Cheddar Meatloaf
Yield: 6 servings
The calendar may say April, but you all know how fickle
Mother Nature can be this time of year. One day it’s sunny and 70 degrees, the
next day it’s cold and rainy and feeling more like November. On those days
what’s better than meatloaf?
Ingredients:
1/4 cup Italian breadcrumbs
1 tsp. smoked paprika
1/2 tsp. garlic powder
1/8 cup dried minced onion
1/4 tsp. salt
1 lg. egg
1/2 cup grated sharp cheddar cheese
1-1/3 lbs. meatloaf mixture (equal parts ground beef,
pork, and veal)
1/4 cup BBQ sauce
1 tsp. yellow mustard
1 tsp. soy sauce
Preheat oven to 350 degrees F.
In a small bowl whisk together all the dry
ingredients.
Whisk the egg. In a large bowl combine the ground
meat, the dry ingredients, the egg, and the grated cheddar, mixing by hand
until all ingredients are evenly incorporated.
Shape the meat into a loaf approximately 7” x 4” in a
casserole dish.
Combine the BBQ sauce, mustard, and soy sauce. Spread
over meatloaf.
Bake for 50-55 minutes or until internal temperature
reaches 160 degrees F. Remove the meatloaf from pan and allow to rest 5-10
minutes before serving.
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