Friday, January 25, 2008

String Cheese Meatloaf

This is a great recipe for meatloaf I got from a Quick Cooking magazine many years ago and changed a few things to create a my own variation. I am not a lover of meatloaf but this one is really good. Tastes almost like meatballs. I've included a picture - although it doesn't do it justice.

1 cup meatless spaghetti sauce, divided
1 egg, lightly beaten
1 cup seasoned bread crumbs (I use Contadina Four Cheese)
3 garlic cloves, minced
1 1/2 pound ground beef
3 pieces of string cheese

In a bowl combine 1/2 cup spaghetti sauce, egg, bread crumbs, and garlic. Crumble meat over mixture and mix well. Press half into a greased 8" x 4 " x 2" loaf pan. Place two pieces of cheese, side by side, near one end of the loaf. Cut the remaining piece of cheese in half; place side by side on opposite end of loaf. Top with remaining meat and press down firmly to seal.

Bake, uncovered, at 350 degrees for 1 1/4 to 1 1/2 hours or until meat is no longer pink and a meat themometer reads 160 degrees; drain. Drizzle with the remaining spaghetii sauce; bake 10 minutes longer. Let stand for 10 minutes before slicing. Yield: 6 servings

Note: I usually make some pasta and pour the rest of the spaghetti sauce over it to serve with the meatloaf. This means no waste!

1 comment:

Nancy said...

Hey, Shane made one of those in the garbage can. haha