Amazing Cheesy Meatloaf

This is not my recipe, but of course, I “adjusted” the original, but it looks like this originally came from “At Home Cafe” by Helen Puckett DeFrance and Leslie Andrews Carpenter. This is probably the best meatloaf I’ve ever made, so maybe you will want to give this a try. I actually used venison burger to make this, and I can tell you there was not a drop of grease in the pan, but I would typically use grass-fed beef. I’m sure you could also substitute bison.

1 1/2 lbs ground beef, venison, or bison

3 eggs

3/4 c fresh salsa

3/4 c dry breadcrumbs (I used organic, but you could substitute gluten free)

1/2 c finely chopped onion

2 cloves minced garlic

2 tsp ground cumin

1 tsp curry powder

1 tbs dried parsley (I would use fresh when available and increase to 1/4 c)

1 tsp cracked black pepper

1 tsp Himalayan sea salt

1/2 lb smoked cheddar or swiss cheese, sliced

Mix all ingredients in a large bowl, except cheese. Transfer half of mixture to a loaf pan, and place sliced cheese on top. Add other half of meat on top of cheese and bake for 60-70 minutes until meat thermometer registers 170 degrees in the center.  This makes about 8 servings.

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