This Cheddar Stuffed Meatloaf elevates a classic comfort food with a molten cheesy core. It’s surprisingly easy to make and delivers a deliciously savory surprise in every slice. The aroma as it bakes is pure comfort food magic.
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Why You’ll Love This Cheddar Stuffed Meatloaf
- Cheesy Surprise: Cutting into the molten cheddar core is a joyful moment.
- Perfect Texture: A moist, tender blend of meats with a savory exterior.
- Great Leftovers: Reheats beautifully for incredible next-day sandwiches.
- Impressive & Easy: Looks fancy but is straightforward for any cook.
Ingredients & Tools
- 1 lb ground beef (80/20 blend is ideal)
- 1/2 lb ground pork
- 1 large yellow onion, finely diced
- 2 cloves garlic, minced
- 2/3 cup Panko breadcrumbs
- 1/2 cup whole milk
- 1 large egg, lightly beaten
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp dried thyme
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 8 oz block of sharp cheddar cheese
- 1/2 cup ketchup
- 1 tbsp brown sugar
- 1 tsp apple cider vinegar
Tools: A standard 9×5-inch loaf pan, a large mixing bowl, a small bowl for the glaze, and a sharp knife for dicing.
Notes: Don’t be tempted to use pre-shredded cheese here—the block cheddar melts much more smoothly and consistently, which is crucial for that perfect cheesy core.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 32 g |
| Fat: | 31 g |
| Carbs: | 18 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes
Before You Start: Tips & Ingredient Notes
- Why a meat blend? Using a combination of beef and pork gives you the best of both worlds—the beef provides a robust, savory flavor, while the pork adds a wonderful fat content that keeps the final loaf incredibly moist and tender.
- Don’t skip the milk soak. Soaking the breadcrumbs in milk before mixing them in is a little trick that makes a huge difference. It creates a panade, which is a paste that helps bind the meatloaf without making it tough, ensuring a delicate, tender crumb.
- The importance of sharp cheddar. A block of sharp cheddar is non-negotiable for the best flavor and melt. Pre-shredded cheese is coated with anti-caking agents like potato starch, which can prevent it from melting into a smooth, gooey river and instead make it a bit grainy.
- Handle with care. When you’re mixing the meatloaf, use your hands and mix just until the ingredients are combined. Overworking the meat mixture will result in a dense, tough texture—a light touch is key.
How to Make Cheddar Stuffed Meatloaf
Step 1: Prepare Your Ingredients and Pan. Start by preheating your oven to 375°F (190°C). Take your block of cheddar cheese and cut it into roughly 1/2-inch thick sticks or batons—you’re creating the cheesy core. Then, in a small bowl, combine the Panko breadcrumbs with the milk, stir, and let them soak for about 5 minutes. This gives the breadcrumbs time to fully absorb the liquid, which is the secret to a tender loaf.
Step 2: Sauté the Aromatics. While the breadcrumbs are soaking, heat a teaspoon of oil in a skillet over medium heat. Add the finely diced onion and cook for 4-5 minutes, until it becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant. Transfer this mixture to your large mixing bowl and let it cool for a few minutes. This step is crucial—it deepens the flavor of the onions and garlic and ensures they don’t release steam and make the meatloaf watery while baking.
Step 3: Combine the Meat Mixture. To the bowl with the cooled onions and garlic, add the ground beef, ground pork, the soaked breadcrumb-milk mixture, the beaten egg, Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper. Now, using your hands, gently mix everything together. You’ll notice the mixture will start to look homogenous. The trick is to stop mixing the moment you no longer see streaks of individual ingredients. Overmixing is the enemy of a tender meatloaf.
Step 4: Form the Loaf Around the Cheese. Take about two-thirds of the meat mixture and press it into the bottom and up the sides of your loaf pan, creating a sort of “boat” or trench. Place your sticks of cheddar cheese right down the center of this trench. Now, take the remaining third of the meat mixture and carefully pat it over the top, sealing the cheese completely inside. Press the edges together firmly to make sure there are no seams for the cheese to escape from. The goal is a completely enclosed cheesy treasure.
