Recipe: Down-Home Cheddar Meatloaf
Meatloaf gets a cheesy upgrade with Chef-mate ¡Que Bueno! White Cheddar Cheese Sauce combined with ground pork and beef, chopped veggies, fresh herbs, and spices. Topped with a ketchup-based glazed.
2 cups Ground pork
1 cup Ground beef, 93% lean
3/4 cup Carrots, shredded
1 cup Mushrooms, minced
1/2 cup plus 1 Tbsp Onion, small diced
1 Tbsp plus 1 tsp Garlic, minced
2 Tbsp Tomato paste
1/2 tsp Pepper
1/2 tsp Thyme, fresh, minced
2 tsp Rosemary, fresh, minced
1/3 cup plus 2 Tbsp Chef-mate ¡Que Bueno! White Cheddar Cheese Sauce
1/3 cup plus 1 Tbsp plus 1 tsp Whole wheat bread crumbs
1/4 cup Ketchup
Pepper to taste
1/2 cup plus 2 Tbsp Chef-mate ¡Que Bueno! White Cheddar Cheese Sauce
1/2 tsp Minor’s Vegetable Mushroom Base
1/2 tsp Minor’s Flavor Concentrates Roasted Garlic
1. Preheat oven to 350°F. Combine pork, beef, carrot, mushroom, onion, garlic, tomato paste, salt, pepper, thyme, rosemary, cheddar sauce, and bread crumbs and fold together until evenly incorporated. Form into a log. Combine ketchup, Worcestershire sauce, and pepper, and spread over the meatloaf. Bake at 350°F for 60-70 minutes or until internal temperature registers 165°F on an instant-read thermometer. Allow to rest 10 minutes.
2. While the meatloaf rests, combine cheddar sauce with flavor concentrates in a saucepan over medium heat and whisk until cheddar sauce is hot and the bases have dissolved fully. Reserve warm.
3. Cut meatloaf into 4 oz. portions and top each slice with 2 tbsp. of the cheddar sauce.