Double Cheese Meatloaf

We’ve had a little back and forth with the weather this fall.  It’s been 50 degrees one week and 80 degrees another week.  But, in one of the chilly weeks, I found myself craving a little meatloaf.  It’s been 4 or 5 years since I last made this meatloaf recipe and I was happy to put it back on the menu.

It integrates two kinds of cheese — mozzarella and Parmesan.  It also incorporates two kinds of meat — I almost always use ground beef and ground turkey when making this recipe, although for a split second I thought about using elk or bison instead.

Double Cheese Meatloaf.jpg

Double Cheese Meatloaf

1 c chopped onion
6 Tbsp ketchup
2 Tbsp dijon mustard
1 c mozzarella cheese
1/2 c rolled oats
1/4 c chopped parsley
2 Tbsp Parmesan cheese
1 tsp oregano
1/4 tsp black pepper
1 egg, lightly beaten
1 1/2 lbs ground meat (2 types, if possible)

Preheat oven to 375 degrees.  Place a medium nonstick skillet over medium-high heat.  Add onion, saute for 3 minutes.  Combine the onion, 1/4 c ketchup, 1 Tbsp mustard, mozzarella, and next 6 ingredients in a large bowl.  Crumble ground meats and stir until blended.

Pack meat into an 8×4 in loaf pan, coated with cooking spray.  Combine 2 Tbsp ketchup and 1 Tbsp mustard — spread over the top of the loaf.  Bake for 1 hour or until meat thermometer registers 160 degrees.  Let meat stand in pan for 10 minutes.

Remove and slice into 12 slices.


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