Cheesy Meatloaf

I teamed up with the Roth Cheese to bring you this Cheesy Meatloaf! I’ve been compensated for my time. All opinions are mine alone.

Mom’s best 6-ingredient meatloaf is now the ultimate comfort food: Stuffed with cheese! Double the recipe; you’ll want leftovers for sandwiches!

Stuffing a meatloaf with cheese was inevitable. It just feels like the right thing to do.

But getting there wasn’t as easy as I thought it would be. While I slaved over versions using “meatloaf mix” or Kenji’s genius in The Food Lab, the best method was right in front of me – Mom’s Meatloaf with a cheesy upgrade.

Photo of the cheesey meatloaf with two slices cut away and the cheesy center is exposed. The meatloaf is on a wood plank and the background is dark blue counterop. The top and side of the two slices of meatloaf are visible in the foreground.

I used ground beef :JUST ground beef. If you add pork, the mixture is way too greasy. If you add veal, well, never mind. You can’t even FIND veal at the grocery store. Let’s just do beef.

I also added some finely chopped onion. You could add carrots, celery, peppers… whatever. But if you start adding all the vegetables in your crisper, you’ll probably need to cook them down so they’re not crunchy. But if you just add onions, and if you chop them small, they can go in raw.

Finally, I added some eggs, oats, ketchup, Worcestershire, and S&P. And that’s it.

Loaf pan with meatloaf. Created a well in the meatloaf to stuff in the Havarti cheese.

I like to dump all of this in to a standing mixer and mix it up that way. It does a better job than I do, and that’s how my grandma made meatloaf. That’s how my mom does it. You can do it by hand if you want; no problem.

I packed the mixture in to a loaf pan just for the shape. Give the pan a quick rinse on the inside with cold water before filling so the loaf pops out easily. Then, carve a well in the loaf and remove some of the meat. That’s where the cheese goes.

Speaking of cheese, I used a full block of Roth’s delicious Original Havarti. It’s an ideal melting cheese and tastes PERFECT in this meatloaf.

Mom's best 6-ingredient meatloaf is now the ultimate comfort food: Stuffed with cheese! Double the recipe; you'll want leftovers for sandwiches!

Once the cheese is locked and loaded, seal the top with the excess meat mixture you pulled out. You’ll be flipping this pan over and the sealed part will become the bottom, so try to cover any obvious holes.

Loaf pan with stuffed meatloaf ready to be turned out into a baking pan to be placed into the oven.

Then, flip it out on to a preparing baking sheet or baking dish (line with foil if you like to lessen cleanup) and bake it for an hour.

When the meatloaf is baking, you might get worried and think all the cheese is leaking out the sides. Not very likely! It’s more likely grease and egg mixture. I understand you’re concern. I made 7 meatloaves to make sure I got this right, and it was never cheese leaking out. So hang in there!

Meatloaf in white baking pan ready to be placed in the oven. Visible on the meatloaf are some of the ingredients: oats and chopped white onion.

At this point it should be 165 degrees in the middle. Take it out, crank up the oven to 400 degrees, and brush the meatloaf with the reserved ketchup.

Put it back in the oven and fire that glaze! Once it’s done, let the meatloaf rest for at least 15 minutes before carving. This gives the meat a chance to soak up any moisture and for the cheese to congeal slightly. Don’t worry – it will still be ooey, gooey, and delicious!

Overhead photo of finished meatload on a wood plank. There are two slices of meatloaf cut so you can see the cheesy centers. the remaining part of the loaf is on the board, and you can see the ketchup topping. There is a piece of green parsley on the board.

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Photo of the cheesey meatloaf with two slices cut away and the cheesy center is exposed. The meatloaf is on a wood plank and the background is dark blue counterop. The top and side of the two slices of meatloaf are visible in the foreground.
5 from 1 vote
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Cheesy Meatloaf

Mom's best 6-ingredient meatloaf is now the ultimate comfort food: Stuffed with cheese! Double the recipe; you'll want leftovers for sandwiches!

Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 25 minutes
Servings 6 servings
Calories 577 kcal

Ingredients

Instructions

  1. Preheat oven to 350 degrees. Line a baking sheet with foil for easy cleanup.

  2. In a standing mixer fitted with the paddle attachment, or in a large bowl by hand, combine beef, onion, eggs, oats, ketchup, Worcestershire sauce, 1 teaspoon salt, and 1/4 teaspoon pepper. Mix on low until combined.

  3. Rinse a 9-inch by 5-inch loaf pan with water (to help the meatloaf release). Pack the meat mixture tightly in to the pan.

  4. Leaving a 1/2-inch wall on each side, carve out a well about 5 inches long and 1 inch wide and set the excess meat mixture aside. 

  5. Fill the well with shredded Havarti cheese. Using the reserved meat mixture, cover and seal the shredded cheese carefully.

  6. Flip the pan over the prepared baking sheet and jiggle carefully until the meatloaf slides out. Bake 60 minutes.

  7. Remove from oven. Increase oven temperature to 400 degrees. Brush remaining 1/4 cup ketchup on all sides of the meatloaf. Return to oven and bake 10 minutes longer.

  8. Remove from oven and cool 15 minutes before serving. 

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Mom's best 6-ingredient meatloaf is now the ultimate comfort food: Stuffed with cheese! Double the recipe; you'll want leftovers for sandwiches!

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4 comments

  1. I don’t eat red meat. Can ground turkey or chicken be a replacement. I make a killer turkey meat loaf but this one sounds interesting.

    • Yes!!! Turkey would be great, I’m sure chicken would be fine too. What’s nice is neither of those are too greasy; that’s what you want to avoid. I want to make (and post) a turkey meatloaf myself. Sounds yummy! Thanks June. :)

  2. This looks really cool! I like to grate my onion into my meatloaf or other things I’m adding raw onions to! Always makes me cry though.

    • Thank you Patrick! Yes I cry all the time too with the onions. Especially grating them.. that seems to bring out the worst in them! But yeah that would improve the texture of the meatloaf. I’m just too lazy. :)

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