This scrumptious stuffed-and-grilled meatloaf has sauteed vegetables and is oozing with a full, robust flavor.

Amanda Handy
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an outdoor grill for high heat. When hot, lightly oil grate.

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  • Mix together the ground beef, 2 tablespoons barbeque seasoning, and chipotle peppers in adobo sauce in a bowl; divide mixture into two halves; form each half into large rectangles, making one larger and thinner than the other; lay the rectangles on large sheets of aluminum foil.

  • Mix together the cream cheese and 1 teaspoon barbeque seasoning; spread on top of the smaller, thicker rectangle of meat.

  • Melt the butter in a skillet over medium-high heat. Cook the onion, bell pepper, mushrooms, and garlic in the hot butter until the onion has softened; spread atop the cream cheese mixture; top with the Cheddar cheese.

  • Place the thinner rectangle of meat atop the smaller piece by lifting the aluminum foil beneath it and flipping it onto the cream cheese and vegetable layer. Use your hands to form a seal around the edges of the loaf, making sure the cheese and vegetable mixture will not leak out during cooking. Fold the edges of the aluminum foil beneath the loaf upwards, so as to form a bowl, to keep the grease from leaking onto the grill while cooking. Brush the top of the loaf with barbeque sauce.

  • Cook on the preheated grill until the top of the loaf is cooked completely through, about 30 minutes. Slice into six even pieces to serve.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

542 calories; 39.2 g total fat; 158 mg cholesterol; 1646 mg sodium. 12.8 g carbohydrates; 33.9 g protein; Full Nutrition

Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/12/2009
This was so good! It was not easy to make but well worth it. I found the cream cheese very difficult to spread even though it was soft. Next time I would thin it with milk I think. I doubled the amount of mushrooms. Also I didn't grill it. Instead I put it in a 9x13 glass pan and put it in a 350 oven for 40 minutes. My family loved it! Read More
(91)

Most helpful critical review

Rating: 3 stars
09/22/2011
This was an okay stuffed burger. I left out the cream cheese because I didn't feel it was needed. Try stuffing your next burger with spinach and blue cheese. Read More
(10)
39 Ratings
  • 5 star values: 28
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
02/12/2009
This was so good! It was not easy to make but well worth it. I found the cream cheese very difficult to spread even though it was soft. Next time I would thin it with milk I think. I doubled the amount of mushrooms. Also I didn't grill it. Instead I put it in a 9x13 glass pan and put it in a 350 oven for 40 minutes. My family loved it! Read More
(91)
Rating: 5 stars
02/12/2009
This was so good! It was not easy to make but well worth it. I found the cream cheese very difficult to spread even though it was soft. Next time I would thin it with milk I think. I doubled the amount of mushrooms. Also I didn't grill it. Instead I put it in a 9x13 glass pan and put it in a 350 oven for 40 minutes. My family loved it! Read More
(91)
Rating: 5 stars
08/17/2009
Wow! Fixed this burger for company and it was gobbled up. I agree that it was fussy to make but I mixed the burger ingredients the day before and so all I had to do was fix the middle stuff and assemble the burger. The recipe is a keeper for us! Read More
(30)
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Rating: 5 stars
09/22/2011
I looked at it as an art project and spread the cream cheese with my fingers! Also use 1/2 an onion its plenty! My wife has had me make this twice and she doesn't like meatloaf! Read More
(24)
Rating: 5 stars
04/26/2008
Wow.. This is the best stuffed burger ever.. The flavor is so good. Everyone just loves it. Read More
(15)
Rating: 5 stars
06/17/2008
DELICIOUS!!! Read More
(14)
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Rating: 5 stars
09/26/2011
Very yummy stuffed burger...worth the effort. CoKo who omitted one of the star ingredients... cream cheese has NO business posting a negative review. Thanks for giving me another ground beef keeper recipe. Read More
(12)
Rating: 3 stars
09/22/2011
This was an okay stuffed burger. I left out the cream cheese because I didn't feel it was needed. Try stuffing your next burger with spinach and blue cheese. Read More
(10)
Rating: 5 stars
09/22/2011
Only change for us is using low carb BBQ sauce. Thank you for sharing this wonderful recipe! Read More
(8)
Rating: 5 stars
09/29/2011
An excellent recipe. I'm a big fan of simple dishes with that lend themselves to customisation. I did this in a glass dish in the oven at 390 for 35 minutes and then let it sit under the grill for 5 minutes. In the filling I used spring onions (green onions or scallions) and used creamed mushrooms. I brushed the top with my own steak marinade which has a bit of a sour back taste from the balsamic vinegar. Next time I'll add some ground esspresso to my BBQ seasoning. (It sounds weird but it adds an amazing depth of flavour.) This gave it a very nice mix of complex flavours. But there are an amazing variety of changes you could make here. In the future I'm planning on stuffing it with feta/spinach bacon bit and breadcrumb mix. I will say that I can see it being tough to build this loaf without the structure of a glass dish. I did learn a quick tip. Put half of the beef at the bottom and then build a wall as an edge. Fill the cavity with your filling and then all you have to do is top it with the rest of the beef. Worked for me. Read More
(6)