Cheese-Stuffed Meat Loaf

Nicole Bredeweg


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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  • 1-1/2 lb
    ground beef
  • 26 - 28 oz
    chunky garden style pasta sauce
  • 1 large
    egg, slightly beaten
  • 1/4 c
    plain dry bread crumbs
  • 2 c
    mozzarella cheese
  • 1 Tbsp
    parsley, finely chopped

How to Make Cheese-Stuffed Meat Loaf


  1. Preheat 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.
  2. Sprinkle 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.
  3. Bake 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.
  4. Tip: 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.

Printable Recipe Card

About Cheese-Stuffed Meat Loaf

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Hashtag: #meatloaf

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