[Update my dinner status], I'm making this tonight.
2 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 2 : 00 Active Time: 1 : 30
US/Metric: [convert to metric]
Ingredients
Preparation
Method:
In a large bowl mush together the ground beef, Italian bread crumbs, raisins, and eggs until blended and well combined. Divide the meat in half. Squish (press) one half into a long flat rectangle, longer and wider than the cheese sticks. Take the cheese sticks and lay them on top in the middle. I usually put two sticks together and one on top. Make sure they are all in the middle, and don't make the bottom meat layer too thin. Pat out the other half of the meat the same on a piece of waxed paper as you did the first; invert it on top of the cheese layer and peel off the paper. Press to make the whole thing into a meat loaf shape. Make sure there are no areas remaining open; completely enclose the cheese. Place loaf in a baking pan or dish. Bake at 350 degrees for 30 minutes. While you're waiting, mix the can of tomato soup (if using) with 1/2 can of water. When 30 minutes is up, spoon some of the sauce or the soup over the loaf and bake about 25 to 30 minutes more, ocassionally spooning more sauce over loaf.
Notes:
Let meatloaf cool at least 10 minutes before serving, and be extremely careful while cutting; cheese will ooze out! Tastes great with mashed potatoes.
Number of servings: 6-8
