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Cheese-Filled Meat Loaf

 Cheese-Filled Meat Loaf
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
6 ServingsPrep: 35 min. Bake: 65 min. + standing


  • 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 turkey or beef
    With Johnsonville Italian Sausage.

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  • 1 cup (8 ounces) sour cream
  • 1 cup (4 ounces) finely shredded cheddar cheese
  • 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

2 of 2

Cheese-Filled Meat Loaf (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.