White Cheddar Meatloaf with Cowboy Tomato Jam
Cowboy tomato jam draped over a meatloaf studded with sharp white cheddar is truly a recipe for the books. The sweet, tangy jam perfectly complements the rich, savory meat. The cheddar adds a creamy, sharp bite. It elevates every slice. It’s a dinner that’s bold, comforting, and undeniably memorable. Trust me—once you try this combination, you’ll be as hooked as we are. Your family will be begging for it again and again.
First and foremost, this meatloaf starts with ground beef, seasoned simply yet effectively with onion and garlic powder. I prefer the culinary varieties of these seasonings. They’re finer and more powdery. They blend seamlessly into the meat, rather than the coarser, granular versions. This subtle difference ensures a uniform flavor throughout every bite. It creates a savory base. This allows the other ingredients, like the sharp cheddar and Cowboy tomato jam, to shine. (You can click the links to see the specific types I use.)
Nothing overpowering so you can taste what matters, the tomato jam. This jam is uniquely made with tomato sauce, sugar, and jalapenos. I have to watch the spicy levels of my food for my girls. This jam is sweet with a kick of hot. If you like more sweet on your brow, definitely toss in a couple more tablespoons of diced jalapenos.
Make ahead and freeze for later
Meatloaf is a wonderful make-ahead entrée that freezes perfectly for later cooking. In order to do this properly and have a near-perfectly fresh turnout, there are a few changes to be made. First, prepare the meatloaf as you would in the recipe below.
Freezing cheese changes its texture. I like to cut it into cubes. I fold it into the meatloaf mixture instead of melting it on top. This eliminates the need to remember picking up white cheddar cheese from the store. It is useful if you are in a rush to pull something out of the freezer for dinner.
Next, I like to use aluminum loaf pans. They are cheap and won’t take up my good metal baking pans. I used these pans to give meatloaves to my neighbor. They were expecting their second child. It helped add to their frozen meal collection as they started.
Finally, layer the cowboy tomato jam on top. Cover it with aluminum foil. Ensure the name of the meal and date made are written on it. Then freeze. I like to freeze the loaf pan without a cover on it first. This firms up the cowboy jam. It doesn’t smear all over the foil, and I don’t lose all the goodness.
When you are ready to eat it later, just thaw completely and bake normally as the recipe states below.
Cost to make this recipe.
This meatloaf entrée and sauce costs around $15.73 or about $2.62 per serving size. There are a few things, as a homesteader, I can grow or make to help reduce the cost. I usually grow tomatoes and can tomato sauce along with jalapenos. Of course, many of the seasonings come from the garden along with onions, eggs, and saving and making breadcrumbs. I can reduce my cost to around $11.26 or $1.88 per the
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Recipe adapted
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White Cheddar Meatloaf with Cowboy Tomato Jam
Ingredients
Cowboy Tomato Jam
- 2 cups tomato sauce …[$2.96]
- 2 cups white granulated sugar …[$0.58]
- 4 Tbsp jalapenos minced…[$0.32]
- 2 Tbsp onions minced…[$0.10]
White Cheddar Meatloaf
- 2 lbs ground beef …[$8.00]
- 2 large eggs …[$0.46]
- 1 cup breadcrumbs …[$0.29]
- 1 Tbsp onion powder …[$0.18]
- 1 Tbsp garlic powder …[$0.16]
- ½ Tbsp salt …[$0.11]
- ¼ Tbsp black pepper …[$0.69]
- 1½ cup white cheddar cheese divided and shredded…[$1.88]
Instructions
Cowboy Tomato Jam
- In a medium saucepot combine all jam ingredients. Bring contents to a boil over medium heat. Then lower heat and simmer for 30 minutes.
- Stir often to keep from burning and sticking to bottom. Cook until thickened and sauce reduces slightly. Salt to taste. Add more jalapenos if you desire a spicier outcome.
White Cheddar Meatloaf
- In a large bowl, blend all meat loaf ingredients except for 1 cup of white cheddar cheese.
- Preheat oven to 350 °F and lightly oil a loaf pan and press meatloaf mixture into it. Spoon a few tablespoons of tomato jam on top of meatloaf. Bake meatloaf uncovered for 30-40 minutes.
- When meat is cooked through, pour off some grease from loaf pan if there is too much. Spoon more tomato jam on top and layer more sheets of white cheddar on top. Broil at low to melt all the cheese and serve hot.
White Cheddar Meatloaf with Cowboy Tomato Jam
Ingredients
Cowboy Tomato Jam
- 2 cups tomato sauce, …[$2.96]
- 2 cups white granulated sugar, …[$0.58]
- 4 Tbsp jalapenos, minced…[$0.32]
- 2 Tbsp onions, minced…[$0.10]
White Cheddar Meatloaf
- 2 lbs ground beef, …[$8.00]
- 2 large eggs, …[$0.46]
- 1 cup breadcrumbs, …[$0.29]
- 1 Tbsp onion powder, …[$0.18]
- 1 Tbsp garlic powder, …[$0.16]
- ½ Tbsp salt, …[$0.11]
- ¼ Tbsp black pepper, …[$0.69]
- 1½ cup white cheddar cheese, divided and shredded…[$1.88]
Instructions
Cowboy Tomato Jam
- In a medium saucepot combine all jam ingredients. Bring contents to a boil over medium heat. Then lower heat and simmer for 30 minutes.
- Stir often to keep from burning and sticking to bottom. Cook until thickened and sauce reduces slightly. Salt to taste. Add more jalapenos if you desire a spicier outcome.
White Cheddar Meatloaf
- In a large bowl, blend together all meat loaf ingredients except for 1 cup of white cheddar cheese.
- Preheat oven to 350 °F and lightly oil a baking loaf pan. Press meatloaf mixture into loaf pan. Spoon a few tablespoons of tomato jam on top of meatloaf. Bake meatloaf uncovered for 30-40 minutes.
- When meat is cooked through, pour off some grease from loaf pan if there is too much. Spoon more tomato jam on top and layer more sheets of white cheddar on top. Broil at low to melt all the cheese and serve hot.