Cheese Filled Meat Loaf #836 7/07

Categories:
cheese, ground beef, meatloaf, New 2007

1/2 cup milk
2 large eggs; lightly beaten
1 tablespoon Worcestershire sauce
1 cup cornflakes; crushed
1/2 cup onion; finely chopped
3 tablespoon celery; finely chopped
1 teaspoon Salt
1/2 teaspoon mustard
1/2 teaspoon sage
1/4 teaspoon pepper
1 1/2 lb ground beef
8 oz sour cream
4 oz cheddar cheese; shredded
1/2 cup pimiento-stuffed olives

In a large bowl, combine the first ten ingredients. Crumble beef over mixture and mix well. On a large piece of non stick foil, pat beef mixture into a 14" X 10" rectangle. Spread sour cream to within 1/2" 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 non stick foil lined 13" X 9" X2" baking dish. Bake uncovered at 350°F for 1 hour and 15 minutes or until a meat thermometer reads 160 degrees. Let stand for 10 minutes before slicing. When we made this it split open on the top, but was still very good.

Contributor: Taste of Home

Yield: 6 servings