Skip to main content

Mini-Cheese Stuffed Meatloaves

I decided to try a new twist to the Cheese Stuffed Meatloaf.  I made them into individual loaves and instead of stuffing with shredded mozzarella cheese I used mozzarella cheese sticks or "string cheese" as it is known by at my house.  Let's see if my experiment worked??

Mini-Cheese Stuffed Meatloaves
Use the original recipe for Cheese Stuffed Meatloaf.
Changing the following ingredients:
Substitute 3 mozzarella cheese sticks for the 1 1/2 cup shredded mozzarella. Cut each stick in half.
Divide meat mixture into 6 parts.
Flatten out a bit and place one half cheese stick in the middle.

(The counter was cleaned and sanitized before I did this!)
Roll meat mixture around the stick. Making sure to seal all ends well.

Place on cookie sheet.

Bake for 40 minutes at 350 degrees. Remove from oven and drain grease.  Place loaves together and pour the remainingg spaghetti sauce on top.  Sprinkle with 1/2 -1 cup of shredded mozzarella cheese.
Return to oven and bake 10 more minutes.

The finished product.  It actually turned out really well.  The cheese stayed on the inside and the kids loved having their "own" loaf.  We served it over lightly buttered noodles.
There are a couple of things I will do different next time though:
1. Separate the meat mixture into 7 or 8 loaves.  The loaves were a little big for my kids.
2. Use a 13 x 9  casserole dish to bake in. (That is if the loaves will all fit.) 
 It will make it easier with the sauce.
3. I used light mozzarella sticks and next time will use the real deal.  The light cheese does not melt as well. 
Other than that it was a hit and I will be making it this way again.  MMMMM...I think it would make a great freezer meal.

Check out Tuesdays at the Table and Tempt My Tummy Tuesday for other great recipes.


  1. This sounds and looks so YUMMY!!! stuffed with cheese. I love cheese and my family will love this AWESOME!!! meatloaf.

  2. Great idea, and looks good!! Thanks for linking to TMTT.

  3. Sounds and looks delicious. Thanks for the hints.

  4. Those look really delicious...yum yum

    I love the picture of the McNee sisters and you with your sisters too! Keep the heritage going!

    Stay Cozy, Carrie

  5. i can not wait to make these!!!! Thanks for sharing!!!!!!


Post a Comment

Thanks for stopping by. I love to hear what you have to say!!

Popular posts from this blog

Crusty Italian Bread

Do you ever picture yourself eating a slice of Italian bread you know the type with the crunchy outside and soft and delicate inside. Well this is the recipe for you and I have found the secret to getting the perfect crust!! Crusty Italian Bread makes 2 loaves 1 1/3 cups warm water 2 1/4 teaspoons yeast 1 Tablespoon brown sugar 1 1/2 teaspoons salt 1 1/2 teaspoons olive oil 4 cups flour Place warm water, yeast and brown sugar in mixing bowl. Stir and let stand for a few minutes until it start to bubble and foam a bit.  Add olive oil and salt.  Mix and add the flour gradually.  You want to add enough that the dough comes away from the sides of the bowl.  You want to mix it with the dough hook for a few minutes.  Cover and let the dough rise until doubled about 30 minutes. Punch down dough and divide in two and form into two loaves (I doubled the recipe this time.) Cover with a damp cloth and let rise until doubled. Preheat oven to 375 degrees. Beat

Blueberry Cream Cheese Bundt Cake

One word for this one: DELICIOUS!!  It is so moist and easy to make.  It did not last long around our house.  My daughter finished the last little bit for breakfast  (she was afraid it would not still be there when she got home). Blueberry Cream Cheese Bundt Cake 1-8 oz. package cream cheese, softened 1/2 cup vegetable oil 1 package white cake mix (mine was vanilla) 1- 3 oz. package instant vanilla pudding mix 4 eggs 2 teaspoons vanilla 2 1/4 cups fresh or frozen, thawed blueberries powdered sugar Preheat oven to 325 degrees. Lightly spray a 9 inch bundt pan with cooking spray. Combine the cream cheese and oil in a medium bowl and beat with a mixer until smooth and creamy. Add the cake mix, pudding mix, eggs and vanilla. Beat at medium speed until blended. Fold in the berries. (Dough will be thick and sticky).  Pour into the prepared pan. Bake for 60 -65 minutes until a wooden pick inserted in the center comes out clean.  Cool the cake on a wire rack for 20 minutes.   Remov

Chicken Cordon Bleu Bundles

Everytime I go to Costco I have been picking up a rotisserie chicken.  I shred all the chicken off the bones and it makes for great easy quick meals. This were the perfect use of it.  They were quick, easy and very delicious!! Chicken Cordon Bleu Bundles Inspired by Dessert Now Dinner Later 2 cans of  crescent rolls 1 package of thin sliced ham (lunch meat)  slices of swiss cheese  2- 2 1/2 cups shredded cooked chicken Preheat oven to 375 degrees. Open the cans of crescent rolls. Separate and unroll the triangles.  You can either work on them all at once or in groups.  I made them in groups of 4. Lightly grease your cookie sheet. . Layer one or two slices of ham, 1 slice of cheese.  Then add a small amount of shredded chicken on top.  Fold the edges of the ham around the cheese and chicken. Starting at the fat end of the triangle, roll the crescent dough around all the fillings as tight as you can and continue rolling to the point of the triangle.