Jo's 2-Cheese Meatloaf
23
23
Ingredients
| 2 | pounds |
ground beef, extra lean
|
|
| ¼ | cup |
fruit sauce
|
* |
| 1 | cup |
crackers, saltine
crushed |
* |
| 2 | tablespoons |
worcestershire sauce
|
|
| ¼ | cup |
ketchup
|
|
| 2 | tablespoons |
prepared mustard
|
|
| 1 | teaspoon |
celery salt
|
|
| 1 | teaspoon |
onion salt
|
|
| 1 | teaspoon |
garlic salt
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
onions
diced |
|
| ½ | cup |
green olives
finely sliced |
* |
| 1 | teaspoon |
tarragon leaves
|
|
| ¼ | cup |
Parmesan cheese
grated |
Directions
Preheat oven to 350℉ (180℃).
Mush all ingredients together except for the monteray jack cheese 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 400℉ (200℃) 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
