Capture the magic of a juicy cheeseburger in a comforting, family-friendly dinner with this Cheeseburger Meatloaf. It’s a clever mash-up of savory beef, melted cheese, tangy pickles, and special sauce in a cozy, sliceable form. This flavor-packed twist is sure to become your new weeknight hero.

Love Cheeseburger Meatloaf? So do we! If you're into Meatloaf Recipes or curious about Burgers, you'll find plenty of inspiration below.

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Why You’ll Love This Cheeseburger Meatloaf

• Total crowd-pleaser: Familiar cheeseburger flavors delight all ages.
• Perfect texture: Moist, tender loaf that slices neatly without crumbling.
• Incredibly versatile: Customize cheese, sauce, and mix-ins to your taste.
• Epic leftovers: Makes amazing cold sandwiches the next day.

Ingredients & Tools

• 1.5 lbs ground beef (80/20 blend is ideal for flavor and moisture)
• 1 cup panko breadcrumbs
• 1 large yellow onion, finely diced
• 2 large eggs, lightly beaten
• 3/4 cup whole milk
• 1 tbsp Worcestershire sauce
• 1 tbsp yellow mustard
• 2 tsp garlic powder
• 1 tsp smoked paprika
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 1/2 cup dill pickles, finely chopped
• 1/2 cup ketchup
• 2 tbsp mayonnaise
• 1 tbsp sweet pickle relish
• Salt and black pepper to taste

Notes: Don’t use extra-lean beef—a little fat is crucial for a juicy, flavorful result. Sharp cheddar provides a more pronounced cheesy punch than mild cheddar.

Tools: A standard 9×5-inch loaf pan, a large mixing bowl, a small bowl for the sauce, and an instant-read thermometer are your best friends here.

Nutrition (per serving)

Serves: 6 | Prep Time: 20 minutes | Cook Time: 55 minutes | Total Time: 1 hour 15 minutes

Before You Start: Tips & Ingredient Notes

• Don’t overmix the meat. Once you add the ground beef to the other ingredients, use your hands or a fork to combine everything just until it’s uniform. Overworking the meat will make the final loaf tough and dense.
• Why panko breadcrumbs? They’re lighter and airier than traditional fine breadcrumbs, which helps create a more tender texture. If you only have regular breadcrumbs, that’s fine, but panko is really worth seeking out for this.
• The importance of an instant-read thermometer. Guessing when a meatloaf is done is a recipe for either dry meat or undercooked meat. A thermometer takes the guesswork out—you’re aiming for 160°F (71°C) in the center for perfectly cooked beef.
• Let it rest before slicing. I know it’s tempting to dig right in, but allowing the meatloaf to rest for about 10 minutes after baking lets the juices redistribute. This means you’ll get neat slices instead of a crumbly mess.

How to Make Cheeseburger Meatloaf

Storage & Freshness Guide

• Fridge: Cool completely, store in an airtight container for up to 4 days.
• Freezer: Wrap slices tightly in plastic and foil, freeze for up to 3 months.
• Reviving: Reheat covered in foil at 300°F (150°C) until warm, about 10–15 minutes.

Serving Suggestions

Complementary Dishes

• Crispy Smashed Potatoes — Their crunchy exterior and fluffy interior are the perfect textural contrast to the rich, soft meatloaf. A little goes a long way.
• Simple Arugula Salad with Lemon Vinaigrette — The peppery arugula and bright, acidic dressing cut through the richness of the beef and cheese beautifully, balancing the whole plate.
• Buttery Corn on the Cob — It’s a classic burger side for a reason! The sweet, juicy kernels are a fantastic flavor pairing and just feel right with this meal.

Drinks

• A Classic Lager or Pilsner — The crisp, clean carbonation and mild bitterness of a cold beer is a timeless partner for these savory, cheesy flavors.
• Cherry Coke Float — For a family-friendly option, this sweet, fizzy, and creamy treat echoes the fun, retro vibe of the dish itself.

Something Sweet

• Warm Apple Crumble with Vanilla Ice Cream — The warm, spiced fruit and cold, creamy ice cream provide the perfect comforting finale after a hearty meal.

Top Mistakes to Avoid

• Mistake: Using lean ground beef. I’ve messed this up before too, thinking I was being healthier. The result is a dry, disappointing meatloaf. The fat in an 80/20 blend is essential for flavor and moisture. Trust me on this one.
• Mistake: Skipping the resting time. If you slice into the meatloaf straight from the oven, all those precious juices will run right out onto your cutting board, leaving you with a drier slice. Patience is a virtue here.
• Mistake: Packing the meat too tightly into the pan. When you press the mixture into the loaf pan, just gently pat it into place. Compacting it too much will make the final texture unpleasantly dense.
• Mistake: Not testing for doneness with a thermometer. Visual cues can be deceiving. The only way to know for sure that your meatloaf is safely cooked and perfectly juicy is to check that internal temperature.

Expert Tips

• Tip: Sauté your onions first for a deeper flavor. If you have an extra five minutes, quickly sauté the diced onion in a little butter until soft and translucent before adding it to the mix. This mellows their sharpness and adds a lovely sweetness.
• Tip: Make a free-form loaf for more crust. For more of that delicious, saucy, cheesy crust, shape the meat mixture into a loaf directly on a parchment-lined baking sheet instead of using a pan. You’ll get more surface area for that glorious topping.
• Tip: Add a surprise cheese pocket. For an extra cheesy center, press half the meat mixture into the pan, create a trench down the middle, and fill it with extra shredded cheese. Then, top with the remaining meat mixture and seal the edges.
• Tip: Double the sauce for dipping. The special sauce is so good, you’ll want extra. Simply double the ketchup, mayo, and relish mixture and serve the extra on the side for dipping your slices—it’s a game-changer.

FAQs

Can I make Cheeseburger Meatloaf ahead of time?
Absolutely! You can assemble the entire meatloaf (minus the sauce and final cheese topping) up to a day in advance. Just cover the loaf pan tightly with plastic wrap and keep it in the refrigerator. When you’re ready to bake, let it sit on the counter for about 20-30 minutes to take the chill off, then proceed with adding the sauce and cheese and baking as directed. 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 best way to retain moisture is to reheat slices gently. Place them on a baking sheet, cover loosely with foil, and warm in a 300°F (150°C) oven for 10-15 minutes. You can also use the microwave, but do it in short bursts at 50% power to avoid making the meat rubbery. The oven method is definitely superior for texture.

Can I use a different type of cheese?
Of course! While sharp cheddar gives that classic burger vibe, you can get creative. Pepper jack would add a nice kick, Swiss cheese would lean into a “royale” style burger, and even American cheese will melt into that super creamy, nostalgic texture. Use what you love.

My meatloaf is releasing a lot of liquid/fat in the pan. Is that normal?
Yes, this is completely normal, especially when using an 80/20 beef blend. The fat renders out during cooking, which is part of what keeps the meatloaf itself moist. That’s also why we don’t typically grease the loaf pan. Just be careful when removing it from the oven, as the pan and the rendered fat will be very hot.

Can I add other burger toppings inside the meatloaf?
You sure can! This recipe is wonderfully adaptable. Crispy, crumbled bacon is a fantastic addition. A few tablespoons of cooked, crumbled sausage would add depth. You could even stir in some sautéed mushrooms. Just be mindful of adding too many wet ingredients, as it can affect the meatloaf’s ability to bind together properly.