Now, as a kid I hated meatloaf. I even still hate the name. A loaf ... of meat. Gross. But what if it was a cheeseburger meatloaf, filled with toasted breadcrumbs, fresh herbs, lean beef, cheesey pillows and other aromatics? That I might like. Bring it on, loaf. And sorry, mom - I'm throwing away the "family" recipe.
Not Your Mama's Meatloaf (aka: Cheeseburger Meatloaf)
Adapted from Cooking Light
- 1/3 cup breadcrumbs
- 2/3 cup chopped onion
- 2 garlic cloves, chopped
- 1/2 cup ketchup, divided
- 4 ounces white cheddar or swiss cheese, diced
- 1/4 cup chopped fresh parsley or rosemary (or whatever you have on hand that pairs well with beef)
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon prepared horseradish
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound ground sirloin
- 1 large egg, lightly beaten
- Preheat oven to 425°.
- Heat a skillet over medium-high heat. Add breadcrumbs; cook three minutes or until toasted, stirring frequently.
- While breadcrumbs cook, heat a large skillet over medium-high heat and swirl with olive oil. Add onion and garlic; sauté three minutes. Gently combine the onion mixture, breadcrumbs, 1/4 cup ketchup, and remaining ingredients, being careful not to over mix (which can make it tough). Pour mixture into a prepared loaf pan (I prefer a pretty one since it is still a loaf of meat); spread a thin layer of ketchup evenly across the top and sprinkle with parsley to pretty up your loaf as much as possible.
- Bake at 425° for 30 to 35 minutes, or until a meat thermometer reads that the meat is just done.
This meal was made healthier with two veggie side dishes - ginger-glazed carrots and roasted broccoli and cauliflower - and because it took about a half hour to cook, we were able to squeeze in a quick post-gym dog walk while it baked. Our dog was happy, too. :)
