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.
- 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 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.
Originally published as Cheese-Stuffed Loaf in Taste of Home Ground Beef Cookbook 1999, p28
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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