Cheesy Stuffed Meatloaf

Why You’ll Love This Recipe

I love how this recipe combines simple pantry ingredients into something that feels special. The seasoned ground beef mixture is moist and flavorful, while the melted cheddar cheese hidden inside creates a fun, delicious surprise. The glaze on top adds just the right balance of tang and sweetness. It’s versatile too—I can serve it as a family dinner, slice it for sandwiches the next day, or even make it into mini bites for appetizers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef

• Breadcrumbs

• Onion, finely chopped

• Garlic, minced

• Eggs

• Milk

• Worcestershire sauce

• Salt and pepper

• Cheddar cheese (cut into cubes or shredded)

For the glaze:

• Ketchup

• Mustard

• Brown sugar (optional for sweetness)

For garnish:

• Fresh parsley, chopped

Directions

1. I preheat the oven to 375°F and lightly grease a loaf pan (or line a baking sheet with parchment paper if I want a free-form loaf).

2. In a large bowl, I mix the ground beef, breadcrumbs, onion, garlic, eggs, milk, Worcestershire sauce, salt, and pepper until well combined.

3. I place half of the meat mixture into the prepared pan, pressing it evenly into the bottom.

4. I layer the cheddar cheese in the center, making sure to leave some space around the edges so the cheese doesn’t leak out.

5. I cover the cheese with the remaining meat mixture, sealing the edges tightly.

6. In a small bowl, I whisk together ketchup, mustard, and brown sugar to make the glaze, then spread it evenly over the top of the meatloaf.

7. I bake for 45–55 minutes, or until the meatloaf is cooked through and the glaze is caramelized.

8. I let it rest for 10 minutes before slicing, then garnish with fresh parsley.

Servings and timing

This recipe serves about 6 people. It takes around 20 minutes to prep and 45–55 minutes to bake, so the whole dish is ready in just over an hour.

Variations

Sometimes I swap cheddar for mozzarella, pepper jack, or a mix of cheeses for different flavors. If I want to lighten it up, I use ground turkey or chicken instead of beef. For a fun party appetizer, I shape the mixture into mini meatloaf bites and bake them in a muffin tin with small cheese cubes inside.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover slices with foil and warm them in the oven at 350°F until heated through, or microwave them in short bursts. Meatloaf also freezes well—I wrap it tightly in foil or plastic wrap, then store it in a freezer bag for up to 2 months.

FAQs

Can I make this meatloaf ahead of time?

Yes, I often assemble it a day in advance, cover it tightly, and refrigerate it. Then I just bake it when I’m ready.

What’s the best cheese to use?

Cheddar is classic, but mozzarella, Monterey Jack, or even a mix of cheeses work great. I just make sure it melts well.

How do I keep the meatloaf from falling apart?

I use the right balance of breadcrumbs and eggs, which act as binders. Letting it rest after baking also helps it hold together.

Can I use a different glaze?

Absolutely. Sometimes I use barbecue sauce, chili sauce, or even a balsamic glaze for a twist.

How do I know when it’s done?

I use a meat thermometer to check that the internal temperature reaches 160°F. That way, I know it’s fully cooked and safe to eat.

Conclusion

Cheesy Stuffed Meatloaf is one of those meals that never fails to comfort and impress. The combination of savory meat, melty cheese, and tangy glaze makes it a family favorite in my kitchen. Whether I’m making it for a weeknight dinner or turning it into fun bite-sized appetizers, it’s always a dish that disappears fast.

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