Swirly Stuffing Meatloaf
|I made this following my normal meatloaf recipe, and just used this recipe's idea of rolling it out and layering in the left-over stuffing. It was delicious! |
Leftovers Week: Nik's Swirly Stuffing Barbecue Meatloaf
1 lb. 85/15 or 90/10 lean ground turkey
1 c. textured vegetable protein
1 small onion, finely diced
1 small green pepper, finely diced
1 egg, beaten
Â½ c. Italian blend shredded cheese
(in accordance with Jenâ s method of binding meatloaf with cheese instead of bread crumbs)
1 tbsp low-sodium soy sauce
2 c. prepared stuffing, whatever kind you have
1 c. barbecue sauce, divided
Salt, pepper, garlic powder
Mix ground meat and TVP in a bowl. Cover it and walk away for about five minutes. Trust meâ ¦walk away! Or better yet, sautee your onions and peppers. Also, set your oven to 350.
Now come back and add your eggs, shredded cheese and soy sauce. Add the onions and peppers and mix well.
Line a cookie sheet with plastic wrap with about 4 inches of overhang on each side of the sheet.
Place your meat on the plastic wrap and press it flat until it reaches about Â½ inch thickness. Cover â meat sheetâ with stuffing mix.
Using the plastic wrap overhang, fold a third of the meat over onto itself. Peel back wrap and roll the meat again until it forms a log that looks like this:
Transfer the log to a baking pan, seam side down and pinch the sides closed.
Brush with barbecue sauce and then cover with aluminum foil. Bake for 40 minutes. Remove from the oven and cover with the remaining barbecue sauce and bake an additional 15 minutes.
Allow to cool 10 minutes before cutting.
This dish is a winner! Although, using turkey, the swirl isnâ t as apparent as Iâ d like it to be, I can see it. And the stuffing kept everything wonderfully moist. I didnâ t add much salt and seasonings to the meat because there was a lot in the stuffing already.
This dish hit a home run with the divas, my Mom, and my stepdad. I probably wouldnâ t make it outside Thanksgiving (stuffing is not safe in my house), but itâ s a nifty recipe. I would tell you how well it keeps in the fridge...but it's gone already. Even the extra I made to freeze...
I imagine mashed potatoes would work in place of stuffing if thatâ s your thing. This year I infused my mashed potatoes with Any Whey unflavored protein and NOBODY knew the difference (seriouslyâ ¦that stuff is like magicâ ¦). So with the meat, the TVP and the protein mashed potatoes, that would be a slam dunk of nutrition!