1 8oz can tomato sauce
1 beaten egg
1 cup diced or shredded cheese of choice
1 cup bread crumbs
1/4 teaspoon thyme
1 clove pressed garlic (or more if you like)
Optional: diced, grilled onions
2lbs ground beef
3 tablespoons brown sugar
1/4 cup ketchup
1/2 teaspoon dry mustard
1/4 teaspoon nutmeg
Mix tomato sauce, egg, breadcrumbs, thyme, garlic and cheese together. Add meat and mix well. Smoosh mixture down firmly into a loaf pan. Bake at 350 for 1 hour. Meanwhile, mix Piquant sauce together. When meatloaf has baked for 1 hour, take it out and pour sauce over the top of it. Put it back in the oven and bake for 15 more minutes.
Here are my little side notes: I always use cheddar cheese but I have to tell you, lately I’ve started covering a half of the top of the meatloaf with some slices of pepper jack at the 1hour mark before I pour the sauce over. Hubby and I love it but it’s a tad spicy for our kids. Otherwise I’d use the pepper jack throughout the meatloaf. Also, you can dice or shred the cheese. It really just depends on your preference here. The diced cheese obviously leaves little delicious pockets of melted cheesy goodness in your slices. The shredded is nice because it tends to spread the cheesiness out more. I’ve diced it for years because that is what my mom’s recipe called for but recently decided to try shredding it on a total whim. I’m still mostly shredding but will dice it every now and then just to keep everyone on their toes.
Because of the cheese, as the meatloaf cooks, grease will start to pool up around the sides of the meatloaf. Have no fear. When you take the meatloaf out to apply the sauce, just carefully pour out most of the grease into your tomato sauce can. Works like a charm.