Cheesy Meatloaf

Meatloaf … One of the best Fall season comfort foods. Serve with a side of homemade mashed potatoes and green beans and you’re sure to have a great meal. Even better meatloaf is so easy to pre-make and bake up later in the week or even the month if you properly freeze the loaf.


Loaf Pan


Seasonings – Olive Oil, Salt, Pepper, Garlic Powder

Ground Beef

*Take notice that Stop & Shop has in the meat section a packaged ground beef specifically for meatloaf. Most other markets should have the same.

*Depending on how thick you want your meatloaf you could use one or two packages – I used one and as you can see my meatloaf does not reach the top of the pan.

Italian Style Breadcrumbs

1 Can Tomato Paste

2 Eggs

1 Yellow Bell Pepper – Diced

1 Stalk of Celery – Sliced

Package of Shredded Cheddar Cheese


– Preheat the oven to 375 degrees.

– Prep the baking pan by greasing the sides with cooking spray or olive oil.

– In one container combine the ground meat, tomato paste, eggs, yellow pepper, and celery along with 3 tablespoons of breadcrumbs and 1 cup of cheese.

– Sprinkle salt, pepper and garlic powder into the mixture.

– Combine all till mixed well.

– Place mixture into the baking dish and smooth out the top.

– Sprinkle another couple tablespoons of the breadcrumbs on top of the loaf and spread out till all is evenly coated.

– Drizzle some olive oil on top.

 – Bake the loaf for 45 minutes or so until cooked through.

Serve and Enjoy!

*You can always swap out the veggies I used for carrots, mushrooms or even zucchini and if cheddar isn’t your thing use mozzarella or jack cheese instead.

*Remember leftover meatloaf is great for sandwiches slice up thin and throw it on some toasted bread with lettuce tomato and mayo!

~ A.M.A. ~

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