Individual Meatloaves With Cheesy Sauce

Some foods seem to be in constant rotation...

Meatloaf seems to be a menu staple for many home cooks, me included.

Individual meat loaves is a recipe that I've shared before.  (You can see it here.)

Making small meatloaves means there is no fighting over getting an end piece.
They freeze well and they also make for great sandwiches.

I don't think I ever make meatloaf the same way.
I add a little of this and a little of that, based on what I have on hand.

This time I used oats to bind it all together, instead of crackers.

And for the meat, I used a mixture of ground beef and ground venison.

I guess that makes this a farm to table and woods to table meal. ;-)

And, sometimes.
Sometimes the meatloaf just needs a wow factor!

This time with a cheesy sauce - yum!

Here's how to make it:

Cheesy Sauce for Meatloaf

1 can of cream of mushroom soup (10.5 oz.)

1 cup milk

8 oz. sharp cheddar cheese, grated

salt, pepper, parsley

Heat soup and milk over medium heat.

Add the grated cheese.

Season with salt, pepper, and parsley.

Pour the sauce over the meatloaf or serve in a gravy dish.