Step 5: Make and Apply the Glaze. In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar. This simple glaze adds a tangy-sweet stickiness that caramelizes beautifully in the oven. Use a spoon or a brush to spread this glaze evenly over the top of the meatloaf, covering it completely. This will create that iconic, glossy, and slightly sticky crust that everyone loves.
Step 6: Bake to Perfection. Place the loaf pan in the preheated oven and bake for 50-60 minutes. You’ll know it’s done when the top is a deep, caramelized brown and the internal temperature registers 160°F (71°C) in the meat part on an instant-read thermometer. Once out of the oven, let the meatloaf rest in the pan for at least 10-15 minutes. This rest is non-negotiable—it allows the juices to redistribute and the structure to set, which prevents it from falling apart when you slice it.
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly, and refrigerate for up to 4 days.
- Freezer: Wrap whole loaf or slices in foil and freeze for up to 3 months.
- Reviving: Reheat gently in a covered skillet or low oven to re-melt cheese.
Serving Suggestions
Complementary Dishes
- Creamy Garlic Mashed Potatoes — The ultimate comfort food pairing. The fluffy, buttery potatoes are the perfect vehicle for sopping up any juices and that incredible cheesy center.
- Sautéed Green Beans with Almonds — A little crisp-tender texture and nutty flavor provides a wonderful contrast to the rich, savory meatloaf.
- Buttery Corn on the Cob — The sweet pop of corn kernels is a classic, family-friendly side that complements the hearty flavors without overpowering them.
Drinks
- A Robust Red Wine — A medium-bodied Zinfandel or Malbec has enough fruit and structure to stand up to the meaty, cheesy goodness without clashing.
- A Crisp Lager — The carbonation and clean finish of a good lager help cut through the richness of the dish, cleansing the palate between bites.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and perform a similar palate-cleansing duty.
Something Sweet
- Classic Apple Crisp — The warm, spiced apples and oat topping continue the cozy, homestyle vibe and provide a lovely, not-too-heavy finish to the meal.
- Rich Chocolate Pudding — A cool, silky, and deeply chocolatey pudding is a simple yet decadent way to end the evening on a high note.
- Vanilla Bean Ice Cream — Sometimes simple is best. A scoop of high-quality vanilla ice cream is a timeless, crowd-pleasing dessert that everyone will appreciate.
Top Mistakes to Avoid
- Mistake: Overmixing the meat. This is the number one way to end up with a tough, dense, hockey-puck-like meatloaf. Mix just until combined—a few stray breadcrumbs are perfectly fine.
- Mistake: Skipping the rest time. I know it’s tempting to slice right in, but if you cut into the meatloaf straight from the oven, the cheese will gush out and the loaf may crumble. Letting it rest allows everything to set.
- Mistake: Using lean ground beef. A little fat is your friend here! Using a very lean grind (like 90/10 or 93/7) will result in a drier meatloaf. The fat from an 80/20 blend is essential for moisture and flavor.
- Mistake> Not checking the internal temperature. Guessing doneness by color alone is risky. An instant-read thermometer is your best friend, ensuring it’s cooked through safely without being overdone and dry.
Expert Tips
- Tip: Grate a little onion. For an even more tender result and deeper onion flavor throughout, try grating half of your onion on the large holes of a box grater. The pulp and juice integrate seamlessly into the meat mixture.
- Tip> Freeze the cheese block for 10 minutes. If you find the cheese a bit soft to cut into neat sticks, pop the whole block into the freezer for a short while. It will firm up just enough to make clean, easy cuts.
- Tip: Create a free-form loaf. For more crusty surface area, you can shape the stuffed loaf on a parchment-lined baking sheet instead of using a pan. It bakes a little faster, so start checking the temperature around the 45-minute mark.
