Rosemary Cheddar Meatloaf

I was not a huge fan of my mom's meatloaf when I was a kid (sorry, Mom!) but it's something I've grown to appreciate as an adult. Probably because I add a whack of cheese to mine and douse it in sauce (like a proper grownup). This recipe comes together quickly but takes some time in the oven so it's not great for a mid-week meal if you're a run-in-the-door-need-dinner-in-20 kind of family. The leftovers heat up nicely though, so it's nice to do for Sunday dinner and have leftovers for Monday. Prop tip: I double the recipe and freeze half (without the cheese) to use for hamburger patties.


1 extra large egg, lightly beaten
1/4 cup ketchup
1/2 onion, diced finely (approximately 1/2 cup)
fresh rosemary, finely chopped (approximately 2 tablespoons)
3 - 5 cloves garlic, minced
3/4 cup fine bread crumbs
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon Tabasco sauce
1 teaspoon salt
freshly ground pepper (approximately 1/2 teaspoon)
1.5lbs ground beef
3/4 cup grated aged cheddar cheese
Marinara sauce to serve.


Preheat oven to 350F.

Mix together all ingredients except ground beef and cheese. Use your hands to incorporate ground beef into mixture.

Press half of the beef mixture into a 9"x5" loaf pan. Cover with cheese and top with remaining beef.

Cook in preheated oven for 45 minutes.

Serve topped with warm marinara sauce. Makes 4 servings.