Cooking Connection is a Journal-World feature that prints favorite reader recipes. This week’s featured cook is Wanda Daniels, of Lawrence, with her cheese-filled meatloaf.

Why it’s special: “Mom was always interested in surprising us with new meatloaves. Once she ‘frosted’ the meatloaf with mashed potatoes. Another meatloaf was covered in hash browns. But this cheese meatloaf was far and away our favorite and best-tasting.”

Ingredients:

1 1/2 pounds ground beef

1 egg, beaten

1/2 cup finely chopped onion

1 teaspoon salt

2 (8-ounce) can tomato sauce

1/2 cup dry bread crumbs

1/4 teaspoon pepper

6 slices of cheese

Combine beef, 1 can tomato sauce, egg, bread crumbs, onions and seasonings. Divide mixture in half, lightly pack portion into 4-by-8-by-3-inch loaf pan. Arrange 4 cheese slices on top and pack the remaining meat evenly over the cheese layer. Turn out into shallow baking pan.

Cut remaining cheese slices in strips and arrange on top of loaf Bake in a 350-degree oven for 40 minutes. Remove excess fat from pan and pour remaining can of tomato sauce over loaf. Bake another 30 minutes.

– Do you have a recipe you’re known for, or one that means something special to you? Send it to Terry Rombeck at trombeck@ljworld.com or 645 N.H., Lawrence, 66044