Project Foodie - Cheesy Meatloaf

Cheesy Meatloaf

Photography by Jennifer Levy

Meatloaf may be on the verge of a culinary resurgence! At least it seems that way from the collection of unique, stylish and appealing meatloaf variations in Maryana Vollstedt's latest cookbook, aptly named "Meatloaf". Ground beef and pork sausage wrapped in bacon meatloaf, deli meat rolled meatloaf, and greek stuffed meatloaf are just a few of the appealing recipes Maryana presents. Meatloaf clearly isn't what our mothers used to make! For example, Cheesy meatloaf (recipe below) is filled with cheddar, parmesan and gorgonzola and toped with tomato slices - yum! "Meatloaf" also includes breakfast and lunch variations as well as some of Maryana's favorite meatloaf side dishes, allowing for the creation of any meal with meatloaf.

Cheesy Meatloaf

From "Meatloaf - Recipes for Everyone's Favorite" by Maryana Vollstedt, Chronicle Books.

This meatloaf is made in a square dish instead of a loaf pan and cut into squares to serve, surprising diners with a rich filling of three kinds of cheese. A layer of tomato slices on top gives it a rustic visual appeal. Serve with Smashed New Potatoes and Cilantro for a company dinner.

1 pound ground beef
3/4 pound ground pork sausage
3/4 cup fine dried bread crumbs
2 large eggs, lightly beaten
2 tablespoons soy sauce
2 tablespoons ketchup
1 teaspoon prepared yellow mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup packed shredded Cheddar cheese
1/3 cup freshly grated Parmesan cheese, divided
1/4 cup crumbled blue cheese or Gorgonzola
1/2 cup chopped green onions, including some tender green tops
1 medium tomato, sliced and drained for topping
2 tablespoons chopped fresh parsley

Preheat the oven to 350ºF. In a large bowl, combine all the ingredients except the cheeses, green onions, tomato slices, and parsley and mix well. Spread half of the meat mixture in a lightly sprayed or oiled 8-by-8-inch glass baking dish. Layer on the Cheddar cheese, leaving a 1-inch border to help prevent the filling from oozing out. Sprinkle with 3 tablespoons of the Parmesan, all of the blue cheese, and the green onions. Add the remaining meat mixture on top and press firmly around the sides to enclose the cheese and onions.

Bake for 50 minutes. Arrange the tomato slices attractively on top, overlapping slightly, if necessary. Sprinkle generously with the pepper, the remaining Parmesan cheese, and the parsley. Bake until the tomatoes are lightly browned and the cheese is melted, about 10 minutes longer. Let stand in the pan for 5 to 10 minutes before serving. Cut into squares to serve.

Serves 6 to 8

About Meatloaf

Everyone loves meatloaf. It's the ultimate in homey comfort food, easy to make and, with a fluffy mound of mashed potatoes and some gravy, about as close to heaven as a meal can get. Maryana Vollstedt, author of such comforting favorites as Big Book of Casseroles and Big Book of Easy Suppers, presents her favorite recipes, including a classic loaf using a mixture of ground beef and sausage; a lively version with a horseradish-crumb topping; and an Asian-style meatloaf with a hoisin-soy sauce (and a spicy touch of wasabi for more adventurous folks). Others showcase poultry, lamb, or fish and there are also vegetarian selections. Recipes for the perfect side dish accompaniment round out this satisfying book.