This Three Cheese Meatloaf upgrades a classic comfort food with a trio of melty cheeses. Sharp cheddar, creamy mozzarella, and tangy Parmesan create pockets of flavor in a juicy, tender loaf. It’s an easy, family-friendly meal that turns any night into a celebration.
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Why You’ll Love This Three Cheese Meatloaf
- Comfort food upgrade: A trio of cheeses melts into glorious, gooey pockets.
- Perfect texture: Tender, moist loaf that holds its shape beautifully when sliced.
- Surprisingly easy: Simple, mix-and-bake recipe with common ingredients.
- Amazing leftovers: Flavor improves overnight, perfect for sandwiches.
Ingredients & Tools
- 1.5 lbs ground beef (80/20 blend is ideal for moisture)
- 1 cup Panko breadcrumbs
- 2/3 cup whole milk
- 1 large egg, lightly beaten
- 1/2 cup finely grated Parmesan cheese
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded low-moisture mozzarella cheese
- 1/2 cup finely chopped yellow onion
- 2 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1 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, and a wire rack (optional but helpful for air circulation).
Notes: Using a blend of cheeses is key—they each bring a different quality. Don’t skip the glaze; it adds a sweet-and-tangy sticky crust.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 32 g |
| Fat: | 28 g |
| Carbs: | 22 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 use lean ground beef. A little fat is your friend here! An 80/20 blend (80% lean, 20% fat) will give you the most flavorful and moist meatloaf. If you use a very lean grind, you risk it turning out dry.
- Grate your own cheese if you can. Pre-shredded bagged cheese is coated with anti-caking agents that can prevent it from melting as smoothly. Taking a minute to grate a block of cheddar and mozzarella yourself makes a noticeable difference in texture.
- Handle the meat mixture gently. The biggest mistake you can make is over-mixing. Use your hands and mix just until everything is combined. Overworking the meat will make the final loaf tough and dense.
- Let the breadcrumbs soak. Combining the Panko and milk first and letting it sit for a few minutes creates a “panade,” which is a paste that helps bind the meatloaf and keeps it incredibly tender.
How to Make Three Cheese Meatloaf
Step 1: First, preheat your oven to 375°F (190°C). In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar for the glaze. Set this aside—you’ll be glad it’s ready to go later. In your large mixing bowl, combine the Panko breadcrumbs and milk. Give it a stir and let it sit for about 5 minutes. You’ll notice the breadcrumbs will soften and absorb the milk, creating a thick paste. This is the secret to a tender texture.
Step 2: To the bowl with the breadcrumb mixture, add the ground beef, beaten egg, grated Parmesan, shredded cheddar, shredded mozzarella, chopped onion, minced garlic, Worcestershire sauce, Dijon mustard, oregano, smoked paprika, salt, and pepper. Now, it’s time to get your hands in there! Gently mix everything together. The trick is to mix just until all the ingredients are evenly distributed. You should see little flecks of herbs and cheese throughout the meat. Stop as soon as it looks uniform—overmixing is the enemy of a tender loaf.
Step 3: Transfer the meat mixture to your 9×5 inch loaf pan. Use your hands to press it in evenly, making sure to get it into the corners. You want a nice, compact shape, but again, don’t pack it down too firmly. A gentle press is all you need. If you have a wire rack, place the loaf pan on it on a baking sheet—this helps heat circulate for more even cooking.
Step 4: Place the loaf pan in the preheated oven and bake for 40 minutes. You’ll notice the meatloaf will have started to pull away from the sides of the pan a little. Carefully remove it from the oven—it will have released some fat and juices, which is perfectly normal. Now, using a spoon, spread about two-thirds of the glaze you made earlier evenly over the top of the meatloaf. Be generous! This is what creates that beautiful, caramelized, sticky-sweet crust.
Step 5: Return the glazed meatloaf to the oven and continue baking for another 20-25 minutes. The meatloaf is done when the internal temperature registers 160°F (71°C) on an instant-read thermometer inserted into the center. The top should be glossy and bubbly, with the glaze having darkened slightly. The aroma in your kitchen will be absolutely incredible at this point.
