Cheese Stuffed Meat Loaf

Prep: 15 minutes | Bake: 50 minutes | Serves: 4-6


1 pound meatloaf mix (ground pork, veal, beef)

6 strips bacon

1/2 medium onion, diced

1 carrot, peeled and finely diced

1 garlic clove, diced

1 egg

2 tablespoons Worcestershire sauce

1/2 packet onion soup mix

1 tablespoon dried parsley

1 teaspoon salt

1/4 teaspoon black pepper

1/4 cup Italian bread crumbs

2 string cheese sticks

2 tablespoons ketchup


Preheat the oven to 375 degrees. Cover a baking sheet with foil and set aside.

Heat a skillet over medium, add the bacon and cook until crispy. Remove the bacon to a paper towel to drain and cool, then crumble it. Add the carrots and onions to the skillet you cooked the bacon in, and sauté using the bacon grease until the onions become soft and translucent, about 5 minutes (bacon grease: yes - it's bad, but it's oh-so-good too!). Add the garlic, continue cooking for another 2 minutes and then remove from heat.

In a large bowl, gently combine the meatloaf mix, egg, Worcestershire sauce, bacon, onion soup mix, parsley, salt, pepper, bread crumbs, and the onion/carrot/garlic mixture (use a slotted spoon to scoop them out of the pan so you don't get too much grease).

Move the meat mixture to the covered baking sheet, and spread to 1/2" thick - the shape doesn't matter. Place the two string cheese sticks side-by-side in the middle of the meat, and then shape the meat around the sticks until you get a traditional meatloaf shape, about 9-10" long. Spread the ketchup evenly on the outside of the loaf.

Bake for 50 to 60 minutes, or until the cheese starts to ooze out the sides. Let cool for 10 minutes before slicing.

Serves four (and goes great with mashed potatoes!)

Liza Hawkins | (a)Musing Foodie | May 2011