Mike Holmes' Famous Humongous Meatloaf: A souped up take on the Sunday fave that'll feed the entire fam

While contractor extraordinaire Mike Holmes may be best known for knocking down walls on TV, it turns out he makes a pretty mean meatloaf, too. And not just any old meatloaf — one that’s stuffed with thick-sliced ham and oozing with cheese. It’s a souped up take on the Sunday favourite that’s just our kind of OTT comfort food.

Mike Holmes’ Famous Humongous Meatloaf

By Mike Holmes

My family makes fun of me because they think I can’t cook, but honestly this is the best meatloaf ever. I used to make this with my kids when they were little but it’s been ages, so, recently I decided to make it with my grandkids, Wyatt and Emily. Boy, did we have fun! I love the fact that I’m sharing this recipe with the next generation and I think they loved it too!

Ingredients

Meatloaf:

• 2 eggs, beaten
• 1 cup cottage cheese
• 2–2 ½ lb ground sirloin (I like a lot of meat!)
• ½ cup onions, finely chopped
• 1 box Stove Top cornbread stuffing
• ½ cup ketchup
• ⅔ cup sweet and sour sauce
• Sea salt
• 4–5 thick slices of Black Forest ham
• 2 cups grated 3-cheese mix for center of meatloaf

Finishing:

• 1 tbsp butter
• ½ cup onions, finely chopped
• 1 cup water
• 1 cup grated 3-cheese mix for topping
• ⅔ cup sweet and sour sauce
• ¼ cup ketchup
• A couple shakes Frank’s Red Hot Sauce, to taste

Preparation

Preheat oven: Standard to 375°F/Convection to 350°F.

Meatloaf:

Beat eggs; mix in cottage cheese and set aside.

Mix ground meat, half of the chopped onions, ketchup, cornbread stuffing and half of the sweet and sour sauce.

Add eggs and cottage cheese to meat mixture until nicely mixed.

Pack down into a thick pancake.

Place slices of Black Forest ham in center, add 500 ml (2 cups) of grated 3-cheese mix and roll into a tube.

Form meat mixture around the ham so it looks like a loaf of crusty bread.

Make a reservoir down the middle and fill with cheese. Yes, I like a lot of cheese!

Finishing:

Place meatloaf in a buttered oval roasting pan. Add onions and about 1” of water around the meatloaf. About 1 cup.

Top with grated 3-cheese mix.

Drizzle sweet and sour sauce, ketchup and hot sauce on top; cover with lid or aluminum foil.

Cook for 90 minutes or until cooked thoroughly. At 45 minutes, take the lid off and allow top to brown. Baste at the hour mark; put under the broiler for the last 15 minutes.

Once cooked, remove from the oven and let it rest for at least 10 minutes.

Then slice and spoon juice over the meatloaf — the juice is the best part!

Serve with mashed potatoes and green beans or whatever sides you like.

Yield: Makes 10-12 servings

From Canada's Culinary Heritage: 100 Recipes — 100 Celebrities published by Klorofil Publishing, reprinted with permission.