Mozz-stuffed Meatloaf

Meat.  The staple in my husbands ‘diet’.  We have our own beef, pork, chicken, lamb and turkey grown on the family farm.  Knowing the quality of your meat is so important as you can eliminate antibiotic use, grain feeding and animals are treated respectfully.  With that said, this recipe hits all the high notes for my farmer-hubbies taste buds : meat, cheese and sweet ketchup sauce.  Comfort food!

Prep Time: 15 minutes           Serves: 6    (Although hubby can eat 2)


  • 1 large egg
  • 3/4 cup skim milk
  • 1/2 cup quick cooking oats
  • 1/2 teaspoon Italian seasoning
  • 1 teaspoon kosher salt  (optional)
  • 1/4 teaspoon black pepper
  • 1/2 medium onion, diced
  • 1 pound lean ground beef
  • 3 string mozzarella cheeses, cut in half crosswise
  • 2/3 cup ketchup
  • 1 Tbsp packed brown sugar
  • 1 tsp yellow mustard

Preheat oven to 350 degrees F. Line large baking sheet with aluminum foil.

In large bowl, combine egg, milk, oats, Italian seasoning, salt and pepper; stir until well combined. Let sit for 5 minutes to allow oats to absorb liquid. Add onion and ground beef, mixing well. Grab a fist-sized portion, form mixture into six small meatloaves. Stuff each portion with a string cheese half, forming meat mixture around cheese. Place onto prepared baking sheet. In separate bowl, stir together ketchup, brown sugar and mustard. Spoon evenly over each loaf. Bake uncovered for 45 minutes.

Darling Daughter’s Notes:  Goeey and tasty.  Ketchup is my favourite topping and one little meatloaf makes me quite full.

Suggested Nutritional Values (per portion): Calories 207, Protien 21g, Carbohydrates 13g, Dietary Fiber 1g, Sugars 8g, Total Fat 8g, Cholesterol 82mg, Sodium 567mg

Great Mineral Bonuses:  Calcium 19%,  Iron 12%, Zinc 56% Vitamin B6 22% DV, Vitamin B12 71%, Riboflavin 24%, Niacin 24%

Diabetes Type 2 Suggestions:   Leave out the tsp of salt to lower sodium intake to 179mg and help heart health.  Same with the ketchup – consider using sugar-free or low sodium ketchup (catsup for my American friends).

Thanks to the The Comfort of Cooking for the idea.  You Rock!


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