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Serve with mashed potatoes and a crisp, mixed green salad.
Substitute 3/4 cup plain dry bread crumbs for the torn white bread slices.
Meatloaf should be cooked until no longer pink in the center (160°F).
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This calls for too much cheese...I have remade with about 1/2 the cheese and it was much more firm and to my liking. Great flavor and definitely a great twist on plain ol meatloaf!
This is the very best recipe I have ever done. I've cooked this recipe 12 times now.It's always great!
I thought this was VERY bland. I used mini-meatload pans and the cheese globbed up and did not melt properly. I thought the Rotel would add some kick but it didn't. I even added extra seasonings and still thought this lacked flavor. I will not be making this one again.