Meatloaf is one of my husband’s favourite dinners. But not just any meatloaf. It’s a specific one with a southwest twang, along with chunks of Velveeta throughout. This Cheesy Southwest Meatloaf is very simple to make, but usually, we only have it during the colder months because it needs to bake for an hour.
Cheesy Southwest Meatloaf
Print RecipeIngredients
- 1 1/2 pounds of ground beef
- 1 can of Rotel, drained
- A few dashes of chilli powder
- 1 egg
- 3/4 cup of breadcrumbs
- 4 ounces of Velveeta, cubed
Instructions
- Start by preheating your gas grill to 350 degrees. You want indirect heat, so only use the outside ones on each side if you have a four-burner. You don’t want your pan sitting right on the heat!
- While the grill is heating up, I mix up everything except the Velveeta. You can not mix up meatloaf with anything other than your hands.
- Once I have all those ingredients blended well, I throw in the Velveeta cubes and try to spread them out in the mix.
- Transfer the meat mixture to a loaf pan.
- Place the pan in the middle of the grill so the outside burners can circulate the heat around the inside of the grill. Shut the lid and keep it closed. Monitor your temperature from time to time. Though I wasn’t touching my burners, my temperature jumped and downs up a few times, so I had to adjust.
- Set your timer for 60 minutes, and be prepared for this deliciousness when you open the lid back up.
