This Four Cheese Meatloaf reinvents a classic comfort food with a serious dose of cheesy goodness. It features juicy ground beef and pork packed with four melty cheeses and a sweet-and-savory glaze. It’s a guaranteed crowd-pleaser that’s impossibly moist and flavorful.
Love Four Cheese Meatloaf? So do we! If you're into Meatloaf Recipes or curious about Crockpot Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Four Cheese Meatloaf
- Maximum cheesiness: Four different cheeses create gooey pockets in every bite.
- Impossibly moist: A beef-pork blend and panade ensure it’s never dry.
- Perfect glaze: A sweet and tangy crust caramelizes beautifully on top.
- Crowd-pleasing comfort: Familiar yet memorably delicious for any occasion.
Ingredients & Tools
- 1 lb ground beef (80/20 blend is ideal for fat and flavor)
- 1 lb ground pork
- 1 cup Panko breadcrumbs
- 1/2 cup whole milk
- 1 large yellow onion, finely diced
- 2 cloves garlic, minced
- 2 large eggs, lightly beaten
- 1/2 cup freshly grated Parmesan cheese
- 1 cup shredded low-moisture mozzarella cheese
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup crumbled Gorgonzola or blue cheese (trust me!)
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp dried oregano
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- For the Glaze: 1/2 cup ketchup, 2 tbsp brown sugar, 1 tbsp apple cider vinegar
Tools: A standard 9×5-inch loaf pan, a large mixing bowl, a small bowl for the glaze, a skillet for sautéing.
Notes: The blend of cheeses here is key—you get saltiness from the Parmesan, superb melt from the mozzarella, a sharp tang from the cheddar, and a funky, complex kick from the Gorgonzola. It creates a symphony of flavor. Using both beef and pork gives you a richer, more complex taste and better texture than either one alone.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 35 g |
| Fat: | 30 g |
| Carbs: | 15 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
- Don’t skip the panade. This mixture of Panko and milk is your secret weapon against dryness. It creates a paste that gets mixed into the meat, binding everything together while adding crucial moisture that gets absorbed during cooking.
- Why use both beef and pork? Beef gives that classic, hearty flavor, while pork adds a higher fat content and a subtle sweetness that makes the final texture incredibly tender and juicy. It’s a winning combination.
- Grate your own cheese when you can. Pre-shredded cheeses are coated with anti-caking agents that can prevent them from melting as smoothly. For the mozzarella and cheddar, taking a minute to grate them from a block makes a noticeable difference in the final, gooey texture.
- Don’t be scared of the Gorgonzola. Even if you’re not a blue cheese fanatic, the amount used here doesn’t overpower; it just adds a wonderful depth and a little savory funk that balances the other, milder cheeses beautifully.
How to Make Four Cheese Meatloaf
Step 1: Prepare Your Base Ingredients. Start by preheating your oven to 375°F (190°C). In a large mixing bowl, combine the Panko breadcrumbs and the milk. Stir this together and let it sit for about five minutes—this is your panade, and it will look like a thick, pasty mixture. While that rests, heat a tablespoon of olive oil in a skillet over medium heat. Add the finely diced onion and cook until it’s soft and translucent, about 5-7 minutes. Add the minced garlic and cook for just one more minute until fragrant. Set this aside to cool slightly.
Step 2: Combine the Meat and Seasonings. To the large bowl with your panade, add the ground beef, ground pork, and the slightly cooled onion-garlic mixture. Now, add the lightly beaten eggs, Worcestershire sauce, Dijon mustard, dried oregano, kosher salt, and black pepper. I find using my (clean) hands is the best and most efficient way to mix this. You want everything to be just combined—be gentle and avoid over-mixing, which can make the meatloaf tough.
Step 3: The Cheesy Incorporation. Now for the star of the show! Add all four cheeses—the grated Parmesan, shredded mozzarella, shredded cheddar, and crumbled Gorgonzola—to the meat mixture. Gently fold and mix them in until they are evenly distributed. You’ll see little flecks of cheese throughout, which is exactly what you want. Those are your future pockets of molten deliciousness.
Step 4: Shape and Transfer to the Pan. Lightly grease your 9×5-inch loaf pan. Transfer the meat mixture into the pan and press it down firmly and evenly, making sure to get it into the corners. The top should be relatively smooth. Place the loaf pan on a baking sheet—this catches any potential drips and makes it easier to handle.
Step 5: Make and Apply the Glaze. In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar until the sugar has dissolved and the mixture is smooth. Using a spoon, spread this glaze evenly over the entire top surface of the meatloaf. It should be a lovely, shiny, deep red coat.
