Last week I wanted to make a recipe that I hadn’t made recently. I remembered this String Cheese Meatloaf that I used to make when my oldest children were little; but for some reason, I haven’t made in a long time. I had the hamburger, I had Italian sausages, and I had string cheese, so I was good!
Along with the meatloaf, I made our family’s Cheesy Scalloped Potatoes as a side dish. Next week, I’ll share the recipe!
The first thing I did to make the meatloaf was to defrost the Italian Sausages. I took off the casings of two of them and added them to the ground beef and other ingredients. My Italian Sausages were in one pound packages, 4 sausages to a package. Since this recipe called for only 8 ounces of Italian sausage, I needed only two of them. I have to admit, that my girls did not care for this meatloaf as they don’t like Italian sausage. My husband and son loved it, as they love Italian sausage! If you do not care of Italian sausage, you may want to substitute pork sausage or hamburg for the Italian sausage.
The recipe is super easy to make, just leave enough time for baking. Here’s the recipe:
- 1 cup meatless spaghetti sauce divided
- 1 egg slightly beaten
- 1 cup seasoned bread crumbs
- 2 garlic cloves minced
- 1 lb. lean ground beef
- 8 oz. Italian sausage
- 3 pieces string cheese or 3 oz mozzarella cheese, cut into 4 x 1/2 inch sticks
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In a bowl, combine 1/2 c. spaghetti sauce, egg, bread crumbs, and garlic.
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Crumble meat over mixture and mix well.
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Press two pieces of cheese, side by side, near one end of loaf. Cut the remaining piece of cheese in half, place side by side on opposite end of loaf.
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Top with remaining meat mixture; press down firmly to seal.
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Bake, uncovered, at 350 degrees for 1 1/4 - 1 1/2 hours or until meat is no longer pink and the internal temperature of the meat is 160 degrees, drain.
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Drizzle with the remaining spaghetti sauce, bake 10 minutes longer. Let stand 10 minutes before serving.
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