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Cream Cheese & Walnut Meatloaf with a Sun Dried Tomato Topping

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Walnut Meat Loaf

  • 1 lb grass fed ground beef
  • 1/4 lb ground pork
  • 1/4 lb ground turkey
  • 8 ounces Challenge Dairy Cream Cheese
  • 1 1/2 cups finely chopped walnuts
  • 1 egg beaten
  • 1/4 cup finely diced onion
  • 2 tablespoon minced garlic
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 teaspoon dry mustard
  • 1 teaspoon celery salt

Topping for Meat Loaf

  • 1/2 cup Traina Sun Dried Tomato Ketchup
  • 1/4 cup brown sugar
  • 1 teaspoon dry mustard

Mix all the meat loaf ingredients together in a mixing bowl. Spread raw meat loaf mix into an uncreased loaf pan that is approximately 9 x 5 x 3 inches.

Mix all the ingredients for the topping together in a separate bowl.

Bake in an over at 350 until the meat reaches an internal temperature of 160 degrees. This should take about an hour. Add topping to the top of the meat loaf. Broil the meat loaf for 3 minutes. Slice serve and enjoy!

By on June 13th, 2017

About Anthony Serrano

Born and raised in Arizona, Chef Anthony has worked in the restaurant business since his early teens. His family opened their first restaurant when he was 2 years old and he’s loved cooking for as long as he can remember. Chef Anthony’s family lives to cook and coming up with new creations is a family past time. In addition to learning much from his dad who is also a Chef, Anthony attended the prestigious Le Cordon Bleu College of Culinary Arts where he earned his Bachelor’s degree in Culinary Management. His specialties include Mexican and Italian cuisine.

Over the course of the past few years he has found a passion for competitive cooking. Chef Anthony has won over 60 awards in several state cooking competitions winning over $30,000 in prize money. Anthony has competed in the World Food Championship for 3 years running. In 2016 Chef Anthony became the Champion in the Recipe category at the World Food Championship with a breakfast recipe that won over the judges – a homemade bacon English muffin, a caramel apple and jalapeño sausage patty, purple potato hash, and a candied sausage poached egg all topped with a brown butter habanero hollandaise.

Currently, Anthony is the owner and executive Chef of El Palacio Restaurant & Cantina and Desert Rose Catering. His culinary point of view is nothing in the kitchen goes wrong you just have to adapt. Chef Anthony is a firm believer of adapting and overcoming in life and in the kitchen. He finds it fun to teach and inspire people to cook better and get over fears of cooking new and difficult dishes.

ChefAnthonySerrano.com will be a showcase for Chef Anthony to share his journey being Chef, dinning at the best restaurants whether they are fine dinning or small family owned restaurants, traveling, and competing in culinary competitions.

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