Mini Cheese Meat Loaves Recipe
Mini Cheese Meat Loaves Recipe photo by Taste of Home

Mini Cheese Meat Loaves Recipe

Publisher Photo
Meatloaf takes so long to make in the oven so I created a stove-top recipe which is just as good.—Betty B. Claycomb, Alverton, Pennsylvania
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES: 6 servings

Ingredients

  • 1 egg, beaten
  • 1 cup soft bread cubes
  • 1/4 cup milk
  • 1-1/2 teaspoons onion salt
  • 1 teaspoon dried parsley flakes
  • Dash pepper
  • 1-1/2 pounds ground beef
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    With Johnsonville Italian Sausage.

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  • 6 sticks (2-1/2 inches x 1/2 inch each) cheddar or mozzarella cheese
  • SAUCE:
  • 2 cans (15 ounces each) tomato sauce
  • 1/2 cup chopped onion
  • 1 tablespoon dried parsley flakes
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic salt

Nutritional Facts

1 serving (1 each) equals 342 calories, 19 g fat (10 g saturated fat), 122 mg cholesterol, 1,152 mg sodium, 9 g carbohydrate, 1 g fiber, 32 g protein.

Directions

  1. In a bowl, combine first six ingredients. Mix in beef. Divide into six portions. Shape each portion around a cheese stick and form into a loaf. Set aside.
  2. In a large skillet, combine all sauce ingredients. Add loaves and spoon sauce over each. Cover and bring to a boil. Reduce heat to simmer; cook until done, about 20 minutes. Yield: 6 servings.
Originally published as Individual Meat Loaves in Country Woman January/February 1992, p37

Nutritional Facts

1 serving (1 each) equals 342 calories, 19 g fat (10 g saturated fat), 122 mg cholesterol, 1,152 mg sodium, 9 g carbohydrate, 1 g fiber, 32 g protein.

Reviews for Mini Cheese Meat Loaves

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   (2)
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MY REVIEW
Reviewed Nov. 25, 2011

I gave this recipe to my two bachelor sons to make as they need simple meals to cook. They and their friends LOVED it. In fact, they said it might be their new favorite recipe.

MY REVIEW
Reviewed Jun. 20, 2011

Great recipe to split for eat now, eat later! Also I made smaller portions (12 loaves), using 6 string cheese sticks, cut each in half, shape 1/4 cup of meat mixture around cheese. Combine sauce ingredients in large bowl instead of skillet. Take 6 loaves plus 1/2 of the sauce for eat now. For eat later, take the remaining 6 loaves wrapping each individually with plastic wrap. Freeze those loaves and the remaining sauce in airtight containers. When ready to use, put in refrigerator that morning to thaw, then that evening just unwrap and cook as directed. You could divide loaves and sauce into servings to fit your needs, 2, 3, 4, etc. Enjoy, we sure did!

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