Cheese Stuffed Meat Loaf

Sliced provolone cheese is layered in the middle of the meat loaf for an ooey-gooey surprise with each bite. Progresso® Vegetable Classics French onion soup makes this meat loaf extra-moist and delicious.

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Prep Time 15 min
Total Time 1 hr 35 min
Servings 6

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

1: egg

6: slices (1 1/2 oz each) provolone cheese

: Hot cooked mashed potatoes, if desired

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Directions

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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving

Calories: 380
Calories from Fat: 190),

% Daily Value

Total Fat: 22g; 22%
(Saturated Fat 11g, 11% Trans Fat 1/2g 1/2% ),
Cholesterol: 125mg; 125%;
Sodium: 1160mg; 1160%;
Total Carbohydrate: 10g; 10%
(Dietary Fiber 0g 0% Sugars 0g 0% ),
Protein: 35g; 35%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 0%;
Calcium: 35%;
Iron: 15%;

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 1/2 Fat;