Cheese Stuffed Meatloaf Extraordinaire Recipe

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Cheese Stuffed Meatloaf Extraordinaire

Sheryll Lyn


I have always made good meatloaf, but personally hated it and any other 'ground' meat dishes. I make great Italian meatballs too. So there I went, off on a quest to make one I can tolerate and I actually, really think I did a good job coming up with this meatloaf. I don't like too much icky sweet, so if you do, please go for what ever changes you care to make, it will be your dish, so make it your very own.

pinch tips: How to Use a Meat Thermometer





10 Min


20 Min




1 1/2 c
pasta sauce, divided
1/4 c
progresso italian bread crumbs
1/4 c
kretschmer's wheat germ
eggs or egg substitute to equal 2 eggs
1/2 c
diced onions
1 lb
lean, good quality ground beef 7% or 4%
4 stick
mozzerella string cheese
1 tsp
worcestershire sauce

Directions Step-By-Step

Preheat oven to 400°F. Coat baking sheet with cooking spray. Combine 3/4 cup pasta sauce and remaining ingredients (except cheese) until blended.
Divide into four portions, shape around each string cheese, covering cheese completely. Seal tightly so hot cheese will stay inside. If using this free standing version, refrigerate for an hour or I just put them in the freezer on the baking tray for 30 minutes. Bake 20–25 minutes or until 160°F.
I find it easier to use a small loaf pan... but your choice. I also, sometimes cut the cheese into small chunks and put the meat into muffin pans stuffed with the chunks.
3.Before serving, microwave remaining 3/4 cup pasta sauce about a minute and pour over top of finished meat loaf.

About this Recipe

Course/Dish: Beef, Meat Appetizers, Meatloafs
Main Ingredient: Beef
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy
Hashtag: #easy