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Too Many Cooks

Mike Buyanovich shares his meatloaf recipe

Cindy Hval was able to change her kid’s mind about “meatlope” by fine-turning a recipe she got from Kraft.

After her story ran in the March 19 Food section, reader Mike Buyanovich wrote to her to share his own tried-and-true version, saying he hoped readers would enjoy it, too.

“This is kind of a high-end meatloaf, but it's awesome,” he wrote. “Great for sandwiches, too!”

Buyanovich came up with his recipe like most home cooks do: by experimenting.

“The eggs, oatmeal and cheese work awesome at keeping it together,” he wrote. “Nobody wants a meatloaf that falls apart when you try to slice it.”

Plus, “The V-8 and green pepper give it a bit of a kick, and the carrots give it some color.”

Another perk: the soup mix spares you from chopping onions, a task many home cooks dread.

Buyanovich makes his meatloaf about once a month – and if his friends find out, they “conveniently” stop by.

He likes to serve it with au gratin potatoes. That is, when he eats it as a main.  “To be honest,” Buyanovich wrote, “I make it for sandwiches.”

Mike Buyanovich’s Meatloaf

3 pounds super-lean ground beef
1 box Lipton Recipe Secrets Beefy Onion Soup mix
3 eggs beaten
2 cups V-8 juice
2 cups oatmeal
2 shredded carrots
1 green pepper, finely chopped
8 ounces shredded cheddar cheese
Ketchup, for topping

Preheat oven to 350 degrees. Combine all ingredients in a large mixing bowl until well mixed. Transfer mixture to a loaf-pan. Bake until thoroughly cooked, about 1 ½ hours.

Yield: 1 loaf

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Adriana Janovich
Adriana Janovich joined The Spokesman-Review in 2013. She is the Food Editor for the Features Department, covering restaurants, bars, food, drinks, recipes and other features. Reach her on Instagram at adrianajanovich.

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