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
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.