1½ pounds lean ground beef
¼ pound Italian Sausage
1 cup milk
½ - 1 cup Monterey Jack Cheese, cut into ¼ - ½” cubes
1 tablespoon Worcestershire sauce
¾ teaspoon salt
½ teaspoon pepper
1 garlic clove, finely chopped (or ⅛ teaspoon garlic powder)
½ cup italian bread crumbs (or 3 slices bread, torn into small pieces)
1 small red (or yellow or white) onion, coarsely chopped (½ to 1 cup)
½ teaspoon ground mustard (or 1 heaping teaspoon brown mustard)
½ cup thinly sliced mushrooms
1 teaspoon chopped fresh sage leaves or 1/4 teaspoon dried sage leaves
½ cup ketchup, chili sauce or barbecue sauce
- Heat oven to 350°F.
- Mix ingredients all together in a bucket
- Spread mixture in ungreased loaf pan
- Spread topping over top
- Bake uncovered at 350°F for 1:00 to 1:30 or until temperature at center is 160°F.
- 8½ x 4½ x 2½ inches or 9 x 5 x 3 inches
- Or improvise
(Shape of pan may affect cooking time, always use a meat thermometer.)
Based on the best meatloaf in the world, as made by my friend Chrissy, taken way too soon. I found a recipe online, and experimented with the proportions of onion, cheese and other ingredients, from my memories of the wonderful meals she used to make. (Ironically she would’ve laughed at my writing it down. And I can almost hear her Brooklyn accent, “Always use a fucking meat thermometer? What the fuck is that all about? You know where you can put your fucking meat thermometer, fuck!”) RIP Chrissy, for all of your tough New York exterior, you were the kindest person I’ve ever met. You may be gone, but will be never forgotten.