Tuesday, August 30, 2011

Cheesy Meatloaf

My family are what you would call 'meatloaf connoisseurs'.   I have made different variations of meatloaf over the years and I always come back to the same old one in my Betty Crocker cookbook.  This is the other one they will eat.  My Betty Crocker recipe is better but this is kind of a nice change if you feel the need.  Of course we always dump ketchup on top of our meatloaf after we smash it down on the plate, so that covers up any iniquities the dish may have.  I served it tonight with Ranch Roasted Baby Potatoes

Cheese Meatloaf

1 can cream of mushroom soup
2 pounds hamburger
1 cup oatmeal (or 3/4 cups breadcrumbs)
2 eggs
2-3 inch slice of Velveeta

Combine 1/2 cup of the soup, hamburger, oatmeal and eggs in a bowl.  Dump in a greased 2-quart dish and bake covered 1 hour at 375.  When the hour is almost up, in a sauce pan combine the rest of the soup, a little bit of milk mixed in the soup can to scrape out the rest and the velveeta.  Cook, stirring, until cheese is melted.  Drain the fat from the meatloaf and top with the soup/cheese mixture.  Bake 15 more minutes uncovered.

Smash on your plate and smother with ketchup.  Enjoy!

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