This recipe for Gorgonzola-Stuffed Meatloaf is a good one! We love meatloaf around our house. I think there needs to be a meatloaf comeback of sorts. I grew up loving meatloaf and therefore make it very often for my own family. A lot the time I hear groans from friends and family members who do not have such fond memories of meatloaf.
Can I be honest thought? I only really like the meatloaf I make. I don’t like the fake green pepper flavor meatloaf sometimes has when you get it at a restaurant or if you use a packaged seasoning mix. I’ve also learned that mixing veal, pork, and beef yields the most flavorful and tender meatloaf imaginable. In fact, I like very little seasoning added in – a little Worcestershire and thyme, a good sprinkle of salt and pepper are all it really needs. Well, and then you can always kick it up a notch and add a vein of Gorgonzola, which makes it even better! When I was younger, I would use cheddar, but the Gorgonzola is infinitely better in every way. Give it a try I say!
This has my husband’s seal of approval – the Gold Star. To serve, I go traditional and add a side of roasted carrots and mashed potatoes. You can’t go wrong!
Here are some of our other family favorite recipes:
Slow Cooker Beef Stroganoff
Biscuit-Topped Chicken Pot Pie with Asparagus, Mushrooms, and Leeks
Maple Mustard Roasted Chicken
- 8 ounces ground pork
- 8 ounces ground veal
- 8 ounces ground beef
- 1 onion, minced
- ¼ to ½ cup milk (more or less)*
- 1 cup freshly toasted bread crumbs
- 2 large eggs
- ⅓ cup ketchup
- 2 Tbsp. Worcestershire
- 1 tsp. salt
- ½ tsp. freshly ground black pepper
- ½ tsp. dried thyme
- 4 ounces crumbled or thinly sliced Gorgonzola cheese
- Preheat oven to 400°F.
- Mix ground meats together in a large bowl.
- In a separate bowl, whisk eggs and milk together. Add the remaining ingredients, adding the bread crumbs last. Mix well and add to the meat mixture. Use your hands or a wooden spoon to mix everything together. Make sure it's all incorporated and uniform in texture, but don't overmix.
- Evenly press half of the mixture on the bottom of a loaf pan.
- Crumble cheese or lay slices over the meatloaf in an even layer.
- Top with remaining meat mixture.
- Bake for 40-60 minutes, or until internal temperature reaches 160°F.
HOW TO PHOTOS + TIPS
Evenly press half the meat mixture into the bottom of a loaf pan.
Sprinkle with crumbled Gorgonzola or lay slices of the cheese over the top of the meat.
Bake for 40-60 minutes, or until the internal temperature reaches 160°F. Let stand for a few minutes before slicing and serving.