Print

Brown Gravy Stuffed Meatloaf Recipe Easy Comforting Cheddar and Onions

brown gravy stuffed meatloaf - featured image
Print Recipe

A warm, hearty meatloaf stuffed with savory brown gravy, sharp cheddar cheese, and caramelized onions for a juicy, comforting twist on classic meatloaf.

Ingredients

Scale
  • 1 lb (450 g) ground beef (80% lean, preferably ground chuck)
  • 4 oz (115 g) sharp cheddar cheese, cut into small cubes
  • 1 medium yellow onion, finely chopped
  • 3/4 cup (75 g) breadcrumbs (plain, Italian seasoned, or panko)
  • 1/4 cup (60 ml) milk (whole or 2%)
  • 1 large egg, room temperature
  • 1 packet (about 1/4 cup / 30 g) brown gravy mix or homemade brown gravy
  • 2 tbsp (30 g) butter
  • 1 tbsp (15 ml) Worcestershire sauce
  • 1 tsp (2 g) garlic powder
  • Salt and black pepper to taste
  • 1 tbsp fresh parsley, chopped (optional)

Instructions

  1. Caramelize the onions: Melt 2 tablespoons of butter in a skillet over medium-low heat. Add the finely chopped onion and a pinch of salt. Stir occasionally until the onions become soft, golden, and sweetly fragrant, about 15 minutes.
  2. Prepare the brown gravy filling: If using a packet, prepare according to package instructions but simmer a minute longer to thicken. Let cool until handleable but not set.
  3. Mix the meatloaf ingredients: In a large mixing bowl, combine ground beef, breadcrumbs, milk, egg, Worcestershire sauce, garlic powder, salt, and pepper. Stir in half the caramelized onions.
  4. Shape the meatloaf base: On parchment or in a loaf pan, press half the meat mixture into a 9×5 inch rectangle, hollowing out the center to hold the filling.
  5. Add the filling: Spread the brown gravy evenly over the hollowed center, then scatter cheddar cubes and remaining caramelized onions on top.
  6. Seal the meatloaf: Cover the filling with the remaining meat mixture, pressing edges to seal tightly.
  7. Bake: Preheat oven to 350°F (175°C). Bake meatloaf for 50-60 minutes. Tent with foil after 30 minutes if browning too fast. Internal temperature should reach 160°F (71°C).
  8. Rest before serving: Remove from oven and let rest for 10 minutes to redistribute juices and make slicing easier.

Notes

For gluten-free, substitute breadcrumbs with almond flour or gluten-free panko. Use a meat thermometer to avoid overcooking. Wet hands when shaping to prevent sticking. Let gravy cool before stuffing to avoid leaks. Tent with foil if browning too quickly.

Nutrition

Keywords: meatloaf, brown gravy, stuffed meatloaf, cheddar cheese, caramelized onions, comfort food, easy dinner, weeknight meal

Find it online: https://sizzlesprout.com/brown-gravy-stuffed-meatloaf-recipe-easy-comforting-cheddar-and-onions/