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String Cheese Meat Loaf Recipe
String Cheese Meat Loaf Recipe photo by Taste of Home

String Cheese Meat Loaf Recipe

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4.5 7
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My daughter likes the cheese stuffed into this flavorful meat loaf made with a blend of ground beef and Italian sausage. Served with a salad and sourdough bread, the meal is special enough for company. —Laura Lawrence, Salinas, California
TOTAL TIME: Prep: 15 min. Bake: 1 hour 25 min. + standing
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour 25 min. + standing
MAKES: 6 servings


  • 1 cup meatless spaghetti sauce, divided
  • 1 large egg, lightly beaten
  • 1 cup seasoned bread crumbs
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons dried rosemary, crushed
  • 1 pound lean ground beef
  • 8 ounces bulk Italian sausage
  • 3 pieces string cheese

Nutritional Facts

1 serving (1 slice) equals 391 calories, 23 g fat (9 g saturated fat), 120 mg cholesterol, 911 mg sodium, 18 g carbohydrate, 1 g fiber, 28 g protein.


  1. In a large bowl, combine 1/2 cup spaghetti sauce, egg, bread crumbs, garlic and rosemary. Crumble meat over mixture and mix well.
  2. Press half into a greased 8-in. x 4-in. loaf pan. Place two pieces of cheese, side by side, near one end of loaf. Cut the remaining piece of cheese in half; place side by side on opposite end of loaf. Top with remaining meat mixture; press down firmly to seal.
  3. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until meat is no longer pink and a thermometer reads 160°; drain. Drizzle with the remaining spaghetti sauce; bake 10 minutes longer. Let stand for 10 minutes before slicing. Yield: 6 servings.
Editor's Note: Three ounces of mozzarella cheese, cut into four 1/2-inch sticks, may be substituted for the string cheese.
Originally published as String Cheese Meat Loaf in Quick Cooking May/June 2002, p61

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed Mar. 4, 2016

"The taste of the meat loaf was good. Using string cheese inside is a big mistake. It doesn't melt and consequently it ends up in big pieces that are way too chewy. Don't think I will make it again."

Reviewed Feb. 9, 2016

"Good, hearty meatloaf--I was feeding a crowd, I doubled the recipe and baked the loaf in a 9x13 pan. I also used my own home-canned spaghetti sauce."

Reviewed Feb. 2, 2016

"Both me and my Mom made this recipe over the past week. Mom did it using regular string cheese and I did it using sharp cheddar sticks. While I love the flavor of the meatloaf, the regular string cheese stayed in a hard stick (didn't melt at all) and the cheddar sticks melted away into the meatloaf. Any suggestions from others that made this? Certain brands of cheese work better?"

Reviewed Jan. 25, 2016

"I've never been successful at making meat loaf. This recipe is my salvation. Delicious! The kid's were asking for seconds."

Reviewed Jan. 25, 2016

"Too bad we don't have access to REAL sourdough in the Midwest (except by mail order), but the recipe looks yummy and I'm anxious to try it."

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