Step 6: Bake to Perfection. Place the meatloaf in the preheated oven and bake for 50 to 60 minutes. You’re looking for the top to be nicely caramelized and the internal temperature, measured with an instant-read thermometer inserted into the center, to reach 160°F (71°C).
Step 7: The Crucial Rest. Once out of the oven, let the meatloaf rest in the pan on a wire rack for at least 10-15 minutes. This is non-negotiable! Resting allows the juices to redistribute throughout the loaf. If you cut into it immediately, all those wonderful juices will run out, and you’ll be left with a drier result. Use this time to finish up your side dishes.
Step 8: Slice and Serve. After resting, carefully run a knife around the edges of the pan. You can either slice it directly in the pan or, for cleaner slices, use two spatulas to gently lift the entire meatloaf out onto a cutting board. Slice with a sharp knife and serve warm, admiring all those glorious, cheesy layers.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Wrap cooled loaf or slices tightly and freeze for up to 3 months.
- Reviving: Reheat in a 325°F oven until warmed through for best texture.
Serving Suggestions
Complementary Dishes
- Garlic Mashed Potatoes — The ultimate creamy, savory base for a slice of this rich meatloaf. The potatoes soak up any extra glaze and meat juices beautifully.
- Simple Sautéed Green Beans — A bright, slightly crisp green vegetable provides a fresh contrast and cuts through the richness of the cheese and meat.
- Buttered Corn on the Cob — The sweet, juicy kernels are a classic, family-friendly pairing that everyone loves alongside a comforting main dish.
Drinks
- A Medium-Bodied Red Wine — A nice Merlot or Chianti has enough structure to stand up to the meaty flavors but won’t overpower the delicate cheese notes.
- A Crisp Lager — The carbonation and clean finish of a good lager help cleanse the palate between bites of this hearty, cheesy dish.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and balance the meal’s richness.
Something Sweet
- Classic Apple Pie — You can’t go wrong with this timeless dessert. The warm, spiced apples feel like a natural, cozy follow-up to the savory meatloaf.
- Rich Chocolate Pudding — A cool, creamy, and deeply chocolatey pudding is a simple yet decadent way to end the meal on a sweet note.
- Vanilla Ice Cream — Sometimes simple is best. A scoop of high-quality vanilla ice cream is a perfect, soothing finale.
Top Mistakes to Avoid
- Over-mixing the meat. When you work the meat mixture too vigorously, the proteins tighten up, leading to a dense, tough, rubbery texture. Mix just until everything is combined—no more.
- Skipping the rest time. I know it’s tempting to dig right in, but if you slice it hot out of the oven, the juices haven’t had time to set. You’ll lose all that moisture and be left with a crumbly, dry loaf. Patience is a virtue here.
- Packing the meat too tightly. When you press the mixture into the loaf pan, be firm but don’t compact it like you’re making a brick. A lighter touch helps the meatloaf retain a lighter, more tender texture.
- Not using a thermometer. Guessing doneness is a recipe for disaster. Overcooked meatloaf is dry meatloaf. An instant-read thermometer ensuring an internal temp of 160°F is the only surefire way to get perfect results every single time.
Expert Tips
- Tip: Sauté your onions and garlic. Taking the extra few minutes to cook the onions and garlic transforms their flavor from sharp and pungent to sweet and mellow, which blends into the meatloaf much more harmoniously than raw alliums would.
- Tip: Try a free-form loaf. For more surface area and therefore more of that delicious caramelized glaze, you can shape the meat mixture into a loaf directly on a parchment-lined baking sheet instead of using a pan.
- Tip: Add a secret umami boost. A tablespoon of tomato paste mixed in with the sautéed onions adds a deep, savory richness that makes the overall flavor profile even more complex and satisfying.
- Tip: Make it ahead. You can assemble the entire meatloaf, cover it tightly, and keep it in the refrigerator for up to 24 hours before baking. Let it sit at room temperature for about 30 minutes before it goes in the oven for more even cooking.
FAQs
Can I use only one type of meat?
You can, but the texture and flavor won’t be quite the same. Using all beef can result in a denser, less juicy loaf, while all pork might be a bit too rich and soft. The combination is truly ideal. If you must use one, I’d recommend a 2 lb mix of 85/15 ground beef and add an extra 1/4 cup of panade to help with moisture.
I’m not a fan of blue cheese. What can I substitute?
