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Cheese-Filled Meat Loaf Recipe

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My mother’s meat loaf is something special, swirled with a filling of sour cream, cheddar cheese and stuffed olives. It's the perfect centerpiece for Sunday dinner or even a festive occasion. —Susan Hansen Auburn, Alabama

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Cheese-Filled Meat Loaf Recipe

Prep: 35 min. Bake: 65 min. + standing

Yield: 6 Servings

35 65 100

Ingredients

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
1/2 cup sliced pimiento-stuffed olives

Directions

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.

Nutritional Facts 1 serving (1 slice) equals 486 calories, 30 g fat (15 g saturated fat), 194 mg cholesterol, 988 mg sodium, 18 g carbohydrate, trace fiber, 32 g protein.

Originally published as Cheese-Filled Meat Loaf in Taste of Home June/July 2007, p35

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for Cheese-Filled Meat Loaf (7)

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Reviewed on May. 29, 2012 by kengrants

This is the best meal loaf ever! I don't always have the olives on hand so I just leave them out and it's still amazingly delicious! One of our families favorites!

Reviewed on Sep. 08, 2011 by rsekol

This meatloaf was very moist and smelled delicious within minutes of starting to bake. The one change I would make would be to chop the olives finer. Slices leave you with a large chunk of olive to chew in some bites.

Reviewed on Feb. 15, 2011 by cud-bear

My husband loves this recipe. Can you tell me if there is a trick to keeping the sour cream from coming out thru the top of the loaf?

Reviewed on Feb. 01, 2011 by devilgrrl

This was a little different, but very good. Will make this once in a great while as i prefer my recipe with tomato soup & ketchup baked on top.

Reviewed on Jan. 31, 2011 by alecat

We make this often... the flavors are funky, but yummy. (If you like the briney taste of olives..if not) I can see that this isnt for everybody.

Reviewed on Jan. 07, 2011 by Orisleuth_MN

Just didn't like the flavors and threw out the leftovers.

Reviewed on Apr. 25, 2009 by cherrylady

We loved the olives and cheese stuffed inside this meatloaf. Our (previous) favorite meatloaf has a sauce poured over for the last 15 minutes of baking. I decided it wouldn't be meatloaf at our house if it didn't have 'our' sauce. Combine 1/4 cup ketsup, 1 tsp. mustard, 1 tsp. vinegar and 2 Tbsp. brown sugar. I can't believe I'm changing my meatloaf recipe after 29 years, but I am. Yes, it's that GOOD!