Cream Cheese Stuffed Meatloaf (Print Format)
Savory beef and pork meatloaf with a creamy center and golden ketchup glaze.
# Ingredients:
→ Meatloaf Mixture
01 -
2 pounds ground beef
02 -
1 pound ground pork
03 -
2 medium onions, chopped (2 cups)
04 -
6 ounces tomato paste
05 -
3 large eggs
06 -
2/3 cup milk
07 -
2 cups panko bread crumbs
08 -
2 tablespoons Worcestershire sauce
09 -
2 cloves garlic, smashed and minced
10 -
1 teaspoon dried thyme
11 -
1 tablespoon kosher salt
12 -
1 teaspoon black pepper
13 -
2 teaspoons dried parsley or 1 tablespoon fresh parsley
→ Filling and Topping
14 -
16 ounces cream cheese (2 packages)
15 -
1/2-3/4 cup ketchup
# Steps:
01 -
Preheat your oven to 350°F (175°C). Line a large rimmed baking sheet with parchment paper or aluminum foil sprayed with nonstick spray.
02 -
In a large bowl, combine ground beef, ground pork, onions, tomato paste, eggs, milk, panko bread crumbs, Worcestershire sauce, garlic, thyme, salt, pepper, and parsley. Mix thoroughly using your hands, but avoid overmixing.
03 -
Cut the cream cheese into large chunks and set it aside.
04 -
Transfer the combined meat mixture onto the prepared baking sheet. Form it into a large flat rectangle.
05 -
Place the cream cheese chunks in a line down the center of the meatloaf, lengthwise.
06 -
Carefully fold the long edges of the meatloaf over the cream cheese. Seal the edges by gently molding them together to fully enclose the filling.
07 -
Spread ketchup evenly over the top of the meatloaf.
08 -
Bake the meatloaf at 350°F (175°C) for 40-50 minutes, or until the internal temperature reaches 160°F (71°C).
09 -
Remove the meatloaf from the oven and let it rest for 5-10 minutes before slicing and serving.