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 9×13 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.
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!
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!
We loved this, I did add some Montreal steak seasoning and worcestershire to it and topped it with barbecue sauce. I didn’t have any wax paper, and parchment made it really easy to roll up. There was one spot where I didn’t seal it well, so the cheese goozed out. I also baked it in a loaf pan and periodically drained the grease and let it sit for 15 minutes to ease in slicing it. Thanks Douglas, this was a winner in our house! 🙂
Wow! Even my 5 yr old liked it. It really reminds of a MacDonalds’ cheeseburger. I thought it was good and will make it again. I halved the recipe & used very lean ground beef, american cheese slices, and 1 tablespoon worchestshire.
Ingredients:
2 pounds lean ground beef
1 cup dry breadcrumbs
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Please Open The Next Page.
I added worchestershire sauce and diced vadalia onion (no minced onions) to the beef mix – put half of the (lean) beef mixture in a meatloaf pan then put thick slices of cheese on – then topped with rest of beef mixture and tucked it in. About 10 minutes before it was done I mixed brown sugar, ketchup and mustard together and topped it. YUMMY !!!!
This is very good. I have made this many times. I use turkey meat because I prefer it. I divide it in half and layer pepper jack cheese and fresh chopped broccoli then put the other half of meat mixture on top and seal the edges. Serve with mashed potatoes and green beans. Very good!!
Family approved…5 stars…easy and they loved the cheesey filling. I also made a glaze of ketchup, worsteshire sauce, brown sugar and a little dry mustard to top half of the meatloaf since hubby likes the sweet ketchup-y glaze. Served with broccoli and Darn Good Mashed Taters! from this site. Thanks!
This is really a great meatloaf recipe and I did it as it said to do except I added one other ingredient and that was a can of pizza sauce. Mix half of it in with the meat mixture and use the other half to cover the loaf… Cover with foil and cook as directed. Just adds a little more flavor, in my opinion. GLD
Ingredients:
2 pounds lean ground beef
1 cup dry breadcrumbs
2 eggs beaten
1 chopped onion
1 chopped bell pepper
1 cup chopped mushrooms
1 cup chopped black olives
3/4 teaspoon salt
1 teaspoon leaf oregano
1 8 oz can tomato sauce
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
2 cans crescent rolls
Directions:
In a large bowl, combine beef, crumbs, egg, onion, salt, and oregano. Stir in 1/2 tomato sauce; set aside. Cut 2 pieces of waxed paper 15 inches long. Unroll crescent roll dough and don’t separate. Lay end to end on top of wax paper and place the second piece of wax paper on top. Now take rolling pin and roll the dough out till it’s half the thickness that it was originally.P lace meat mixture in center and spread out over dough Sprinkle meat with cheese, bell pepper mushrooms and olives top with remaining tomato sauce. Roll up meat, jelly-roll fashion, starting at narrow end; use wax paper to help. Place seam side down. Place in non-stick 9-1/4-in. x 5-1/2 in. x 2-3/4-in. bread pan. Bake at 375 degrees F for 30 minutes. Drain off any fat that accumulates; return to oven for 30 minutes. I also did it
with pizza dough too and that one had a thicker crust and
I also experimented with saran wrap instead of wax paper
and that seemed to work pretty well DO NOT LEAVE THE PLASTIC WRAP ON OR THE WAX PAPER !! Someone just asked me this and I never thought anyone would misinterpret the directions.
Source: nutridlicious.com