Cheddar-topped barbecue meat loaf from Taste of Home Magazine, Aug/Sep 2020 (page 46)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Apricot-ginger acorn squash; Glazed Parmesan potatoes; Mashed cauliflower; Simple Harvard beets

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on August 25, 2020

    I baked this at 350F for about 60 min and additional 15 min after putting on sauce and cheese. Shredded carrots also added to the mixture. Simple, straightforward diner-style meat loaf. This made very good tasting slices for meatloaf sandwiches with some wild greens and sliced dill pickles. Cuts very nicely once cooled.

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