There's a recipe here: http://st-louis-pizza.com/provel-cheese.php as well as some suggested uses:
"""you can try this basic formula: 2 cups shredded provolone, 1 cup shredded swiss, 1 cup shredded white cheddar. Mix it well, and add two or three drops of liquid smoke"""
Excellent - thanks! I don't have liquid smoke, but I'm guessing I can find that if I just go looking for it.
Finally got to try the OP recipe this week - my parents make great guinea pigs!
I didn't have a loaf pan, so we made large meatballs instead:
1/2 a meatball ended up being just right. We ate it with a side of baked zucchini:
So, can I tell you the adventure of making this meatloaf? If you don't want to hear it, you can stop reading now ....
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