Meatloaf is an enigma—it can be made in just about any shape and size, the ways to make it are as endless as there are ingredients to make it with and it conjures up something different for each of us. I think of my Mom’s stuffed cheesy meatloaf (which I’ll be sharing with you below—the way I make it) while my husband no doubt would think of his Mama’s meatloaf—loaded up with onions and smothered with ketchup. What does “Meatloaf” conjure up in your mind?
After the seasonings are mixed with the ground beef, roll out the meat on a piece of waxed paper. Add the cheese of your choice on top.
The next step is to roll the meat up so that the cheese is inside.
Place the rollup in a loaf pan for baking.
- 3 lbs 93/7 ground beef
- ½ onion, finely diced
- 2 eggs, beaten
- ⅓ cup Italian bread crumbs
- 2 tbsp Worcestershire sauce
- Lawry’s seasoning salt (to taste)
- Fresh ground black pepper (to taste)
- 6 slices of mild cheddar cheese
- Preheat oven to 350 degrees F.
- Prep a large bread pan with nonstick cooking spray.
- In a large bowl separate the ground beef and mix in onions and bread crumbs using your fingers (a gentle kneading technique works well here, but don’t play with it too much or your meatloaf will be tough).
- In a small bowl whisk together the eggs, Worcestershire sauce, seasoning salt and pepper.
- Pour over the meat and again using your fingers gently mix all ingredients together until incorporated throughout.
- Lay out a large sheet of wax paper and transfer meat onto it, press out until meat is approximately an inch thick.
- Top with slices of cheddar cheese and then starting at one edge of the paper use the wax paper to help you roll up the meatloaf into a log. Pinch closed any seams along the edges and transfer to the baking pan.
- Cover with aluminum foil and bake for 1.5-2 hours or until internal temperature of meat has reached 165 degrees F. Remove foil midway through bake time to allow the top to brown and form a nice crust.
- Allow to cool in pan for 5-10 minutes before removing and cutting. It often works well to use a butter knife to gently unstick any edges around pan before trying to remove.
- Serve & enjoy.
This recipe may be linked at I Should Be Mopping the Floor, Two Maids Milking, The Saturday Evening Pot, Permanent Posies, 33 Shades of Green, Blackberry Vine , Polka Dots on Parade, Southern Lovely, Crystal & Comp, Tatertots & Jello