- Tip: Add a flavor boost to the glaze. Stir a teaspoon of soy sauce or a dash of hot sauce into your ketchup glaze for an extra layer of savory depth or a subtle kick of heat.
FAQs
Can I make this meatloaf ahead of time?
Absolutely, and it’s a great time-saver. You can assemble the entire meatloaf—stuffing, glazing, and all—cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before you need to bake it. Let it sit on the counter for about 20-30 minutes to take the chill off before it goes into the oven. You may need to add a few extra minutes to the baking time since it’s starting from cold.
What’s the best way to reheat leftovers?
The key is gentle, low heat to re-melt the cheese without overcooking the meat. The best method is to slice the cold meatloaf and reheat it in a covered skillet over low heat with a tiny splash of water or broth to create steam. You can also use the microwave on a lower power setting (50%) in short bursts. The oven works too—wrap slices in foil and warm at 300°F for 10-15 minutes.
Can I use a different type of cheese?
You can, but choose a good melting cheese. Monterey Jack, provolone, Gouda, or even a pepper jack for a spicy kick would all work wonderfully. I’d avoid very soft, fresh cheeses like mozzarella (it can make the center too watery) or very hard, aged cheeses that don’t melt as well, like Parmesan or aged Asiago.
Why did my cheese leak out everywhere?
This usually happens for one of two reasons. First, the seal might not have been completely tight—make sure you press the top layer of meat firmly into the bottom layer all around the edges. Second, if the meatloaf is sliced immediately after baking, the internal pressure and liquid haven’t had time to settle, forcing the cheese out. That rest period is critical for containment!
Can I make this gluten-free?
Easily! Just swap the Panko breadcrumbs for an equal amount of your favorite gluten-free breadcrumbs or even rolled oats (old-fashioned, not instant). The process and all the other ingredients remain exactly the same, and you’ll get the same delicious, tender, and cheesy result.
Cheddar Stuffed Meatloaf
Make the ultimate Cheddar Stuffed Meatloaf with a gooey cheese center! This easy recipe delivers maximum flavor and comfort. Get the step-by-step guide now!
Ingredients
For the Meatloaf
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1 lb ground beef (80/20 blend is ideal)
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1/2 lb ground pork
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1 large yellow onion (finely diced)
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2 cloves garlic (minced)
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2/3 cup Panko breadcrumbs
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1/2 cup whole milk
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1 large egg (lightly beaten)
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2 tbsp Worcestershire sauce
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1 tbsp Dijon mustard
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1 tsp dried thyme
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1 1/2 tsp kosher salt
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1/2 tsp freshly ground black pepper
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8 oz block of sharp cheddar cheese
For the Glaze
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1/2 cup ketchup
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1 tbsp brown sugar
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1 tsp apple cider vinegar
Instructions
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Preheat oven to 375°F (190°C). Cut the cheddar into 1/2-inch sticks (batons). In a small bowl, stir together panko and milk; let soak 5 minutes.01
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Heat 1 tsp oil in a skillet over medium. Cook diced onion 4–5 minutes until soft and translucent. Add minced garlic and cook 1 minute more until fragrant. Transfer to a large mixing bowl and let cool slightly.02
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To the bowl, add ground beef, ground pork, soaked panko mixture, beaten egg, Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper. Gently mix by hand just until combined—do not overmix.03
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Press about two-thirds of the meat mixture into the bottom and up the sides of a loaf pan to form a ‘boat’. Arrange cheddar sticks down the center. Cover with the remaining meat mixture, sealing edges well so no cheese can escape.04
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Whisk ketchup, brown sugar, and apple cider vinegar in a small bowl. Spread the glaze evenly over the top of the loaf.05
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Bake 50–60 minutes, until the top is deeply caramelized and an instant-read thermometer inserted into the meat (not the cheese) reads 160°F (71°C).06
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Rest in the pan 10–15 minutes before slicing.07
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