Description
This Cheddar Cheese Stuffed Meatloaf takes classic comfort food to a whole new level with a hidden molten cheddar cheese center. Juicy, flavorful ground beef is seasoned and baked until golden, glazed in a savory-sweet topping for the ultimate family dinner that’s both nostalgic and satisfying.
Ingredients
Scale
Meatloaf
- 2 lbs ground beef (preferably 80/20)
- 1 cup breadcrumbs
- 2 eggs
- 1/2 cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 6 oz sharp cheddar cheese, cut into small cubes
Glaze
- 1/3 cup ketchup
- 1 tablespoon brown sugar
- 1 teaspoon Dijon mustard
Instructions
- Prep the Oven and Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or foil to prevent sticking and make cleanup easy.
- Mix the Meatloaf Ingredients: In a large bowl, combine ground beef, breadcrumbs, eggs, milk, onion, garlic, Worcestershire sauce, tomato paste, salt, black pepper, and thyme. Mix gently until just combined to keep the meatloaf tender.
- Shape the Meatloaf Base: Transfer half of the meat mixture onto the prepared baking sheet. Shape it into a loaf with a shallow well running down the center to hold the cheese.
- Add the Cheddar Cheese: Evenly distribute the cheddar cheese cubes into the well, taking care to keep the cheese away from the loaf’s edges to prevent leaking during baking.
- Seal the Cheese: Spoon the remaining meat mixture on top of the cheese. Shape and seal the loaf so all cheese is completely enclosed and the surface is smooth.
- Make and Apply the Glaze: In a small bowl, stir together the ketchup, brown sugar, and Dijon mustard. Brush half of this glaze over the entire meatloaf.
- Bake: Place the meatloaf in the oven and bake for 45 minutes. This allows the meat to cook and the cheese to melt inside.
- Glaze Again and Finish Baking: Remove the meatloaf and brush it with the remaining glaze. Return to the oven and bake for another 15–20 minutes, or until a meat thermometer inserted in the center registers 160°F (71°C).
- Rest and Serve: Let the meatloaf rest for at least 10 minutes before slicing. This step ensures the cheese stays inside and the juices redistribute evenly for moist slices.
Notes
- Use freshly shredded cheddar for the most gooey, melty center.
- If you prefer, swap cheddar for another flavorful melting cheese like pepper jack or mozzarella.
- Leftovers make great sandwiches; store slices tightly wrapped in the refrigerator for up to 3 days.
- Resting before slicing is crucial—don’t skip this step!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main-course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of loaf
- Calories: 430 kcal
- Sugar: 6g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 155mg