Meatloaf With Cheddar Cheese

• 1 extra-large egg
• 1 teaspoon salt
• 1 1/2 teaspoons freshly ground pepper
• 1 1/2 teaspoons garlic powder
• 2 teaspoons dry rosemary leaves
• 1/2 cup finely chopped parsley
• 2 tablespoons Dijon mustard
• 1/2 cup ketchup
• 2 cups canned beef bouillon
• 1 cup finely chopped celery
• 1 large yellow onion, finely chopped
• 3/4 cup grated Cheddar cheese
• 2 1/2 pounds ground beef (round or sirloin), broken into pieces
• 1 large sweet red pepper, finely chopped
• 1 cup dry bread crumbs

1. Preheat the oven to 375 degrees.
2. In a large bowl, beat the egg lightly.
3. Add the salt, pepper, garlic powder, rosemary, parsley, mustard, ketchup and bouillon and mix until well blended.
4. Add the celery, onion and cheese and mix again.
5. Add the ground beef, red pepper and bread crumbs and mix thoroughly.
6. Shape the mixture into a loaf approximately 14 inches long and 3 inches high.
7. Slide the loaf onto a jellyroll pan and bake for 1 hour to 1 hour and 15 minutes, or until brown and a crust forms on the outside.
8. Remove from the oven and cut into thick slices.

egg, salt, freshly ground pepper, garlic, rosemary, parsley, mustard, ketchup, beef bouillon, celery, yellow onion, cheddar cheese, ground beef, sweet red pepper, bread crumbs

Taken from cooking.nytimes.com/recipes/3344 (may not work)