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Made this last night- DH remembered it from awhile ago, and I subbed the pork rinds and parm for the bread crumbs in the original recipe. Found a delicious bulk-style andouille sausage with no sugar added!
String cheese meatloaf
1 cup legal spaghetti sauce, divided
3/4 cup pork rind crumbs
1/4 cup parmesan cheese
2 cloves minced garlic
1 T rosemary, chopped (if using dried, use 1.5 tsp)
1 pound ground beef
1/2 pound bulk sausage (try to find a really flavorful one)
3 pieces string cheese
In a large bowl, combine 1/2 cup spaghetti sauce, egg, pork rinds, parmesan cheese, garlic, and rosemary. Crumble meat over mixture and mix well. Press half into a loaf pan. Place two pieces of string cheese side by side near one end of loaf. Cut the remaining piece of cheese in half'; place these pieces side by side on opposite end of loaf. Top with remaining meat mixture; press down firmly to seal.
Bake uncovered at 350 degrees for 1 to 1 1/4 hours or until meat thermometer reads 160 degrees; drain. Drizzle with remaining spaghetti sauce; bake 10 minutes longer. Let stand 10 minutes before slicing.