Cheese-Stuffed Loaf Recipe
- 1/2 cup ketchup
- 1 Eggland's Best 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 lean ground beef
- 2 cups (8 ounces) shredded mozzarella cheese
- 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.
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Cheese-Stuffed Loaf(5)
Sort By :
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!
Not fond of this one. It was bland and had a strange texture.
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.
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.
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!