Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Ground beef - lean
1/4 c HP Fruity Sauce
1 c Saltine crackers - crushed
2 tb Worcestershire sauce -
Lea Perrins
1/4 c Ketchup
2 tb Prepared mustard
1 ts Celery salt
1 ts Onion salt
1 ts Garlic salt
2 Eggs - large
1 c Onions - diced
1/2 c Green olives - sliced fine
1 ts Tarragon leaves
1/4 c Parmesan cheese - grated
2 c Monterey Jack cheese

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 350F. 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 400F 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

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