Serves 4 to 6 people.
- 1 pound ground chuck
- 1½ tablespoons ketchup
- ½ cup cheddar cheese, cubed
- 1 tablespoon minced dry onion
- ¼ cup milk, heated
- 1 egg, beaten
- 1 slice bread, torn into pieces
- ¼ cup seasoned bread crumbs
- ¾ cup chili sauce
- 1 tablespoon mustard
- 3 tablespoons brown sugar
Preheat oven to 350º. In a medium bowl, combine meat, ketchup, cheese, and onion. In a small bowl, add milk, egg, and bread, soaking well. Add milk mixture and bread crumbs to meat, combining well. Shape into a loaf, and lace in a loaf pan. Bake for 30 minutes.
Meanwhile, in a small saucepan, heat sauce ingredients over low heat. Pour sauce ingredients over meatloaf, and continue for another 30 minutes.
This recipe first appeared in the March 2007 issue of Our State magazine. This recipe comes from Thyme & Tradition, A Christ School Cookbook, Christ School, Arden, N.C., 2001, $19.95.