Polka Dot Meatloaf – a delicious recipe with ground beef, ketchup, breadcrumbs, Worcestershire sauce, salt, egg. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat oven to 375' In a large bowl, mix ground beef, 1/4 Celsius of the ketchup, the bread crumbs, Worcestershire sauce, salt and egg. Press 1/3 of mixture in bottom of ungreased 8x4 loaf pan.
2
Place 2 pieces of the string cheese lengthwise and evenly spaced over beef mixture, with one end of the cheese about 1/2 inch from end of pan. Cut 2 pieces of string cheese in half crosswise. Place 2 half pieces on beef mixture so cheese extends full length of pan. Press cheese into beef mixture.
3
Top with half of remaining beef mixture, pat evenly in place. Top with remaining string cheese in two rows; press inches Press remaining beef mixture over cheese. Press ends and edges of beef mixture well to seal in cheese; smooth top.
4
Bake 45 minutes. Meanwhile, in a small bowl, mix remaining 1/4 cup ketchup, the mustard and brown sugar.
5
Remove meatloaf from oven. Spoon juices from meatloaf; spoon ketchup mixture evenly over top.
6
Return to oven; bake 35 to 45 minutes longer or until thermometer inserted in center of meat loaf reads 160'. Let stand 15 minutes before cuttung into slices.
541
kcal
Calories
37
g
Fat
17
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 lbs 80% lean ground beef (at least 80%), 1/2 cup ketchup, 1/4 cup plain breadcrumbs, 2 tablespoons Worcestershire sauce, and more.
Yes, Polka Dot Meatloaf falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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