Cheese Stuffed Mini Meat Loaves

Progresso® bread crumbs and Progresso™ Recipe Starters™ tomato sauce provide a simple addition to these ground beef-cheese filled mini meat loaves – ready in 30 minutes.

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Servings 6

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( 14 ) Ratings

14 Ratings

5 Stars 43%

4 Stars 21%

3 Stars 29%

2 Stars

1 Stars

Member Reviews ( 15 )

2a4fc596-258d-4bc2-bb49-0e221b2176e4

ingredients 7
Prep Time 10 min
Total Time 30 min

Ingredients

1/2: cup Progresso® Italian style panko crispy bread crumbs

1: can (18 oz) Progresso™ Recipe Starters™ fire roasted tomato cooking sauce

2: sticks (1 oz each) string cheese*

1: lb extra-lean (at least 93%) ground beef

1: egg

1/4: cup sliced green onions (4 medium)

: Hot cooked mashed potatoes, if desired

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Directions

1 Heat oven to 350°F. In large bowl, stir bread crumbs and 1 cup of the cooking sauce until well mixed; let stand 5 minutes.
2 Meanwhile, cut twelve 1/2-inch pieces from cheese sticks (store remaining portion of cheese stick for another use). Set aside. Add beef, egg, green onions, 1/2 teaspoon salt and 1/4 teaspoon pepper to bread crumb mixture until well mixed.
3 Spray 12 regular-size muffin cups with cooking spray. Divide beef mixture evenly among cups (cups will be very full). Push 1 piece of cheese into center of each loaf. Place muffin pan on cookie sheet to catch any spillover. Bake about 30 minutes or until thermometer inserted in center of loaves in middle of muffin pan reads 160°F (outer loaves will be done sooner).
4 Meanwhile, heat remaining sauce until hot. Immediately remove loaves from muffin pan; spoon heated sauce over loaves. Serve with potatoes.

EXPERT TIPS

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Expert Tips

*Regular mozzarella cheese, cut into 1/2-inch cubes, can be substituted.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 200
Calories from Fat: 90),

% Daily Value

Total Fat: 10g; 10%
(Saturated Fat 3 1/2g, 3 1/2% Trans Fat 0g 0% ),
Cholesterol: 85mg; 85%;
Sodium: 470mg; 470%;
Total Carbohydrate: 6g; 6%
(Dietary Fiber 1g 1% Sugars 4g 4% ),
Protein: 19g; 19%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 10%;

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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bagorgman

report Posted Apr. 16, 2013 12:37 PM

Overall a pretty good recipe. However, as others have said the string cheese does not melt. I would try again using regular mozzarella cheese.

bhilda44

report Posted Mar. 12, 2013 10:25 AM

I added 1/4 more of everything since there is so much sauce left for pouring over the baked loaves. Then I left the 2 inner muffin cups empty (added water in them during baking) used the extra meat mixture to make 6 meat loaves and froze them for later. We also need Home Economics back in our schools!

grancy

report Posted Mar. 11, 2013 4:11 PM

My family did not like this recipe, I will try it again using my recipe with the cheese and cooking in muffin tins.

lbscott7

report Posted Mar. 1, 2013 9:57 AM

great!! nice change from regular meatloaf cuts! will def make for my family of 8 again!!

MKorber

report Posted Feb. 26, 2013 1:09 PM

I made these for dinner last night....They are YUMMY!!!! I skipped the string cheese, it just didn't sound good to me, but other than that I followed the recipe exactly. I had enough for dinner last night and tonight! Bonus!