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2 lb Ground beef - lean
1/4 c HP Fruity Sauce
1 c Saltine crackers - crushed
2 tb worcestershire sauce -
Lea & Perrins
1/4 c ketchup
2 tb Prepared mustard
1 ts Celery salt
1 ts Onion salt
1 ts garlic salt
2 Eggs - large
1 c Onions - diced
1/2 c Green olives - sliced fine
1 ts tarragon leaves
1/4 c Parmesan cheese - grated
2 c Monterey Jack cheese
Contributed to the echo by: Fred Towner Originally from: Fourth Prize
winner in the Calgary Sun's Great Meatloaf Recipe Search. Submitted by Jo
Vandevelde - Calgary Sun Monday, June 4, 1990 Jo's 2-Cheese Meatloaf -
Fourth Prize Preheat oven to 350F. Mush first 14 ingredients together by
hand until well mixed and put into a bread pan. Stick knife in three places
so meatloaf cooks evenly. Bake for 30 minutes. Increase heat to 400F for 20
minutes. Remove from oven and drain juice from pan. Sprinkle all the
Monterey jack cheese evenly over the top of the meatloaf and return to oven
for 15 to 20 minutes or until the cheese starts to bubble. Watch carefully
so cheese doesn't burn. The meatloaf will have shrunk enough so that the
cheese melted over all sides gives a frosted effect.
Servings: 8
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