Print Options

Back to String Cheese Meat Loaf >

Include these items:

Select reviews >

Taste of Home Logo

String Cheese Meat Loaf

 String Cheese Meat Loaf
"My daughter likes the cheese stuffed into this flavorful meat loaf made with a blend of ground beef and Italian sausage," writes Laura Lawrence from Salinas, California. "Served with a salad and sourdough bread, the meal is special enough for company."
6 ServingsPrep: 15 min. Bake: 1 hour 25 min. + standing


  • 1 cup meatless spaghetti sauce, divided
  • 1 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 Johnsonville® Mild Ground Italian Sausage
  • 3 pieces string cheese


  • In a large bowl, combine 1/2 cup spaghetti sauce, egg, bread crumbs,
  • garlic and rosemary. Crumble meat over mixture and mix well.
  • 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.
  • Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until meat
  • is no longer pink and a meat 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: 3 ounces of mozzarella cheese, cut into 4- x 1/2-inch sticks may be substituted for the string cheese.

2 of 2

String Cheese Meat Loaf (continued)

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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.