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Cheese Stuffed Meat Loaf Recipe
|Soft bread crumbs||1 1⁄2 Cup (24 tbs)|
|Egg||1 , slightly beaten|
|Seasoned salt||1 1⁄2 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Onion||3⁄4 Cup (12 tbs), divided|
|Ground chuck||1 1⁄2 Pound|
|Green pepper||2 Tablespoon, chopped|
|Celery||2 Tablespoon, chopped|
|Sliced pimento||2 Ounce, drained (1 Jar)|
|Lemon juice||1 Tablespoon|
|Cheddar cheese||1 Cup (16 tbs), shredded|
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2719 Calories from Fat 1728
% Daily Value*
Total Fat 192 g295.3%
Saturated Fat 89 g444.8%
Trans Fat 0 g
Cholesterol 855.1 mg
Sodium 4632.9 mg193%
Total Carbohydrates 71 g23.8%
Dietary Fiber 5.8 g23.2%
Sugars 19.2 g
Protein 169 g338.6%
Vitamin A 48.8% Vitamin C 108.1%
Calcium 138.9% Iron 67.9%
*Based on a 2000 Calorie diet
In 1 1/2 -quart casserole, combine 1/4 cup chopped onion, green pepper, celery, pimento and lemon juice.
Micro wave at HIGH (10) 2 to 3 minutes until crisp-tender.
Add egg; blend well.
Stir in cheese and 1/2 cup bread crumbs.
On strip of wax paper, shape meat mixture into 14x7-inch rectangle.
Spread cheese mixture over meat.
Lifting wax paper for support, roll meat mixture from short side in jelly roll fashion.
Place seam-side down in 9x5-inch glass loaf dish.
Spicy Tomato Topping: In small bowl, combine 3/4 cup catsup, 1/4 cup brown sugar, 3/4 teaspoon dry mustard, 1/4 teaspoon allspice and 1/8 teaspoon cloves.
Convection Bake at 325°F for 55 minutes.
Add tomato topping and continue baking for 5 minutes.
Let stand 5 minutes.