Recipe: Cheesy Meatloaf

Wednesday, March 28th, 2012

That’s right, words on Wednesdays means sometimes you will get random recipes again! I know you’re thrilled.

I would describe this meatloaf as delicious but also relentlessly savory — there is nothing sweet about this bad boy, but mmmm it’s good. The nice thing about meatloaf is it’s super easy.Cheeeeeese

  • 20 oz package of ground turkey
  • about the same amount of ground beef
  • Salt (to taste)
  • Pepper (to taste)
  • dried Oregano/Basil/Coriander (to taste)
  • 1.5 cups Italian breadcrumbs (not Panko, the boring kind in the cardboard can)
  • 1 lb shredded cheese (I really like Kraft’s Triple Cheddar)
  • 2 eggs

Preheat oven to 350°F.

Spray the inside of a loaf pan with cooking spray.

Mix together all the ingredients in a big bowl. Use your bare hands, or wear gloves to keep them clean. Be gentle, if you overmix you’ll end up with tough meatloaf, but you do want the ingredients all evenly distributed, too.

Meatloaf Sammich, food of the GodsBake until the center is at 155°F — I use one of those awesome probe thermometers that goes off when it hits temp, but if you don’t have such a thing, it takes about an hour usually. Cover with foil and sit out to rest for 10-15 minutes. Slice and nom.

Put the leftovers in the fridge as is, and in the morning you can just pull off all that fat that’s in the pool of liquid around the loaf, and then save the gelled gravy beneath for extra tasty noms later. Also, meatloaf sammiches. I’m just sayin’.

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