Reviewed: Jul. 28, 2009

This recipe is AWESOME! I usually dont like meatloaf and have never been successful with it. I recommend cooking it for about 15 minutes longer than it says that way it hold better to the knife. I used shredded cheese. When it says rectangle I rolled it out to about 18 inces long and about 8 inches wide. Pinch the ends together so the cheese doesn't melt out the sides and poke holes in top. Get creative with the cheeses!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Blueyedraven83

Cooking Level: Expert

Living In: Topeka, Kansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 4, 2009

This was very good. I only did a couple of things different. I used shredded cheese (what I had on hand), I didnt add the water to the topping and added some horseradish and brown sugar to it (very tasty), and I poked holes in the top to give the cheese somewhere to go (its going to find a way out, so give it somewhere to go). The small amount of cheese that oozed out ended up on top of the meatloaf instead of the pan. Very nice change of pace for meatloaf. Thanks for the great recipe!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 17, 2009

OK, so before I say anything else - I forgot the bread crumbs (duh!) I realized it aftr everything was rolled but, believe it or not, it still turned out great. I did as other did and added some seasoning. The sauce gave it a nice kick and, luckily, still adding the egg kept it from just tasting like a big burger. I used shredded cheese and I think that made it easier to roll. I also put the wax paper on a cookie sheet so that I could use it as a form - worked GREAT. This was easy and fun to make with my 9 year old son, and he loved it!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

fallfares

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 14, 2009

I did my best to seal the ends, but the cheese leaked out through little tears in the sides. I think it will roll better if I grate it next time. My hubby does not like onions and loves cheese, so this was a meatloaf recipe he actually ate and said he wouldn't mind eating again. Although i followed suggestions to reduce the amount of water in the sauce, I just didn't care for it and will try something different next time.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Deanna Foote

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 12, 2007

Really very good! Cut the recipe in half because there's only two of us. Also, per reviews, added garlic powder, about 1/4 cup each finely diced onion and green pepper. Also added about 1/2 tsp salt-free seasoning blend. Reduced the water in the topping too. End result was very tasty! Could probably reduce the mozzarella a little bit and the topping as there was ample but will definitely make again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

COGRANDMA4

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 18, 2006

I added 1 small minced onion, and garlic powder to this recipe. The other thing I would do would be to make sure the edges were sealed better because you do get some oozing out of the cheese. Also I would recommend cutting the water in half for the topping, and only putting on half as much topping altogether, because it runs off of the meat loaf and just ends up on the pan where it burns and makes it real hard to clean up. Other than that great taste, and with these few adjustments makes a great meal the family will absolutely love!!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

BOBOBEARZOE

Cooking Level: Expert

Living In: Aberdeen, South Dakota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 18, 2006

This is a great meal. It is a nice change from the boring traditional meat loaf. It is easy to make and the whole family loves it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SSBABY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 2, 2006

I didn't have any waxed paper, and I didn't dare to try to roll it with out it, so I decided to just mix shredded mozzarella cheese into the meat. This was pretty good, I will probably try it again and roll it like the recipe says.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Miss Molly

Cooking Level: Intermediate

Living In: West Gardiner, Maine, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 25, 2006

wow! This was good. My husband is a harsh critic and he gave this 5 stars. I used gluten free bread crumbs, oregano and aded some more cheese on top. Will make again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Lisa

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 25, 2005

Very good! I never make meatloaf because I remember the really scary ones my mom used to make, but my husband really likes it so I thought I'd give it a try. It was a big hit even with a picky kid! Rolling it wasn't too much of a problem, but I really flattened out the meat first. I also used shredded cheese and sort of pressed it into the meat before I rolled it. There was a minor cheese blowout at the top, but it wasn't too bad.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

DebbieG

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 16, 2005

This was a very good. My family loved it. The only change I made was adding onions.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Michelle

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 7, 2005

This was a very good meatloaf. The only changes I made were adding some garlic and onion powder to the meat mixture. I also cut the water down to a 1/2 cup per some other reviewers. Will make again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

VALERIE7430

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 15, 2005

My husbands favorite meal is meatloaf, and he absolutely loved this recipe! I made no changes to this recipe, and it tasted wonderful! Thankyou Deb!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CARLYNSMOMMY

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 12, 2005

I added 1/2 of a minced onion and 1 green pepper (be sure to drain the liquid). I also added a pack of dried spices, used to marinate steak, to flavor the beef and give it some heat. I used 8x3 pans, so I had to break the beef into 2 pans (same temperature and baked for 1 hour). I used mozz with one pan and gouda with the other. There was a lot of liquid in the pans after cooking, due to the veggies added, but those were easy to pour off or just remove the meatloaf from the pan before serving it. We enjoyed the gouda cheese more than the mozz, but that's just personal preference. Also made my own homemade BBQ sauce for on top. I hardly ever use plain water in any recipe, why dilute the flavor of your food when you can enhance it. All in all, this recipe is a good base to build a great recipe. Mmmmmm, leftovers rock!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

VANDIERE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 8, 2005

This was very good. I did change one thing. Instead of ketchup and Worcestershire sauce, I used a prepared spaghetti sauce. The only problem that I had was that the cheese oozed out of the meat during the cooking process...I wish more of it would have stayed in the roll. But all in all, good and easy meal. Thanks for the post.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 26, 2005

This would have quite bland on its own, so I added chopped onions, green peppers, Italian seasonings and garlic and onion powders. I also used marinara sauce instead of the catsup. Turned out great and will definitely make this again.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 23, 2005

My family really liked this recipe, but I should have taken the advise of others that rated it and added garlic powder and onion to the meat prior to cooking. I think it would be perfect then. Will definitely make again with those changes.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JANIEPETERS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 3, 2005

I usually don't care for the texture of most meatloaf but this one was nice and firm. I did add some onions and garlic to the meat mixture. I had bits and pieces of sliced and shredded mozzarella and swiss so I just used them all. It turned out yummy and we'll be having this one again. Thanks for the recipe, Deb!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

HEYNOW1

Cooking Level: Expert

Home Town: Lawton, Oklahoma, USA

Living In: Houston, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 16, 2005

Ok, I grew up with a recipe very similar called Turkish Meat Roll. I personally think that this recipe needs a bit more spicing up with onion powder, garlic, etc. I also use crushed crackers instead of soft bread crumbs on occasion. I make sure to roll this up so that the seam is on the bottom because the cheese will ooze out if at all possible! I have also made this with swiss.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 14, 2004

This is a really good meatloaf. Instead of mozzarella I used Havarti cheese, almost any cheese would be good. I mixed up half the amout of ketchup sauce, and it was still too much. I would use less water too, equal amounts of water and ketchup is too thin. This recipe is taking the place of my old standby.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JENNIFFERA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Mozzarella Meat Whirl

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!