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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This meatloaf is loved by people who do not like meatloaf because it is moist and tastes very good. It is also great leftover for sandwiches. We serve it with creamed potatoes using the sauce as a gravy. Ingredients:
2 lbs ground beef |
2/3 cup rolled oats |
1 (12 ounce) can evaporated milk |
1 onion, diced small |
1 bell pepper, diced small |
1 teaspoon salt |
1/2 teaspoon black pepper |
1/4 lb velveeta cheese, cut in sticks |
2 eggs |
1 (10 3/4 ounce) can cream of celery soup |
1 (10 ounce) can rotel tomatoes (tomatoes with diced chiles) |
Directions:
1. Mix all of the ingredients together except cheese, soup and Rotel tomatoes.
2. Shape into loaf shape.
3. Here and there in the loaf poke a hole and insert stick of cheese.
4. Mix soup and Rotel tomatoes together and pour over meatloaf.
5. Bake 350°F for 1 hour.
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