Bleu Cheese and Onion Stuffed Meatloaf

Name: Bleu Cheese and Onion Stuffed Meatloaf
Cuisine: American
Ingredients: 1 tbsp Butter, Unsalted; 2 each Onion, Julienne; 4 oz Bleu Cheese, Crumbled; 2 lb Ground Beef, Lean (90/10 or Leaner); 1/2 lb Bacon, Minced; 3 each Eggs; 2 cup Bread Crumbs, Plain; 1 tbsp Seasoning Salt; 1 tsp Black Pepper; 1 tsp Ground Mustard; 1 tsp Granulated Garlic

Chad Richey @cook_2770345

Fairbanks, Alaska

My first attempt at a recipe submission

Chad Richey @cook_2770345

Fairbanks, Alaska

My first attempt at a recipe submission

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Ingredients

Filling
1 tbspButter, Unsalted
2 eachOnion, Julienne
4 ozBleu Cheese, Crumbled
Meatloaf
2 lbGround Beef, Lean (90/10 or Leaner)
1/2 lbBacon, Minced
3 eachEggs
2 cupBread Crumbs, Plain
1 tbspSeasoning Salt
1 tspBlack Pepper
1 tspGround Mustard
1 tspGranulated Garlic

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Steps

1

Preheat oven to 350°F
2

Saute Onions in butter over medium-high heat until well carmelized (browned)
3

Mix ground beef and minced bacon thoroughly, but be careful not to overwork and compress the mixture at any point.
4

In a separate bowl, lightly wisk together the eggs, and all the spices.
5

Combine eggs, spices, and meats together and mix.
6

Add bread crumbs and mix until just combined.
7

Place one half of the meatloaf into a 8.5" x 4.5" x 5.5" loaf pan, then create a trench in the middle of this half of the meat.
8

Mix together the caramelized onions and bleu cheese crumbles and pack this mixture tightly into the trench created in the previous step.
9

Flatten remaining meat mixture to approximately the size of the top of the loaf pan, then press firmly on top of the filling, trying to seal the edges as best as possible.
10

Bake in preheated oven for 1 hr 30 min, or until a probe thermometer placed in the center of the meatloaf reads at least 160.
11

Remove from oven and allow to rest for 5 min before carefully removing from the loaf pan.
12

Allow meatloaf to rest for another 10 min before slicing and serving.

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Cooksnaps

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Chad Richey @cook_2770345

on January 01, 2012 00:00

Fairbanks, Alaska

I’m Chef Chad and I am 20 year veteran of the food service industry. I have held every position from dishwasher through general manager. I am currently a teppanyaki chef at Benihana.