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Title: Jo's 2-Cheese Meatloaf
Categories: Ground Beef
Yield: 8 Servings

2lbGround beef - lean
1/4cHP Fruity Sauce
1cSaltine crackers - crushed
2tbWorcestershire sauce -
  Lea & Perrins
1/4cKetchup
2tbPrepared mustard
1tsCelery salt
1tsOnion salt
1tsGarlic salt
2 Eggs - large
1cOnions - diced
1/2cGreen olives - sliced fine
1tsTarragon leaves
1/4cParmesan cheese - grated
2cMonterey Jack cheese

Contributed to the echo by: Fred Towner Originally from: Fourth Prize winner in the Calgary Sun's Great Meatloaf Recipe Search. Submitted by Jo Vandevelde - Calgary Sun Monday, June 4, 1990 Jo's 2-Cheese Meatloaf - Fourth Prize Preheat oven to 350F. Mush first 14 ingredients together by hand until well mixed and put into a bread pan. Stick knife in three places so meatloaf cooks evenly. Bake for 30 minutes. Increase heat to 400F for 20 minutes. Remove from oven and drain juice from pan. Sprinkle all the Monterey jack cheese evenly over the top of the meatloaf and return to oven for 15 to 20 minutes or until the cheese starts to bubble. Watch carefully so cheese doesn't burn. The meatloaf will have shrunk enough so that the cheese melted over all sides gives a frosted effect.

Servings: 8

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