Cheese-Stuffed Loaf Recipe

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Cheese-Stuffed Loaf Recipe

Read Reviews
4 5 5
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + standing
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + standing

Ingredients

  • 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

Directions

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 10x6-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 11x7-in. baking pan. Bake, uncovered, at 350° for 45 minutes or until meat is no longer pink and a 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.
Originally published as Cheese-Stuffed Loaf in Taste of Home Ground Beef Cookbook 1999, p28

Nutritional Facts

1 each: 441 calories, 24g fat (12g saturated fat), 168mg cholesterol, 1047mg sodium, 20g carbohydrate (5g sugars, 1g fiber), 36g protein.

  • 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
  1. 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 10x6-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 11x7-in. baking pan. Bake, uncovered, at 350° for 45 minutes or until meat is no longer pink and a 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.
Originally published as Cheese-Stuffed Loaf in Taste of Home Ground Beef Cookbook 1999, p28

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Reviews forCheese-Stuffed Loaf

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Chelsey2000 User ID: 662395 105021
Reviewed Oct. 7, 2013

"Loved it! I used Italian seasoned bread crumbs which probably helped add more flavor. I also had some chopped black olives sitting around and I tossed those in with the cheese! It was great!"

MY REVIEW
rayeellen User ID: 602940 104988
Reviewed Sep. 30, 2013

"Not fond of this one. It was bland and had a strange texture."

MY REVIEW
kdipietro User ID: 6190523 45876
Reviewed Sep. 7, 2011

"very good! i've made meatloaf with swiss cheese and ham in the middle and that is super yummy. i prefer to leave out the italian seasoning though."

MY REVIEW
hoteamom User ID: 4883159 42672
Reviewed Feb. 7, 2011

"This is an awesome recipe! I loved it and so did my whole family. Even the leftovers were great.

I only made one change that that was that I did not use ketchup, I used some very mild salsa instead."

MY REVIEW
jblanchard User ID: 3927005 73414
Reviewed Oct. 30, 2009

"The meat mixture is a little loose so I usually add a little less ketchup to it. I've never had any success managing to keep all of the cheese inside the loaf, but what does seep out doesn't burn and is very tasty!"

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