This Chili Cheese Meatloaf is a fun twist on a classic comfort food. It’s moist, flavorful, and packed with gooey pockets of melted cheese and a sweet-spicy glaze. This straightforward recipe delivers maximum flavor with minimal effort for a truly satisfying meal.
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Why You’ll Love This Chili Cheese Meatloaf
- Flavor bomb: A deep, warm spice from chili powder, cumin, and smoked paprika.
- Perfect texture: Incredibly moist and tender thanks to a simple panade.
- Versatile & great leftovers: A complete meal that makes epic sandwiches the next day.
- Crowd-pleaser: Familiar comfort with a fun, zesty twist that delights everyone.
Ingredients & Tools
- 1 tbsp olive oil
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 lbs ground beef (80/20 blend is ideal)
- 1 cup panko breadcrumbs
- 1/2 cup whole milk
- 2 large eggs, lightly beaten
- 2 tbsp Worcestershire sauce
- 1 tbsp chili powder
- 1 1/2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 1/2 cups sharp cheddar cheese, cubed small
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp hot sauce (like Frank’s RedHot)
- To taste, kosher salt and freshly ground black pepper
Tools: A standard 9×5-inch loaf pan, a large mixing bowl, a skillet, and a small bowl for the glaze.
Notes: Don’t use leaner beef—the 80/20 blend keeps the meatloaf juicy. Cubed cheese creates glorious, melty pockets.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 32 g |
| Fat: | 28 g |
| Carbs: | 22 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes
Before You Start: Tips & Ingredient Notes
- Why cube the cheese instead of shredding it? Shredded cheese can disperse too much and make the meatloaf greasy. Cubes create those distinct, gooey pockets that are just so satisfying to bite into. Sharp cheddar is my go-to for its flavor, but a pepper jack would be fantastic for more heat.
- Is the panade really that important? Honestly, yes. This paste of breadcrumbs and milk is the single best trick for preventing a dry, tough meatloaf. It acts as a binder and keeps everything incredibly moist. Don’t skip it or substitute with dry breadcrumbs alone.
- Can I use a different type of ground meat? Absolutely. A mix of beef and pork is lovely, or you could use ground turkey. Just be aware that leaner meats like turkey might result in a slightly less juicy final product, so handle with a light touch.
- What’s the deal with the glaze? It’s not just for looks! The sweet, tangy, and slightly spicy glaze caramelizes on top, creating a sticky, flavorful crust that contrasts beautifully with the savory meat. It’s the perfect finishing touch.
How to Make Chili Cheese Meatloaf
Step 1: Start by preheating your oven to 375°F (190°C). This gives it plenty of time to come to the right temperature while you prepare the meatloaf mixture. Grab your skillet and heat the olive oil over medium heat. Add the finely chopped onion and cook for about 5-7 minutes, until it’s soft and translucent. You’ll notice the kitchen starting to smell amazing. Stir in the minced garlic and cook for just one more minute until it’s fragrant—be careful not to let it burn!
Step 2: In your large mixing bowl, combine the panko breadcrumbs and the milk. Stir this together and let it sit for a few minutes. This is your panade, and it will look like a thick, pasty mixture. This step is crucial for that tender texture we’re after. While that rests, you can whisk together the ketchup, brown sugar, apple cider vinegar, and hot sauce in a small bowl to make your glaze. Set this aside for later.
Step 3: Now, add the cooked onion and garlic mixture to the bowl with the panade. To that, add the ground beef, lightly beaten eggs, Worcestershire sauce, chili powder, cumin, smoked paprika, oregano, and a good pinch of salt and pepper. The trick is to use your hands to mix everything together. It might feel a little messy, but it’s the best way to ensure everything is evenly distributed without overworking the meat.
Step 4: Once the meat mixture is uniformly combined, it’s time for the star of the show: the cheese. Gently fold in the cubed cheddar cheese, trying to distribute it evenly throughout the mixture. You want every slice to have several cheesy surprises. Be gentle here—you don’t want to crush the cubes or over-mix the meat.
