Pepper Jack Meat Loaf Recipe

4.5 5 10
Pepper Jack Meat Loaf Recipe
Pepper Jack Meat Loaf Recipe photo by Taste of Home
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Pepper Jack Meat Loaf Recipe

Read Reviews
4.5 5 10
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min. + standing

Ingredients

  • 1 egg
  • 1 cup seasoned bread crumbs
  • 1/4 cup chopped onion
  • 1/2 to 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-1/2 pounds lean ground beef
  • 1 cup (4 ounces) shredded pepper Jack cheese or Monterey Jack cheese, divided

Directions

In a large bowl, combine the egg, bread crumbs, onion, salt and pepper. Crumble beef over mixture and mix well. Press half of the beef mixture onto the bottom and halfway up the sides of a greased 8-in. x 4-in. loaf pan. Sprinkle 3/4 cup cheese over meat to within 1/2 in. of sides. Pat remaining beef mixture over cheese.
Bake, uncovered, at 350° for 50-55 minutes or until meat is no longer pink and a meat thermometer reads 160°. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing. Yield: 6 servings.
Originally published as Pepper Jack Meat Loaf in Quick Cooking January/February 2002, p7

Nutritional Facts

1 each: 331 calories, 16g fat (7g saturated fat), 111mg cholesterol, 681mg sodium, 15g carbohydrate (1g sugars, 1g fiber), 30g protein.

  • 1 egg
  • 1 cup seasoned bread crumbs
  • 1/4 cup chopped onion
  • 1/2 to 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-1/2 pounds lean ground beef
  • 1 cup (4 ounces) shredded pepper Jack cheese or Monterey Jack cheese, divided
  1. In a large bowl, combine the egg, bread crumbs, onion, salt and pepper. Crumble beef over mixture and mix well. Press half of the beef mixture onto the bottom and halfway up the sides of a greased 8-in. x 4-in. loaf pan. Sprinkle 3/4 cup cheese over meat to within 1/2 in. of sides. Pat remaining beef mixture over cheese.
  2. Bake, uncovered, at 350° for 50-55 minutes or until meat is no longer pink and a meat thermometer reads 160°. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing. Yield: 6 servings.
Originally published as Pepper Jack Meat Loaf in Quick Cooking January/February 2002, p7

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Reviews forPepper Jack Meat Loaf

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Iroc111 User ID: 6668262 234114
Reviewed Oct. 6, 2015

"Mmmm delish! After I read the reviews, I added an extra egg....c'est magnifique!"

MY REVIEW
gunslinger User ID: 544392 34132
Reviewed Sep. 8, 2014

"Very good, the pepper jack cheese gave it a great flavor. I also topped it with a little salsa for extra flavor."

MY REVIEW
rwu612 User ID: 7372720 52412
Reviewed Aug. 14, 2013

"I found this recipe in my Taste of Home magazine 9 years ago. I just love it and my little girl even loves it! Very flavorful and easy to make. It's a keeper for sure!"

MY REVIEW
[email protected] User ID: 708237 52408
Reviewed Jun. 10, 2011

"the first time I made this I thought it was a litttle dry so the next time I only used a half of a cup of breadcrumbs and added a half of a cup of salsa to the meat mixture. Big improvement in taste and texture"

MY REVIEW
HeidiLSB User ID: 1348517 82536
Reviewed Feb. 10, 2010

"Dry"

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