Broccoli Stuffed Meatloaf

Molly53's Note:

Posted from an online source in response to a recipe request

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 1 ¼ lbs lean ground beef
• 1⁄8; teaspoon pepper
• 1 egg
• 1 ½ cups broccoli florets
• 4 tablespoons breadcrumbs
• ½ cup mild cheddar cheese , grated
• 4 green onions , minced
• 1 teaspoon salt
• 1 tablespoon melted butter
• 1 tablespoon ketchup
• ½ teaspoon dried basil

Directions:

1. Preheat oven to 350.
2. Mix meat, pepper, egg, basil, half the bread crumbs, and 3/4 of the green onion together.
3. Set aside Bring a pot of water to boil.
4. Drop broccoli florets in and cook 3 to 4 minutes until crisp-tender.
5. Drain thoroughly.
6. Mix broccoli, cheese, salt, remaining bread crumbs, and remaining onions.
7. Press half the meat mixture into 8x4 loaf pan forming an indentation in the center, leaving 1" thick sides up the side of the pan Fill hollow with broccoli mixture.
8. Top with the remaining meat mixture and seal well around the edges, completely enclosing the broccoli mixture Mix melted butter with ketchup and brush over the top of the meat loaf.
9. Bake approximately one hour or until the sides pull away from the pan a little Serve hot.

Reviews

[911spatcher]

This is very good. My SIL made this for my husband and I a couple yars ago after our son was born. She used Turkey instead of ground beef.

[chefyl]

As usual, I took a hodgepodge approach that omitted several ingredients and replaced them with others--and it still came out delicious! Meat: I had no egg, used 3 cloves of garlic instead of green onion, put the salt here as CountryMama suggested, and put all the breadcrumbs with the beef, saving none for the broccoli. Broccoli: I used a mix of shredded sharp cheddar and aged edam (it's what i had), but no salt, breadcrumbs, or onions. Instead of a loaf pan, I used a small (but a bit deep) round pyrex casserole dish. Instead of butter and ketchup on top, i used what i had left of a small can of Goya Mexican red salsa. This seems to have resulted in about an inch of greasy water in the bottom of the dish, but it certainly didn't detract from the flavor and was easy enough to leave behind when serving out portions. Overall, an easy yum--worth waiting the hour for!

[K&E's mom]

This was fantastic. I used Velveeta instead of the cheddar and it was so good. My girls gobbled it up.