cheese-stuffed meat loaf
While my preferences are much more varied, my husband (who cooks as much as I do), prefers heavy meals, casseroles, and meatloaf. A lot of meatloaf. If we come across a meatloaf recipe, he'll want to try it. Well, this one came from 100 Best Favorite Brand Name Recipes cookbook, and managed to make it into our books as a keeper. In fact, we made it recently for some friends, one of which has a salt-restricted diet. We had to find an uber-expensive pasta sauce, but it turned out delicious!
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yield
6 serving(s)
method
Bake
Ingredients For cheese-stuffed meat loaf
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1-1/2 lbground beef
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26 - 28 ozchunky garden style pasta sauce
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1 lgegg, slightly beaten
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1/4 cplain dry bread crumbs
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2 cmozzarella cheese
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1 Tbspparsley, finely chopped
How To Make cheese-stuffed meat loaf
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1Preheat oven to 350*F. In large bowl, combine ground beef, 1/3 cup pasta sauce, egg, and bread crumbs. Season, if desired, with salt and ground black pepper. In 9 x 13" baking or roasting pan, shape into 8 x 12" rectangle.
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2Sprinkle 1/2 cups cheese and parsley down center, leaving 3/4" border. Roll, starting at long end, jelly-roll style. Press ends together to seal.
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3Bake uncovered 45 minutes. Pour remaining sauce over meat loaf and sprinkle with remaining 1/2 cup cheese. Bake an additional 15 minutes or until sauce is heated through and cheese is melted. Let stand 5 minutes before serving.
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4Tip: Molding the meat mixture onto waxed paper helps make rolling easier. Just lift waxed paper to curl the meat over cheese filling, then carefully remove meat from paper. Continue rolling in this manner until filling is enclosed in roll and meat is off paper.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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