Mini Cheese Meat Loaves Recipe

4.5 7 7
Mini Cheese Meat Loaves Recipe
Mini Cheese Meat Loaves Recipe photo by Taste of Home
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Mini Cheese Meat Loaves Recipe

Read Reviews
4.5 7 7
Publisher Photo
I created a stovetop recipe that is just as good as baked, so we don't have to wait for it to come out of the oven. —Betty Claycomb, Alverton, Pennsylvania
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.

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 lean ground beef (90% lean)
  • 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

Directions

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.
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 each: 342 calories, 19g fat (10g saturated fat), 122mg cholesterol, 1152mg sodium, 9g carbohydrate (3g sugars, 1g fiber), 32g protein.

  • 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 lean ground beef (90% lean)
  • 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
  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

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Reviews forMini Cheese Meat Loaves

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hkpepin User ID: 3030797 238515
Reviewed Nov. 30, 2015

"My two kids loved this, but my husband thought it could use some seasoning and he missed the crunch that baking it provides. But overall, this was a really good and fairly quick recipe. I substituted ground turkey for ground beef, but otherwise, made no changes to the recipe. Served it with sweet potato fries and roasted green beans."

MY REVIEW
dschultz01 User ID: 1076910 224691
Reviewed Apr. 12, 2015

"Great recipe! quick to make and had a lot of flavor!"

MY REVIEW
Memaw2405 User ID: 6123503 217970
Reviewed Jan. 16, 2015

"This sounds yummy and for the most part meets my husband's dietary needs but I need to reduce the sodium. Can I substitute onion powder for the salt and low sodium tomato sauce without sacrificing flavor?"

MY REVIEW
kslambert User ID: 8040261 217933
Reviewed Jan. 15, 2015

"Yummy. Serve with pasta or mashed potatoes !!"

MY REVIEW
flaketee User ID: 2881056 217644
Reviewed Jan. 12, 2015

"Excellent idea,well done."

MY REVIEW
DTallman User ID: 2463090 201320
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
deb3346 User ID: 1821731 14773
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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