I took what I liked from a few different recipes and came up with this cheese-stuffed loaf. I make it for neighbors or friends who are sick or need help. It’s a pleaser!
—Janine Talbot
Santaquin, Utah
Santaquin, Utah
PREP: 20 min
BAKE: 1-1/4 hours
Yield: 8 servings
INGREDIENTS
1 egg, lightly beaten
1 cup meatless spaghetti sauce, divided
1/4 cup dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds ground beef
2 cups (8 ounces) shredded partskim mozzarella cheese, divided
1 tablespoon minced fresh parsley
1 tube (8 ounces) refrigerated crescent rolls
1 cup meatless spaghetti sauce, divided
1/4 cup dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds ground beef
2 cups (8 ounces) shredded partskim mozzarella cheese, divided
1 tablespoon minced fresh parsley
1 tube (8 ounces) refrigerated crescent rolls
PROCEDURE
In a large bowl, combine the egg, 1/3 cup spaghetti sauce, bread crumbs, salt and pepper. Crumble beef over mixture and mix well.
On a piece of heavy-duty foil, pat beef mixture into a 12-in. x 8-in. rectangle. Sprinkle 1 cup cheese and parsley to within 1 in. of edges. Roll up jelly-roll style, starting with a long side and peeling foil away while rolling. Seal seam and ends. Place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish.
Bake, uncovered, at 350° for 1 hour; drain. Unroll crescent dough; seal seams and perforations. Drape dough over meat loaf to cover the top, sides and ends; seal ends. Bake 15-20 minutes longer or until a meat thermometer reads 160° and crust is golden brown. Let stand for 5 minutes.
Using two large spatulas, carefully transfer meat loaf to a serving platter. Sprinkle with remaining cheese. Serve with remaining spaghetti sauce.
Recipe taken from Taste of Home magazine October-November 2006
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