Jen Carpenter’s Cheesy Meatloaf

Combine:
1 egg
3/4 cup milk
1 cup (4 oz) shredded cheddar cheese
1/2 cup quick oats
1/2 cup chopped onions
1 tsp. salt
1 lb. sirloin or ground beef
(Form into 4-6 smaller loaves)

Topping:
2/3 cup ketchup
1/2 cup packed brown sugar
1 1/2 tsp. mustard
(Spoon over loaves)

Bake @ 350 for 45-60 minutes.

Comments:  Dean cannot eat the topping for this since brown sugar gives him migraines.  So when we make this we split the meat loaf into 2 portions.  Mine gets baked with the topping and Dean’s gets baked without it.  We recently made a double batch of this and put it into containers raw and froze it for the future.  Making the smaller loaves will be nice because those would be just enough to serve two servings.  So on nights when one of us has to work later into the evening the person who is home alone for dinner can just use one of these smaller loaves, and if we need a full sized meatloaf then we can just cook two of the small loaves.  The pictures below are of the small loaves.  I will add photos of the finished, cooked product once we cook one.

Update:  Today 1/8/13  we cooked two of these small loaves.  We put the glaze on one for me and left one plain for Dean.  The verdict is that these freeze really well.  Tasted like we just made them fresh.  Took a few pictures so you can see how it looked all cooked.  The black in the pans is just the sauce and juice baked on.

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2 responses to “Jen Carpenter’s Cheesy Meatloaf

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