Meatloaf With Cheddar Cheese
Published February 29, 1992
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 extra-large egg
1 teaspoon salt
1 ½ teaspoons freshly ground pepper
1 ½ teaspoons garlic powder
2 teaspoons dry rosemary leaves
½ cup finely chopped parsley
2 tablespoons Dijon mustard
½ cup ketchup
2 cups canned beef bouillon
1 cup finely chopped celery
1 large yellow onion, finely chopped
¾ cup grated Cheddar cheese
2 ½ pounds ground beef (round or sirloin), broken into pieces
1 large sweet red pepper, finely chopped
1 cup dry bread crumbs
Nutritional analysis per serving (6 to 8 servings)
19 grams carbs; 136 milligrams cholesterol; 392 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 18 grams fat; 2 grams fiber; 722 milligrams sodium; 38 grams protein; 6 grams sugar
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.
Powered by
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
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.
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.
This tasted absolutely delicious but it was more of a meat mush than a meat loaf. I read the comments and cut the broth in half but it was still extremely wet and did not firm up while cooking. I will tweak the recipe and make it again for sure but I will leave the beef broth out completely next time.
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