Cheesy stuffed meatloaf is one of my family’s favorite dinners. Growing up, our comfort foods where soup and chili but meatloaf was always a good comforting meal. I know I’ve stumbled on something good when even my Mom calls me to make sure she’s making my recipe right.
I’m a bit of a traditionalist when it comes to meatloaf and I usually serve it with mashed potatoes. Since I’m trying to watch my carb intake, I’ve made this with mashed cauliflower and it’s just as good. Seriously, you wouldn’t even know it’s not mashed potatoes. Or, if there are any leftovers, I just go for a super low carb snack and have a slice (or two) on it’s own.
This is one of those recipes that I’ve been making for so long that I honestly have no idea how I found it or where it came from. I’ve been making this for well over ten years. I’ve never ever had a problem making it, it always turns out great. Except for when I made it for the specific purpose of posting it here. I bought some generic cheap wax paper and it literally melted into the turkey meat and I had to scrap it and improvise dinner that night. This time around, I made sure I had some good wax paper and it turned out perfect. Lesson learned, don’t skimp on the wax paper.
Not a mushroom fan? It’s perfectly good without. You can play around with what you stuff into it also. I’m made a pizza version, a spinach version, the options are endless but since Big Nugget recently declared that she loves mushrooms (but only when they are cooked and NOT on pizza) I keep going back to this old standby.
Cheesy Stuffed Meatloaf
Melty mozzerella and mushrooms make this a meatloaf that the whole family will enjoy. Best with turkey or ground beef and pairs perfectly with mashed potatoes or cauliflower for the ultimate low carb dinner.
- 1 lb ground beef or turkey
- 2 eggs
- 3/4 cup breadcrumbs
- 1 tsp salt
- 1/2 tsp pepper
- 1 jar tomato paste
- 1 cup shredded mozzarella
- 3 sliced mushrooms
Preheat oven to 350 degrees.
In a large bowl, using your hands, mix together the meat, eggs, breadcrumbs and salt/pepper.
Move meat mixture to a large piece of wax paper. Cover with another large piece of wax paper. Roll mixture out into a rectangle shape about 1/4 inch thick. Be sure that it's even and not too thin.
Remove the top sheet of wax paper. Spread 3/4 of the jar of tomato paste onto the rolled out meat. Cover with 3/4 cup of mozzarella and all of the mushrooms. Leave an inch of space around the edges. Save the rest of the paste and mozzarella for later.
Starting at on end, roll the mixture and place in your baking pan seam side down. Tuck in the edges and make sure there are no open spots where the cheese can leak out. Keep some water nearby and dip your fingers in as you work the meat, it will keep it from sticking to you.
Bake for 30 minutes. Remove from over and spread the remaining tomato paste to the top and cover with remaining cheese. Bake until cheese is melted, about 10-15 minutes.
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