Cheese and Sausage Meatloaf | Weekend Cook

My first experiment on Cheese and Sausage Meatloaf was a hit with my 3 biggest fans – Patchy, VGood and Hub (lol, who else??) –Β 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.

cheese and sausage meatloaf for school baon idea

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 sneakyΒ 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.)

200Β grams sausage,diced, approximately 2 medium sized pieces (Sausages are from Mng.Β 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

2 eggs

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.

cheese and sausage meatloaf school lunch baon idea

(Updated 29 January 2016)

13 thoughts on “Cheese and Sausage Meatloaf | Weekend Cook

  1. wow that looks yummy. I didn’t think of mixing in oatmeal πŸ™‚ that’s a good healthy idea. I also make my own meatloaf – it’s really practical when I have some guests over. I just serve it cold with sliced baguettes and can easily prepare them evening before.

  2. Hi Toni! Share naman your meat loaf recipe. Isn’t it great and easy? (BTW, those sausages are one of those you sent). Got to update my post now.

    Hi Salen! Thanks, I hope you will somehow find them helpful.

  3. Now I’ve something to experiment on. Thanks for posting this. I need practice when it comes to the kitchen. πŸ™‚

  4. hi chats. must i say that i am really a big fan of your weekend cook entries. i’ve tried the chicken with brocs recipe that you shared and we in the family oh so loooved it really.

    now here comes another recipe to try. para syang enhanced embutido ano? do you have any particular brand of sausage for this recipe? para kasing masarap gamitin yung products dun sa Swiss Deli. what do you think? πŸ™‚

  5. Hi Lynn and May! Let me know how the experiment goes ha. πŸ™‚

    Hi Feng! Yes, the sausages at Swiss Deli will definitely go great with this one. I tried their kielbasa and hungarian sausage. Kinda on the spicy side so okay sila if you want your loaf spicy. So will their Italian sausage, which is not spicy. I’m so lucky to have toni, my HS-turned-blogger-friend who sent me some authentic German sausages!

  6. Hi Chats. I don’t know why but the first thing that came to my mind when I saw the 1st picture is cassava cake. πŸ™‚

    What a great recipe. I think it will be perfect for baon in school. I’ll show it to my husband. Thanks for sharing.

    Enjoy what’s left of the weekend. “Sleep late, blog and be merry” … I love your string of thoughts. I wish I could do these things more often. πŸ™‚

    Oo nga, rach. It does look like cassava cake with foil, browned cheese and all hahaha. Same wish here hehe. Enjoy the week!

  7. mukhang katakamtakam
    I got to try this soon, I already bought my cheese & was going to buy the ground beef today, unfortunately it was too rainy to go out. Next week for sure!

    Hi auee! Put lots of cheese (hard cheese masarap like edam or parmesan). πŸ™‚

  8. Sarap naman nito..thanks for sharing!! I will definitely try this out πŸ™‚

    Hi Kong! How was the indulgent birthday celebration? This recipe is so easy, i hope your family enjoys it. πŸ™‚

  9. I should have read this recipe when I was maid of honor. So lazy to cook when I don’t have to. πŸ™‚ But we really need a fresh item in our tired repertoire of meals/dishes. Hmmm next Saturday. Will let you know how it goes. Ty … What about friday for awards?

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