An easy, comforting dish made with ground meat, usually beef and seasoned with spices. My usual meatloaf recipe adapted with the addition of stove top stuffing mix. The mixture also shaped in a bundt pan, stuffed and topped with an unsweetened savoury chocolate glaze. The end result was definitely attractive, super moist, flavourful and tender meatloaf. A show stopper with the beautiful shiny glaze. Perfect for a special occasion to wow family and friends. Accompanied with creamy mashed potatoes, absolutely delicious and satisfying.
Stove top stuffing is an instant product available in supermarkets. This dry, fully seasoned mix made with herbs, spices and real turkey broth can be cooked in a pan on the stove or microwave oven. A thanksgiving staple and usually paired with turkey. Versatile, convenient, easy to use and fluffs in no time. Simple, super quick and super easy. Available throughout the year, this mix can be used as a star ingredient in many dishes. During the holidays, when it is on sale, I always purchase a few extra to have on hand. It has a good shelf life too. Go for the package with less sodium. Try it to stuff mushrooms, pork chops, bell peppers, zucchinis or use it as a topping for a casserole, macaroni and cheese. Pulse the contents in a food processor then, bread fish and different cuts of meat. The possibilities are endless!!!
Stove top stuffing is an instant product available in supermarkets. This dry, fully seasoned mix made with herbs, spices and real turkey broth can be cooked in a pan on the stove or microwave oven. A thanksgiving staple and usually paired with turkey. Versatile, convenient, easy to use and fluffs in no time. Simple, super quick and super easy. Available throughout the year, this mix can be used as a star ingredient in many dishes. During the holidays, when it is on sale, I always purchase a few extra to have on hand. It has a good shelf life too. Go for the package with less sodium. Try it to stuff mushrooms, pork chops, bell peppers, zucchinis or use it as a topping for a casserole, macaroni and cheese. Pulse the contents in a food processor then, bread fish and different cuts of meat. The possibilities are endless!!!
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Glazed Stuffed Meatloaf
(Served 8)
Ingredients:
1 and 1/2 kgs ground beef
6 green onions (finely chopped)
2 cups shredded carrots (2 large ones)
2 tablespoons finely chopped garlic
2 jalapeños (finely chopped)
1/2 cup tomato ketchup
1/4 cup sriracha sauce
1/4 cup Worcestershire sauce
1 teaspoon pepper powder
1 package (120 grams) stove top turkey or chicken stuffing mix
1 egg (for binding with the meat mixture)
6 eggs (hard boiled, peeled and shelled)
Method:
Grease a bundt pan with oil and set aside.
Preheat oven to 350 F or 180 C.
In a bowl, mix all the ingredients except for the 6 hardboiled eggs. Transfer half the meat mixture onto the bottom of the pan. Ensure to press down firmly. Place eggs horizontally all around over the meat mixture. Cover with the balance meat mixture, sealing the edges.
Bake for one hour or until an instant-read thermometer registers 160 F or 70 C.
Remove from the oven, tent with the silver foil and allow to rest for 15 minutes before inverting onto a serving platter.
Drizzle meatloaf with gravy, cut into slices and serve with mashed potatoes.
Note:
Gravy
Ingredients:
1/2 ounce (2 cubes) Baker's unsweetened chocolate
1/4 cup all-purpose flour
2 cups beef or chicken stock
a dash of red wine
a dash of Worcestershire sauce
a dash of Tabasco sauce
freshly cracked black pepper
1 teaspoon dried thyme leaves
1 teaspoon dried rosemary leaves
a pinch of bouillon cube
1/4 cup butter
salt
Method:
Heat butter in a pan and add the flour. Using a whisk, stir and cook the flour well. Pour little stock at a time whisking continuously to avoid any lumps. Add rest of the ingredients and combine well.
Simmer until the gravy thickens.
Strain and drizzle over the meatloaf.
Mashed Potatoes
Ingredients:
6 medium-sized potatoes
3 tablespoons butter
1/2 cup milk (warm)
1/2 cup cream (warm)
1/4 teaspoon pepper powder
salt
Method:
Pressure cook potatoes with some salt and water for a couple of whistles or till tender. Drain out water and peel potatoes.
Pass warm potatoes through a ricer.
In a saucepan, heat butter, milk and cream until butter is melted. Blend with riced potatoes until smooth and creamy. Season with pepper and salt.
Serve warm.
(Served 8)
Ingredients:
1 and 1/2 kgs ground beef
6 green onions (finely chopped)
2 cups shredded carrots (2 large ones)
2 tablespoons finely chopped garlic
2 jalapeños (finely chopped)
1/2 cup tomato ketchup
1/4 cup sriracha sauce
1/4 cup Worcestershire sauce
1 teaspoon pepper powder
1 package (120 grams) stove top turkey or chicken stuffing mix
1 egg (for binding with the meat mixture)
6 eggs (hard boiled, peeled and shelled)
Method:
Grease a bundt pan with oil and set aside.
Preheat oven to 350 F or 180 C.
In a bowl, mix all the ingredients except for the 6 hardboiled eggs. Transfer half the meat mixture onto the bottom of the pan. Ensure to press down firmly. Place eggs horizontally all around over the meat mixture. Cover with the balance meat mixture, sealing the edges.
Bake for one hour or until an instant-read thermometer registers 160 F or 70 C.
Remove from the oven, tent with the silver foil and allow to rest for 15 minutes before inverting onto a serving platter.
Drizzle meatloaf with gravy, cut into slices and serve with mashed potatoes.
Note:
- No salt used with the meatloaf flavoured from the stuffing mix and various sauces.
Gravy
Ingredients:
1/2 ounce (2 cubes) Baker's unsweetened chocolate
1/4 cup all-purpose flour
2 cups beef or chicken stock
a dash of red wine
a dash of Worcestershire sauce
a dash of Tabasco sauce
freshly cracked black pepper
1 teaspoon dried thyme leaves
1 teaspoon dried rosemary leaves
a pinch of bouillon cube
1/4 cup butter
salt
Method:
Heat butter in a pan and add the flour. Using a whisk, stir and cook the flour well. Pour little stock at a time whisking continuously to avoid any lumps. Add rest of the ingredients and combine well.
Simmer until the gravy thickens.
Strain and drizzle over the meatloaf.
Mashed Potatoes
Ingredients:
6 medium-sized potatoes
3 tablespoons butter
1/2 cup milk (warm)
1/2 cup cream (warm)
1/4 teaspoon pepper powder
salt
Method:
Pressure cook potatoes with some salt and water for a couple of whistles or till tender. Drain out water and peel potatoes.
Pass warm potatoes through a ricer.
In a saucepan, heat butter, milk and cream until butter is melted. Blend with riced potatoes until smooth and creamy. Season with pepper and salt.
Serve warm.
