Momma’s Best Meat Loaf Stuffed with Cheese

MOMMA’S BEST MEAT LOAF STUFFED WITH CHEESE
5 lbs. of lean ground beef
8 slices of whole wheat or white bread, toast and then crumble
6 eggs, beaten
1 c. milk
1 (16-oz.) container chopped onion mix
1 (14.5-oz.) can diced tomatoes, drained
½ c. catsup
Salt, black pepper and garlic powder, to your taste
1 lb. pkg. Velveeta block, cut into strips

1. Beat eggs, add milk, and toasted bread. Break up with your hands until all bread is in small pieces.
2. Add chopped onion and diced tomatoes. Mix with hands. *You do not want to overwork meat. This makes it tough.
3. Add catsup and seasoning and blend.
4. Place half of meat mixture into loaf pans.
5. Put a strip of cheese down the middle. Size can be whatever you like.
6. Top with remaining meat loaf mixture.
7. Cover each loaf with saran wrap and then with foil and freeze, if desired.
8. When ready to bake meatloaf, defrost. Top the loaf with the following:
   1 c. catsup
   ¼ c. Heinz 57 sauce
   ¼ c. A-1 Steak sauce
   ¼ c. Pickapepper sauce
9. Mix all ingredients. Pour what amount you need to cover each loaf. Refrigerate any leftover sauce.
10. Bake uncovered at 350 for 1 hour and 15 minutes.
11. Let sit for 5 minutes before slicing.
    *Leftover meat loaf makes the best sandwiches. This will make 3-5 loaves, depending on size you make.