Step 6: This is the most important step for a perfect slice: let it rest! Remove the meatloaf from the oven and place the pan on a wire rack. Let it sit for at least 10-15 minutes before you even think about slicing into it. This allows the juices to redistribute throughout the loaf. If you cut it too soon, all those lovely juices will run out, leaving you with a drier result.
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 slices in a 300°F oven until warmed through.
Serving Suggestions
Complementary Dishes
- Garlic Mashed Potatoes — Creamy, buttery potatoes are the ultimate partner for soaking up the savory juices from the meatloaf. The flavors are a classic comfort food match made in heaven.
- Sautéed Green Beans with Almonds — A simple, crisp-tender vegetable side adds a fresh, textural contrast that cuts through the richness of the meat and cheese beautifully.
- Buttered Corn on the Cob — The sweet, juicy pop of corn provides a lovely sweetness that complements the tangy glaze and savory beef in the most delightful way.
Drinks
- A Robust Red Wine — A glass of Zinfandel or Malbec has the body and berry notes to stand up to the hearty, cheesy flavors without overpowering them.
- A Crisp Lager — The clean, effervescent quality of a cold lager helps cleanse the palate between bites of the rich meatloaf, making each mouthful taste fresh.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help balance the meal’s richness perfectly.
Something Sweet
- Classic Apple Pie — You can’t go wrong with this timeless dessert. The warm, spiced apples and flaky crust continue the cozy, homestyle vibe of the entire meal.
- Rich Chocolate Pudding — A smooth, cool, and deeply chocolatey pudding is a simple yet decadent way to end the evening on a sweet note.
- Vanilla Bean Ice Cream — Sometimes, simplicity is best. A scoop of high-quality vanilla ice cream is a creamy, cool finish that everyone will love.
Top Mistakes to Avoid
- Mistake: Overmixing the meat. This is the number one way to end up with a tough, rubbery meatloaf. The proteins in the meat tighten up when overworked. Mix gently and just until combined—a few stray streaks are fine.
- Mistake: Skipping the rest time. I know it’s tempting to dig right in, but slicing the meatloaf straight from the oven is a recipe for a crumbly mess. Letting it rest allows the proteins to relax and reabsorb the juices, ensuring a moist, sliceable loaf.
- Mistake: Not using a thermometer. Guessing if it’s done is a gamble. An instant-read thermometer is your best friend here. Pull it at 160°F for perfectly cooked, safe-to-eat meat that isn’t dried out.
- Mistake: Packing the loaf pan too tightly. Pressing the meat mixture down too firmly can make the texture dense. A light hand when shaping will give you a much more tender result.
Expert Tips
- Tip: Try a free-form loaf. For a crustier exterior all around, skip the loaf pan. Shape the mixture into a loaf directly on a parchment-lined baking sheet. You’ll get more surface area for that delicious glaze to caramelize.
- Tip: Add a hidden cheese center. For an extra cheesy surprise, press two-thirds of the meat mixture into the pan, create a trench down the center, and fill it with extra shredded cheese. Top with the remaining meat, seal the edges, and bake as usual.
- Tip: Customize your glaze. Feel free to play with the glaze! A tablespoon of sriracha will add a nice kick, or a spoonful of soy sauce can deepen the umami flavor. Make it your own.
- Tip: Make mini meatloaves. Divide the mixture into a muffin tin for individual “meatloaf cupcakes.” They bake in about 20-25 minutes and are fun for kids or for portion control.
FAQs
Can I make this meatloaf ahead of time?
Absolutely! You can assemble the entire meatloaf, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before baking. You might need to add a few extra minutes to the baking time since it will be going into the oven cold. This is a fantastic timesaver for busy weeknights or for getting a head start on a holiday meal.
What can I use instead of Panko breadcrumbs?
No problem! Regular, unseasoned dry breadcrumbs will work just fine—use the same amount. You could also crush up plain crackers or even quick-cooking oats. The goal is just to have a starchy ingredient to absorb moisture and help with binding, so you have several options to choose from.
