Comfort Foods continue to be a hit in our house! Whether it’s a big bowl of Soup or a pot of Chicken ‘n Noodles, there is nothing like comfort food to warm you up! Meatloaf, of any kind, is always a hit in our house and when we paired it with Italian seasonings and stuffed it with cheese, everyone loved it! This Italian Cheese Stuffed Meatloaf is sure to please you and your family and there’s endless uses and ways to vary this versatile recipe. Change up the spice blend a little and add a different cheese for a new taste, Mexican comes to mind.
The nice thing about Meatloaf is the versatility. You can put it together, cover and place in the fridge or freezer for a quick meal later, and the leftovers are great too! Doug loves to make Meatloaf Sandwiches with our leftovers.
Monday ~ Easy French Dip Sandwiches, Chips and Applesauce
Tuesday ~ Bacon Ranch Chicken Strips and Oven Fries
Wednesday ~ Cheesy Chicken Enchiladas, Chips and Salsa
Thursday ~ Breakfast Frittata
Friday ~ Pepperoni Pizza Ring
Saturday ~ Stuffed Meatloaf with Baked Potato Bar
Sunday ~ Slow Cooker Salt Crusted Pork Roast, Vegetable Medley
Dessert for the Week – Easy Fried Apple Pies
Italian Cheese Stuffed Meatloaf
- Total Time: 1 hour 15 minutes
Description
A new twist on the original comfort meal everyone loves. Recipe from PocketChangeGourmet.com
Ingredients
- 1 pound of ground turkey or pork
- 1 pound ground beef
- 1 egg
- 1/2 cup plain bread crumbs
- 1/4 cup milk
- 1/4 cup ketchup
- 1 clove garlic, pressed or 1 tablespoon Gourmet Garden Fresh Garlic
- 2 tablespoons Gourmet Garden Italian Herbs or Parsley flakes
- Salt and pepper to taste
- 3 cups shredded Italian cheese blend
Instructions
- Preheat oven to 350 degrees
- In a large bowl, combine all ingredients except the cheese
- In a 13×9 pan, spread 1/3 of the meat mixture
- Sprinkle with 1 cup of shredded cheese
- Top with another 1/3 of meat mixture
- Note: I found it easiest to form small patties and then lay them on top of the cheese
- Repeat layers, add a little shredded cheese on top
- Cover with foil and bake for 1 – 1 1/2 hours or until no pink is showing when cut
- Prep Time: 15 minutes
- Cook Time: 1 hour
What’s on your menu this week?
Linking to…Menu Plan Monday
