Jo's Two Cheese Meatloaf

Ingredients

900 gr beef
60 ml hp fruity sauce
130 gr saltine crackers
30 ml worcestershire sauce lea
60 ml ketchup
30 ml prepared mustard
3 gr celery salt
3 gr onion salt
3 gr garlic salt
2 eggs
120 gr onions
65 gr green olives fine
2 gr tarragon leaves
20 gr parmesan cheese
250 gr monterey jack cheese

Instructions

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 180ºC . 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 200ºC 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