Navigate / search

Pecan Stuffed Meatloaf


If you haven’t made a stuffed meatloaf before, then you’ll love this technique. This version uses fresh pecans for the stuffing, adding a nutty richness to the dish. Thanks to Shirley Johnson, our “Cook of the Month” from June 2006 for this recipe from the archives.

Pecan Stuffing

1 egg slightly beaten

1/4 cup oil

2 cups whole-wheat bread crumbs

1/2 celery, chopped

1/4 teaspoon black pepper

1/2 cup meat stock or water

1/2 cup pecans

Combine all ingredients together and set aside.


1 1/2 pounds ground beef

1/2 cup bell pepper

1/2 cup onion, chopped

1 tablespoon Worcestershire sauce

Salt to taste

1 cup white bread crumbs

1/2 cup milk

1 egg, slightly beaten

Combine beef with bell pepper, onion, Worcestershire sauce, salt, white bread crumbs, milk and egg. Mix thoroughly; place half of mixture in bottom of greased loaf pan. Spread pecan stuffing on top of the meat mixture. Arrange the second half of the meat mixture on top of the stuffing. Bake at 350 degrees for 1 1/2 hours. Cool slightly before removing from pan.