2 lb. ground beef (I use 80/20)
1 onion, finely chopped
1 (5 oz.) pkg. cheese & garlic seasoned croutons
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
2 eggs
1 (10 oz.) can cheese soup (or Velveeta cheese)

Heat oven to 350°F.

Use food processor to grind croutons into crumbs.

Add ground beef and all other ingredients together in large mixing bowl. Add ground croutons. If using Velveeta, do not add it yet. Use hands or spoon to mix all the ingredients thoroughly.

Use a baking dish, casserole pan or loaf pan and shape the meat into desired loaf shape. Cover with foil and bake at 350°F for 1 hour.

Remove foil, drain excess grease and return to the oven for approximately 20 to 30 minutes. Check to make sure cooked throughout and return to oven if needed.

Note: If using Velveeta rather than cheese soup, at the 1 hour baking time cut the meatloaf about an inch from the sides down and across taking out a deep plug. Layer slices of the Velveeta throughout the just made cut and replace the plug. Then return to the oven to bake another 20 to 30 minutes.

Suggested side dishes: Mashed potatoes, green beans.

Submitted by: Diana Counts