Cheesy Meatloaf

Easy, freezes well (raw), and can be tripled. If you sub in ground turkey, that is good too. While I was still working I would put meatloaf in oven (frozen) with baker potatoes (wrapped in foil) and baked carrots in the morning before I left the house, and set up my delay bake cycle on my oven and come home to a nice meal. If you do have leftovers, you can cube the leftovers up and add to spaghetti sauce or make yourself a sandwich.

• Ready In: 1 hr 25 mins
• Serves: 4

Ingredients

• 1  lb ground beef
• 1  cup  breadcrumbs
• 6  ounces tomato juice
• 1⁄4 cup onion, chopped
• 1  egg
• 4  olives, sliced
• 1⁄8 teaspoon pepper
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon  italian seasoning
• 1⁄2 cup mozzarella cheese, shredded

Directions

1. Mix first nine ingredients.
2. Put half of meat mixture into loaf pan.
3. Top with shredded mozzarella.
4. Then cover with rest of the meat mixture.
5. Bake at 350°F oven for 1 hour and 15 minutes.
6. If you freeze it (raw), double wrap in foil.
7. To make in crockpot (which I have not done yet)--put 3 heavy duty foil strips, each measuring 18 X 3 inches in a crisscross so they resemble spokes of a wheel in crock pot. Place meatloaf in the center of the strips. Pull the foil strips up and over the meatloaf. Cover. Use the foil as handles to lift out. Estimating time at 8 hours on LOW or 4 hours on HIGH. Also, read that you can cut up two potatoes, into finger size pieces and put that underneath the meatloaf in crock pot. Ummm.