Recipe: Italian Beef and Cheese Roll (meatloaf with mozzarella filling, Sargento Cheese recipe, 1980's)

ITALIAN BEEF AND CHEESE ROLL

1 1/2 pounds lean ground beef
1 egg
3/4 cup Italian style bread crumbs
1/2 cup finely chopped onion
1 (15 oz.) can tomato sauce, divided use
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups (8 oz.) Sargento Shredded Cheese with Spices for Pizza (or shredded mozzarella, adding Italian seasonings to taste)
Green pepper rings

Combine beef, egg, bread crumbs, onion, 1/3 cup tomato sauce, salt and pepper. Mix well and shape into a fiat rectangle about 10x12-inches on a piece of wax paper.

Sprinkle cheese evenly over meat mixture (reserve some to use for topping later). Starting with shortest end, roll up jelly roll lash ion and press ends of roll to seal.

Bake in a shallow baking pan for 1 hour at 350 degrees F. Drain off excess fat. Pour remaining sauce over roll.

Garnish with the reserved cheese and green pepper rings. Bake an additional 5 minutes, or just until cheese starts to melt.

Makes 4-6 servings
Source: Sargento Cheese, 1980's