I saw this recipe for cheesy meatloaf on my cousin Shannon’s blog. She’s an awesome bakerlady too – and I’ve never made something from her that wasn’t amazing. I was sure this would be no exception. Below is the original recipe – the starred items are my alterations. The biggest change I made was cooking it free form instead of in a loaf pan. I’ve found I like meatloaf better that way, and I can add a delicious glaze that gets a little gooey/crunchy coating around the meatloaf. I also sautéed my onions and garlic prior to adding them to the meat mix.
1 package of ground beef (about a pound)
1 small onion, diced
4 cloves of garlic, minced (2 tsp garlic powder also works in a pinch)
1 TBSP Worcestershire sauce
1 squirt of ketchup
*1 squirt of dijon mustard
*Dash of tobasco
*1/4 C fresh chopped parsley
1/4 cup of breadcrumbs
1 tsp salt
1/2 tsp pepper
2 cups grated cheese (I use cheddar, you could really use any kind you like)
1/2 C ketchup
1/4 C brown sugar
4 tsp cider vinegar
Mix together in small bowl. Spread 1/2 over formed meatloaf before placing in oven. Spread other half over meatloaf 15 minutes before it’s done!
Preheat the oven to 350°
In a mixing bowl add ground beef, eggs, onion, garlic, Worcestershire, ketchup, breadcrumbs, salt, and pepper. Mix well with your best tool– clean hands. Don’t mess with a spoon with this, unless you want to clean up a big mess. 🙂
In a loaf pan, layer half of the mixture. Make sort of a moat in the middle. Add the cheddar cheese. Top with the remaining mixture, and press down around the edges to form seams. Top with glaze. Bake for one hour.
The whole family totally loved this meatloaf. My kids and husband gobbled it up. We had some butter herb potatoes and fresh steamed broccoli with some crusty french bread for an awesome dinner. Thanks Shan! And — for dessert…cake bites!