Cheese stuffed meatloaf filled with Italian spices for a hearty dinner recipe.
Servings: 6 servings
- 1 1/2 lb ground beef
- 1 egg
- 3/4 c. crushed saltine crackers
- 1/2 c. chopped onion
- 2 cans tomato sauce 8 oz each
- 1 tsp salt
- 1/8 tsp ground black pepper
- 1/2 tsp dried oregano
- 2 c. shredded Mozzarella cheese
Preheat oven to 350 degrees.
In a large mixing bowl combine all ingredients EXCEPT cheese and 1 can tomato sauce. Shape mixture into a 10'' x 12'' rectangle on a piece of wax paper. Sprinkle 1 1/34 c. cheese over the meat.
Roll up the meat, beginning on the long side of the rectangle and pulling back the wax paper as you go. Press ends to seal. Place on large baking sheet.
Bake for 1 hour. Drain off grease. Pour remaining tomato sauce over loaf and sprinkle with remaining cheese. Bake 15 more minutes or until cheese is melted.
For the saltines, you can crush them in a food processor to make it really easy or place them in a bag and crush them with a rolling pin or kitchen mallet.
When I bake it, it usually takes an hour at 350. How long to bake a meatloaf really depends on your oven so be sure to check on it. The easiest way to know when it’s done, is to check the internal temperature with a meat thermometer. It should be 160 to 165°F in the center.
If you don’t have a thermometer you can cut into the center to check. It shouldn’t be pink once it’s cooked all the way through.
Let the meatloaf rest for five minutes or so before slicing it. This will allow the juices to redistribute.
The leftovers will keep for three to four days in the refrigerator.
Calories: 623kcal | Carbohydrates: 25g | Protein: 42g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 166mg | Sodium: 1271mg | Potassium: 480mg | Fiber: 1g | Sugar: 2g | Vitamin A: 575IU | Vitamin C: 1.5mg | Calcium: 430mg | Iron: 4.4mg