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.

Meal Plan 1/4/2016 - 1/8/2016

I'm more than ready to jump back on the meal plan train after weeks of eating decadent holiday meals and way too many trips to various restaurants. I'm not joining any of you crazy Whole 30ers but I am ready for more vegetables in my life.


Monday: Creamy Tomato Spinach Soup with Quinoa and Chickpeas served with crusty no-knead bread and fresh pineapple for #MeatlessMonday. I made this bread and did 1 cup whole wheat flour + 2 cups all-purpose flour. I also added 2 tablespoons of finely chopped fresh rosemary, about 1 teaspoons of cracked black pepper, and a cup of finely grated asiago cheese at the initial mixing stage because I am incapable of following directions.

Tuesday: Leftover Slow-cooker Chicken Teriyaki-ish that I froze a couple weeks ago, steamed broccoli, and fresh pineapple.

Wednesday: Mom's Macaroni and Cheese served with green salad and barbecued sausages.

Thursday: Grilled flank steak served with giant green salads.

Friday: Breakfast for dinner - leftover flank steak with eggs served with pancakes and fresh fruit. Real talk: the pancakes will likely be served with berry compote and whipped cream.

How to Grill Flank Steak

Nothing says summer to me like a perfectly grilled flank steak, thinly sliced and nestled atop a green salad. Barbecued flank steak is easy and so quick to make; you don't need advanced BBQ skills to rock a flank steak.  


Preheat grill to its hottest setting.  

Rub both sides of flank steak with olive oil and season with salt and freshly ground black pepper.  

Place on grill (you're going to want to use tongs to do this because it will likely flame). Close lid and cook 1.5 - 2 minutes. Flip, close lid, and cook for another 1.5 - 2 minutes. This is not an exact science. Every barbecue heats differently. Every cut of meat is a different thickness. I recommend you adopt a zen barbecue attitude and accept what comes. 

Remove from grill, cover with foil, and let rest for 10 minutes. Thinly slice against the grain on a bias. Cutting against the grain results in a beautifully tender piece of meat. Cutting on a bias just means cutting diagonally down (hold your hand like you would if you were holding a knife about to cut your steak and then twist your wrist approximately 45 degrees away from you to the right if you're right-handed and to the left if you're left-handed. Voila! You're cutting on a bias.). 

Barbecued flank steak on top of spinach, bell peppers, carrots, roasted sweet potatoes, blueberries, chickpeas, chia seeds, walnuts, hemp hearts, and goat cheese. Summer.

Barbecued flank steak on top of spinach, bell peppers, carrots, roasted sweet potatoes, blueberries, chickpeas, chia seeds, walnuts, hemp hearts, and goat cheese. Summer.