Weekend Cooking: Nana's BBQ Cheese Stuffed Meatloaf with Roasted Baby Reds and Carrots

So Beth over at Beth Fish Reads hosts a weekend meme called Weekend Cooking. I haven't read a cookbook in a little bit, or a food related book, but for my first post I thought I would share one of my favorite recipes. I hope that this is something that you might try, and if you do I would love to hear what you think. Here it is:

This meatloaf has been a favorite in our house for many years. I remember the first time my Nana made it and how I wasn't sure if it would be as good as her "original". All these years later it is our go to meatloaf, I hope you enjoy it!

Ingredients

3 lbs. ground chuck
4 eggs
3-4 cups binder (I use a combination of breadcrumbs and cornmeal)
1 chopped onion
2 packages of Lipton Onion Soup
8 ozs. sharp cheddar cheese (or cheese you prefer)
1 bottle of BBQ sauce
3 lbs. baby red potatoes
1 small bag baby carrots

Directions

Combine the ground chuck, binder, eggs, soup mix and onion until well mixed. Separate the mixture in half and form one half into an oval in the bottom of a roasting pan. Sprinkle the top of the oval with the shredded cheese and cover with the remaining meat mixture, sealing the edges to contain the cheese. Pour bbq sauce over the top of the meatloaf, just to cover.

Wash and cube the baby red potatoes and sprinkle around the meatloaf. All you need to do with the carrots is sprinkle them over the potatoes.

Bake covered at 350 degrees for 1 hour and 15 minutes. Uncover and bake for an additional 25-30 minutes. Let the meatloaf stand for about 10 minutes so that when you cut it it doesn’t separate. The bbq sauce gives the potatoes and carrots a nice glaze.