Oster 4726 - Stuffed Meat Loaf

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STUFFED MEAT LOAF

Meat Mixture:

5 slices fresh bread 1-1/2 tsp. (7 ml) salt

1 large onion, cut in eighths 1 tsp. (5 ml) nutmeg

2 pounds (1 Kg) boneless 1/2 tsp. (2 ml) pepper

beef chuck, cubed 1/2 cup (125 ml) milk

1 egg

Filling Mixture:

3 slices fresh bread 1/2 cup (125 ml) butter or margarine

3/4 cup (175 ml) celery pieces 1/2 cup (125 ml) crumbled blue cheese

2 large onions, cut in eighths 1 cup (250 ml) parsley sprigs

1 can (4 ounces or 110 ml)

mushroom pieces and stems,

drained

Heat oven to 425°F (220°C). Slightly grease a 9" x 13" (23 cm x 33 cm)

baking pan.

Put bread and onion through Grinder using Coarse Disc. Put meat through

food grinder

using Fine Disc. Lightly mix egg and milk and add to meat and crumb

mixture along with seasonings. Mix thoroughly. Grease a large sheet of heavy foil,

place the meat

mixture on it and pat it into an 8" x 12" (20 cm x 30 cm) rectangle.

Refrigerate while

preparing filling. Wash and dry grinder head thoroughly, then put

bread through meat

grinder using Coarse Disc. Set aside. Put celery, onions,

parsley, and mushrooms,

through food grinder using Coarse Disc. Melt butter in a

skillet and sauté vegetables

until golden. Add to bread crumbs. Add blue cheese and

mix well. Cool about 10 minutes.

Spread filling over meat and roll up jelly roll fashion.

Wrap loaf completely in foil and set in baking pan. Bake about 40 minutes then turn back

foil and bake about 20 minutes longer until nicely browned. Remove from foil with

two wide spatulas.

IELD

: 6-8 S

ERVINGS