MOZZARELLA, CHEDDAR, GOUDA, EMENTHALER, COLBY
Level 2
Cheese-Stuffed Herby Meatloaf
Serves 6
A fun variation on meatloafs that adds a new level of elegance, but with a decadent, Ding-Dong® kind of surprise inside.
2 lbs. lean ground chuck
2 large eggs, lightly beaten
1 cup cheese, coarsely grated (Mozzarella, Cheddar, Gouda, Ementhaler or Colby)
4-6 strips (same cheese as above) cut approximately 3” long, ¼ “ thick*
1 Tbsp. Dijon style mustard
1 onion, finely chopped
2 cloves garlic, peeled, cored and finely chopped
1 Tbsp. each: dried sage, rosemary and basil
1 tsp. salt
½ cup fine dry French bread crumbs (or 1 cup once-cooked rice)
White or black ground pepper to taste
* If using pre-grated cheese, reserve an extra cup for sprinkling at the end
- Preheat oven to 350 degrees. Lightly oil ovenproof loaf pan.
- Place all ingredients except cheese strips into large bowl. With power mixer, blend well. Let mixture rest for 5 minutes.
- Place half the meat mixture into pan. Using a spatula or piece of wax paper, and press down on meat firmly to eliminate air pockets.
- Place cheese strips down center of meat mixture, lining them up to create a “log” the length of your pan.
- Place remaining meat mixture into pan, again pressing down firmly.
Bake for approximately 1 hour until desired level of doneness. - Carefully pour off accumulated fat and let meatloaf rest for 15 minutes to set.
- Run a flat knife around inside edges of pan to loosen. Put plate on top of pan and turn upside down to release meatloaf onto platter.
Cooking Tip: Oven temperatures vary so check for doneness by inserting a sharp knife into the center of the meatloaf and peek inside. If still too pink, add 15 more minutes of oven time, but remember meatloaf stays hot and continues to cook even after taken out of the oven.
Serving Suggestions: Cut meatloaf into 1” slices. Top with a dollop of pesto, tapanade, chutney, horseradish mayonnaise, or Dijon mustard/mayonnaise. Garnish plate with sprigs of herb and thin slices of lemon.
