Meatloaf Stuffed Tomato

Serves: 6
Total Calories: 608


3 teaspoons minced garlic
1/2 cup diced red onion
1/2 cup diced white onion
2 tablespoons oil
2 1/2 pounds ground beef tenderloin
3/4 cup toasted bread crumbs
1 cup shredded Parmesan cheese, divided
1 Salt and pepper to taste
6 large tomatoes (cored and insides removed)
1/2 cup Maytag blue cheese (crumbled)
Brown Gravy:
3/4 cup ketchup
1/2 cup red wine
4 teaspoons Worcestershire sauce


Sauté vegetables in oil. Add meat and bread crumbs and brown to medium. Once cooked, add 1/2 the Parmesan cheese and blend until melted. Season with salt and pepper. Cool in large container covered with perforated plastic wrap to allow steam to escape. When cool, add blue cheese. Place 3-ounce portion into tomato. Bake at 350° for 10 minutes. Garnish with remaining Parmesan and top with Brown Gravy.

Brown Gravy:
Combine ingredients in saucepan and heat over medium heat. Serve over baked tomatoes.

Nutritional Facts:

Serves: 6
Total Calories: 608
Calories from Fat: 176

This Meatloaf Stuffed Tomato recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Best of the Best from the Deep South Cookbook Cookbook:
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Beef Tips with Wine
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Pot Roast
Rump Roast with Gravy
Chicken Fried Steak and Cream Gravy
Pepper Steak
Swiss Steak
Spicy Meat Loaf
Meatloaf Stuffed Tomato
Meatballs in Brown Gravy
Spaghetti Sauce
Red-Neck Spaghetti Sauce
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Mock Filet
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Farmhouse BBQ Muffins
Sticky Bones
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Sam’s Ole Time BBQ Sauce
Pork Tenderloin with Mustard Sauce
Grilled Pork Loin with Honey Sauce
Marinated Pork Tenders on the Grill
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