Cheese-Stuffed Meatloaves with Parsley Potatoes

Recipes

4 servings

35 minutes total (Active 15 minutes)

Shopping list

Prepare meatloaves and begin to bake - 10 minutes

About 10 minutes into bake time, prepare potatoes; serve - 25 minutes

Cheese-Stuffed Meatloaves

Ingredients

Cooking spray
1 ½ cups pasta sauce, divided
½ cup Italian bread crumbs
1 egg (or ¼ cup egg substitute)
½ cup frozen diced onions
1 ¼ lb lean ground beef, 7% fat
4 sticks mozzarella string cheese

Steps

Preheat oven to 400°F. Coat baking sheet with cooking spray. Combine ¾ cup pasta sauce and remaining ingredients (except cheese) until blended.
Divide into four portions; shape around each string cheese, covering cheese completely. Seal tightly so hot cheese will stay inside (wash hands). Bake 20-25 minutes or until 160°F.
Before serving, microwave remaining ¾ cup pasta sauce on HIGH 1 minute or until hot. Serve.

Parsley Potatoes

Ingredients

1 (20-oz) package refrigerated red potato wedges
¼ cup fresh Italian parsley (coarsely chopped)
2 tablespoons garlic butter

Steps

Combine potatoes and ⅓ cup water, then cover; microwave on HIGH 8–10 minutes or until tender. Chop parsley.
Drain potatoes; stir in butter and parsley. Serve.

Serving Suggestions

Complete your meal with Mexican-style corn, a fresh salad blend, dinner rolls, and apple pie for dessert.

The reserved pasta sauce can be poured over the top of loaves before baking. Then sprinkle with Parmesan cheese just before serving.

Cheese-Stuffed Meatloaves

Amount per ¼ recipe serving: Calories 410, Total Fat 18g, Chol 150mg, Sodium 810mg, Total Carb 21g, Fiber 2g, Calc 30%, Vitamin A 15%, Vitamin C 8%, Iron 30%

Parsley Potatoes

Amount per ¼ recipe serving: Calories 140, Total Fat 6g, Chol 10mg, Sodium 500mg, Total Carb 18g, Fiber 4g, Calc 0%, Vitamin A 15%, Vitamin C 20%, Iron 6%