This meatloaf recipe comes from the March Cooking Light magazine; they actually did an entire section of meatloaf recipes and I hope to try a few more. This one, however, looked especially delicious to me so it was first on the list.
This recipe is a fairly traditional one but the twist (at least from the versions I've made/had) is the addition of cheese cubes and buttermilk. The cheese melts into pockets of ooey goodness. I also loved the flavor twist that the buttermilk lended. It was flavorful, easy to throw together, and a big hit. Leftovers didn't last long in this house!
Note: I didn't use a loaf pan but instead formed it into a similar size and put it on a baking sheet. I like the crispy edges (esp with the gooey cheese) that a baking sheet can give.
1 1/2 ounces French bread, torn into pieces *I used panko
1/2 cup ketchup, divided
1 cup coarsely chopped onion (I left out)
5 tablespoons chopped fresh flat-leaf parsley, divided
1/4 cup nonfat buttermilk
1 tablespoon minced fresh garlic (about 3 cloves)
1 tablespoon Dijon mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 ounces sharp cheddar cheese
2 large eggs, lightly beaten
1 pound ground sirloin
Preheat oven to 350°.
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Arrange breadcrumbs in an even layer on a baking sheet. Bake at 350° for 6 minutes or until lightly toasted; cool. (I used panko to save a step)
Combine toasted breadcrumbs, 1/4 cup ketchup, onion, 3 tablespoons parsley, and remaining ingredients except cooking spray in a bowl; gently mix until just combined.
Transfer the mixture to a 9 x 5inch loaf pan coated with cooking spray; do not pack. Bake at 350° for 30 minutes. Brush top of loaf with remaining 1/4 cup ketchup. Bake an additional 25 minutes or until thermometer registers 160°. Let stand for 10 minutes, and cut into 6 slices. Sprinkle with remaining parsley.