Thursday, February 14, 2008

Dinosaur Egg Meatloaf

Photo by Emily Hale

This recipe came from Ida, my mother-in-law. It's the absolute best way to have meatloaf. Individual "eggs" are much more appetizing to me than a slice of a big loaf. Plus they cook faster. Cheese oozes out the middle, and the ketchup-free recipe is a nice change to the usual. The flavor is really good. Serve these in a "puddle" of gravy and a "nest" of mashed potatoes. (We use prepared gravy mix and our food storage potatoes.)

Dinosaur Egg Meatloaf

1 lb lean ground beef
1 egg
3/4 C dried bread crumbs or crackers
3/4 C milk
1 tsp Worcestershire sauce
1 clove garlic, pressed
1/2 tsp salt
1/4 tsp pepper
1 Tb grated onion
8 oz block of cheese cut in 8 rectangles

Preheat oven to 350. Combine all ingredients except cheese. Divide meat mixture into 8 parts. Shape each meat portion around a piece of cheese into egg shapes. Seal well so cheese doesn't seep out. Bake on greased cookie sheet for 30 min.


Amanda and Andy said...

That sounds so fun. Tyler would love to eat a "dino egg". I might just make this tonight.

gublergal said...

I had to laugh when I saw your comment about a slice of a meatloaf not looking appetizing. I so agree!!! We made this the other night and enjoyed it! Dan's family makes 'burger bundles' that are similar but you include croutons with the cheese and cook it in a cream of mushroom sauce which is your gravy later when you eat. Yum!