Jo's Two Cheese Meatloaf
21
21
Ingredients
| 2 | pounds |
ground beef, 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
thinly sliced |
* |
| 1 | teaspoon |
tarragon leaves
|
|
| ¼ | cup |
Parmesan cheese
grated |
|
| 2 | cups |
monterey jack cheese
|
* |
Directions
Preheat oven to 350℉ (180℃).
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 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
