Gonzales Meatloaf

Southern Living, 2004

Makes 6-8 servings

    2 pounds ground beef                                           
    3 eggs light beat                                              
    1 cup fine dry bread crumbs                                    
    4 cloves garlic minced                                         
    1 med. red onion chop                                          
    2 italian plum tomatoes seed, chop                             
    6 ounces shred monterey jack cheese (1.5 c)                    
    1/4-1/2 cup firm pack brown sugar                              
    1/2 cup chop fresh cilantro                                    
    1/4 cup worcestershire sauce                                   
    2 tablespoons hot pepper sauce                                 
    2 teaspoons salt                                               
    1 teaspoon pepper                                              

PREP: 15 MIN/BAKE 1 HR/STAND 10 MIN

COMBINE all ingredients. Shape into a 9-x 5-inch loaf, and place on a lightly greased wire rack in a baking pan.

BAKE at 350° for 45 minutes; increase heat to 425°, and bake 15 more minutes or until done. Let meat loaf stand 10 minutes before serving.

MY NOTES: I improvised: fontina and asiago for cheese, no cilantro, 1 lb of beef. Overall it was really moist and pretty darned tasty.

MXF