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.