Juicy Glazed Meatloaf with Vegetable Filling and Cheesy Mashed Potatoes

by
Juicy Glazed Meatloaf with Vegetable

Introduction

Discover a meatloaf recipe so delicious that kids request it every day! This isn’t your ordinary meatloaf – it’s a showstopping centerpiece with a colorful vegetable and cheese filling rolled inside perfectly seasoned ground beef, then glazed with a sweet and savory marinade until it develops a mouthwatering caramelized crust. Paired with creamy, cheesy mashed potatoes enhanced with fresh herbs and garlic, this elevated comfort food classic transforms ordinary ingredients into an extraordinary meal that will impress both family and guests. The beautiful spiral of vegetables and melted cheese revealed in each slice makes this meatloaf as visually stunning as it is delicious.

Ingredients

For the Meatloaf:

  • 2 pounds (900g) ground beef
  • 2 eggs
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 bunch parsley, finely chopped
  • 2 carrots, diced small
  • 1 red bell pepper, diced small
  • 1 yellow bell pepper, diced small
  • 200g (7 oz) mushrooms, finely chopped
  • 150g (5 oz) Emmental cheese, grated
  • 2 cloves garlic, grated
  • 60g (½ stick) butter for sautéing vegetables

For the Glaze:

  • 2 tablespoons ketchup
  • 4 tablespoons soy sauce
  • 1 teaspoon grain Dijon mustard
  • 2 tablespoons honey

For the Mashed Potatoes:

  • 5 medium potatoes
  • 1 bunch green onions, finely chopped
  • 1 clove garlic, finely chopped
  • 60g (2 oz) Parmesan cheese, grated
  • 2 tablespoons cream cheese
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Instructions

Preparing the Filling:

  1. In a frying pan, melt the butter over medium heat.
  2. Add the grated garlic and sauté until fragrant, about 30 seconds.
  3. Add the diced carrots and cook for 3-4 minutes until beginning to soften.
  4. Add the diced red and yellow bell peppers. Sauté until all vegetables are tender but still vibrant, about 5-6 minutes.
  5. Remove the vegetable mixture from the pan and set aside.
  6. In the same pan, heat a drizzle of olive oil.
  7. Add the chopped mushrooms and cook until golden and soft, about 5-7 minutes.
  8. Remove from heat and set aside.

Preparing the Meatloaf:

  1. Preheat your oven to 360°F (180°C).
  2. In a large mixing bowl, combine the ground beef, eggs, salt, black pepper, paprika, and chopped parsley.
  3. Mix thoroughly by hand until all ingredients are well incorporated.
  4. Line a baking sheet with parchment paper.
  5. Spread the beef mixture evenly on the parchment paper, forming it into a large rectangle about ½ inch thick.
  6. Layer the sautéed vegetables evenly over the beef, leaving a 1-inch border around the edges.
  7. Spread the cooked mushrooms over the vegetables.
  8. Sprinkle the grated Emmental cheese over all the fillings.
  9. Using the parchment paper as a guide, carefully roll the beef mixture into a tight log, starting from one of the shorter ends.
  10. Seal the edges and ends to prevent the filling from leaking out.

Making the Glaze:

  1. In a small bowl, whisk together the ketchup, soy sauce, Dijon mustard, and honey until well combined.
  2. Brush the meatloaf generously with about half of the glaze, covering all sides.
  3. Wrap the glazed meatloaf in aluminum foil.

Cooking the Meatloaf:

  1. Place the wrapped meatloaf on a baking sheet.
  2. Bake in the preheated oven for 50 minutes.
  3. After 50 minutes, carefully open the foil (be cautious of hot steam).
  4. Brush the meatloaf with the remaining glaze.
  5. Return to the oven uncovered for an additional 10 minutes, until the glaze is caramelized and the internal temperature reaches 160°F (71°C).

Preparing the Mashed Potatoes:

  1. While the meatloaf is baking, place the potatoes (cut into large pieces) in a pot.
  2. Cover with water, add 1 teaspoon of salt, and bring to a boil.
  3. Reduce heat to medium and cook for 30-40 minutes, until the potatoes are fork-tender.
  4. Drain the potatoes and return them to the pot.
  5. Mash the potatoes until smooth.
  6. Add the chopped green onions, chopped garlic, grated Parmesan, cream cheese, salt, and black pepper.
  7. Mix thoroughly until all ingredients are well incorporated and the potatoes are creamy.

Serving:

  1. Allow the meatloaf to rest for 10 minutes before slicing.
  2. Cut into thick slices to showcase the spiral of filling.
  3. Serve each slice with a generous portion of the cheesy mashed potatoes.

