March Meatloaf Madness #2

 

I like our next finalist because not only does it have lots of cheese -- you can never go wrong with lots of cheese -- but you make it in a pie pan!  It's cake loafy not bread loafy.  Round meatloaf?  What will they come up with next?

Marie's Meat Loaf

1 lb ground beef (85-90% lean)
1 slightly beaten egg
1 piece of white bread torn in small pieces   I used an artisan loaf for artistic flair
1 cup shredded cheddar cheese -- 1/2 cup goes in the loaf, save the other 1/2 cup to go on top
1/3 lg onion, chopped
1 tsp celery seed
a couple good dashes of Worcestershire sauce  I consider 3-5 "good"
Prego pasta sauce (or any other brand), enough to cover the meat loaf really well

Mix everything together.

Form into a round, slightly flattened loaf.

Put meal loaf into a pie pan.   Marie uses a glass one and so did I, easy clean up!

Bake at 350 degrees for 45 minutes.

Remove from oven and drain off any grease.  Then smother with pasta sauce, then top with the remaining 1/2 cup of cheese.

Return to the over and bake for another 15 minutes.  Remove from oven and let sit for a few minutes for the loaf to set up.

To serve, pie slice and top with pasta sauce scooped out of the baking pan.

Mucho gusto!

NOTES

Definitely recommend going with the higher lean percentage meat (less fat percentage).  It will result in less loaf shrinkage and less grease to drain off after the initial baking.

I used Bertolli Tomato & Basil pasta sauce...nummers!