Meatloaf Melt

{Ingredients for my meatloaf}

Growing up with both parents that worked meant that we all had a hand in the dinner preparation  occasionally. Most of the time, however, it was my Dad during the week and my step - Mom on the weekends. There were those meals that I swear I thought I would die if I ate. I would sit at the table for an eternity, as those cooked carrots turned cold, hoping that by some sweet miracle, a giant feral rabbit would appear and rescue me from what was my certain extinction. Alas, I was left to my own devices (eating it whilst gagging) and as I became an adult there were those things I made a solemn promise NEVER to make. Then came the perfect meatloaf recipe. 

The basic recipe consists of two lbs ground meat, a tube of crackers, an egg, a little milk, 1/4 cup of ketchup and a package of dried onion soup. I also sprinkle on some seasoned salt at the end for a little added kick. Crush the crackers as you see above while still in the tube. It's less messy. 

Onion is also a part of the melt, so I saute them with a little butter until golden brown and soft. 

Bake the loaf at 350 degrees in a greased pan for roughly 45 minutes, covered with foil, and then another few uncovered. I sliced it here so that it is like a "patty" (see what I did there?)

Creating a patty melt is basically stacking sharp cheddar cheese, onion, patty, and swiss on a bun and then placing it in a skillet on medium heat. I used another skillet to squish it all together until the cheese is super melted and the entire sammy is pretty darn flat.

Wear gloves and NEVER leave the stove unattended. I speak from a recent experience. The place can go up in seconds. 

Look. at. you.