" CHEESEBURGER" MEATLOAF FOR LACTOSE INTOLERANT CHEESE

Provided by Hil-Billy

Time 1h10m

Yield 2 loaves, 10-12 serving(s)

Number Of Ingredients 15

3 lbs lean ground beef
1 cup galaxy foods soy Veggie Shreds cheese (cheddar flavor)
1/2 cup Italian seasoned breadcrumbs
2 eggs
3 tablespoons low sodium soy sauce
1/2-3/4 teaspoon ground sage
1/2 teaspoon ground coriander
1 dash oregano
2 -3 chopped fresh garlic cloves
1/2 medium chopped red onion
1 tablespoon fresh ground pepper (or to taste)
1/2 tablespoon adobo seasoning (up to a whole tbs to taste)
1/2 cup ketchup (and some extra squirts for topping)
sea salt (I put a dash)
1 tablespoon olive oil

Steps:

Preheat oven to 350°F.
Thaw meat in advance and place in a large mixing bowl.
stir in bread crumbs, sage, coriander, Adobo, oregano, pepper and salt.
Use hands to mix in eggs, ketchup, soy sauce, soy cheese and red onion (mixing in one ingredient at a time and being sure not to over mix-meat should not feel sticky.) Divide mixture in half and form into 2 loaves.
Place loaves side by side (not touching) in a medium sized lasagna pan.
Use fingers to open the top of the loaves and sprinkle in the garlic and add 1/2 a tbs of olive oil to each loaf and squeeze closed.
Close loaves with hands and top with ketchup if desired (I highly recommend that part). Cook at 350 for 1 hour.
Let stand 5-10 minutes and serve warm!
Enjoy!