I love meatloaf – it is cheap, easy and any leftovers makes awesome sandwiches for the next several days. I’ve done meatloaf before (here and here) but this one uses lots of cheddar cheese to make the finished meatloaf even better.
I served it with a bacon, broccoli, cheese stuffed Vidalia onion but that recipe needs a lot more tweaking before I will post it.
3/4 cup milk
2-3 slices stale bread (at least 1 1/2 cups worth when torn)
1 medium onion, chopped
2 lbs ground beef
8 ounces cheddar cheese, grated
14.5 oz can diced tomatoes
1 egg, lightly beaten
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
Make a panade by soaking the torn pieces of bread in the milk for ten minutes.
Sauté onion in a tablespoon of butter until softened, at least 5 minutes.
Combine panade, sautéed onions and all the rest of the ingredients together in a large bowl. Mix with your hands. Form into one large loaf or two smaller loaves and bake at 350 degrees F for 60 minutes (or until it reaches an internal temp of 160 degrees). Remove from the oven, slice and serve.