Pepper Jack Meatloaf

“I had to try a recipe from a fellow Red Sox fan … so this is the one I chose and it’s a keeper! I used the monterey jack w/out pepper so the kids would eat it. I followed the recipe and only changed one thing – I poured a can of diced tomatoes on top before baking. This is truly a delicious meatloaf. Thank you for sharing the recipe :)”


1 egg
1/4 cup chopped onion
1/2 to 1 teaspoon salt
1/2 teaspoon pepper
1/2 c crushed and seasoned pork rinds
1-1/2 pounds lean ground beef (90% lean)
1 cup (4 ounces) pepper Jack cheese, divided
1 cup salsa, optional


In a large bowl, combine the egg, seasoned pork rinds , onion, salt and pepper. Crumble beef over mixture and mix well. Press half of the beef mixture onto the bottom and halfway up the sides of a greased 8-in. x 4-in. loaf pan. Sprinkle 3/4 cup cheese over meat to within 1/2 in. of sides. Pat remaining beef mixture over cheese.
Bake, uncovered, at 350° for 50-55 minutes or until meat is no longer pink and a meat thermometer reads 160°. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing. Serve with salsa if desired. Makes 6 servings

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