I have string cheese around pretty much all the time. Because instant-cheese satisfaction makes sense to me. I wondered if mozzarella stuffed meatloaf was a thing, and of course it was. I had the ingredients and I made it. It was fairly heavy for a warm day meal, but it was delicious, so I'm writing it down.

Cheese Stuffed Meatloaf

INGREDIENTS

• 1/2 lb ground beef
• 1 pkg (12oz/4ea) Isernios Hot Italian Sausages, removed from casings
• 1 stalk celery, fine chop
• 1 large carrot, fine chop
• 1/2 cup Italian panko breadcrumbs
• extra rosemary as desired
• 1 egg
• sat & pepper
• 4 sticks string cheese, um...out of the packaging. :)
• 3 Tbsp ketchup
• 2 Tbsp dijon mustard

INSTRUCTIONS

1. Heat oven to 350.
2. Line a loaf pan with foil, leaving edges up like a sling
3. Mix all ingredients, save for the string cheese, with your hands, combining ingredients well.
4. Take about 3/4 of the meat mixture and form a sort of "tray" in the bottom of the loaf pan about 1-1.5" thick with slightly raised sides.
5. Lay mozzarella sticks out in this trough, tuck the rest of the meat mixture on top of and around the mozzarella sticks.
6. Bake uncovered in oven for 1-1 1/2 hours
7. Mix together ketchup and dijon to make a simple glaze (alternately, try a splash of some leftover favorite spaghetti sauce)
8. Brush top of meatloaf with this sauce and broil until starting to bubble and brown
9. Remove from oven, lift meatloaf out with sling and place on cutting board to rest for 3-5 minutes
10. Slice and carefully transfer to plates.

I feel like the "rubberiness", for lack of a better term, is wha makes the string cheese a good candidate for filling. It doesn't all spill out when you cut it. Resting it helps as well, letting it cool down a smidge so it regains some structure.

In the future I could see adding some veggies to this middle zone, maybe some red peppers, spinach, etc. I didn't have them for this go-round.

Browned Butter Rice Krispie Cheesecake with Bourbon Caramel Sauce

INGREDIENTS
Browned Butter Rice Krispies
4 Tbsp butter
1/2 a stick
8 cups Rice Krispies cereal
1⁄2 tsp vanilla extract
1 tsp sea salt
16 oz mini marshmallows

No-bake Cheesecake Filling
16 oz cream cheese 2 packages
14 oz sweetened condensed milk
1⁄4 cup fresh lemon juice
1 tsp vanilla extract

Bourbon Caramel Sauce
1 cup sugar
1/4 cup water
1⁄2 cup Heavy cream
1 Tbsp bourbon

DIRECTIONS
Make Browned Butter Rice Krispies "Crust"

1. Heat a large nonstick sautee pan over medium heat until hot. Add cereal and stir occasionally until lightly toasted and fragrant (5-7 minutes). Remove from heat and set aside. 
2. Melt butter in a saucepan over medium-low heat, stirring constantly. It will begin to foam, and soon after will brown, emitting a nutty aroma. Turn off the heat and add the salt and vanilla.
3. Add half marshmallows at a time to browned butter, stirring regularly until marshmallows are melted. If you need to, return to low heat to aid the melting process. 
4. Add rice cereal to marshmallow mixture and mix until cereal is evenly coated with marshmallow mixture. 
5. Transfer 2/3 to a glass pie pan/dish or springform pan, and the rest to a separate baking dish. Using the bottom of a flat bottomed glass, press rice mixture in pie pan into a "crust" about 1/2'-3/4" thick. Press the other portion of rice mixture to a similar thickness--we will cut this up to use as a garnish later, so it doesn't need to reach the edges of the pan. Set aside to cool while you make the cream cheese filling and sauce.

Make the Cheesecake

1. Beat cream cheese in large bowl until smooth using electric mixer or Kitchenaid mixer. 
2. Blend in the condensed milk a bit at a time, scraping down sides periodically. Add in lemon juice and vanilla. 
3. Pour filling into Rice Krispies crust, smoothing the top. Cover with plastic wrap and refrigerator for 2 1/2-3 hours until firm. Meanwhile, make the sauce.

Make the Sauce

1. Simmer sugar and 1/4 cup water over medium heat, swirling pan rather than stirring for 15 minutes until a deep amber color. Keep a close eye so it doesn't burn.
2. Turn off the burner. Remove pan from the heat, and slowly add cream while stirring.
3. Add bourbon and optionally a pinch of salt, then put back on burner with residual warmth and stir all together. 
4. Transfer to a heat-safe dish or bottle to let cool (canning jars are great for this). Sauce can be covered and stored in the refrigerator. When ready to use, bring to room temp, heat in a warm water bath, or microwave opened jar for 30 seconds in the microwave.