If a juicy cheeseburger and tender meatloaf had a baby, this would be it!
When I was little, meatloaf was a common dinner for us, especially during the winter. There’s something so comforting about a tender slice of meatloaf slathered in ketchup or gravy with a side of mashed potatoes. Unfortunately, as I’ve gotten older, I’ve lost interest in the usual meatloaf recipes. That is, of course, until I discovered this cheesy meatloaf, with each rich and tender bite reigniting my love for this comforting main.
At first, I was intimidated by how fancy cheesy meatloaf appeared. But then I realized that the only difference is the chunks of cheddar cheese mixed into the meat. There’s no special technique, other than making sure it’s evenly distributed and being careful not to overmix—as this can ruin the tender texture we’re aiming for.
Now that I have cheesy meatloaf up my chef’s sleeve, I’m excited to serve it in several different ways for dinner. Not just with the classic mashed potatoes, but also with Italian-seasoned rice or red sauce pasta. You’d be surprised by how dynamic cheesy meatloaf can be! It has changed my dinner game for good, and I know it can do the same for you.
Which type of cheese is best?
As you can see, this recipe calls for Parmesan and sharp cheddar, which offer a nice balance of savory flavor and melty texture, but you can experiment with other types of cheese as well. For instance, if sharp cheddar is too strong for you, then use mild cheddar instead. I have also found mozzarella to be a pleasant substitute, especially to bring out the Italian flavors. Feel free to make a couple different versions and compare them so you can find your favorite cheese for the job. Just make sure to use one that has a low melting point so that it gets nice and gooey when cooked.
How do I store leftovers?
Once your leftovers have cooled to room temperature, store the cheesy meatloaf in an airtight container and refrigerate it for up to 4 days. Otherwise, transfer it to a freezer-safe bag and freeze for up to 3 months. Then you can thaw it in the fridge overnight before heating it up in the oven at 350°F for 15-20 minutes until it’s completely warm.
Similar recipes to try
Now, I know I said that cheesy meatloaf is like the love child of a cheeseburger and meatloaf, but there’s one recipe that’s even more like that. Check out Meatloaf Burgers, which take this idea to a whole new level. Want to try baking your succulent burger meat into a cheesy, mouthwatering meal? Try Ground Beef Casserole. On the other hand, if you prefer your cheese outside of the meatloaf, then I suggest trying Gluten-Free Meatloaf With Cheddar Cheese And BBQ Sauce—an easy way to keep those toppings optional for your loved ones.
Cheesy Meatloaf Recipe
Ingredients
- 1 teaspoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 16 ounces lean ground beef
- 1/4 cup breadcrumbs
- 1 tablespoon grated Parmesan cheese
- 3/4 teaspoon Italian seasoning
- 1/4 cup milk
- 5 tablespoons ketchup divided
- 1 tablespoon Worcestershire sauce
- 2 eggs lightly beaten
- Salt and pepper to taste
- 1/2 cup cubed sharp cheddar cheese
- Fresh parsley chopped, for garnish, optional
Instructions
- Preheat your oven to 400°F. In a skillet over medium heat, warm the olive oil. Add the diced onion and cook until soft, about 4-5 minutes. Then add the minced garlic and cook for 30 seconds until fragrant. Transfer the mixture to a large bowl.
- Add the ground beef, breadcrumbs, Parmesan, Italian seasoning, milk, 2 1/2 tablespoons of ketchup, Worcestershire sauce, eggs, salt, pepper, and cheddar cheese cubes to the bowl. Gently mix until just combined, making sure not to overmix.
- Shape the meat mixture into a loaf on a baking sheet lined with parchment paper. Spread the remaining ketchup on top.
- Bake for 40-45 minutes or until the internal temperature reaches 160°F. For a glazed finish, spread additional ketchup on top of the loaf toward the end of baking. Once baked, allow the meatloaf to rest for 5 minutes before slicing and serving. Sprinkle with chopped parsley if desired.
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