NOTE: You can use your own recipe for regular meatloaf if it's a family favorite, then just follow the guidelines for the cheese-portion to make it a cheesy version. (I won't mind ... really!) Just be sure to use 2 pounds of ground meat.
2 pounds ground meat (a 50/50 beef/pork combination is best)
1 egg, slightly beaten
1/2 cup saltines, crushed
2 garlic cloves, peeled and grated
1 small onion, peeled and finely minced
1/4 green bell pepper, finely chopped (optional)
Salt and pepper
1/2 teaspoon seasoning salt
A pinch of any dried herbs that you like with meatloaf (I prefer dried Italian seasoning)
1/4 cup ketchup (plus more for the top)
2 tablespoons Worcestershire sauce
Cheese (I use about 2 oz. of sliced mozzarella and about 3 oz. of shredded cheddar or Colby blend)
Preheat oven to 350 degrees. Spray a loaf pan with some non-stick spray.
Combine all of the ingredients except for the cheese in a large mixing bowl. Do not over mix.
Divide the meat mixture in half.
Spread half of the meat mixture out into the bottom of the loaf pan.
Lay down a layer of mozzarella cheese and top with the shredded cheese.
Spread out the other half of the meat mixture on top of the cheese being careful not to disrupt the cheese layer too much. You can use a rubber spatula down the sides to really press the meat in towards the loaf and to help seal all of the way around. You're wanting to really seal the edges as best as you can so that no cheese is left visible.
Squirt some additional ketchup onto the top of the meatloaf. Spread it out with a spoon or rubber spatula, if desired.
Bake uncovered for 1 hour.
Allow to rest for about 5 minutes before slicing and serving. Plan to eat immediately upon slicing so that the melted cheese does not cool too much and firm up.