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Cheese-Filled Meat Loaf

1/2 cup milk
2 eggs, lightly beaten
1 tablespoon Worcestershire sauce
1 cup crushed cornflakes
1/2 cup finely chopped onion
3 tablespoons finely chopped celery
1 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon rubbed sage
1/4 teaspoon pepper
1-1/2 pounds ground beef
1 cup (8 ounces) sour cream
1 cup (4 ounces) finely shredded cheddar cheese

Printed from tasteofhome.com Oct 13, 2008

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Cheese-Filled Meat Loaf cont.

1/2 cup sliced pimiento-stuffed olives

In a large bowl, combine the first 10 ingredients. Crumble beef over
mixture and mix well. On a large piece of heavy-duty foil, pat beef
mixture into a 14-in. x 10-in. rectangle. Spread sour cream to within
1/2 in. of edges. Sprinkle with cheese and olives. Roll up,
jelly-roll style, starting with a short side and peeling away foil
while rolling. Seal seam and ends. Place seam side down in a greased
13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 65-75
minutes or until meat is no longer pink and a meat thermometer reads
160°. Let stand for 10 minutes before slicing.

Yield: 6 servings.