Now that we have that settled, let’s talk about the actual meatloaf. If you can get that combo of beef/pork/veal that some markets have started packaging together that is ideal…if not, plain ground chuck is just fine. Mix it up with some bread crumbs and an egg….AND a bunch of things that you would usually put on top of a cheeseburger. Onions. Mustard. Ketchup. Mayo. Relish. Oh yeah.
Next, you want to make a meatloaf rectangle on a piece of wax paper or plastic wrap. Your rectangle should be about 8 inches by, oh, 12 inches or so. And about 1/2 inch thick. It doesn’t have to be precise – just mush it around until it is roughly that size. Now put a nice handful of Velveeta cubes in the center.
Starting from one of the short ends, roll it up, using the wax paper or plastic wrap to help you guide the meatloaf. Pinch the ends together to seal it up, and put it seam-side down in a loaf pan that you have lined with foil that you have poked a few holes in (the holes will let the fat drain out when the meatloaf is done. Now pop it in a 350 degree oven for an hour.
Once the meatloaf is done, you’ll want to let it sit for about 10 minutes while you make the sauce. The cheesy wonderfulness inside makes this meatloaf not as solid as regular meatloaf, so it needs this time to settle a little. And you need this time to make the sauce! Which is a quick concoction of butter, flour, half and half and yes, you guessed it…Velveeta. It comes together quickly on your stovetop, and by the time you’ve finished it the meatloaf will be ready to slice. Lift it up carefully, using the foil edges as handles, and either slice it right away or for MAXIMUM drama, carefully slide it onto a platter. You can either drizzle the cheese sauce on right then and there, or let folks do their own drizzling.
I served mine with french fries on the side (I figured in for a penny, in for a pound. Or probably more accurately, pounds. But hey.) And let’s just say that it’s going to be very, very, very, very, very hard to go back to plain meatloaf.