Wednesday, February 10, 2010

As the sun glistens on the snow...

The weather likes to toy with me.

One day it's bitterly cold. The next day the it will be 35 above zero and the snow will melt off the roads. Then, once again, the air turns frigid and my eyelashes turn white with frost.

I made soup on Monday, only to turn around and grill steaks outside on Tuesday. It's all very odd.

I need some comfort in this crazy mixed up weather. So tonight we are having my mom's cheeseburger meatloaf. It's the classic dinner, updated.

Here's to you and your culinary adventures, friend. Cheers!

Cheeseburger Meatloaf
Serves 4
310 cal per serving

1/2 slice light Italian bread
1/4 cup diced onion
1 medium egg
12 oz extra lean ground beef
1 1/4 shredded cup reduced fat cheddar cheese
1/3 cup bottled BBQ sauce

Preheat oven to 350 degrees.

In a food processor, pulse bread until you have small, even breadcrumbs.

In a large bowl, combine the beef, bread crumbs, onion, egg, salt and pepper, and mix well.

Spray a large loaf pan or a 10x6 rectangular baking dish with cooking spray.

Divide the meat mixture into thirds.

Fill the bottom of the dish with 1/3 of the meat. Top with HALF the cheese, avoiding the edges. Gently pat another 1/3 of the meat over the cheese. Make sure to seal the edges. Top meat with remaining cheese. Finally, pat the last 1/3 of the meat over cheese, sealing the edges again. Spread BBQ sauce over meat.

From the top down, the layers should look like this:

BBQ sauce
1/3 meat mixture
1/2 cheese
1/3 meat mixture
1/2 cheese
1/3 meat mixture

Bake in the preheated oven for 45 minutes to 1 hour, or until internal temperature reaches 160 degrees. Remove from oven and let set for 10 minutes before cutting into meat to allow juices to redistribute.

Slice and serve.

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