Savory Stuffed Meatloaf
- Prep Time: 25 Minutes (Total Time: 1 hour 35 Minutes )
- Serving Size: 8
- 2 pounds Ground Beef
- 2 Eggs, Divided
- 1/2 cup A.1. Original Steak Sauce, Divided
- 1/2 cup Chopped Onion, Divided
- 1 teaspoon Salt
- 1/4 teaspoon Ground Black Pepper
- 25 RITZ Crackers, Finely Crushed (about 1 Cup Crumbs)
- 1/2 cup Chopped Celery
- 1/4 cup PLANTERS Walnut Pieces
- 1 teaspoon Poultry Seasoning
- 1/3 cup Orange Marmalade
PREHEAT oven to 350°F. Mix meat, 1 of the eggs, 1/4 cup each of the steak sauce and onion, salt and pepper in large bowl. Shape into 12x10-inch rectangle on wax paper. Mix cracker crumbs, celery, walnut pieces, poultry seasoning, remaining egg and remaining 1/4 cup onion until well blended. Spread over meat mixture to within 1 inch of edges; press lightly into meat mixture. Roll up from one of the short ends as for a jelly roll, removing the wax paper as it is rolled. Press ends and edges together to seal. Place in greased 13x9-inch baking pan.
BAKE 45 minutes.
MEANWHILE, mix remaining 1/4 cup steak sauce and the marmalade in small saucepan; cook on low heat until mixture comes to boil. Spoon over meatloaf. Bake an additional 15 minutes. Let stand 10 minutes before cutting into slices to serve.
KRAFT KITCHENS TIPS
Serve this delicious meatloaf with mashed potatoes and a steamed vegetable.
Store ground meats in coldest part of refrigerator for up to 2 days. Make sure raw juices do not touch other foods. Ground meat can be wrapped airtight and frozen for up to 3 months.
RECIPE COURTESY OF KRAFT FOODS