Savory Stuffed Meatloaf

photo by:kraft

This was probably one of the best meals I have made. I made it with mashed potatoes, and my fiance LOVED it. It was easy and tasted great!

posted by

Karebear2004

on 5/18/2011

time

prep:

25 min

total:

1 hr 25 min

servings

total:

8 servings

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What You Need

lb. ground beef

eggs, divided

1/2

cup A.1. Original Steak Sauce, divided

1/2

cup chopped onions, divided

1/4

tsp. ground black pepper

1/4

cup PLANTERS Walnut Halves, divided

RITZ Crackers, finely crushed (about 1 cup)

stalk celery, chopped

tsp. poultry seasoning

1/3

cup orange marmalade

Make It

HEAT oven to 350°F.

MIX meat, 1 egg, 1/4 cup each steak sauce and onions, and pepper until blended. Pat into 12x10-inch rectangle on sheet of waxed paper.

RESERVE a few nuts for garnish. Chop remaining nuts; mix with cracker crumbs, celery, poultry seasoning, remaining egg and onions. Spread over meat mixture to within 1 inch of edges; press lightly into meat mixture to secure.

ROLL up, starting at one short end, removing waxed paper as meat is rolled. Press ends and edges of meat roll together to seal. Place in 13x9-inch pan sprayed with cooking spray.

BAKE 45 min. After about 35 min., bring marmalade and remaining steak sauce to boil in saucepan on low heat, stirring frequently.

SPOON marmalade mixture over meatloaf. Bake 15 min. or until meatloaf is done (160ºF). Garnish with reserved nuts. Let stand 10 min. before slicing to serve.

Kraft Kitchens Tips

Serving Suggestion

Serve this delicious meatloaf with hot mashed potatoes and your favorite steamed fresh vegetable.

Storage Know-How

Store ground meats in coldest part of refrigerator for up to 2 days. Make sure raw juices do not touch other foods. Ground meat can be wrapped airtight and frozen for up to 3 months.

Variation

Chop nuts; mix with all remaining ingredients except 1/4 cup steak sauce and marmalade. Pat into 12x8-inch rectangle on bottom of 13x9-inch pan sprayed with cooking spray. Bake 45 min. After about 35 min., bring marmalade and remaining steak sauce to boil in saucepan on low heat, stirring frequently. Spoon marmalade mixture over meatloaf. Bake 15 min. or until meatloaf is done (160ºF). Remove from oven; let stand 10 min. before serving.

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Retired Teach

posted:1/10/2004

It was good. I held together better than the regular meatloaf. I love stovetop so this was just great

jennycary

posted:10/5/2003

Whole family loved it!

a cook

posted:1/23/2003

wb4rff

posted:10/31/2002

I stopped meatloaf many years ago because it always tasted 'blah'. this receipe will bring me back to eating meatloaf again.

a cook

posted:10/29/2002

excellent, fine

a cook

posted:10/27/2002

Sounds yummy!

a cook

posted:10/26/2002

I made this last night but I used Elk burger instead of beef. My husband has high cholesterol so using elk lowers the fat and cholesterol count quite a bit. It also gives it great flavor. Thank you!!

a cook

posted:10/25/2002

I used steamed rice instead of crackers. It tasted great!

a cook

posted:10/14/2002

a cook

posted:10/10/2002

This recipe is very good, you can add whatever you choose. I've added bacon, cheese, onions, pretty much whatever i feel like that day