3/4 lb Ground Sirloin 3/4 lb Ground Chuck 3/4 lb Ground Sausage 3/4 c Chopped Bell Pepper (mixture of green, yellow & red) 1/3 c Chopped Celery 1 T Chopped Chives 3/4 t ea. garlic salt; blk pepper; cilantro (more if using fresh) pinch of seasoned salt; celery seed Mix all of the above together (I mix with my hands)
3 lg Eggs (whisk) Whisk ingredients below into eggs: 2 T ea. Worcestershire sauce; Creole Mustard (I use Zatarain's) 1/4 c Raspberry Vinaigrette w\poppyseed (dressing made with Extra Virgin Olive Oil) After egg mixture is whisked together, add to meat mixture.
toast 4-slices of bread and cut into sm. cubes 1/3 c Crushed Cheetoes 1 1/2 c Shredded Cheeses (Mexican 4-cheese mix) After everything above is all mixed together well, fold in dry-breading and shredded cheeses.
Shape into loaves and top with Sweet Baby Rays BBQ sauce.
Place on foil lined racks (w\a few slits cut into foil to release oils that cook out of the meats). Being sure to set your meatloaf's in a pan with a lip all the way around it so it will contain the oil that drips out and won't dirty your oven floor.
Put into a preheated 425 dF oven and bake for 1 hour (or until desired doneness)
P.S. sometimes I divide meatloaf's into mini-foil loaf pans, put a few slits in bottom of pans and place on baking racks that are in a jellyroll pan to catch the drips. This turned out so good, it just may become one of our favorite meatloaf's...;0)
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