Recipe: Cheese Stuffed Meat Loaves (using string cheese, freeze ahead)

CHEESE STUFFED MEAT LOAVES

1 (26-28 ounces) jar spaghetti sauce
1 1/4 pounds lean ground beef
1/2 cup Italian bread crumbs
1 egg
1 small onion, finely chopped
1/2 teaspoon salt
4 string cheese rolls (1 oz each, 4-inches long)

Preheat oven to 375 degrees F. Lightly grease a 9x13-inch baking pan.

In a large bowl, combine 3/4 cup of the spaghetti sauce, the ground beef, bread crumbs, egg, onion and salt; mix well.

Divide the meat mixture into 4 equal portions. Shape one portion of meat mixture around each string cheese roll, evenly covering the sides and ends of the cheese. Place the meat loaves in the baking pan.

Bake 25-30 minutes, or until the juices run clear.

Five minutes before loaves will be done, place half of the reserved spaghetti sauce (about 1 1/4 cups) in a medium saucepan and bring it to a boil over medium-high heat.

For the first meal divide the heated spaghetti sauce onto 2 plates. Place 1 meat loaf in the center of each plate and serve.

FREEZING:
Transfer the remaining spaghetti sauce from the jar into a small freezer container. Cover, label, and freeze up to 3 months. Let the remaining 2 meatloaves cool up to 2 hours. Wrap, label, and freeze up to 3 months.

REHEATING:
Preheat oven to 350 degrees F. Unwrap the frozen meat loaves and place them in a lightly greased baking pan. Cover the pan loosely with aluminum foil. Bake the meatloaves about 30 minutes, or until heated through. Meanwhile, place the frozen spaghetti sauce in a small saucepan. Heat over low heat 10-15 minutes, or until completely thawed and heated through, stirring often. Serve with the meat loaves.

Makes 4 serving
Source: Mr. Food's Easy Cooking magazine, March/April 2000