Ham-and-Cheese-Stuffed Meatloaf
By America's Test KitchenPublished on December 22, 2011
Time
1¾ hours, plus 30 minutes resting
Yield
Serves 6 to 8
Ingredients
Glaze
1 cup ketchup ¼ cup packed brown sugar 2 ½ tablespoons cider vinegar 1 teaspoon hot sauceMeatloaf
16 saltines 1 tablespoon vegetable oil 1 onion, chopped fine 4 garlic cloves, minced1 pound ground pork 1 pound 90 percent lean ground beef 2 large eggs, lightly beaten1 tablespoon Worcestershire sauce 2 teaspoons dry mustard 1 teaspoon table salt ¾ teaspoon black pepper 4 ounces Monterey Jack cheese, shredded (1 cup)1 tablespoon cornstarch 3 ounces thinly sliced deli hamInstructions
- Whisk ketchup, sugar, vinegar, and hot sauce together in small saucepan until combined; reserve ¼ cup. Bring remaining glaze to simmer over medium heat and cook until slightly thickened, about 5 minutes; set aside.
- Adjust oven racks to upper (about 6 inches away from broiler element) and middle positions and heat broiler. Line rimmed baking sheet with aluminum foil and coat lightly with vegetable oil spray. Process saltines in food processor until finely ground, about 30 seconds; transfer to large bowl.
- Heat oil in 12-inch skillet over medium-high heat until shimmering. Add onion and cook until browned, 6 to 8 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer to bowl with saltines and let cool to room temperature, about 15 minutes. Add pork, beef, eggs, Worcestershire, mustard, 1 teaspoon salt, and ¾ teaspoon pepper to saltine mixture and knead gently to combine.
- Combine cheese and cornstarch in medium bowl. Spread half of meat mixture on prepared baking sheet in 10 by 6-inch rectangle. Layer half of ham on meat, leaving 1-inch border on all sides. Sprinkle half of cheese mixture over ham. Repeat with remaining ham and remaining cheese mixture. Form remaining meatloaf mixture into 9 by 5-inch rectangle and place on top of prepared meatloaf bottom, leaving border exposed. Fold bottom edge of meatloaf up over top layer and pinch edges together tightly to seal.
- Broil meatloaf on upper rack until spotty brown, 6 to 8 minutes. Brush 2 tablespoons uncooked glaze evenly over top and sides of meatloaf and continue to broil until glaze begins to brown, about 1 minute. Move meatloaf to middle rack and brush with remaining 2 tablespoons uncooked glaze. Reduce oven temperature to 350 degrees and bake until meatloaf registers 160 degrees, 30 to 35 minutes. Transfer to carving board, tent with foil, and let rest for 30 minutes. Warm reserved glaze. Slice meatloaf and serve, passing warm glaze at table.
for the glaze
for the meatloaf
Time
1¾ hours, plus 30 minutes restingYield
Serves 6 to 8Ingredients
Glaze
1 cup ketchup
¼ cup packed brown sugar
2 ½ tablespoons cider vinegar
1 teaspoon hot sauce
Meatloaf
16 saltines
1 tablespoon vegetable oil
1 onion, chopped fine
4 garlic cloves, minced
1 pound ground pork
1 pound 90 percent lean ground beef
2 large eggs, lightly beaten
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon table salt
¾ teaspoon black pepper
4 ounces Monterey Jack cheese, shredded (1 cup)
1 tablespoon cornstarch
3 ounces thinly sliced deli ham
Test Kitchen Techniques
Ingredients
Glaze
1 cup ketchup
¼ cup packed brown sugar
2 ½ tablespoons cider vinegar
1 teaspoon hot sauce
Meatloaf
16 saltines
1 tablespoon vegetable oil
1 onion, chopped fine
4 garlic cloves, minced
1 pound ground pork
1 pound 90 percent lean ground beef
2 large eggs, lightly beaten
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon table salt
¾ teaspoon black pepper
4 ounces Monterey Jack cheese, shredded (1 cup)
1 tablespoon cornstarch
3 ounces thinly sliced deli ham
Test Kitchen Techniques
Ingredients
Glaze
1 cup ketchup
¼ cup packed brown sugar
2 ½ tablespoons cider vinegar
1 teaspoon hot sauce
Meatloaf
16 saltines
1 tablespoon vegetable oil
1 onion, chopped fine
4 garlic cloves, minced
1 pound ground pork
1 pound 90 percent lean ground beef
2 large eggs, lightly beaten
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon table salt
¾ teaspoon black pepper
4 ounces Monterey Jack cheese, shredded (1 cup)
1 tablespoon cornstarch
3 ounces thinly sliced deli ham
Test Kitchen Techniques
Why This Recipe Works
Stuffing an ordinary meatloaf with ham and cheese turns it into something special, provided you can keep the meat and cheese in place. To do this, we first spread half of the meat mixture into a 10 by 6-inch rectangle and layered ham and cheese in the center of the rectangle. Leaving a 1-inch border on all sides helped keep the cheese from leaking out. We then capped the ham and cheese with the remaining meat and pinched the top and bottom edges together to ensure a tight seal.
Instructions
- Whisk ketchup, sugar, vinegar, and hot sauce together in small saucepan until combined; reserve ¼ cup. Bring remaining glaze to simmer over medium heat and cook until slightly thickened, about 5 minutes; set aside.
- Adjust oven racks to upper (about 6 inches away from broiler element) and middle positions and heat broiler. Line rimmed baking sheet with aluminum foil and coat lightly with vegetable oil spray. Process saltines in food processor until finely ground, about 30 seconds; transfer to large bowl.
- Heat oil in 12-inch skillet over medium-high heat until shimmering. Add onion and cook until browned, 6 to 8 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer to bowl with saltines and let cool to room temperature, about 15 minutes. Add pork, beef, eggs, Worcestershire, mustard, 1 teaspoon salt, and ¾ teaspoon pepper to saltine mixture and knead gently to combine.
- Combine cheese and cornstarch in medium bowl. Spread half of meat mixture on prepared baking sheet in 10 by 6-inch rectangle. Layer half of ham on meat, leaving 1-inch border on all sides. Sprinkle half of cheese mixture over ham. Repeat with remaining ham and remaining cheese mixture. Form remaining meatloaf mixture into 9 by 5-inch rectangle and place on top of prepared meatloaf bottom, leaving border exposed. Fold bottom edge of meatloaf up over top layer and pinch edges together tightly to seal.
- Broil meatloaf on upper rack until spotty brown, 6 to 8 minutes. Brush 2 tablespoons uncooked glaze evenly over top and sides of meatloaf and continue to broil until glaze begins to brown, about 1 minute. Move meatloaf to middle rack and brush with remaining 2 tablespoons uncooked glaze. Reduce oven temperature to 350 degrees and bake until meatloaf registers 160 degrees, 30 to 35 minutes. Transfer to carving board, tent with foil, and let rest for 30 minutes. Warm reserved glaze. Slice meatloaf and serve, passing warm glaze at table.
for the glaze
for the meatloaf
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments