> I always add some cheddar cheese to my meatloaf. Not a layer; I just mix in
> shredded cheddar, about a cup. I also add about 1/4 c. of bottled cocktail
> sauce to the mix. I use oatmeal rather than cracker or breadcrumbs. My
> meatloaf always turns out nice and moist and very tasty!

I make about a 5 pound meatloaf, which I vacuum seal and freeze and eat
for months, so I add close to a pound of sharp cheddar to my meatloaf;
takes about an hour and a half to hour forty five to cook. I use my
roastsing rack to cook it so the grease falls away completely from the
meatloaf; cooking twine comes in handy for modifying the metal rack
insert in order to hold a large meatloaf in place. I don't shread the
cheese, instead I cut the block of cheese into 1" cubes, and stick
those into the meatloaf at various points once the loaf is formed and
it's in the pan. I smooth the meatloaf back over the places where I
put the cheese, before putting the ketchup on top. This way the cheese
doesn't run as much.

I use my own variation of the Quaker Oats recipe, where I use V8
instead of tomato juice and dice a little green pepper and mushroom,
and diced green chili pepper. For a 5 pound meatloaf I would use some
ground pork, hot or mild italian sausage, and lean ground beef in equal
parts.