Is anybody gonna turn down a good meatloaf? I mean come on, it's a classic! This one is moist and tender and STUFFED WITH CREAM CHEESE. Oh yeah. Stuffed meatloaf > regular dry meatloaf.
pounds ground beef
pound ground pork
cups onion (2 medium), chopped
(6 ounce) can tomato paste
cups panko bread crumbs
tablespoons Worcestershire sauce
cloves garlic, smashed and minced
teaspoon dried thyme
tablespoon kosher salt
teaspoon black pepper
teaspoons dried parsley (or 1 T fresh parsley)
(8 ounce) packages cream cheese
cup ketchup, for the top
Preheat your oven to 350 degrees F. Prepare a large rimmed baking sheet with parchment paper (or use aluminum foil and then spray with nonstick spray).
In a large bowl, add all ingredients except the cream cheese and the ketchup.
Use a knife to cut the cream cheese into large chunks (see photos). Set aside.
Use your hands to combine everything together. I know, I know. But it really is the best way, a spoon doesn't do the trick as well. Don't over mix! Once you have everything thoroughly combined, stop.
Turn the meat out onto the prepared pan. Pat the mixture down into a large rectangle.
Add the chopped cream cheese down the center of the meatloaf (the long way).
Use your hands to carefully fold each long end of the meatloaf on top of the cream cheese. Seal the edges by molding it together. See photos.
Add ketchup to the top of the meatloaf. I actually didn't measure this part, just squirted it on until it looked good.
Bake at 350 for about 40-50 minutes, or until a meat thermometer reads 160 degrees F.
Remove from the oven and wait about 5-10 minutes before slicing and serving. Enjoy!
by The Food Charlatan
You can easily make this meatloaf ahead of time. Just shape the meatloaf and then cover and refrigerate for up to 24 hours. Then bake as directed. It might take a few minutes longer to bake, but it shouldn't be too much longer.