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Monday, April 15, 2019


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?

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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