Cheese Stuffed Meat Loaf

 

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

1

egg

6

slices (1 1/2 oz each) provolone cheese

Hot cooked mashed potatoes, if desired

• 1 Heat oven to 350°F. In large bowl, stir cracker crumbs and 1 cup of the soup until well mixed; let stand 10 minutes.
• 2 Add beef, salt, thyme, pepper and egg to cracker crumb mixture until well mixed. Spread half of beef mixture into ungreased 8x4-or 9x5- inch loaf pan. Cut 3 slices of the cheese into 1/2-inch strips. Arrange strips in center of loaf to within 1/2-inch of sides and ends of pan. Top cheese with remaining beef mixture covering completely to sides of pan.
• 3 Insert ovenproof meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until beef is no longer pink in center and thermometer reads 160°F. Arrange remaining cheese slices, overlapping, on top of meat loaf. Top cheese with 1/4 cup of the remaining soup (making sure to get onion pieces). Bake an additional 5 minutes or until cheese is melted. Let stand 5 minutes; remove from pan. Heat remaining soup until hot, serve with meat loaf and potatoes.