This was fantastic! A great way to use up left over stuffing that doesn't involve poultry, a welcome thing after Thanksgiving! It is also a delicious alternative to the BBQ sauce/bacon meatloafs. I'll probably make stuffing during the year just to make this meatloaf.
Stuffing Meat Loaf with Marmalade Glaze
Photo: Miha Matei
Yield: Makes 6 servings
More From Real Simple
Other: 50 Minutes
Amount per serving
- Calories: 409
- Calories from fat: 49%
- Protein: 25g
- Carbohydrate: 27g
- Sugars: 12g
- Fiber: 3g
- Fat: 23g
- Saturated fat: 6g
- Sodium: 816mg
- Cholesterol: 105mg
- 1 1/2 pounds ground beef (preferably chuck)
- 2 cups cooked stuffing, roughly chopped
- 1 large egg, beaten
- Kosher salt and black pepper
- 1/4 cup orange marmalade
- 1/4 cup whole-grain mustard
- 10 ounces baby arugula (about 6 cups)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- Heat oven to 400° F. In a large bowl, combine the beef, stuffing, egg, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Transfer the mixture to a rimmed baking sheet and form it into a 9-inch loaf (about 2 1/2 inches thick). Bake for 30 minutes.
In a small bowl, combine the marmalade and mustard. Spread on the meat loaf and continue to bake until cooked through, 15 to 20 minutes. Let rest for 10 minutes before slicing.
Divide the arugula among plates. Drizzle with the oil and vinegar. Serve with the meat loaf.
Tip: For a tender, juicy meat loaf, choose ground chuck (20 percent fat is ideal; it’s often labeled "80/20"). Ground sirloin and other lean cuts of beef tend to dry out.
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