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Cheese-Stuffed Loaf

 Cheese-Stuffed Loaf
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.
4 ServingsPrep: 20 min. Bake: 45 min. + standing


  • 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
    With Johnsonville Italian Sausage.

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  • 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.
An opened bottle of ketchup can be stored in the refrigerator indefinitely. One 16-ounce bottle yields 1-2/3 cups.

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Cheese-Stuffed Loaf (continued)

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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.