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Cheese-Stuffed Loaf

Cheese-Stuffed Loaf

"A similar recipe appeared on a campaign brochure for a candidate who was running for office in 1970. I played with the ingredients until it suited my family's tastes."
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1 h 5 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  1. In a bowl, combine the first seven ingredients; mix well. Crumble beef over mixture and mix well. On a large piece of heavy-duty foil, pat beef mixture into a 10-in. x 6-in. rectangle. Sprinkle with mozzarella cheese to within 1/2 in. of edges. Roll up, jelly-roll style, starting with a short side and peeling away foil while rolling. Seal seam and ends. Place seams side down in a greased 11-in. x 7-in. x 2-in. baking pan. Bake, uncovered, at 350 degrees F for 45 minutes or until meat is no longer pink and a meat thermometer reads 160 degrees F. Let stand 10 minutes before slicing.


  • An opened bottle of ketchup can be stored in the refrigerator indefinitely. One 16-ounce bottle yields 1-2/3 cups.

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Read all reviews 8
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I used some flavored croutons in place of bread crumbs and withheld the salt and pepper because of that. Too lazy to try to roll it. Any kind of cheese would be good. I used a mixture of mild ch...

Quite a tasty meatloaf. I sprinkle with a little parmesan before baking for a little extra flavor. Also good with cheddar instead of the mozzarella.

I susbstituted Fontina cheese for mozzerella - nice flavor to the italian seasoning

My husband loved it, his only request was less cheese. if you're not a cheese lover, I suggest using only 1 cup instead of two.

Wonderful recipe, I added some Italian sausage to mine and it was fantastic.

Cut the cheese in half


I recently made this & shared the leftovers with my parents. We all enjoyed it. Unusually, it doesn't have onions in it, so it's great to make for those who won't eat onions or if you just don...

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