Summertime Beef Meatloaf

Name: Summertime Beef Meatloaf
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 8
Cuisine: American
Ingredients: Ground Beef; seasoned dry bread crumbs; egg; freshly ground black pepper; seasoned dry bread crumbs; tomatoes

Conceived by cattle farmer and blogger, Anne Burkholder, this meatloaf is different than the rest with an unexpected twist of herb stuffing mix and tomatoes on the inside.

Cook Time: 2 hrs

Servings: 8

Ingredients: 6

Cook Mode

Ingredients

2 pounds Ground Beef (93% lean or leaner)
2/3 cup seasoned dry bread crumbs
2 large eggs
1-1/2 teaspoons freshly ground black pepper
1 cup savory herb stuffing mix
2 large sliced tomatoes

Preparation

Step 1

Preheat oven to 350°F. Line rack on broiler pan with aluminum foil. Combine Ground Beef, bread crumbs, eggs and pepper in medium mixing bowl, mixing gently but thoroughly. Shape half of beef mixture into 8 by 4-1/2-inch loaf on prepared rack. Top beef with stuffing mix and half the tomatoes; gently pressing into beef. Top with remaining beef mixture, pressing to completely cover stuffing and tomatoes. Seal edges of meatloaf. Top meatloaf with remaining tomato slices.
Step 2

Bake uncovered in 350°F oven 1-1/2 hours or until instant-read thermometer inserted into center registers 155°F. Turn broiler to high. Broil meatloaf for 5 minutes or until tomatoes are caramelized and instant-read thermometer registers 160°F. Let stand 10 minutes before cutting.

Nutrition Information

257 Calories

0 %*

3.5g SAT FAT

0 %DV**

27g PROTEIN

0 %DV

3.7 mg IRON

0 %DV

6.2 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 257 Calories; 83.7 Calories from fat; 9.3g Total Fat (3.5 g Saturated Fat; 3.5 g Monounsaturated Fat;) 121 mg Cholesterol; 305 mg Sodium; 15 g Total Carbohydrate; 1.7 g Dietary Fiber; 27 g Protein; 3.7 mg Iron; 5.5 mg NE Niacin; 0.4 mg Vitamin B₆; 2.3 mcg Vitamin B₁₂; 6.2 mg Zinc; 25.1 mcg Selenium; 115.6 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.

Ground Beef: Also called ‘hamburger,’ it’s made by grinding beef cuts and beef trim. It works well in dishes that require crumbles, and typically any leanness of Ground Beef works well in dishes – just be sure to drain any remaining fat after cooking.
Seasoned Dry Bread Crumbs: Finely ground dried bread pieces mixed with herbs and spices. Can be used as a coating before frying or a binder in meatballs and meatloaf to help them hold their shape while cooking.
Egg: This well-known ingredient is high in protein, vitamins and minerals. It’s common in recipes like meatloaf, as it helps to bind ingredients together so it doesn’t fall apart while cooking.
Stuffing Mix: A pre-packaged blend of dried bread cubes with a variety of herbs and spices. It’s a great base for a side dish or used to enhance meatloaves as a binder. May include dehydrated vegetables like onions and celery.
Fresh Tomatoes: A bright, juicy flavorful pop to your dish. This fruit (yes, it’s a fruit) is used in a variety of dishes and adds a slightly sweet and acidic taste.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.