Go Back

The Ultimate Cheesy Meatloaf

A tender beef meatloaf stuffed with cheddar cheese and finished with a glossy brown sugar ketchup glaze. Serve it as a cozy dinner with mashed potatoes, green beans, or a crisp salad.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Meatloaf
  • 1 1/2 pounds Ground beef, preferably 80–85% lean
  • 1 Medium yellow onion, finely diced
  • 2 Garlic cloves, minced
  • 1 cup Plain breadcrumbs
  • 1/2 cup Whole milk
  • 1 Large egg
  • 1/4 cup Ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
  • 1 teaspoon Dried Italian seasoning or dried parsley
  • 1 cup or 6–8 ounces Shredded cheddar cheese or cheddar cut into small strips
Glaze
  • 1/2 cup Ketchup
  • 2 tablespoons Packed brown sugar
  • 1 tablespoon Yellow mustard
  • 1 tablespoon Worcestershire sauce

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Line a rimmed baking sheet or loaf pan with foil and lightly grease it.
  2. Combine the breadcrumbs and whole milk in a large bowl, then let the mixture stand for about 5 minutes so the crumbs soften.
  3. Add the onion, garlic, egg, 1/4 cup ketchup, Worcestershire sauce, salt, pepper, and Italian seasoning. Stir gently until evenly distributed.
  4. Add the ground beef and mix only until the ingredients are combined. Avoid overmixing, which can make the meatloaf dense.
  5. For a stuffed loaf, place half of the meat mixture on the prepared pan and form a shallow channel in the center. Add the cheddar, cover with the remaining meat mixture, and seal the edges completely.
  6. Whisk together the glaze ingredients and spread half over the meatloaf before baking.
  7. Bake for 45 minutes, then spread the remaining glaze over the top. Continue baking for 15–30 minutes, until the center reaches 160°F (71°C).
  8. Rest the meatloaf for 10–15 minutes before slicing. This allows the juices to settle and helps the melted cheese stay inside each slice.

Notes

Use a rimmed baking sheet with space around the loaf for better browning and less contact with rendered fat. Chill or briefly freeze the cheddar before stuffing, seal the meat mixture carefully, and always verify doneness with an instant-read thermometer.