Monday, January 9, 2012

Cheeseburger Meatloaf

We had a very yummy dinner last night.  Nothing like some good home cooking to wrap up the weekend.  This was a Rachael Ray Magazine recipe.  I find a couple recipes to save every issue.  This one made such a big serving that I followed the recipe, and in the end I made two seperate meatloafs and sent one down the road to our sweet friends/neighbors/photographers.  The potatoes were amazing.  Nothing makes my Hubby happy like some roasted potatoes.... With cheesy meatloaf and he wanted seconds.  The vegetables are ground down to mush in the food processor so if you have any picky people in the house they will never know! 

Cheeseburger Meatloaf with Roasted Potatoes
originally from Rachael Ray Magazine

Printable Recipe


  • 1 cup italian bread crumbs
  • 1 carrot
  • 1 celery rib
  • 1 onion
  • 2 lbs. ground chuck
  • 2 eggs
  • 1/4 cup ketchup
  • Salt and pepper
  • 6 colby-jack cheese sticks
  • 1 1/2 lbs. red-skinned potatoes
  • olive oil

  • Directions:
    1. Preheat the oven to 400°.
    2. Cut 1 carrot, 1 celery rib and 1 onion into 1-inch pieces. Using a food processor, finely chop the vegetables
    3. Add the vegetables to a bowl with the breadcrumbs. Add 2 lbs. ground chuck, 2 eggs, 1/4 cup ketchup, 1/2 tsp. salt and 1/4 tsp. pepper.
    4. Mix all the ingredients together with your hands until just blended.
    5. Transfer the mixture to a 10-by-15-inch baking dish; pat the meat into a 9-by-13-inch rectangle.
    6. Arrange 6 colby-jack cheese sticks lengthwise on top; fold the meat over the cheese.
    7. Pat well into a loaf that is about 4 by 12 inches, pressing to seal the seams.
    8. Scatter 1 1/2 lbs. quartered red-skinned potatoes around the loaf. Drizzle lightly with olive oil; season with salt and pepper.
    9. Bake until the potatoes are tender and the cheese begins to ooze, about one hour.

    The Mom

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