Meatloaf Plate

 Cheddar Cheese Stuffed Meatloaf ~ Cucumber & Dill Salad ~ Grilled Corn with Sea Salt

I cannot count how many times I've made some version of this plate but I have yet to post it here. Usually, this meal is accompanied by buttered red potatoes but I wanted to keep things light and I omitted potatoes altogether. There are a couple things to keep in mind with this plate. For the meatloaf, instead of making one gigantic loaf, I make smaller individual loaves. Four mini-loaves per 2 pounds of ground beef. I use ketchup instead of a tomato sauce because I like how it creates a tangy coating. I stuff my meatloaves with cheddar cheese when I can. It's just nice having a little surprise in the center of each loaf. Also, Carlos loves ordering a custom plate of meatloaf, corn, pickles and mashed potatoes from a nearby restaurant, so this plate is inspired by that combination. I hope you'll give it a try!

Cheddar Cheese Stuffed Meatloaf

Ingredients:
2 pounds of ground beef
2 slices of cheddar cheese (half slice per loaf)
1 small onion finely diced
1-2 garlic cloves minced
1 egg beaten
1/4 cup of breadcrumbs (or less based on taste)
Ketchup
salt, pepper, garlic powder to taste

Makes 4 loaves

If you are not sure of the seasonings, make the mixture and try cooking up a tiny patty on the stovetop. When cooked, taste it. You can always add seasoning but you can't reduce it.

Preheat your oven to 375 degrees.

In large bowl, add the ground beef and season with salt, pepper and garlic powder.

Then add the diced onions, minced garlic, egg and breadcrumbs. Mix thoroughly with your hands (don't even think about using a spoon it won't work). Separate into four servings.

Take a 1/2 slice of cheddar cheese and create a small stack by breaking it up. Mold the individual loaf around the cheddar cheese so it's completely hidden in the middle.

Once your four loaves are done, add them to a baking dish lined with foil. Squirt a generous amount of ketchup on each and coat the loaves with ketchup using your hands. Cover very loosely with foil.

Add to your oven and make for 25-30 minutes. Then remove foil and bake for 5-10 minutes more, depending on how well done you like your beef.

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Cucumber & Dill Salad

Ingredients:
3 pickle cucumbers or 1 English cucumber
1 tablespoon of dill (or less per taste)
juice of 1/2 lemon
3 tablespoons of light olive oil
salt and pepper to taste

Slice the cucumbers very thinly but keep the skin on. Season with salt and pepper and add the dill. Add the juice of the lemon and the olive oil and mix. Let sit for a few minutes before serving.

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Grilled Corn with Sea Salt

Ingredients:
4 ears of corn
Sea salt to taste
Light olive oil

You can use flash frozen corn if corn is out of season. Just let it thaw first.

Heat up your grill pan until it's nice and hot.

Now comes the sexiest part of this recipe. Take each ear of corn and drizzle some olive oil on it. Then with your hands, very sensually rub the oil all over that ear of corn. Trust me, the ear of corn will like it very much.

Add the corn to the grill and cook for about 2-3 minutes on each side. While it's nice and hot, add some sea salt.