Meatloaf recipes are as varied as the cooks who make them. My Aunt Evelyn's version is easy to make, delicious, and laced with shredded cheese. She would often vary the type of cheese used. Her favorite was cheddar, mine was pepper jack, my Uncle Victor liked swiss, but other cheeses or cheese combinations often appeared and made for subtle and tasty differences.
Preheat oven to 350 degrees F. Line a shallow 9- by 13-inch baking pan with foil or parchment paper.
Combine all meatloaf ingredients in large bowl and mix lightly until thoroughly combined. Place mixture in middle of prepared baking pan and form into a 9- by 5-inch oval loaf. Make an indentation along top center of loaf. In a small bowl, whisk together all topping ingredients until well combined. Cover meatloaf completely with topping. Bake, uncovered, for about 1 to 1 1/4 hours or until meat is no longer pink and reads 160 degrees F on a thermometer. Let stand for 15 minutes before slicing.
Makes 4 to 6 servings.
For two people: Mix whole recipe, divide and shape into 2 mini loaves. Cover one loaf with topping and bake for about 45 minutes. Freeze second loaf. When ready to use, thaw loaf and cover with topping just before baking.
For a more tender and juicier loaf, you can briefly soak the bread crumbs and oats in the milk before adding.
Do not over-knead the mixture or texture will be lost. Mix just enough to combine the ingredients.
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|Serving Size: 1 Serving (238g)|
|Recipe Makes: 6|
|Calories from Fat: 267 (50%)|
|Amt Per Serving||% DV|
|Total Fat 29.6g||39 %|
|Saturated Fat 12g||60 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 130.1mg||40 %|
|Sodium 808.8mg||28 %|
|Potassium 591.1mg||16 %|
|Total Carbohydrate 39.5g||12 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 37.3g|
|Protein 27.9g||40 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 538
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