Meat loaf has been on dinner menus for decades, but if you’d like to change up your old, standby recipe a bit, I recommend you try this Southwestern Cheddar Meat Loaf. This meat loaf has cheddar cheese in the middle and on top, surrounded by salsa, making it both moist and delicious.
Cheddar cheese also takes center stage in this recipe for Smoky Cheddar Potatoes, which can be cooked on your grill or in the oven. Bacon bits give the dish a slightly smoky flavor that goes great with both the cheddar and potatoes.
Both dishes are sure to be a big hit with the whole family!
SOUTHWESTERN CHEDDAR MEAT LOAF
1 envelope of dry onion soup mix
2 pounds ground beef
2 cups crushed cornflakes
1/2 cup frozen corn, thawed, or 1/2 cup canned whole kernel corn, drained
1 small green bell pepper, chopped
1 egg
1 cup ketchup
1/2 of an 8-ounce brick of cheddar cheese, cut into cubes
1 cup shredded cheddar cheese
1 jar of salsa
1 tablespoon cilantro leaves, torn in small pieces
Preheat oven to 350 degrees. In a large bowl, combine the first seven ingredients.
Grease a 9-by-12-inch baking dish and put 2/3 of the meat mixture in it, shaping it into a loaf form but pressing the center down to hold the cheddar cheese cubes. Cover the cheese with the remaining meat mixture and smooth the top securely to keep cheese from oozing out of the sides.
Bake for 50 minutes or until almost done and then sprinkle the shredded cheddar cheese on top in the center of meat loaf and return to the oven for 5-6 minutes to melt the cheese.
When the meat loaf is done, spoon salsa around edges of meat loaf and sprinkle cilantro leaves on top.
Wait 10 minutes before serving. You may add extra salsa if desired. Makes about 8 servings.
SMOKY CHEDDAR POTATOES
4 medium potatoes, cut into 1-inch chunks
1/2 teaspoon salt
2 tablespoons butter or margarine
1 cup shredded cheddar cheese (4 ounces)
2 tablespoons bacon bits
2 tablespoons green onions, thinly sliced
If using a grill, heat the coals or turn on gas grill for direct heat. Place potatoes on a 30-by-18-inch piece of heavy-duty aluminum foil. Sprinkle with salt. Dot with butter. Sprinkle with cheese and bacon bits.
Wrap foil securely around potatoes and pierce the top of foil once or twice with fork to vent steam. Cover and grill foil packet, seam side up, 4 to 6 inches from medium heat for 45 to 60 minutes or until potatoes are tender. Sprinkle with onions when done. Serves 4.
Note: The dish also may be made in the oven. Just place the foil packet in baking dish and vent foil the same as if grilling. Bake at 350 degrees for 40-50 minutes or until tender.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
