THE EASIEST PHILLY CHEESE MEATLOAF

THE EASIEST PHILLY CHEESE MEATLOAF

These were absolutely delicious! We found that two per person was really more than enough — super filling food. Only change I made and would do again, is I used grated provolone rather than slices. The grated provolone melted perfectly without spilling out the side. Terrific recipe

Really delicious – made the 8 and had filling left over so I used a 5 roll of biscuits and pressed them into a circle and filled them with the filling and topped with the cheese – pinched them together and baked until brown – also great!!!! From Gram

I made these last night for supper. They are so good. I did buy two tubes of crescent rolls but used the amounts of the other ingredients as written. I don’t know about anyone else, but if I had used one tube, I would have had tons of leftover meat mixture. The two tubes were perfect, used up all the meat mixture. My husband loved them.

I already make something similar to this and LOVE it. I roll up thin sliced roast beef and swiss in crescents and bake. Then dip them in au jus for mini French Dip sandwiches. This is a staple in my house, and quick and easy to make.

INGREDIENTS:

1 medium onion, chopped
1 green bell pepper, chopped
1 tablespoon oil
1 lb. ground meat
1/2 cup bread crumbs
1 egg
Several dashes salt and pepper
1/2 teaspoon garlic powder
3 tablespoons Worcestershire sauce
6 slices provolone cheese

INSTRUCTIONS:

Preheat the oven to 350°F. In a skillet, sauté the onion and pepper in the oil until tender. Combine these veggies with the remaining ingredients except the cheese in a bowl. Place half of this mixture into a greased loaf pan and top with 3 of the slices of provolone cheese. Repeat so you have two meat-cheese layers.

Bake for 45 minutes (the internal temperature of the meat should reach 165°F). Allow the meatloaf to sit for 5 minutes before slicing and serving. Yield: 4-5 servings.

source :nutridlicious.com

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