Cheese-Filled Meatloaf


  • 1/2 cup milk
  • 2 eggs, lightly beaten
  • 1 Tbsp. Worcestershire sauce
  • 1 cup crushed cornflakes
  • 1/2 cup finely chopped onion
  • Ad
  • 3 Tbsp. finely chopped celery
  • 1 tsp. salt
  • 1/2 tsp. ground mustard
  • 1/2 tsp. rubbed sage
  • 1/4 tsp. pepper
  • 1 1/2 lb. ground beef
  • 1 cup sour cream
  • 1 cup finely shredded cheddar cheese
  • 1/2 cup sliced pimiento-stuffed olives


In a large bowl, combine the first 10 ingredients. Crumble beef over mixture and mix well. on a large piece of heavy duty foil, pat beef mixture into a 14x10 inch rectangle. Spread sour cream to within 1/2 inch of edges. Sprinkle with cheese and olives. Roll up, jelly-roll style, starting with a short side and peeling away foil while rolling. Seal seam and ends. Place seam side down in a greased 9x13 inch baking dish. Bake, uncovered, at 350 degrees F for 65-75 minutes or until the meat is no longer pink and a meat thermometer reads 160 degrees F. Let meat loaf stand for 10 minutes before slicing.


By Robin from Washington, IA


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