My first experiment on Cheese and Sausage Meatloaf was a hit with my 3 biggest fans – Patchy, VGood and Hub (lol, who else??) – except that there was a lot of meat juices (“nag sabaw”). On my second attempt, I drained the ground meat well before mixing it with the other ingredients. This seemed to do the trick.
This cheese and sausage meatloaf is fuss-free , can be prepared ahead of time, tastes good whether warm or cold, and makes for great school lunch (baon).
Plus it’s a sneaky way to disguise fiber – there’s a cupful of oatmeal in there! Leftovers also make great sandwich fillers.
And because I used oatmeal instead of wheat flour, this is a gluten free meatloaf recipe!
Here are what you will need to make a medium-sized cheese and sausage meatloaf good for 4 to 6 persons:
500 grams ground pork, drained well (You can use a mixture of beef and pork if you prefer.)
200 grams sausage,diced, approximately 2 medium sized pieces (Sausages are from Mng. Toni! Thanks again for the sausage-galore package you sent!)
1 cup oatmeal
1 cup grated cheese
1 med onion,diced
2 cloves garlic, minced
1 med carrot,diced
1 stalk of celery, chopped
1 cup milk (skimmed, full cream or low-fat as you prefer)
salt, pepper to taste (Note: go easy on the salt because the sausage and cheese are salty already.)
2 tbsp canola
Preheat oven to 370 deg F. Prepare a loaf pan by lightly greasing with canola/margarine or lining with aluminum foil. (The advantage of lining the pan with foil is you can take the loaf out of the pan when it’s cooked, wrap carefully with more foil/plastic and freeze for future use.)
In a small pan, heat canola. Cook garlic, onion, carrot and celery over low heat until wilted (about 5 minutes). Let stand to cool a bit before adding to meat.
In a huge bowl, mix together the ground pork, diced sausage, cheese, oatmeal, and cooked vegetables. Add the eggs and milk. Season with salt and pepper, and mix well.
Pack the mixture into a loaf pan and top with grated cheese. Bake for 50 – 60 minutes in the preheated oven. To add moisture to the oven environment (?), I poured a cup of water to the bottom pan of the oven. You can also make a tent of aluminum foil over the loaf pan to prevent the loaf from drying up. Test for doneness by piercing the thickest part with a knife. If the knife comes out clean, your loaf is done. At this point, the surface of the loaf will be crusty and golden brown because of the melted cheese. (That is, if you did not make a foil tent. Remove the foil at the last 10 mins of cooking if you want golden brown top.)
Take the loaf out of the oven and set aside to cool for a while to make slicing easier. If you’re preparing this the night before, cover the loaf with plastic wrap or foil and refrigerate. In the morning, the loaf may be reheated in the oven or steamer.
The great thing about meatloaves is the endless possibilities! You can use Italian sausage and add thyme or rosemary for a rustic Italian taste. You can add chili powder and capsicum (bell pepper) for Mexican flavor. As a healthier alternative, chicken breast can probably substitute the ground pork. I will experiment on these ideas and let you know how it will go.
(Updated 29 January 2016)