- 2 cups Italian bread cubes
- 1 carrot
- 1 rib celery
- 1 onion
- 2 pounds ground chuck
- 2 eggs
- 1/4 cup ketchup
- Salt and pepper
- 6 Colby-Jack cheese sticks
- 1 1/2 pounds red potatoes, quartered
Grind 2 cups italian bread cubes into coarse crumbs in a food processor fitted with a steel blade. Transfer the breadcrumbs to a large bowl.
Pre-heat the oven to 400°F.
Cut the carrot, celery and onion into 1-inch pieces. Using the same food processor, finely chop the vegetables.
Add the vegetables to the bowl with the breadcrumbs. Add the ground chuck, eggs, ketchup, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Mix all the ingredients together with your hands until just blended.
Transfer the mixture to a 10-inch x 15-inch baking dish; pat the meat into a 9-inch x 13-inch rectangle.
Arrange the Colby-Jack cheese sticks lengthwise on top; fold the meat over the cheese.
Pat well into a loaf that is about 4 x 12 inches, pressing to seal the seams.
Scatter the red potatoes around the loaf. Drizzle lightly with EVOO; season with salt and pepper.
Bake until the potatoes are tender and the cheese begins to ooze, about 50 minutes.