Name: Cheese Stuffed Meatloaf Recipe
Total time: 95 min
Yield: 6
Cuisine: American

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Sliced provolone cheese is layered in the middle of the meatloaf for an ooey-gooey surprise with each bite. Progresso vegetable classics french onion soup makes this meatloaf extra-moist and delicious.

How to make Cheese Stuffed Meatloaf Recipe

Betty Crocker

Crawler

American

<p>Sliced provolone cheese is layered in the middle of the meatloaf for an ooey-gooey surprise with each bite. Progresso vegetable classics french onion soup makes this meatloaf extra-moist and delicious.</p>

Non Vegetarian

Gluten free white rice flour cracker crumbs

Progressotm vegetable classics french onion soup

Extra lean ground beef

Salt

Thyme leaves

Pepper

Slices provolone cheese

Hot cooked mashed potatoes,  if desired

1 heat oven to 350f. In large bowl, stir cracker crumbs and 1 cup of the soup until well mixed; let stand 10 minutes.

step 1

2 add beef, salt, thyme, pepper and egg to cracker crumb mixture until well mixed. Spread half of beef mixture into ungreased 8x4-or 9x5-inch loaf pan. Cut 3 slices of the cheese into 1/2-inch strips. Arrange strips in center of loaf to within 1/2-inch of sides and ends of pan. Top cheese with remaining beef mixture covering completely to sides of pan.

step 2

3 insert ovenproof meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until beef is no longer pink in center and thermometer reads 160f. Arrange remaining cheese slices, overlapping, on top of meatloaf. Top cheese with 1/4 cup of the remaining soup (making sure to get onion pieces). Bake an additional 5 minutes or until cheese is melted. Let stand 5 minutes; remove from pan. Heat remaining soup until hot, serve with meatloaf and potatoes.

step 3