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Gouda-Stuffed Meatloaf
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What Can I Bring?
Perfect for: Small dinner party, a family in need.
Make and take: Cook and transport in a disposable roasting pan.
Made famous by: Elaine Groves of Stone Mountain, who created this one-pot supper for her family.
Hands on time: 20 minutes Total time: 1 hour and 30 minutes Serves: 6
Ingredients:
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1 1/2 pounds ground beef or a combination of ground beef, pork, turkey or lamb
1 egg
1/2 cup Italian-style bread crumbs
1/3 cup chopped onion
1/3 cup shredded Parmesan cheese
1/3 cup ketchup
1/4 cup Worcestershire sauce
2 tablespoons mustard
6 shakes Angostura aromatic bitters
1 to 2 cloves minced garlic
1 tablespoon oregano
2 teaspoons Greek seasoning blend (such as McCormick brand)
1 teaspoon basil
1 teaspoon Lawry's Seasoned Salt
1/2 teaspoon ground sage
1/8 teaspoon crushed rosemary
8 ounces gouda cheese, cut into 1/2-inch-thick slices
4 small-medium potatoes, cut into 1-inch cubes
1 pound peeled miniature carrots
1 (15-ounce) can diced tomatoes
1/2 cup red wine
Salt and freshly ground black pepper
Oregano, to taste
Instructions:
Preheat the oven to 350 degrees.
In a large bowl, combine the ground meat, egg, bread crumbs, onion, Parmesan cheese, ketchup, Worcestershire sauce, mustard, bitters, garlic, oregano, Greek seasoning, basil, seasoned salt, sage and rosemary. Form into a loaf shape about 9 inches long and 4 inches wide. With a large knife, split the meatloaf lengthwise, forming a pocket. Arrange the cheese slices inside the pocket and reseal the meatloaf so the cheese will not come out during baking.
Place the meatloaf in a 9-by-13-inch roasting pan. Surround with the potatoes and carrots. Stir together the diced tomatoes, wine and 1/2 cup water, and pour over the vegetables and meat. Season generously with salt, pepper and additional oregano.
Cover tightly with aluminum foil and bake about 1 hour, until vegetables are just tender. Remove foil and cook an additional 10 minutes to brown the top of the meatloaf.
In a large bowl, combine the ground meat, egg, bread crumbs, onion, Parmesan cheese, ketchup, Worcestershire sauce, mustard, bitters, garlic, oregano, Greek seasoning, basil, seasoned salt, sage and rosemary. Form into a loaf shape about 9 inches long and 4 inches wide. With a large knife, split the meatloaf lengthwise, forming a pocket. Arrange the cheese slices inside the pocket and reseal the meatloaf so the cheese will not come out during baking.
Place the meatloaf in a 9-by-13-inch roasting pan. Surround with the potatoes and carrots. Stir together the diced tomatoes, wine and 1/2 cup water, and pour over the vegetables and meat. Season generously with salt, pepper and additional oregano.
Cover tightly with aluminum foil and bake about 1 hour, until vegetables are just tender. Remove foil and cook an additional 10 minutes to brown the top of the meatloaf.
Notes:
Do you have a friend or neighbor who could use a little help? Deliver this comforting meal to show your support. Some chocolate chip cookies couldn't hurt, either.
Well-seasoned with Mediterranean herbs, this version of the family classic packs a second surprise --- a stripe of melted cheese.
Well-seasoned with Mediterranean herbs, this version of the family classic packs a second surprise --- a stripe of melted cheese.
Nutrition:
Per serving: 493 calories (percent of calories from fat, 51), 28 grams protein, 31 grams carbohydrates, 4 grams fiber, 28 grams fat (13 grams saturated), 122 milligrams cholesterol, 999 milligrams sodium.
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