Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
Get the Recipe
Everything you need to know about eating and cooking with curds
Growing up, I bemoaned meatloaf being on our regular meal rotation. So, I escaped to a friend's house for alternative eats when possible. As an adult, I figured out my aversion: it's the texture, due to the typical addition of breadcrumbs.
I find the old-school option, oats, to be far superior. Oats bind the meat without giving it the strange density I detest. I form the meat into individual, oblong loaves, allowing for better presentation and even, easy cooking.
By stuffing it with homemade, Merkts-like cheese; topping it with bacon and Sriracha glaze; and grilling it, this meal is a world away from the dinner of my youth. Just be sure the nuggets of cheese are cold and you offset the meatloaf from direct heat. This allows the bacon to work its magic, gives it time to brown, and prevents it from going up in flames. It also provides the glaze with time to caramelize and keeps the cheesy interior from busting out.
Note: If you don't have a grill or don't feel like breaking yours out, bake the loaves in a preheated 375°F oven for 25 to 30 minutes, or until an instant read thermometer registers 155° when inserted into middle of meatloaf.
Get the Recipe
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.