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June 29, 2005

Cheese Stuffed Meatloaf Recipe

Cheese-Stuffed Meatloaf

1-1/2 pounds ground beef
1 jar (1 pound 10 ounces) RAGÚ® Chunky Gardenstyle Pasta Sauce,
divided
1 large egg, lightly beaten
1/4 cup plain dry bread crumbs
2 cups shredded mozzarella cheese (about 8 ounces)
1 tablespoon finely chopped fresh parsley

1. Preheat oven to 350°F. In large bowl, combine ground beef, 1/3
cup Ragú Pasta Sauce, egg and bread crumbs. Season, if desired,
with salt and ground black pepper. In 13×9-inch baking or
roasting pan, shape into 12×8-inch rectangle.
2. Sprinkle 1-1/2 cups cheese and parsley down center leaving
3/4-inch border. Roll, starting at long end, jelly-roll style.
Press ends together to seal.
3. Bake uncovered 45 minutes. Pour remaining sauce over meat loaf
and sprinkle with remaining 1/2 cup cheese. Bake an additional 15
minutes or until sauce is heated through and cheese is melted.
Let stand 5 minutes before serving.
Tip Molding the meat mixture onto waxed paper helps make
rolling easier. Just lift waxed paper to curl the meat over
cheese filling, then carefully remove meat from paper. Continue
rolling in this manner until filling is enclosed in roll and meat
is off paper.

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Posted by Willie Crawford at June 29, 2005 04:47 PM

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