Monday, August 11, 2008

BBQ Cheese Stuffed Meatloaf with Baked Potatoes and Baby Carrots



This is truly one of my family favorites! We usually have this at least once a month and I do make a large meatloaf to make sure we have leftovers for the next day. Hope you enjoy, and would love to hear some comments if you decide to try it.
BBQ Cheese Stuffed Meatloaf

4 cups binder (I use equal parts quick oats and cornmeal but use whatever you like)
4 eggs
2 packages Lipton Onion Soup mix
1 small onion, diced
4 ozs shredded cheese (I like to use sharp cheddar, but again, use whatever you like)
1 small bottle bbq sauce, of your choice
3 lbs. baby red potatoes
1 small bag baby carrots

Combine the ground beef, binder, eggs, soup mix and onion until well mixed. Separate the mixture in half and form one half into an oval in the bottom of a roasting pan. Sprinkle the top of the oval with the shredded cheese and cover with the remaining meat mixture, sealing the edges to contain the cheese. Pour bbq sauce over the top of the meatloaf, just to cover.
Wash and cube the baby red potatoes and sprinkle around the meatloaf. All you need to do with the carrots is sprinkle them over the potatoes.


















Bake covered at 350 degrees for 1 hour and 15 minutes. Uncover and bake for an additional 25-30 minutes. Let the meatloaf stand for about 10 minutes so that when you cut it it doesn't separate. The bbq sauce gives the potatoes and carrots a nice glaze. Serve with a salad and dinner rolls.


(I apologize for the picture, but I was in a hurry to feed the girls...hopefully you get the general idea)

Zemanta Pixie

1 comments:

Nicole said...

Looks good! I make a meatloaf almost identical-yum!