Originally Posted by buckytom
lefse. i like the idea of a stuffed meatloaf instead of homogenizing all of the ingredients. i'll have to give this one a try. thanks
oh good Bucky, you may end up with too much of the filling as I did but used it elsewhere so it didn't matter. it's hard to seam up the meatloaf so if you overstuff, it'll seep out all over and you don't want that. the glaze is delish too, hope you do make it, don't think you'll be disappointed.
I have one of those wireless meat thermometers and I set it for 145° as I read that others stop their meatloaf at 135° and wanted to make sure it read the meat, not the filling<creamy stuff.