Cheese Stuffed Meatloaf

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  • 15 min prep time
  • 1 hr 35 min total time
  • 9 ingredients
  • 6 servings


cup gluten-free white rice flour cracker crumbs (from 4.4 oz box crackers)
can (18 oz) Progresso™ Vegetable Classics French onion soup
1 1/2
lb extra-lean (at least 93%) ground beef
teaspoon salt
teaspoon thyme leaves
teaspoon pepper
slices (1 1/2 oz each) provolone cheese
Hot cooked mashed potatoes, if desired


  1. 1 Heat oven to 350°F. In large bowl, stir cracker crumbs and 1 cup of the soup until well mixed; let stand 10 minutes.
  2. 2 Add beef, salt, thyme, pepper and egg to cracker crumb mixture until well mixed. Spread half of beef mixture into ungreased 8x4-or 9x5- inch loaf pan. Cut 3 slices of the cheese into 1/2-inch strips. Arrange strips in center of loaf to within 1/2-inch of sides and ends of pan. Top cheese with remaining beef mixture covering completely to sides of pan.
  3. 3 Insert ovenproof meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until beef is no longer pink in center and thermometer reads 160°F. Arrange remaining cheese slices, overlapping, on top of meatloaf. Top cheese with 1/4 cup of the remaining soup (making sure to get onion pieces). Bake an additional 5 minutes or until cheese is melted. Let stand 5 minutes; remove from pan. Heat remaining soup until hot, serve with meatloaf and potatoes.




Nutrition Information

Recipe Step Photos

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