Mozzarella Stuffed Meatloaves
(original recipe by Dr. Laura Riley and Stacey Nelson)
Makes 6 meatloaves
1 large egg
1 cup soft bread crumbs (about 1 1/2 slices of good whole wheat bread)
1 cup (divided) Marinara (I used Newman's Own Sockarooni Sauce - highly recommended!)
3 cloves garlic, finely chopped
1/2 tsp dried rosemary, chopped
1 1/2 lb lean ground beef, raw
3 sticks low-fat string cheese, cut in half (about 2 1/2" each)
6 Tbsp low-fat shredded mozzarella cheese
Preheat oven to 325F
1. In a large bowl, combine the egg, bread crumbs, 1/2 cup pasta sauce, garlic and rosemary. Add ground beef and mix well.
2. Divide mixture into 6 equal portions; form each into a loaf. Press a stick of cheese lengthwise into the center of each loaf, shaping, so that the meat completely covers the cheese.
3. Place in shallow baking pan. Bake in 325F oven, covered loosely with foil for 45 minutes. Uncover and bake 10 more minutes. Spoon remaining 1/2 cup sauce over the loaves and sprinkle 1 Tbsp shredded mozzarella over each. Bake for an additional 5 minutes or until meat thermometer reads 160F. Let stand 5 minutes then serve.
MAKE-AHEAD NOTES: After step 2, place loaves on cookie sheet and freeze until firm. Wrap each in freezer wrap or heavy foil. Label and freeze up to 3 months. To serve, unwrap desired number of loaves and refer to step 3, baking 60 minutes instead of 45.
NUTRITION per loaf: 286 calories, 32 g protein, 11 g carb, 12 g fat, 421 mg sodium, 2 g fiber.