This is a tasty meatloaf with no need for fillers, it has some cheese, some tomato, and a ridiculous amount of flavour.
I am not a huge fan of meatloaf, but have found that when I get a chance to mix things up, I can make it pretty darn tasty. So here we go, meeeaaatttllloooooafffff. Ridiculously flavourful, awesome for dinners and awesome to pack up for lunches galore. Again, this makes a lot so feel free to cut it in half, but I don’t recommend it, meatloaf shrinks down and when things are this tasty, it is a good idea to have enough for more! The parmesan in the name is a replacement for the typical fillers, it adds lots of sharp flavour and bite. Delicious!
Anyway, enjoy it with a heaping serving of Sunday’s Fully-Loaded Cauliflower Bake. Awesome dinner all around!
- 2 lb ground beef
- 1 lb ground pork
- 3 eggs
- 1 cup cheddar, shredded
- 3/4 cup Parmesan, finely grated
- 1 1/2 tsp onion powder
- 1 1/2 tsp garlic powder
- 1 tsp coarse salt
- 1 tsp pepper
- 1 tsp oregano
- 1/2 tsp thyme
- 1/4 tsp basil
- 1 cup low-sugar tomato sauce
- 1 tbsp apple cider vinegar
- 1 tsp sweetener (sugar, stevia, honey, etc.)
- 2 tbsp mustard
- Heat oven to 425°F. Line two loaf pans with parchment paper.
- In a large bowl combine the meat, eggs, cheese, and spices.
- In a measuring cup, measure the tomato sauce. Add the apple cider vinegar and sweetener. Stir well to combine. Pour 1/4 cup of the tomato mixture into the meat.
- Mix the meat and other ingredients until evenly distributed. Scoop evenly into loaf pans, smooth the top.
- Add the mustard to the remaining tomato mixture and stir well to combine. Pour evenly over the loafs.
- Cook the two loafs for 15 minutes at 425°F. Reduce heat to 350°F and bake for another 40-50 minutes, until cooked through.
- Allow to sit for 5-10 minutes before serving. Carefully lift out of pan and slice on a plate.