Meatloaf With Cheddar Cheese
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1extra-large egg
- 1teaspoon salt
- 1½teaspoons freshly ground pepper
- 1½teaspoons garlic powder
- 2teaspoons dry rosemary leaves
- ½cup finely chopped parsley
- 2tablespoons Dijon mustard
- ½cup ketchup
- 2cups canned beef bouillon
- 1cup finely chopped celery
- 1large yellow onion, finely chopped
- ¾cup grated Cheddar cheese
- 2½pounds ground beef (round or sirloin), broken into pieces
- 1large sweet red pepper, finely chopped
- 1cup dry bread crumbs
Nutritional analysis per serving (8 servings)
392 calories; 18 grams fat; 7 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 38 grams protein; 722 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 375 degrees.
- Step 2
In a large bowl, beat the egg lightly. Add the salt, pepper, garlic powder, rosemary, parsley, mustard, ketchup and bouillon and mix until well blended. Add the celery, onion and cheese and mix again. Add the ground beef, red pepper and bread crumbs and mix thoroughly.
- Step 3
Shape the mixture into a loaf approximately 14 inches long and 3 inches high. Slide the loaf onto a jellyroll pan and bake for 1 hour to 1 hour and 15 minutes, or until brown and a crust forms on the outside.
- Step 4
Remove from the oven and cut into thick slices.
Private Notes
Comments
This recipe made too much for one meat loaf--I made two large loafs from this one recipe. I substituted fresh garlic and fresh herbs for the garlic powder and dried rosemary. If you don't want a loaf for the freezer, I recommend cutting the recipe in half.
I agree with Ralph - way too wet. It said to shape into a loaf - it was like trying to shape wet corn flakes. Even after cooking, it’s a wet soppy mess. Use less bouillon would be my advice.
Like others mentioned, it seemed like it would be too wet/too much, so I cut the meat down to 2 lbs and the beef stock to 1/2 cup. Great flavor!
The flavors were awesome but too wet- didn't make a firm loaf. I used fresh rosemary but stuck with garlic powder. In the future I would definitely use less liquid - I used 1 c chicken broth and 1 c heavy cream. Would do the the same but cut in 1/2. Maybe more egg? More breadcrumbs? But tasted great-. Would try again
Added cooked lentils to mixture. Cut down amount of stock to one half cup water with bullion cubes mixed in.
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