Can I freeze the cooked meatloaf?
Yes, it freezes beautifully. Let the cooked meatloaf cool completely, then wrap the whole loaf or individual slices tightly in plastic wrap and then in foil. It will keep for up to 3 months. Thaw overnight in the refrigerator and reheat, covered, in a 300°F oven until warmed through.
My meatloaf is releasing a lot of liquid. Is that normal?
It can be, especially depending on the fat content of your beef and the moisture from the vegetables. Using a wire rack in the pan can help it sit above any rendered fat. If it seems excessive, you can carefully tip the pan over the sink to drain off some of the liquid before adding the glaze.
Can I use different types of meat?
Of course! A mix of ground beef and pork is classic and delicious. You could also use ground turkey, but since it’s leaner, consider adding a tablespoon of olive oil to the mixture to keep it from drying out. The seasoning and cheese will work wonderfully with any of these variations.
Three Cheese Meatloaf
Make the ultimate Three Cheese Meatloaf with this easy recipe! Juicy, tender, and packed with melty cheese. Perfect for family dinners. Get the recipe now!
Ingredients
For the Meatloaf
-
1.5 lbs ground beef (80/20 blend is ideal for moisture)
-
1 cup Panko breadcrumbs
-
2/3 cup whole milk
-
1 large egg (lightly beaten)
-
1/2 cup finely grated Parmesan cheese
-
1 cup shredded sharp cheddar cheese
-
1 cup shredded low-moisture mozzarella cheese
-
1/2 cup finely chopped yellow onion
-
2 cloves garlic (minced)
-
2 tbsp Worcestershire sauce
-
1 tbsp Dijon mustard
-
1 tsp dried oregano
-
1/2 tsp smoked paprika
-
1 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
-
First, preheat your oven to 375°F (190°C). In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar for the glaze. Set this aside—you’ll be glad it’s ready to go later. In your large mixing bowl, combine the Panko breadcrumbs and milk. Give it a stir and let it sit for about 5 minutes. You’ll notice the breadcrumbs will soften and absorb the milk, creating a thick paste. This is the secret to a tender texture.01
-
To the bowl with the breadcrumb mixture, add the ground beef, beaten egg, grated Parmesan, shredded cheddar, shredded mozzarella, chopped onion, minced garlic, Worcestershire sauce, Dijon mustard, oregano, smoked paprika, salt, and pepper. Now, it's time to get your hands in there! Gently mix everything together. The trick is to mix just until all the ingredients are evenly distributed. You should see little flecks of herbs and cheese throughout the meat. Stop as soon as it looks uniform—overmixing is the enemy of a tender loaf.02
-
Transfer the meat mixture to your 9x5 inch loaf pan. Use your hands to press it in evenly, making sure to get it into the corners. You want a nice, compact shape, but again, don't pack it down too firmly. A gentle press is all you need. If you have a wire rack, place the loaf pan on it on a baking sheet—this helps heat circulate for more even cooking.03
-
Place the loaf pan in the preheated oven and bake for 40 minutes. You’ll notice the meatloaf will have started to pull away from the sides of the pan a little. Carefully remove it from the oven—it will have released some fat and juices, which is perfectly normal. Now, using a spoon, spread about two-thirds of the glaze you made earlier evenly over the top of the meatloaf. Be generous! This is what creates that beautiful, caramelized, sticky-sweet crust.04
-
Return the glazed meatloaf to the oven and continue baking for another 20-25 minutes. The meatloaf is done when the internal temperature registers 160°F (71°C) on an instant-read thermometer inserted into the center. The top should be glossy and bubbly, with the glaze having darkened slightly. The aroma in your kitchen will be absolutely incredible at this point.05
-
This is the most important step for a perfect slice: let it rest! Remove the meatloaf from the oven and place the pan on a wire rack. Let it sit for at least 10-15 minutes before you even think about slicing into it. This allows the juices to redistribute throughout the loaf. If you cut it too soon, all those lovely juices will run out, leaving you with a drier result.06
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