Cheese-Stuffed Meatloaves and Parsley Potatoes

This has to be one of my favorite recipes. I use ketchup instead of the pasta sauce for the meatloaves...

Cheese-Stuffed Meatloaves

Ingredients
Cooking spray
1 1/2 cups pasta sauce, divided
1/2 cup Italian bread crumbs
1 egg (or 1/4 cup egg substitute)
1/2 cup frozen diced onions
1 1/4 lb lean ground beef, 7% fat
4 sticks mozzarella string cheese


Steps

1. Preheat oven to 400°F. Coat baking sheet with cooking spray. Combine 3/4 cup pasta sauce and remaining ingredients (except cheese) until blended.
2. 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.
3. Before serving, microwave remaining 3/4 cup pasta sauce on HIGH 1 minute or until hot. Serve.

Parsley Potatoes

Ingredients
1 (20-oz) package refrigerated red potato wedges
1/4 cup fresh Italian parsley (coarsely chopped)
2 tablespoons garlic butter


Steps

1. Microwave potatoes following package instructions. Chop parsley.
2. Stir butter and parsley into potatoes. Serve.