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Stuffed Meatloaf with Gravy Recipe

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This hearty Stuffed Meatloaf with Gravy recipe features a flavorful ground beef loaf stuffed with a savory hash brown and cheddar cheese filling, baked to perfection and served with a rich onion mushroom cheese gravy. Perfect for a comforting dinner, this dish combines classic meatloaf ingredients with a cheesy potato twist.

Ingredients

Meatloaf and Filling

  • 1 tablespoon vegetable oil
  • 1 3/4 cups frozen hash browns
  • 1/4 cup finely chopped green bell pepper
  • 3/4 cup shredded Cheddar cheese (for filling)
  • 1 envelope Lipton Onion Mushroom Soup & Dip Mix (divided)
  • 1/2 cup water (for mixing soup mix)
  • 1 1/2 pounds ground beef
  • 3/4 cup fresh breadcrumbs
  • 1 egg
  • 1/4 cup ketchup

Gravy

  • 2 tablespoons all-purpose flour
  • 1 3/4 cups water
  • 1/2 cup shredded Cheddar cheese
  • 1 envelope Lipton Onion Mushroom Soup & Dip Mix (for gravy)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the meatloaf.
  2. Prepare Filling: Heat the vegetable oil in a medium skillet over medium heat. Add the frozen hash browns and finely chopped green bell pepper. Cover the skillet and cook for about 7 minutes until the vegetables are tender. Remove the skillet from heat and stir in 3/4 cup shredded Cheddar cheese. Set this filling mixture aside to cool slightly.
  3. Mix Meatloaf Ingredients: In a medium bowl, combine 1 envelope of Lipton Onion Mushroom Soup & Dip Mix with 1/2 cup water. Add the ground beef, fresh breadcrumbs, egg, and ketchup to the soup mixture. Mix all the ingredients thoroughly until well combined.
  4. Assemble Meatloaf: In a shallow baking pan, shape one-third of the ground beef mixture into an approximately 8×4-inch rectangle. Spread the prepared potato and cheese filling evenly over this base layer. Top the filling with the remaining ground beef mixture, shaping it into a loaf and sealing the edges tightly around the filling to encase it completely.
  5. Bake Meatloaf: Place the baking pan in the preheated oven and bake the meatloaf for about 1 hour or until fully cooked through. Check doneness by ensuring the internal temperature reaches 160°F (71°C).
  6. Make the Gravy: While the meatloaf bakes, prepare the onion mushroom cheese gravy. In a medium saucepan, combine 1 envelope Lipton Onion Mushroom Soup & Dip Mix with 2 tablespoons all-purpose flour. Gradually stir in 1 3/4 cups water until the mixture is smooth. Bring the mixture to a boil over medium heat, then reduce the heat to low. Stir in 1/2 cup shredded Cheddar cheese and simmer, stirring frequently, for about 5 minutes or until the gravy thickens.
  7. Serve: Once the meatloaf is done, remove it from the oven and let it rest for a few minutes. Slice the meatloaf and serve warm with the prepared onion mushroom cheese gravy on the side or poured over the slices.

Notes

  • Use fresh or thawed hash browns for best texture and flavor in the filling.
  • Ensure the meatloaf is tightly sealed to prevent the filling from leaking out during baking.
  • For a lower sodium version, consider using a reduced-sodium soup mix and low-sodium broth or water for the gravy.
  • Let the meatloaf rest a few minutes after baking to retain moisture when slicing.
  • Check the internal temperature with a meat thermometer to ensure it is safely cooked.

Find it online: https://lauracooks.com/stuffed-meatloaf-with-gravy-recipe/