Jo's Two Cheese Meatloaf

This isn’t your grandma’s plain meatloaf. Parmesan gets mixed right into the ground beef while two cups of Monterey Jack melt over the top during the final bake, draping the loaf in a bubbly, golden cheese blanket that covers every side.

Sliced green olives and tarragon give this meatloaf an unexpected savory depth that sets it apart from the ketchup-glazed standard. Crushed saltines bind everything together while Worcestershire, mustard, and fruit sauce add layers of tangy, sweet complexity to the beef.

The two-temperature baking method is smart: 30 minutes at a moderate heat to cook through, then cranked up to brown and crisp the exterior before the cheese goes on. Draining the juices before adding the cheese keeps it from sliding off into a greasy puddle.

Pro Tips

• Poke the knife into three spots before baking so heat circulates and the center cooks evenly
• Drain the pan juices before adding cheese so the Monterey Jack sticks to the meat, not the liquid
• Watch the cheese closely during those final 15 minutes. You want bubbling, not burning
• Let the meatloaf rest 5 minutes after pulling from the oven for cleaner slices

Variations

• Swap Monterey Jack for pepper jack for a spicier cheese crust
• Use Italian seasoned breadcrumbs instead of saltines for a different texture
• Add diced roasted red peppers to the mix for color and sweetness