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Cheese-Stuffed Loaf Recipe

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A similar recipe appeared on a campaign brochure for a candidate who was running for office in 1970. I played with the ingredients until it suited my family's tastes.
TOTAL TIME: Prep: 20 min. Bake: 45 min. + standing
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min. + standing
MAKES: 4 servings

Ingredients

  • 1/2 cup ketchup
  • 1 egg
  • 3 tablespoons milk
  • 1/2 cup dry bread crumbs
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 2 cups (8 ounces) shredded mozzarella cheese

Nutritional Facts

1 serving (1 each) equals 441 calories, 24 g fat (12 g saturated fat), 168 mg cholesterol, 1,047 mg sodium, 20 g carbohydrate, 1 g fiber, 36 g protein.

Directions

  1. In a bowl, combine the first seven ingredients; mix well. Crumble beef over mixture and mix well. On a large piece of heavy-duty foil, pat beef mixture into a 10-in. x 6-in. rectangle. Sprinkle with mozzarella cheese to within 1/2 in. of edges. Roll up, jelly-roll style, starting with a short side and peeling away foil while rolling. Seal seam and ends. Place seams side down in a greased 11-in. x 7-in. baking pan. Bake, uncovered, at 350° for 45 minutes or until meat is no longer pink and a meat thermometer reads 160°. Let stand 10 minutes before slicing. Yield: 4 servings.
An opened bottle of ketchup can be stored in the refrigerator indefinitely. One 16-ounce bottle yields 1-2/3 cups.
Originally published as Cheese-Stuffed Loaf in Taste of Home Ground Beef Cookbook 1999, p28

Nutritional Facts

1 serving (1 each) equals 441 calories, 24 g fat (12 g saturated fat), 168 mg cholesterol, 1,047 mg sodium, 20 g carbohydrate, 1 g fiber, 36 g protein.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Cheese-Stuffed Loaf

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 7, 2013

Loved it! I used Italian seasoned bread crumbs which probably helped add more flavor. I also had some chopped black olives sitting around and I tossed those in with the cheese! It was great!

MY REVIEW
Reviewed Sep. 30, 2013

Not fond of this one. It was bland and had a strange texture.

MY REVIEW
Reviewed Sep. 7, 2011

very good! i've made meatloaf with swiss cheese and ham in the middle and that is super yummy. i prefer to leave out the italian seasoning though.

MY REVIEW
Reviewed Feb. 7, 2011

This is an awesome recipe! I loved it and so did my whole family. Even the leftovers were great.

I only made one change that that was that I did not use ketchup, I used some very mild salsa instead.

MY REVIEW
Reviewed Oct. 30, 2009

The meat mixture is a little loose so I usually add a little less ketchup to it. I've never had any success managing to keep all of the cheese inside the loaf, but what does seep out doesn't burn and is very tasty!

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