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Cheese Stuffed Meatloaf
Cheese Stuffed Meatloaf
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Prep Time:
15 minutes
Total Time:
1 hour 35 minutes
Provolone-stuffed meatloaf with rich French onion soup for ultimate tenderness.
Ingredients:
  • 3/4 cup gluten-free white rice flour cracker crumbs (from 4.4 oz box crackers)
  • 1 can (18 oz) Progresso™ Vegetable Classics French onion soup
  • 1 1/2 lb extra-lean (at least 93%) ground beef
  • 1 teaspoon salt
  • 3/4 teaspoon thyme leaves
  • 1/4 teaspoon pepper
  • 6 slices (1 1/2 oz each) provolone cheese
  • Hot cooked mashed potatoes, if desired
Instructions:
  • Preheat the oven to 350°F. Combine cracker crumbs and 1 cup of soup in a large bowl, ensuring they are well mixed, and let it sit for 10 minutes.
  • Combine beef, salt, thyme, pepper, and egg with cracker crumb mixture until thoroughly mixed. Place half of the beef mixture into an ungreased 8x4- or 9x5-inch loaf pan. Cut 3 slices of cheese into 1/2-inch strips and arrange them in the center of the loaf, leaving 1/2-inch space from the sides and ends of the pan. Cover the cheese with the remaining beef mixture, ensuring it reaches the sides of the pan.
  • Place an ovenproof meat thermometer so the tip rests in the center of the meatloaf. Bake the meatloaf uncovered for 1 hour to 1 hour 15 minutes, or until the beef is cooked through and the thermometer reads 160°F. Layer the remaining cheese slices on top of the meatloaf, slightly overlapping them. Pour 1/4 cup of the remaining soup over the cheese, ensuring you get some onion pieces. Bake for an additional 5 minutes until the cheese is melted. Allow the meatloaf to rest for 5 minutes, then remove it from the pan. Reheat the remaining soup until hot and serve it with the meatloaf and potatoes.

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