Posted 11/5/2012 9:13:37 AM
Wow, I have been making a very close recipe to this for years... did not know Betty had one too.
I do NOT like the Progresso PANKO Crispy Bread Crumbs one bit. I might be the ONLY person in the world to say so, but it is true. I now will only buy the Progresso Italian Style Bread Crumbs and if you ever change them you will have made a huge mistake as far as my thinking.
1 15 oz can tomato sauce
1/4 c Progresso Italian Style Bread Crumbs
1/4 c wheat germ
2 eggs (or equivlent of egg substitute)
1/2 C finely diced fresh onions
1 lb lean ground beef, 7% fat or less 4 % (Publix)
3 T Parmesan or Italian Blend grated cheese
8 oz block Mozzarella
1. Preheat oven to 400*. Coat muffin pans w cooking spray. Combine 3/4 cup pasta sauce and remaining ingredients (except mozzarella cheese) until blended.
2. Divide into 24 balls & shape around each string cheese, covering cheese completely. Seal tightly so hot cheese will stay inside. If you want to use a loaf pan, put half the meat in and then just cut cheese into long rectangular tubes & put them in the middle and put cheese on top or you can just cut a solid layer of cheese and either way, put the rest of the meat on top. Left over sauce can be drizzled over the top after baking.
Bake 20-25 min or until 160*F. This of course depends on if you do muffin size or loaf size. I don't like my meatloaf dry, so if you do, you might want to bake it a bit longer .than 160*F.