Giant Burger (A Round Meatloaf)
- Ready In:
- 1hr 10mins
- Preheat oven to 350 degrees F.
- Mix cream cheese, mustard and horseradish; set aside.
- Mix meat and salt and pepper to taste.
- Divide in half.
- Pat on half evenly in an ungreased 8" pie pan.
- Spread cream cheese mixture over meat in pan.
- Shape remaining meat into an 8" circle, place on top of cheese mixture and pinch edges of meat patties together to seal.
- Bake 55 min.
- or until well done.
- Remove to a serving plate and cut into wedges to serve.
Questions & Replies
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I doubled this because 1 1/2 pounds didnt look very big and I wanted to have leftovers. Spread the cream cheese mixture mostly in the middle and tried not to get close to the edges of the ground round. Pinching together the layers was easier and I didnt seem to have a lot of cream cheese mixture coming out. I used grainy mustard and it worked well, just right with the zip of the horseradish. The only thing I would like to have tasted was some flavor in the ground round, maybe onion and garlic or herbs.
This was, all in all, a really good recipe. My only problem, was that it shrank up so much, and I had a very hard time pinching the edges together. In the end, I had two "hamburgers" with the sauce in between. The total size was about 6" round and fed my family of 3 (including myself). Still good though, and will probably make it again.
RECIPE SUBMITTED BY
I work as a part-time nurse in our city's burn unit. In my spare time, I really enjoy browsing cookbooks, cooking magazines, and the web for recipes. I am always looking for new ways to combine common ingredients to mix things up a bit. I try to avoid recipes that call for bizarre or hard-to-get ingredients or require a special kitchen widget I will only use once. If someone were to give me something unusual, I certainly would give it a try! However, my husband and I are adventurous diners and are always willing to try something new at least twice (in case there was a problem the first time!) We enjoy everything from German to Japanese; we want to try Vietnamese next. My husband and I own a Gold Wing motorcycle and love to travel in the warmer months. We also have three dogs: Roxy, who is a rather large (42 lb.) fox terrier cross (shown above, with me!), Shadow, who is pure-bred reverse-brindle boxer, and Maggie, a brindle boxer. They love it when "Mom" cooks because they know something yummy inevitably hits the floor!