchup, brown sugar, and vinegar for added sweetness and flavor.
common recipe questions
How do I make the mashed potatoes for the stuffing?
To make the mashed potatoes, boil peeled and diced potatoes until tender, then mash with butter, milk, salt, and pepper until smooth. You can use leftover mashed potatoes from another meal or even instant mashed potatoes.
Can I use a different type of cheese for the stuffing?
Use your favorite cheese for the stuffing, such as mozzarella, provolone, or Swiss.
What can I substitute for quick-cooking oats?
Regular oats can be used as a substitute for quick-cooking oats, but they may result in a slightly different texture.
How can I prevent the meatloaf from being too dry?
To prevent dryness, avoid overmixing the meat mixture and avoid overbaking the meatloaf. You can also brush the top with ketchup halfway through baking to add moisture.
Can I add additional seasonings to the meat mixture?
Add your favorite seasonings to the meat mixture, such as garlic powder, paprika, or Worcestershire sauce, to add more flavor.
How long should I let the meatloaf rest before slicing?
Let the meatloaf rest for about 5-10 minutes after removing it from the oven to allow the juices to redistribute, making it easier to slice.
Can I prepare this meatloaf roll in advance?
You can prepare the meatloaf roll ahead of time and refrigerate it until ready to bake. Just be sure to adjust the baking time accordingly as it will be colder if baking right from the fridge.
How should I store leftovers?
Leftover meatloaf can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in the oven or microwave until heated through.
Can I freeze the meatloaf roll?
The meatloaf roll can be frozen either before or after baking. Wrap it tightly in plastic wrap and aluminum foil before freezing for up to 3 months. Thaw overnight in the refrigerator.
nutrition data
459 calories, 26 grams fat, 33 grams carbohydrates, 24 grams protein per serving.
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reviews & comments
March 9, 2021
I made it and substituted the mashed potatoes instead used Buffalo wing rice a roni and used Asiago cheese
December 10, 2013
One of those great meal-in-one recipes. The cheese and potatoes filling went well with the meat. Although I was a little hurried and clumsy with my rolling technique and some of it leaked out. The ketchup formed a semi-firm crust on the top after it was baked.
December 7, 2013
I think I have a new favorite meatloaf recipe! The meat portion is quite good. It has flavor and is a good texture (not too dry, not too crumbly). My favorite part was the cheesy mashed potato filling! When forming the meatloaf into a rectangle, make sure to pat down the meat to make sure it's all sealed together. I had a "seam" come open on the side where the meat separated a little because it wasn't pressed together enough when I was spreading it out. The whole thing rolled up very nicely (and easily) though. I did have to bake it about 10 extra minutes to get the very center of the roll to a safe temperature (use an instant read meat thermometer). Also, let it sit for a few minutes before slicing as it will help keep the filling from falling out and it will slice easier. If you are using leftover mashed potatoes make sure they aren't cold (let come to room temp - you don't want them hot however for safety purposes) or it may slow down the cooking time.