Cheese & Onion Meatloaf with Gourmet Mashed Potatoes

  I don’t love meatloaf. Since childhood, the dreaded “Loaf of Meat” made me turn up my nose.

However, I have now made it TWICE in our marriage!  The first time I made Mini Loaves, which were delicious!  (Despite Paxton’s watery eyed photo, he liked it too)

  This time, I was hungry and I didn’t want to scrub all those muffin tins after dinner, so I decided to brave THE LOAF.

  I have to say, it was delicious and everyone gobbled it up. Papa Don always said he didn’t like meatloaf, but even he enjoyed this one, because it didn’t hide the meat flavor like some.  And he is right, this is the only meatloaf recipe I have found that doesn’t call for binders like bread crumbs or oatmeal!

  I couldn’t leave the recipe as is, that is just not me. It comes from the back of  Christian Fiction called The Potluck Supper Club. Cute book, amazing recipes!  Anyhow, so I replaced and added and fixed so that I could incorperate our absolute FAVORITE meatball sauce.

Check it out!

Cheese & Onion Meatloaf

{click title to print}



  • 1 can (10 Ounces) Condensed Tomato Soup
  • 1 teaspoon Dry Mustard
  • ¼ cups Vinegar
  • ⅓ cups Brown Sugar
  • 6 ounces, weight French Fried Onions
  • 2 pounds Ground Beef
  • 1 teaspoon Salt
  • ½ teaspoons Pepper
  • 2-½ Tablespoons Worcestershire Sauce
  • 1 whole Egg
  • ½ cups Cheddar Cheese

Preparation Instructions

In a small bowl, combine tomato soup, dry mustard, vinegar and brown sugar. Set aside.

In a large bowl, crumble all but 1/2 cup of fried onions, then add meat, salt, pepper, worcestershire sauce, egg, cheese and all but 1/2 cup of your reserved tomato soup mixture. Knead ingredients with hands until it is mixed well.

Shape into a large long loaf shape in a shallow baking pan.

Bake at 350* for 1 hour.

Drain meatloaf carefully, then spoon over remaining tomato soup mixture, and sprinkle with 1/2 cup of french fried onions. Return to oven for 5 additional minutes to crisp onions and bake glaze in.

Serve with Gourmet Mashed Potatoes {below} and steamed veggies!

This is my Momma’s FAMOUS Mashed potato recipe!  She makes it every Christmas and Easter. 

  The key here, in addition to all the fabbo dairy products, is that you mash then BAKE the potatoes.  This creates a buttery, crispy outer shell, hiding soft creamy homemade mashed potatoes under the surface.  Mmmmmm! I could eat bowls and bowls of these!

Gourmet Mashed Potatoes

{click title to print}


  • 12 whole Fist Sized Yukon Gold Potatoes
  • ½ cups Butter, Divided Use
  • 8 ounces, weight Cream Cheese, Divided Use
  • 1-½ cup Sour Cream, Divided Use
  • 2 teaspoons Garlic Powder, Divided Use
  • 3 Tablespoons Butter, For Topping
  • Paprika, For Topping

Preparation Instructions

Scrub, peel and cube 12 fist sized Yukon Potatoes. In a large skillet or pot, cover with water and boil until tender, usually 20 minutes. Check with a fork.

Drain water, and place half of the potatoes in your upright mixer. Cover remaining potatoes to keep warm.

Beat potatoes with your paddle attachment until no lumps remain, the add 1/4 cup butter, 4 ounces of cream cheese, 3/4 cup of sour cream and 1 tsp of garlic powder.

Beat until combined, then scrape into a 9×13 casserole dish. Repeat with remaining half batch of potatoes, 1/4 cup butter, 4 ounces of cream cheese, 3/4 cup sour cream and 1 tsp garlic powder.

Finish filling 9×13 pan with second batch of potatoes, then top with pats of butter and a healthy sprinkle of paprika.

Bake at 350* for 1 hour or until top is golden brown and bubbly. Serve piping hot, and prepare to hear nothing but Ooo’s and Ah’s as everyone takes a bite…it’s THAT good!

Meatloaf dinner collage



Tangy Mini Meatloaf with Savory Sauce

  I have sat at my computer and been moved to tears many many times this week.  I will never be able to eloquently describe to you, the fear I battled, we battled, in our decision to obey the Lord’s calling to post our story, turned HIS.  Our tragedy, turned triumph.  I feared your rejection.  I feared your comments, but guess what?  Fear doesn’t come from God.  My fear was unfounded.  There has not been one negative comment on the blog, NOT ONE!  From the bottom of my heart, thank you.

  I know this has been a tough week for all of us.  Reading has been heavy, but I thank you for sticking with me, and hope you will continue to do so for the duration of this series.  Today, you get a break from it and can enjoy Weekend Potluck instead!   Surviving Infidelity: Shattered Hearts, Broken Promises, will continue Monday-Thursday next week.

  Love you all,


My family is not a big fan of Meatloaf!   I never liked it either as a kid.  In fact,  the word Meatloaf still kinda gives me the heebie-jeebies!

Apparently, Paxton agrees with Momma. Poor kid, really didn’t care for these at first! Check out the watery eyes….and yes, he still had to eat it and soon realized he DID like it!


