I know I shouldn’t brag, but my meatloaf is AWESOME! This is definitely a recipe which should be saved for a splurge day as it contains a lot of ooey gooey cheese. I spent several years denying myself and my husband meatloaf because I was worried the kids wouldn’t like it. Then, one evening I decided “What the Hell, let’s try it!” I’m glad I did because it is now a staple in our house. The kids ate it up and came back for seconds. I always serve my meatloaf with a side of garlic mashed potatoes and corn. Is there any other way? This recipe serves my family of six with leftovers because who doesn’t love leftover meatloaf? If you have a smaller family, split the mixture in half, and freeze the other half for another day. Tip: When you bake previously frozen meatloaf, let the mixture thaw in the refrigerator overnight first. Then shape into a loaf, and bake accordingly.
2lbs ground meat (Ground beef, meatloaf mix, or ground turkey can be used. I have the best results with meatloaf mix which is a combination of beef, pork, and veal. I suggest using a meat with some fat in it as it produces a juicy loaf.)
1 small onion finely chopped
2 cups grated extra sharp cheddar cheese
1 cup rolled oats
½ cup grated parmesan cheese
1 cup ketchup (Wildtree’s Organic Ketchup works great!)
1 tablespoon Garlic Galore Seasoning Blend or fresh minced garlic
1 teaspoon red pepper flakes (can omit if you don’t like it spicy)
¼ teaspoon cayenne pepper (can omit if you don’t like it spicy)
1 ½ teaspoons salt
1 teaspoon black pepper
½ teaspoon rosemary
Preheat oven to 350 degrees. Line a shallow baking pan with foil, and grease the foil with about 1 teaspoon of canola oil to prevent sticking.
Reserve 1 cup cheddar cheese and ½ cup ketchup.
Combine all of the remaining ingredients in a large mixing bowl. Use your hands! They work best for mixing meatloaf.
Once the ingredients are thoroughly combined, transfer the meat to the baking pan. Shape it into a loaf in the center of the pan, and create an indentation down the center length of the loaf to prevent “bulge.”
Bake in the oven for 1 ½ to 2 hours or until internal temperature reaches 160 degrees (if you are using ground turkey, it needs to reach 170 degrees). When the meatloaf is about 15 minutes from being done, remove it from the oven. Spread the reserved ketchup on top and sprinkle on the remaining cheese. Return it to the oven and finish cooking.
If you are baking a ½ loaf, cooking time will shorten to 1 hour.
Let meatloaf rest for 5-10 minutes before serving.