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Childhood memories flitter in like the sweet scent of apple blossoms through an open kitchen window whenever I recollect the busy Sunday dinners at my mother’s table. One timeless favorite that has continued to bring folks together is the iconic meatloaf. But darlin’, this isn’t just any meatloaf; this is my Cheese Stuffed Meatloaf, a dish with deep roots in Midwestern comfort and a testament to resourceful homemakers who knew how to make a meal both hearty and special. Perfect for those cool evenings when the heart longs for something richer, or for when company comes a-knockin’ and you want to offer them more than just sustenance, but a slice of home.
Now, a meatloaf this good deserves fine company, and I like to serve it alongside a pillowy mound of buttermilk mashed potatoes, green beans fresh from the garden, sautéed in a touch of garlic and bacon. And don't you forget a side of homemade dinner rolls, for any good sauce should never be left behind!
Cheese Stuffed Meatloaf
Servings: 8 generous portions
Ingredients:
- 2 lbs ground beef, a mix of lean and a bit of fat for flavor
- 1/2 cup seasoned breadcrumbs
- 1/4 cup milk
- 2 large eggs, lightly beaten
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
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