What I Cooked: 4/28/15

There seem to be two camps with regard to meatloaf: love it or hate it.  For those who hate it, I think the dislike stems for childhood memories of tasteless, dry loaves.  This recipe, from the 24 Diner in Austin, courtesy of Food & Wine magazine will change your mind.

Unlike most recipes, this meatloaf is so good that I didn't need to tweak it.  The Monterey Jack cheese is the mix is genius.  The only thing I added was a brush of ketchup over the meatloaf prior to cooking.  Since I don't make the onion gravy, I thought the ketchup would provide a touch of sauce for the final product.

Add egg noodles with butter and parmesan and roasted broccoli and you've got an easy weeknight meal with leftovers for sandwiches.

Note:  instead of chopping the carrots, I grate them. You still get flavor and texture without chunks of carrot in the meatloaf.