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Mad About Food: Simply stuffed
Start the new year off in comfort with this Stuffed Meatloaf Burger
Well, well, well, look what we have done. We’ve made it to 2023. New beginnings, another year to focus on the new, embellish on the old and sustain the present.
I hope everyone had a great New Year’s celebration, and if not, this article features a pretty good way to create a smile or two for all who try this recipe. It’s my version of Stuffed Meatloaf Hoagie Burgers.
My mother loves beef. I learned that at a very young age. She has to have it well done though and that’s where we part ways -- except when it comes to burgers and meatloaf. I have to have my steaks cooked or grilled medium, where she cannot stand to see a speck of pink in her’s.
Growing up, my mom used to make meatloaf and because she likes her beef so well done and doused in barbecue sauce I was never really a fan. I try to spoil my mom with my cooking because she loves it so much, so I came up with my own recipe that is a happy medium for both my mom and the rest of my family can enjoy. This recipe can be pan fried, baked or grilled. It is even air fryer friendly if you prefer that method.
Keeping in my own fashion of recipes, this Stuffed Meatloaf Hoagie Burger recipe is versatile, and it holds up well, so if you are tailgating, traveling or simply entertaining at home, these burgers still will be a hit. You can freeze these burgers either fresh or cooked and they will still come out amazing. I stuffed the meatloaf burgers with mozzarella, Colby Jack, mushrooms and spinach.
This time I chose to combine ground beef with ground turkey Italian sausage. The flavor combinations will wow your palate. If you want, you can stuff the burger with prosciutto, onion rings, artichoke hearts and just about any meat, cheese, vegetable or fruit you’d like. You can even wrap them in bacon. The possibilities are endless.
I first made a simple version of this burger combining ground beef, seasonings, chopped onion and bell pepper with a slice of American cheese in the middle. It was my mom’s favorite. I had to make that burger for her so much that I banned it for a while. But I figured after all the holiday food we just devoured, bringing back the Stuffed Meatloaf Hoagie Burger would be a greatly appreciated change of pace. If you have the patience, you could make sliders or meatballs too. You could even just make it as a meatloaf. Don’t limit yourself, just have fun.
This recipe is great for potlucks, tailgating, Saturday night dinner or whenever. You don’t have to be an expert to cook. You just have to have a willingness to explore, grow and try. I’m sure you are all excited to try your hand at Stuffed Meatloaf Hoagie Burgers, so let’s roll up our sleeves, wash our hands and get started creating your very own version.
Stuffed Meatloaf Hoagie Burgers
1 pound ground beef
1 pound ground Italian turkey sausage
1 cup bread crumbs
1/4 cup milk (can substitute for stock)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
1 tablespoon seasoning salt
1 cup fresh mushrooms
1 cup fresh spinach
1 cup mozzarella cheese shredded or you can use a slice that is folded
1/3 cup Colby Jack cheese
1 green bellpepper chopped
1 onion chopped
1 pack hoagie buns/rolls
2 pats of butter
3 tablespoons olive oil (for toasting buns/rolls
Ketchup or barbecue sauce for topping
In a large bowl, combine beef, turkey, bread crumbs, egg, milk, all seasonings and the chopped onion and green bell pepper to make your patties. Mix well.
Divide mixture to form 4 to 8 patties depending on your preferred size and thickness of the burger, keeping in mind that the filling has to be encased within the meat patty so that it minimizes the oozing of the cheese from the burger.
Take half of one ball of meat and form a patty, making an indent in the center.
Take the cheeses, mushrooms and spinach and fill the indent -- but not too much or the cheeses will escape during the cooking process -- and cover with the other half of the meat from that ball
Press edges together for extra sealing support.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Brown each burger on each side until done. Pour ketchup or barbecue sauce on top and cover on low for 5 minutes, or you can cook 3 minutes on each side in the skillet and place in the oven for 15 minutes.
On a long baking sheet, melt the 2 tablespoons of olive oil and butter and place the buns face down on cookie sheet and place in oven until lightly toasted, about 3 to 5 minutes. Don’t over toast.
Assemble the burger on the bun and enjoy.
Source: Michelle Madden