Cheese-stuffed meatloaf (1964)

Cheese-stuffed meatloaf recipe

Pour in Hunt’sauce and you pour in a pound of whole, ripe tomatoes simmered to a thick, smooth sauce — spiced just right. It’s the modern way to cook with tomato!

1-1/2 lbs lean ground beef
2 (8-oz) cans Hunt’s Tomato Sauce
1 egg, beaten
1/2 cup dry bread crumbs
1/4 cup finely chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
6 slices process American Cheese

Combine beef, 1 can Hunt’s Tomato Sauce, egg, bread crumbs, onion and seasonings. Divide mixture in half; lightly pack one portion into a 4x8x3 inch loaf pan. Arrange 4 cheese slices on top and pack the remaining meat evenly over the cheese layer. Turn out into a shallow baking pan.

Cut remaining cheese slices in strips and arrange on top of loaf. Bake in moderate oven (350 F) for 40 minutes. Remove excess fat from pan and pour remaining can of Hunt’s Tomato Sauce over loaf. Bake 30 minute longer or until done. Makes 5 to 6 servings.

Hunt… for the best