¼ cup tomato ketchup
2 Tbsp. Dijon mustard
1 tsp. Worcestershire sauce
½ cup bread crumbs
1 egg
¼ cup bread & butter chips pickles,
drained and chopped
1 lb. ground beef
1 cup shredded sharp cheddar cheese
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| Local cheese! |
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| Local beef! |
Preheat oven to 350F.
In a large bowl, combine the ketchup, mustard, Worcestershire sauce, bread crumbs, egg and pickles. Add the beef and cheese, and mix until well blended.
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| It's the complex meatloafs that are the fun ones. |
Press into an 8x4-inch loaf pan.
Bake until the center reaches 160F, about 40 minutes.
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| Served with some stir-fried zucchini and butternut squash and also a Bloody Mary for no reason. |
My Rating: 4/5 "I think it's the pickles that do it for me. The little salty nuggets in the meaty cheesiness add nice punch to this take on meatloaf. I would NOT recommend using a fancy cheddar like I did, though; it says sharp, but you don't want something so sharp that it stands out a lot from the other flavors. A nice block of store-brand stuff is best."
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