Meat loaf with cheese
- Carbohydrate 17.4755491672111 g
- Cholesterol 286.771185 mg
- Fat 86.2280900000274 g
- Fiber 3.09279167126027 g
- Protein 58.2601008414253 g
- Saturated Fat 34.8871625664749 g
- Serving Size 1 1 Serving (418g)
- Sodium 663.94800860037 mg
- Sugar 14.3827574959508 g
- Trans Fat 19.9292034793345 g
- Calories 1086 calories
Step-by-step
- Mix ground beef ,egg , cheese,onion, seasoning Oatmeal, milk. pack in loaf pan and baske at 350 degrees F for 1 hour.
- Remove from oven top with sauce and sprinkle with cheese and bake for another 20 min.
Adapting for Dietary Restrictions
Ground beef requires specific binders to hold structure without gluten. Standard recipes rely on wheat breadcrumbs, but rolled oats supply the necessary starch absorption for those avoiding gluten. When substituting oatmeal, grind the flakes in a food processor for thirty seconds to mimic finer breadcrumbs and prevent a heavy, dense interior. Dairy can be modified just as easily. Use unsweetened almond milk and a hard, aged cheddar like white Vermont, which naturally contains negligible lactose while delivering sharp flavor profiles. Fat content remains high due to the beef. Drain excess rendered grease after forty-five minutes of baking to prevent the cheese topping from sliding off the surface.
Texture Control and Baking Mechanics
Overworking the meat mixture destroys the final mouthfeel. Gently fold the egg, milk, seasonings, and beef together until just combined. Pack the mixture loosely into the loaf pan. Pressing the beef down too firmly expels moisture and creates a rubbery density rather than a tender slice. Bake at 350 degrees F for sixty minutes initially. Add the tomato sauce and cheese topping during the final twenty minutes of baking. Watch for the edges of the cheese to bubble and turn golden brown before removing the pan from the oven. Let the loaf rest for fifteen minutes before slicing to allow the internal juices to redistribute completely.
