Carolina Kitchen: Blue cheese meatloaf


by The Red Rocker Inn, Chef Kaylea Bowman


  • 1 tbsp vegetable oil
  • 1/2 medium onion – minced
  • 4 cloves of garlic – minced
  • 2 tbsp chopped fresh thyme
  • 2 pounds ground beef
  • 3 eggs
  • 1 1/2 tbsp Worcestershire sauce
  • 2 c fresh bread crumbs
  • 2 c blue cheese crumbles
  • 1/4 c heavy cream
  • Salt and pepper to taste


  1. Heat the oil over medium heat in a sauté pan.
  2. Add the onion, garlic and thyme and a pinch of salt.
  3. Cook until soft and translucent. Set aside to let cool.
  4. Preheat the oven to 375.
  5. In a large bowl add the beef, eggs, Worcestershire, bread crumbs, blue cheese, heavy cream, salt and pepper, and cooled onion mixture.
  6. Use your hands to mix thoroughly.
  7. Line the bottom of a 9 x 5 loaf pan with parchment paper cut to fit the bottom.
  8. Spray the entire inside of the pan liberally with non-stick spray.
  9. Evenly distribute the meatloaf into the loaf pan and press down well making sure there are no air pockets.
  10. Make a slight 1/4 inch depression running the length of the top of the meatloaf.
  11. Cover the pan with foil.
  12. Place the loaf pan in a larger baking dish with higher sides (such as a roasting pan or casserole dish).
  13. Fill the larger dish with water until it comes two thirds the way up the sides of the loaf pan.
  14. Carefully place the meatloaf in the oven and cook for 1 hour 15 minutes.
  15. Check for doneness and cook an additional 10 or 15 minutes if needed.
  16. Remove meatloaf from pan and place on a serving plate and let rest 10 minutes.
  17. Slice into portions and serve with your favorite sides!