Updated: Feb 13
Put your best foot forward with a version of your mother's meatloaf rolled with Rozie's Hot RelSa and Monterey Jack cheese.
2 pounds 90/10 ground beef
1 cup dried bread crumbs
1 onion, chopped
1 cup whole milk
1 large egg
Salt and pepper
*Variation - use your best meatloaf recipe whether it's cracker crumbs, oats, etc. Recommend using 90/10 ground beef as more fat complicates the structure when cooking.
3/4 cup Rozie's Hot RelSa (option - Medium or Mild RelSa)
2 cups shredded Monterey Jack Cheese
1/3 cup tomato sauce
2 tablespoons brown sugar
2 tablespoons mustard
Line baking sheet with aluminum foil.
Set oven to 350 degrees.
In a large bowl combine beef, bread crumbs, onion, milk, egg, salt & pepper (to taste).
Line your counter with wax paper or butcher paper (shiny side up).
Flatten the meat mixture onto the paper in a rectangle measuring 9 x 12 inches.
Spread Rozie's Hot RelSa across the meat mixture to within 1 inch of each edge; This will make it easier to roll your meatloaf and decrease the cheese and RelSa from oozing out during cooking.
Add the shredded cheese evenly across the RelSa.
Using your wax paper (as shown in video) to begin rolling your meatloaf. Release the meat from the paper as you continue to roll.
Place seam side on the lined baking sheet. Pinch or press the ends together as much as possible without altering the shape of the loaf.
When your meatloaf goes in the oven combine sauce ingredients and set aside.
Cook for 40 minutes at 350 degrees. Remove from oven and spread sauce over top of loaf.
Return to oven for 15 minutes or longer until internal temperature reaches 160 degrees.