Nutritional Information and Timing

Preparation Time: 30 minutes
Cooking Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes
Servings: 8

Per Serving (approximate values):

  • Calories: 520 kcal
  • Protein: 35g
  • Carbohydrates: 28g
  • Fat: 30g
  • Fiber: 3g
  • Sodium: 980mg

Cooking Tips and Tricks

  1. Even Thickness: Spread the meat mixture to an even thickness to ensure consistent cooking and easy rolling.
  2. Cold Cheese: Use cold cheese right from the refrigerator, as it will be easier to grate and won’t melt immediately when added to the filling.
  3. Tight Rolling: When rolling the meatloaf, use the parchment paper as a guide and roll it as tightly as possible to prevent gaps in the spiral.
  4. Rest Before Slicing: Allow the meatloaf to rest for at least 10 minutes before slicing. This helps the juices redistribute and prevents the filling from spilling out.
  5. Temperature Testing: Use a meat thermometer to ensure the meatloaf reaches an internal temperature of 160°F (71°C) for food safety.
  6. Potato Perfection: For the creamiest mashed potatoes, make sure they’re completely tender before mashing and add the cream cheese while the potatoes are still warm.

Variations and Substitutions

Meat Options:

  • Use a mixture of ground beef and ground pork for a more complex flavor.
  • Substitute ground turkey for a lighter option (cooking time may need to be adjusted).
  • Add 1/4 cup of breadcrumbs soaked in milk for an even juicier meatloaf.

Filling Variations:

  • Replace Emmental with Gouda, Cheddar, or Provolone cheese.
  • Add spinach or kale to the vegetable mixture for extra nutrients.
  • Include caramelized onions for sweetness and depth of flavor.
  • Use different colored bell peppers for an even more vibrant presentation.

Glaze Alternatives:

  • Replace honey with maple syrup or brown sugar for a different sweetness profile.
  • Add 1/2 teaspoon of smoked paprika to the glaze for a smoky flavor.
  • Use Worcestershire sauce instead of soy sauce for a different umami element.
  • Add a teaspoon of balsamic vinegar for tanginess.

Mashed Potato Twists:

  • Substitute sweet potatoes for regular potatoes for added nutrition and color.
  • Add roasted garlic instead of fresh for a milder, sweeter flavor.
  • Mix in 2 tablespoons of horseradish for a spicy kick.
  • Fold in 1/4 cup of sour cream for extra richness.

Common FAQs

Why does my meatloaf fall apart when slicing?

Ensure you’re letting the meatloaf rest for at least 10 minutes before slicing. Also, check that you’ve mixed the meat thoroughly enough to activate the proteins that bind it together, and that you’ve rolled it tightly enough with secure seals at the edges.

Can I prepare this meatloaf ahead of time?

Yes! You can prepare the meatloaf up to the point of baking, then refrigerate it covered for up to 24 hours. Allow it to come to room temperature for about 30 minutes before baking, and you may need to add 10-15 minutes to the cooking time if starting from cold.

How can I tell if the meatloaf is done without a thermometer?

The meatloaf should feel firm to the touch, and any juices that run out should be clear, not pink. However, a meat thermometer is the most reliable method, with a target temperature of 160°F (71°C).

Can I freeze this meatloaf?

Yes, you can freeze it either before or after baking. If freezing before baking, wrap it tightly in both plastic wrap and foil. If freezing after baking, slice it first for easier reheating. Either way, it can be stored in the freezer for up to 3 months.

What can I serve with this meatloaf besides mashed potatoes?

This meatloaf pairs wonderfully with roasted vegetables, a fresh green salad, steamed broccoli, or a side of garlic bread. For a lighter option, consider serving it with a cucumber and tomato salad.

Storage and Make-Ahead Tips

Refrigeration:

  • Store leftover meatloaf in an airtight container in the refrigerator for up to 3 days.
  • Keep mashed potatoes separately in their own container for up to 3 days.
  • Reheat meatloaf slices in a 350°F (175°C) oven for 10-15 minutes or until heated through.
  • Reheat mashed potatoes in a microwave, adding a splash of milk if they’ve dried out.

Freezing:

  • Wrap individual slices of cooked meatloaf in plastic wrap, then aluminum foil, and freeze for up to 3 months.
  • Thaw overnight in the refrigerator before reheating.
  • For best results, freeze the meatloaf without the mashed potatoes, as potatoes can change texture when frozen and thawed.

Make-Ahead Options:

  • Prepare the vegetable filling up to 2 days ahead and store in the refrigerator.
  • Mix the meat mixture up to 24 hours ahead and refrigerate.
  • Assemble the entire meatloaf up to 24 hours before baking and keep refrigerated, wrapped tightly.
  • Make the glaze up to 3 days ahead and store in the refrigerator.
  • Cook the potatoes ahead of time and refrigerate, then reheat and add the remaining ingredients just before serving.

This Glazed Meatloaf with Vegetable Filling and Cheesy Mashed Potatoes is more than just a meal – it’s a celebration of flavor and comfort that’s sure to become a family favorite. The beautiful spiral of colorful vegetables and melted cheese revealed in each slice makes this dish as impressive to look at as it is delicious to eat. Perfect for family dinners or special occasions, this recipe elevates the humble meatloaf to a work of culinary art that everyone will be asking for again and again!

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