Step 5: Transfer the meat mixture to your ungreased 9×5-inch loaf pan. Use your hands to press it in evenly, but don’t pack it down too tightly—you want it to have a little room to breathe. Now, take about half of your prepared glaze and spread it evenly over the top of the meatloaf with a spoon or a brush. This first layer will sink in and flavor the meat as it bakes.
Step 6: Place the loaf pan in the preheated oven and bake for 30 minutes. After that time, pull it out (the kitchen will smell incredible) and carefully spread the remaining glaze over the top. This second application will create that beautiful, caramelized, sticky-sweet crust we love. Return the meatloaf to the oven and bake for another 25-30 minutes.
Step 7: The meatloaf is done when the top is nicely glazed and the internal temperature registers 160°F (71°C) on an instant-read thermometer. This is the most reliable way to know it’s perfectly cooked. Once it’s out of the oven, let it rest in the pan on a wire rack for at least 10-15 minutes. This rest is non-negotiable—it allows the juices to redistribute, making it much easier to slice neatly.
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly, and store for up to 4 days.
- Freezer: Wrap whole loaf or slices tightly and freeze for up to 3 months.
- Reviving: Reheat gently in a 325°F oven with a splash of broth to maintain moisture.
Serving Suggestions
Complementary Dishes
- Classic Creamy Mashed Potatoes — The ultimate comfort food pairing. The fluffy, buttery potatoes are the perfect vehicle for sopping up any extra glaze and juices from the meatloaf.
- Simple Sautéed Green Beans — A bright, crisp-tender vegetable side provides a nice textural contrast and a fresh flavor that cuts through the richness of the meatloaf.
- Buttery Cornbread Muffins — A little nod to the chili theme, these sweet, crumbly muffins are just perfect for mopping up your plate and balancing the spices.
Drinks
- A Cold Mexican Lager — The crisp, clean finish of a light beer is fantastic for washing down the rich, spiced flavors and cleansing your palate between bites.
- Iced Tea with a Citrus Twist — The slight bitterness and bright lemon or orange note in the tea provides a refreshing counterpoint to the savory, cheesy meatloaf.
Something Sweet
- Warm Apple Crumble with Vanilla Ice Cream — You can’t go wrong ending this comforting meal with another classic. The warm, spiced apples and cold ice cream are a heavenly combination.
Top Mistakes to Avoid
- Mistake: Overmixing the meat. When you work the ground beef too much, the proteins tighten up and can result in a dense, tough meatloaf that’s more like a brick. Mix just until everything is combined—a few stray streaks are totally 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, all the hot juices will run out, leaving you with a drier result. Patience is key here.
- Mistake: Using only lean ground beef. A little fat is your friend in meatloaf! It bastes the meat from the inside as it cooks, ensuring a juicy, flavorful final product. I’ve messed this up before too, and the difference is noticeable.
- Mistake: Not testing the internal temperature. Guessing if it’s done can lead to an undercooked or dry meatloaf. An instant-read thermometer is a small investment for perfectly cooked meat every single time.
Expert Tips
- Tip: For a more complex chili flavor, toast your spices. Before adding them to the meat, warm the chili powder, cumin, and smoked paprika in a dry skillet for about 30-60 seconds until fragrant. This simple step unlocks their essential oils and deepens their flavor profile immensely.
- Tip: Make a free-form loaf for more crust. If you love the glazed exterior, try shaping the meat mixture into a loaf on a parchment-lined baking sheet instead of using a pan. You’ll get more caramelized surface area all the way around.
- Tip: Grate a frozen onion for invisible flavor. If you have picky eaters who object to “chunks,” freeze your onion for 20 minutes and then grate it on a box grater. It will practically dissolve into the meat mixture, imparting all its sweet flavor without any detectable texture.
- Tip: Let your meat mixture chill. After you’ve mixed everything, cover the bowl and pop it in the fridge for 30 minutes. This helps the breadcrumbs fully absorb the moisture and makes the mixture firmer and easier to shape, resulting in a better-textured meatloaf.
FAQs
Can I make this meatloaf ahead of time?
