She shared the recipe with me and I've since made it for dinner a few times. It's easy to throw together and has great flavor. Lauren adds a squirt of yellow mustard to the mix so I do, too. I served the meatloaf with scalloped potatoes (yes, from a box) and broccoli that SP asked me to coat with some shredded cheddar cheese.
I think my favorite part are the pieces of bread & butter pickles throughout the meat. Yum!
Everyday with Rachael Ray
2 tablespoons extra-virgin olive oil, plus more for greasing
1 red onion, finely chopped
2/3 cup ketchup
2/3 cup bread crumbs
2 large eggs
1/2 cup bread-and-butter pickle chips, chopped
1-1/2 pounds ground beef
8 ounces cheddar cheese, cut into 1/3-inch cubes
Preheat the oven to 400°.
Lightly oil a rimmed baking sheet. In a medium skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and cook, stirring until slightly softened, about 3 minutes.
In a large bowl, combine the ketchup, bread crumbs, eggs and pickles; mix in the onion. Crumble in the beef, add the cheese and mix together. Transfer to the prepared baking sheet and shape into a 4-by-12-inch loaf.
Bake until an instant-read thermometer inserted into the center registers 160°, about 35 minutes.