Categories: Meatloaf, Ground beef, Beef 
      Yield: 8 servings 
  
      2 lb Ground beef - lean                  1 ts Onion salt 
    1/4 c  HP Fruity Sauce                     1 ts Garlic salt 
      1 c  Saltine crackers - crushed          2    Eggs - large 
      2 tb Worcestershire sauce -              1 c  Onions - diced 
           Lea & Perrins                     1/2 c  Green olives - sliced fine 
    1/4 c  Ketchup                             1 ts Tarragon leaves 
      2 tb Prepared mustard                  1/4 c  Parmesan cheese - grated 
      1 ts Celery salt                         2 c  Monterey Jack cheese 
  
  Contributed to the echo by: Fred Towner Originally from: Fourth Prize 
  winner in the Calgary Sun's Great Meatloaf Recipe Search. Submitted by Jo 
  Vandevelde - Calgary Sun Monday, June 4, 1990 Jo's 2-Cheese Meatloaf - 
  Fourth Prize Preheat oven to 350F. Mush first 14 ingredients together by 
  hand until well mixed and put into a bread pan. Stick knife in three places 
  so meatloaf cooks evenly. Bake for 30 minutes. Increase heat to 400F for 20 
  minutes. Remove from oven and drain juice from pan. Sprinkle all the 
  Monterey jack cheese evenly over the top of the meatloaf and return to oven 
  for 15 to 20 minutes or until the cheese starts to bubble. Watch carefully 
  so cheese doesn't burn. The meatloaf will have shrunk enough so that the 
  cheese melted over all sides gives a frosted effect. 
   
  Servings: 8