3-Cheese Stuffed Meatloaf ala Lee
Makes 2 regular size meatloaves.
ground beef, 85%
sauges meat, i jusr jone's sausage roll
onions, finely chopped
finely chopped garlic, i use the jarred type
1/4 - 1/3
low sodium soy sauce
coleman's dry mustard
muenster chees, finely grated
crumbled feta cheese
grated parmesan cheese
Preheat oven to 350 degrees F. Put jellyroll pan with water in oven while preheating.
Prepare large cake rack, to fit jellyroll pan, by covering with aluminum foil and pierce foil for drainage.
In large bowl mix all ingredients, EXCEPT cheeses.
Divide meat mixture in to 4 portions to use individually.
Using a meatloaf pan as mold, use 1 portion of meat mixture to line bottom of pan and slightly up sides.
Fill center of layer with 1/2 the cheeses in this order: grated Parmesan, feta, and grated Muenster. OR, you can mix the cheeses together and use 1/2 the amount for each loaf.
On a piece of was paper, use another portion of the meat mixture to make a layer to fit the pan and lift onto top of cheese, dealing sides to prevent leakage of melting cheeses.
Flip pan over onto the foil covered rack. Shape so it forms a rectangle about 2 inches high.
Do the same to form second loaf using the last of the cheese and the remaining 2 portions of meat mixture, shaping the loaf as the first one.
Place rack into water filled jellyroll pan. The water keeps the drippings from buring and, actually, keeps the loaves moist.
Bake at 350F for 45 minutes to 1 hour.
Remove from oven and let rest at least 15 minutes before cutting.
NOTE: You could also baste the loaves with your favorite sauce while they bake.
Last Updated: Fri, Aug 26, 2011