Ingredients:

  • 1 ½ pounds ground beef
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup breadcrumbs
  • 2 large eggs
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 box stuffing mix (6 to 8 ounces)
  • 1 ½ cups chicken or vegetable broth
  • 1 tablespoon olive oil or butter
  • 1 small celery stalk, finely chopped
  • ½ cup dried cranberries or raisins (optional)
  • Fresh herbs (parsley, sage), finely chopped (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a skillet, heat olive oil over medium heat; sauté celery until soft.
  3. In a mixing bowl, combine the stuffing mix and broth; stir in the sautéed celery, dried cranberries, and herbs.
  4. Allow the stuffing to cool slightly, then set aside.
  5. In another large bowl, combine ground meat, onion, garlic, breadcrumbs, eggs, Worcestershire sauce, mustard, thyme, salt, and pepper.
  6. Divide the meat mixture in half; flatten the first half into the loaf pan.
  7. Add the stuffing on top, spreading it evenly.
  8. Top with the remaining meat mixture, sealing edges to encase the stuffing.
  9. Bake for 1 hour, or until the internal temperature reaches 160°F (70°C).
  10. Let the meatloaf rest for 10 minutes before slicing.