Recipe(tried): WIL/IL - Meatloaf without tomato

This was my Mom's recipe that evolved during WW2 when meat was so scarce. While she added the cheese years later, it is still one of our favorite meals. Leftover meatloaf slices very thinly and makes good sandwiches. Anyway, here it is. I hope you like it.

l pound ground beef
6-8 slices good white bread (I use Italian)
about 3/4 cup Monterey Jack cheese cut in l/4 inch cubes
l large onion, chopped and sauted briefly to soften
salt and pepper to taste (I use about l tsp and l/2 tsp pepper)
l egg, beaten

Take the white bread slices and run them under water, then gently squeeze out the excess water. The bread should be mushy. Combine everything in a bowl except for the cheese, and work it well with your hands until it is well blended. Add the cheese cubes and work into the meatloaf. Spray a bread pan with cooking spray and form your meatloaf in the pan - leave a space at the end of the pan for excess fat to accumulate. Bake at 375 for about l hour to l l/4 hour. Drain any excess fat. Allow the meatloaf to rest out of the oven for a few minutes before you cut it. Enjoy! (No tomatoes!)



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