Mozzerella Stuffed Italian Meatloaf


1 large egg
3/4 cup milk
1/2 cup quick cooking oats
1/2 teaspoon Italian seasoning
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 medium onion, diced
1 pound lean ground beef
3 string cheeses, cut in half crosswise
2/3 cup ketchup
1 Tablespoon packed brown sugar
1 teaspoon yellow mustard


Preheat oven to 350 degrees F. Line a large baking sheet with aluminum foil and spray with nonstick cooking spray.

In a large bowl, combine egg, milk, oats, Italian seasoning, salt and pepper; stir until well combined. Let sit for 5 minutes to allow oats to absorb liquid. Add onion and ground beef, mixing well. Grabbing baseball-sized portions, form mixture into six small meatloaves (the loaves will shrink slightly as they bake). Stuff each portion with a string cheese half, forming meat mixture around cheese. Place onto prepared baking sheet.

In a separate small bowl, stir together ketchup, brown sugar and mustard. Spoon evenly over each loaf.

Bake uncovered for 45 minutes.


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