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Broccoli Stuffed Meat Loaf
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- #28422
This meatloaf recipe has a broccoli-cheese filling inside. Great way to sneak some veggies into the meal.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 1/4 pound lean ground beef
1/8 teaspoon black pepper
1 egg
1 1/2 cup broccoli flowerets
4 tablespoons bread crumbs
1/2 cup mild cheddar cheese, shredded
4 green onions, minced
1 tablespoon butter, melted
1 teaspoon salt
1 tablespoon ketchup
1/2 teaspoon dried basil
directions
Preheat the oven to 350 degrees F.
Combine the beef, egg, 1/2 the bread crumbs, 3/4 of the minced green onion, 3/4 of the salt, the basil and the pepper. Set aside.
Bring a pot of water to a full boil. Drop in the broccoli flowerettes. Cook until just tender-crisp (3 to 4 minutes).
Drain thoroughly. Mix with the cheese, the remaining bread crumbs, green onions and salt. Press half of the meat mixture into a loaf pan (8" x 4"), forming an indentation in the center. Leave a 1" thick layer on the sides. Fill the indentation with the broccoli mixture. Top the broccoli with the remaining meat mixture. Seal well around the edges, completely enclosing the broccoli. Mix the melted butter and ketchup.
Brush the top of the loaf with this mixture. Bake until the loaf pulls away from the sides of the pan and the meat is done (about 60 minutes). Serve hot. Cut in slices.
added by
supersalad
nutrition data
346 calories, 26 grams fat, 6 grams carbohydrates, 21 grams protein per serving. This recipe is low in carbs.
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reviews & comments
June 12, 2012
I admittedly am not a big meatloaf fan. The texture doesn't usually appeal to me and I find that so many are bland and unexciting. Which is why I was so happy that I put this recipe on our testing menu. The broccoli filling really dressed up this meatloaf. It also helped keep it moist (dry meatloaf is another complaint of mine). The only thing I changed in the recipe was that I didn't use the melted butter with the ketchup, I just used plain ketchup. I'm not sure really what it would have added other than fat calories. You can definitely vary the cheese you use. I actually used a sharp cheddar instead of mild because that's what I had on hand, but I could see a wide range of cheeses really making this stellar.