Blue Cheese Cherry Meatloaf (Slow cooker optional)

  Alright, one last blue cheese recipe and then I’ll move on to recipes without it.
  Here’s what we’re making:
  Here’s what you need:
1 pound of lean ground beef, or turkey
1/2 cup dried cherries 
1/2 cup blue cheese crumbles
1 egg
1 tsp seasoned salt
1/2 tsp black pepper
1 tsp onion powder
1 Tbsp chopped fresh basil (or 1 tsp dried)
1/2 cup bread crumbs
  There are actually two ways you can make this.  We’ve done it both in the slow cooker and in the oven.  For either method, the basic preparation is the same.  Put everything on the list into a bowl and mix it all together til you have a lovely meaty mess.  Form the meaty mess into a loaf.
  For the slow cooker, wrap the whole thing in tin foil and put it into the slow cooker on high for 4 hours or low for 7-8.  Apparently if you have a smaller crockpot you can omit the tinfoil and just grease the sides really well.  My attempt at that, however, led to a very, very burned outside of the meatloaf (the inside was still delicious).
  For oven cooking, put the loaf in a loaf pan and pop it in the (preheated) oven at 350 degrees for around an hour.  Of course, if you use ground turkey, use a probe thermometer to make certain that the inside reaches 160 degrees.
  This is an incredible meatloaf.  The addition of the cheese and the cherries gives it a wonderful, complex flavor that you certainly don’t expect from a stereotypical “meat and potatoes” type dish.
  Try it out.  I promise I’ll give you a break from blue cheese on Thursday if you do…
  
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