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!

Parmesan Meatloaf

INGREDIENTS

• 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

DIRECTIONS

1. Heat oven to 425°F. Line two loaf pans with parchment paper.
2. In a large bowl combine the meat, eggs, cheese, and spices.
3. 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.
4. Mix the meat and other ingredients until evenly distributed. Scoop evenly into loaf pans, smooth the top.
5. Add the mustard to the remaining tomato mixture and stir well to combine. Pour evenly over the loafs.
6. 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.
7. Allow to sit for 5-10 minutes before serving. Carefully lift out of pan and slice on a plate.

Ready to be loafed up.

Ready to be sauced up.

Ready to be cooked up.

Ready to be eaten up!