Cheese-Filled Meat Loaf

• 1/2 cup milk
• 2 eggs, lightly beaten
• 1 tablespoon Worcestershire sauce
• 1 cup crushed cornflakes
• 1/2 cup finely chopped onion
• 3 tablespoons finely chopped celery
• 1 teaspoon salt
• 1/2 teaspoon ground mustard
• 1/2 teaspoon rubbed sage
• 1/4 teaspoon pepper
• 1-1/2 pounds ground beef
• 1 cup (8 ounces) sour cream
• 1 cup (4 ounces) finely shredded cheddar cheese
• 1/2 cup sliced pimiento-stuffed olives

1. In a large bowl, combine the first 10 ingredients. Crumble beef over mixture and mix well. On a large piece of heavy-duty foil, pat beef mixture into a 14x10-in. rectangle. Spread sour cream to within 1/2 in. of edges. Sprinkle with cheese and olives.
2. Roll up, jelly-roll style, starting with a short side and peeling away foil while rolling. Seal seam and ends. Place seam side down in a greased 13x9-in. baking dish.
3. Bake, uncovered, at 350u0b0 for 65-75 minutes or until meat is no longer pink and a thermometer reads 160u0b0. Let stand for 10 minutes before slicing.

milk, eggs, worcestershire sauce, cornflakes, onion, celery, salt, ground mustard, sage, pepper, ground beef, sour cream, cheddar cheese, olives

Taken from www.tasteofhome.com/recipes/cheese-filled-meat-loaf/ (may not work)