Jo's two cheese meatloaf
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Ground beef - lean |
| ¼ | cup | HP Fruity Sauce |
| 1 | cup | Saltine crackers - crushed |
| 2 | tablespoons | Worcestershire sauce - |
| Lea & Perrins | ||
| ¼ | cup | Ketchup |
| 2 | tablespoons | Prepared mustard |
| 1 | teaspoon | Celery salt |
| 1 | teaspoon | Onion salt |
| 1 | teaspoon | Garlic salt |
| 2 | Eggs - large | |
| 1 | cup | Onions - diced |
| ½ | cup | Green olives - sliced fine |
| 1 | teaspoon | Tarragon leaves |
| ¼ | cup | Parmesan cheese - grated |
| 2 | cups | Monterey Jack cheese |
Directions
Contributed to the echo by: Fred Towner Originally from: Fourth Prize winner in the Calgary Sun's Great Meatloaf Recipe Search. Submitted by Jo Vandevelde - Calgary Sun Monday, June 4, 1990 Jo's 2-Cheese Meatloaf - Fourth Prize Preheat oven to 350F. Mush first 14 ingredients together by hand until well mixed and put into a bread pan. Stick knife in three places so meatloaf cooks evenly. Bake for 30 minutes. Increase heat to 400F for 20 minutes. Remove from oven and drain juice from pan. Sprinkle all the Monterey jack cheese evenly over the top of the meatloaf and return to oven for 15 to 20 minutes or until the cheese starts to bubble. Watch carefully so cheese doesn't burn. The meatloaf will have shrunk enough so that the cheese melted over all sides gives a frosted effect.
Servings: 8