Easy-to-prepare meatloaf, rolled and stuffed with cheese, or any number of other possible ingredients, such as sauteed onions and mushrooms.
I did my first loaf after reading all the reviews and my husband loves it. I'd like to suggest letting the loaf sit for 15 minutes before cutting, this will prevent oozing of the cheese. When I made it the second time, I dicovered a way to simplify the rolling process and had great success. I divided my meat mixture into 3 batches and cheese into 2 batches (like a lasagne). Fill the bottom of a 9x13 dish with the 1st batch, then sprinkle cheese on top, avoiding the edges. I then pat the 2nd batch on top, taking a little care to seal the edges with a spatula. Cheese on top of that. Finally, the 3rd batch of meat on top of that, sealing the edges again. I then sprinkled ketchup and mustard overall. It came out tasting the same as the recipe indicated, but saves much time and effort. - 29 Mar 2001 (Review from Allrecipes USA and Canada)
This is a great recipe! I only gave it 4 stars because I found the "jelly-roll" effect to be more trouble than it was worth. Instead, I just half the meat mixture and make a channel for the cheese down the center and then top with the remaining meat mixture. It is much more simple and it isn't as messy! Tastes fantastic as is or is easy to jazz up too! - 04 Feb 2007 (Review from Allrecipes USA and Canada)
Delicious! Here are a few of my suggestions - to avoid the grease problem - use super lean beef - I used 95% lean, it wasn't greasy at all... also, I used mozzarella in the middle (part-skim). It was perfect! And, for those of you watching calories/fat, it's pretty friendly, only 3 WW points per slice! - 14 Sep 2005 (Review from Allrecipes USA and Canada)