Well, this is actually a variation of my mom's meatloaf, but pretty close. I was not a big fan growing up ("The onion pieces are too big!!") but now I love it for warm fall/winter lunches. I adapted my own recipe this time, thinking I would shake it up. I usually use regular flavor Cheez-Its, but I thought it would be fun to try the white cheddar flavor. I was wrong. I really missed the cheddar flavor, but it wasn't inedible. I just won't make that mistake again. When you crush up the Cheez-Its, leave some bigger pieces with the smaller pieces, because it's really nice to bite into a mushy, cheesy bite every so often.
Meatloaf
adapted from my mom's recipe, aka no onions
1 1/2 lbs lean ground beef
1/2 cup (or more) smashed Cheez-Its
2 beaten eggs
8 oz can tomato sauce
1 tbsp Italian seasonings
onion powder and garlic powder to taste
Preheat oven to 350F. Mix all ingredients together in a large bowl until well combined. Pour into a 9x5" greased baking dish. Bake for 1 1/4 hours.
I don't really use Italian seasonings. I use a combination of thyme and marjoram or maybe bouquet garni if it isn't too heavy on the rosemary. Lots of black pepper.
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