Anyhow, make Meatloaf into a Mini version, smother it in Nana’s Special Savory Sauce, and they’ll be gone in seconds!!!!!  YUMMO!  The whole family (well, except Pax) kept going “MMmmmm!” with every bite.  That always makes me happy! :)  I say the sauce is what takes this dish over the top!

Tangy Mini Meatloaf with Savory Sauce



  • 2 cups Fresh Whole Wheat Bread Crumbs (or More To Get The Texture You Desire)
  • 2 pounds Ground Beef
  • ¾ cups Carrot Shreds
  • 1 whole Red Pepper
  • ½ whole Large White Onion
  • 2 whole Eggs
  • 1 cup Ketchup
  • 2 teaspoons Yellow Mustard
  • ½ teaspoons Salt
  • ¼ teaspoons Pepper
  • 4 Tablespoons BBQ Sauce
  • 4 whole Garlic Cloves, Pressed
  • 2 dashes Worcestershire


  • 11 ounces, fluid Can Of Tomato Soup
  • 1 teaspoon Dry Mustard
  • ¾ cups Brown Sugar
  • ¼ cups White Vinegar

Preparation Instructions

1. Make sauce by combining all listed ingredients. Set aside.

2. Preheat oven to 375*. Spray 2, 12 count muffin tins with non-stick spray. Use a food processor to pulse wheat bread for 2+ cups fresh bread crumbs. Pour into a large bowl along with raw meat.

3. Place carrots, onion and red pepper in the food processor and pulse until finely chopped. Add to large bowl along with bread crumbs and meat.

4. Add egg, ketchup, mustard, salt, pepper, BBQ sauce, and garlic. Use hands to combine thoroughly, adding more bread crumbs as necessary. You are wanting the mix mixture to stay formed when you shape it in your hands.

5. Divide mixture into 24 balls. Dip each ball into sauce, coating all sides, and place in sprayed muffin tin. Press to form to muffin tin shape.

6. Wash hands and scrape any remaining sauce onto tops of mini meatloaves. Bake for 45 minutes, or until a meat thermometer reads 160*.

Serve with Cheesy Ranch Potatoes and your favorite veggie!


Cowboy Bundles

   My best friend is an AMAZING bread baker!  So, when she passed on this Cowboy Bundles recipe, and I saw the first ingredient said: 2 packets of yeast, I just sighed and tucked it away on the To Try pile.  She has totally conquered her fear of Yeast and left me in the dust, still battling it alone.


  I hate yeast.  Yeast hates me, too. Except when I make butter crescents, but even they are ugly sometimes. 

  I can scarcely believe I am writing this, but I DID get these Cowboy Bundles to turn out: YAY!!!!  Soft, lofty and all the right kinds of chewy!   YUMMMMMMM!

Introducing COWBOY BUNDLES…….

  Think Meatloaf in an amazingly soft bread bundle. Did I already say, YUM?


Ok, moving on.  Oh, but did I mention the bread was soft and nice?


Ok, just checking, cause it really was! Not flat and disgusting at all! Yipee!

Cowboy Bundles

(click title for easy printable)




  • 2 packages (1/4 Ounce Each) Active Dry Yeast
  • ⅔ cups Warm Water (110-115*)
  • ⅔ cups Warm Milk (110-115*)
  • ¼ cups Sugar
  • ¼ cups Shortening
  • 2 whole Eggs
  • 2 teaspoons Salt
  • 4-½ cups (up To 5 Cups) Of Flour (I Did A Mixture Of Whole Wheat And White)


  • 2 pounds Ground Beef
  • 3 ounces, weight Package Of Real Bacon Pieces
  • 1 whole Small Onion Chopped
  • 1-½ teaspoon Salt
  • ½ teaspoons Pepper
  • 1 pound Velveeta Cheese, Cubed (next time I want to try a few cups of shredded colby jack instead)
  • ¾ cups Ketchup And BBQ Mixed
  • 3 Tablespoons Butter, Melted
  • Ketchup Or BBQ Sauce For Dipping

In your Kitchen Aide bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, eggs, salt and 3-1/2 cups flour; knead using your dough hook. Add enough remaining flour to form a soft dough, kneading until smooth and pulling away from the sides of the bowl.
Turn dough on to a floured surface; knead until smooth and elastic, about 3 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a large skillet, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink; drain. Add bacon and cheese; cook and stir until cheese is melted. Remove from the heat and stir in BBQ/Ketchup mixture.(I added a bit more than directed, until I liked the consistency)
Punch dough down. Turn on to a lightly floured surface; divide into fourths. Roll each portion into an 12-in. x 8-in. rectangle; cut each into six squares. Place 1/4 cup meat mixture in the center of each square. Bring corners together in the center and pinch to seal.
Place 2 in. apart on greased baking sheets. Bake at 400° for 9-11 minutes or until lightly browned. Brush with butter.

Serve warm with ketchup and BBQ sauce if desired.

  We ABSOLUTELY LOVED these and they have officially make “The Rotation” at our house, a select few recipes that EVER get repeated! Cause I loooove new recipes!   Be brave, try these Cowboy Bundles even though they call for Yeast, YOU CAN DO IT!