Absolutely, and it’s a great time-saver. You can assemble the entire meatloaf, cover it tightly with plastic wrap, and keep it in the refrigerator for up to 24 hours before you plan 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 best method to maintain moisture is to reheat slices gently. Place them in an oven-safe dish, add a tablespoon or two of beef broth or water to the bottom to create steam, cover with foil, and warm in a 325°F (160°C) oven for 10-15 minutes. Microwaving can work in a pinch but often makes the texture a bit rubbery.
Can I freeze a cooked meatloaf?
You sure can! Let the cooked meatloaf cool completely, then wrap the whole loaf or individual slices tightly in plastic wrap and then in aluminum foil. It will keep well for up to 3 months. To serve, thaw it overnight in the refrigerator and then reheat using the gentle oven method described above.
My glaze burned on top. What happened?
This usually happens if your oven runs hot or if the rack is positioned too high. The sugar in the glaze is susceptible to burning. Next time, try baking the meatloaf on a middle rack and check it a bit earlier. If it’s browning too quickly, you can tent it loosely with a piece of foil for the remainder of the baking time.
Is there a substitute for panko breadcrumbs?
Yes, you have a few options. Regular, unseasoned dry breadcrumbs will work, though the texture will be a bit finer. For a gluten-free version, crushed gluten-free crackers or even rolled oats pulsed in a food processor make excellent substitutes. Just be sure to use the same volume measurement.
Chili Cheese Meatloaf
Make the best Chili Cheese Meatloaf with this easy recipe. Moist, cheesy, and topped with a sweet-spicy glaze. Perfect for a comforting weeknight dinner. Get the recipe now!
Ingredients
For the Ingredients
-
1 tbsp olive oil
-
1 large yellow onion (finely chopped)
-
2 cloves garlic (minced)
-
2 lbs ground beef (80/20 blend is ideal)
-
1 cup panko breadcrumbs
-
1/2 cup whole milk
-
2 large eggs (lightly beaten)
-
2 tbsp Worcestershire sauce
-
1 tbsp chili powder
-
1 1/2 tsp ground cumin
-
1 tsp smoked paprika
-
1 tsp dried oregano
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1 1/2 cups sharp cheddar cheese (cubed small)
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1/2 cup ketchup
-
2 tbsp brown sugar
-
1 tbsp apple cider vinegar
-
1 tsp hot sauce (like Frank's RedHot)
-
kosher salt and freshly ground black pepper (to taste)
Instructions
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Start by preheating your oven to 375°F (190°C). Grab your skillet and heat the olive oil over medium heat. Add the finely chopped onion and cook for about 5-7 minutes, until it’s soft and translucent. Stir in the minced garlic and cook for just one more minute until it’s fragrant—be careful not to let it burn!01
-
In your large mixing bowl, combine the panko breadcrumbs and the milk. Stir this together and let it sit for a few minutes. While that rests, you can whisk together the ketchup, brown sugar, apple cider vinegar, and hot sauce in a small bowl to make your glaze. Set this aside for later.02
-
Now, add the cooked onion and garlic mixture to the bowl with the panade. To that, add the ground beef, lightly beaten eggs, Worcestershire sauce, chili powder, cumin, smoked paprika, oregano, and a good pinch of salt and pepper. Use your hands to mix everything together to ensure everything is evenly distributed without overworking the meat.03
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Once the meat mixture is uniformly combined, gently fold in the cubed cheddar cheese, trying to distribute it evenly throughout the mixture. Be gentle here—you don’t want to crush the cubes or over-mix the meat.04
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Transfer the meat mixture to your ungreased 9x5-inch loaf pan. Use your hands to press it in evenly, but don’t pack it down too tightly. Take about half of your prepared glaze and spread it evenly over the top of the meatloaf with a spoon or a brush.05
-
Place the loaf pan in the preheated oven and bake for 30 minutes. After that time, pull it out and carefully spread the remaining glaze over the top. Return the meatloaf to the oven and bake for another 25-30 minutes.06
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The meatloaf is done when the top is nicely glazed and the internal temperature registers 160°F (71°C) on an instant-read thermometer. Once it's out of the oven, let it rest in the pan on a wire rack for at least 10-15 minutes.07
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