Jo's 2-Cheese Meatloaf

This isn’t your basic weeknight meatloaf. Parmesan gets mixed right into the ground beef alongside crushed saltines, Worcestershire, and ketchup, building flavor from the inside out. Then Monterey Jack goes on top for the last stretch of baking, melting down the sides into a golden, bubbly crust.

What really sets this apart is the green olives and tarragon. The olives bring a salty, briny punch that cuts through the richness of the beef, and the tarragon adds an herby warmth that ties everything together. It’s an unexpected combination, but it works.

The two-stage baking (starting lower, then cranking the heat) helps the inside cook through without drying out. Poking the loaf with a knife before baking isn’t just quirky, it lets heat penetrate evenly so you don’t end up with a raw center.

Pro Tips

• Drain the pan juices before adding the cheese topping. Excess grease will make the cheese slide off instead of sticking.
• Watch the cheese closely in that final stretch. You want bubbling and light browning, not scorched.
• Let the meatloaf rest five minutes after pulling it from the oven. It slices much cleaner.
• Use your hands to mix, not a spoon. Overmixing makes meatloaf dense and rubbery.

Variations

• Swap Monterey Jack for sharp cheddar or pepper jack if you want more bite.
• Replace green olives with sun-dried tomatoes for a Mediterranean spin.
• Use a mix of ground beef and ground pork for a richer, more tender loaf.