No problem at all! The Gorgonzola adds a funky depth, but you can easily swap it for an equal amount of another melty cheese. Provolone, Fontina, or even more sharp cheddar would be fantastic replacements. The goal is to have a mix of melting properties and flavors.
How do I store and reheat leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The best way to reheat is in a 325°F (160°C) oven for about 15-20 minutes, or until warmed through. You can microwave it, but the texture of the meat can become a bit rubbery. The oven method helps retain the moisture.
Can I freeze this meatloaf?
Absolutely! Let the baked meatloaf cool completely, then wrap the whole loaf or individual slices tightly in plastic wrap and then in foil. It will freeze well for up to 3 months. Thaw in the refrigerator overnight before reheating.
Why did my meatloaf crack on top?
A little cracking is normal as the proteins contract during cooking, but significant cracking can be from over-mixing or the oven temperature being a bit too high. Make sure you’re mixing gently and that your oven is properly calibrated. The glaze also helps hold everything together beautifully.
Four Cheese Meatloaf
Make the ultimate Four Cheese Meatloaf with this easy recipe. Packed with melty cheeses and a sweet glaze, it's impossibly moist. Get the recipe now!
Ingredients
For the Meatloaf:
-
1 lb ground beef (80/20 blend is ideal for fat and flavor)
-
1 lb ground pork
-
1 cup Panko breadcrumbs
-
1/2 cup whole milk
-
1 large yellow onion (finely diced)
-
2 cloves garlic (minced)
-
2 large eggs (lightly beaten)
-
1/2 cup freshly grated Parmesan cheese
-
1 cup shredded low-moisture mozzarella cheese
-
1/2 cup shredded sharp cheddar cheese
-
1/2 cup crumbled Gorgonzola or blue cheese (trust me!)
-
2 tbsp Worcestershire sauce
-
1 tbsp Dijon mustard
-
1 tsp dried oregano
-
1 1/2 tsp kosher salt
-
1/2 tsp freshly ground black pepper
For the Glaze:
-
1/2 cup ketchup
-
2 tbsp brown sugar
-
1 tbsp apple cider vinegar
Instructions
-
Start by preheating your oven to 375°F (190°C). In a large mixing bowl, combine the Panko breadcrumbs and the milk. Stir this together and let it sit for about five minutes—this is your panade, and it will look like a thick, pasty mixture. While that rests, heat a tablespoon of olive oil in a skillet over medium heat. Add the finely diced onion and cook until it's soft and translucent, about 5-7 minutes. Add the minced garlic and cook for just one more minute until fragrant. Set this aside to cool slightly.01
-
To the large bowl with your panade, add the ground beef, ground pork, and the slightly cooled onion-garlic mixture. Now, add the lightly beaten eggs, Worcestershire sauce, Dijon mustard, dried oregano, kosher salt, and black pepper. I find using my (clean) hands is the best and most efficient way to mix this. You want everything to be just combined—be gentle and avoid over-mixing, which can make the meatloaf tough.02
-
Now for the star of the show! Add all four cheeses—the grated Parmesan, shredded mozzarella, shredded cheddar, and crumbled Gorgonzola—to the meat mixture. Gently fold and mix them in until they are evenly distributed. You’ll see little flecks of cheese throughout, which is exactly what you want. Those are your future pockets of molten deliciousness.03
-
Lightly grease your 9x5-inch loaf pan. Transfer the meat mixture into the pan and press it down firmly and evenly, making sure to get it into the corners. The top should be relatively smooth. Place the loaf pan on a baking sheet—this catches any potential drips and makes it easier to handle.04
-
In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar until the sugar has dissolved and the mixture is smooth. Using a spoon, spread this glaze evenly over the entire top surface of the meatloaf. It should be a lovely, shiny, deep red coat.05
-
Place the meatloaf in the preheated oven and bake for 50 to 60 minutes. You’re looking for the top to be nicely caramelized and the internal temperature, measured with an instant-read thermometer inserted into the center, to reach 160°F (71°C).06
-
Once out of the oven, let the meatloaf rest in the pan on a wire rack for at least 10-15 minutes. This is non-negotiable! Resting allows the juices to redistribute throughout the loaf. If you cut into it immediately, all those wonderful juices will run out, and you’ll be left with a drier result. Use this time to finish up your side dishes.07
-
After resting, carefully run a knife around the edges of the pan. You can either slice it directly in the pan or, for cleaner slices, use two spatulas to gently lift the entire meatloaf out onto a cutting board. Slice with a sharp knife and serve warm, admiring all those glorious, cheesy layers.08
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