2013-08-15 / General Stories

From the Chef’s Corner

Meatloaf with Cheese
by Chef Deedle

This time of the year, when the weather is so hot and dry, it is hard to think of cooking a hot meal in the kitchen. This is a dish my wife likes to cook even though it means using the oven. It is even better as leftovers days later.

2 lbs. ground chuck
2 cups fresh bread crumbs
¾ cup milk
2 eggs, slightly beaten
1 small onion, finely chopped
1 bell pepper, chopped
2 Tbsp. Horseradish
salt and coarse black pepper, to taste
1 8 oz. extra sharp cheese, grated
½ cup fresh parsley, minced

Combine meat with next eight ingredients. Place half of this mixture in a large loaf pan. Cover with half the cheese and half of parsley. Repeat with the remaining meat, cheese and parsley. Bake at 350° for one hour or until done. Serve hot with mashed potatoes and vegetables. Delicious!

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