When hearty, wholesome flavors meet gooey, melted cheese, magic happens—and nothing captures that culinary harmony better than cheese-stuffed meatloaf. This isn’t your grandma’s basic meatloaf. It’s a flavor-packed, juicy, and indulgently cheesy centerpiece that’s perfect for family dinners, special occasions, or satisfying weeknight meals. With every bite delivering a savory blend of seasoned beef and melted cheese, this meatloaf recipe is destined to become a staple at your dinner table.
Why Cheese-Stuffed Meatloaf is the Ultimate Upgrade
While classic meatloaf has its place in comfort food royalty, stuffing it with cheese takes it to a whole new level. The cheese not only adds a rich and creamy center but also infuses the entire loaf with moisture and flavor. The result is a perfectly seasoned, fork-tender loaf with a cheese-filled surprise at the core.
Whether you're a fan of mozzarella's gentle pull, cheddar’s sharp tang, or the smooth melt of provolone, the filling can be customized to your preferences. This recipe will walk you through the perfect blend of meat, seasonings, and cheese to create a dish that’s as impressive as it is satisfying.
Ingredients for the Perfect Cheese-Stuffed Meatloaf
For the Meatloaf:
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2 lbs ground beef (85% lean)
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1/2 lb ground pork (optional, adds richness)
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1 cup breadcrumbs (plain or Italian-style)
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2 large eggs
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1/2 cup milk
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1 small onion, finely diced
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3 cloves garlic, minced
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2 tablespoons Worcestershire sauce
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1 tablespoon Dijon mustard
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1 tablespoon ketchup
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1 teaspoon smoked paprika
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1 teaspoon dried oregano
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Salt and freshly ground black pepper, to taste
For the Cheese Filling:
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1 1/2 cups shredded mozzarella cheese
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1/2 cup shredded cheddar (or provolone for a milder flavor)
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Optional: Add cooked spinach or sautéed mushrooms for extra depth
For the Glaze:
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1/3 cup ketchup
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2 tablespoons brown sugar
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1 tablespoon apple cider vinegar
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1 teaspoon hot sauce (optional, for a kick)
Step-by-Step Instructions
1. Preheat and Prepare
Preheat your oven to 375°F (190°C). Line a baking tray with foil or parchment paper for easy cleanup, or use a loaf pan if preferred.
2. Mix the Meatloaf Base
In a large bowl, combine ground beef, (optional) pork, breadcrumbs, eggs, milk, onion, garlic, Worcestershire sauce, mustard, ketchup, paprika, oregano, salt, and pepper. Use your hands to gently mix until all ingredients are fully incorporated—do not overmix, or the loaf will become tough.
3. Shape and Stuff the Loaf
On a clean surface or sheet of wax paper, press the meat mixture into a flat rectangle (about 1-inch thick). Sprinkle the shredded cheeses evenly down the center, leaving a border around the edges. Carefully roll or fold the sides over the cheese, forming a loaf shape. Seal the seams to keep the cheese inside.
Transfer the loaf to your baking tray, seam-side down. Gently press it into shape, ensuring there are no gaps for cheese to leak out.
4. Apply the Glaze
In a small bowl, whisk together ketchup, brown sugar, vinegar, and optional hot sauce. Brush a generous layer over the meatloaf before baking. Reserve some glaze for a final coat in the last 10 minutes of cooking.
5. Bake to Perfection
Bake the meatloaf uncovered for 50-60 minutes, or until an internal temperature of 160°F (71°C) is reached. During the last 10 minutes, brush on the remaining glaze and return to the oven to set.
6. Let It Rest Before Serving
Allow the meatloaf to rest for 10 minutes after baking. This helps the juices redistribute and makes for easier slicing.
Serving Suggestions to Complete the Meal
Cheese-stuffed meatloaf pairs beautifully with:
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Creamy mashed potatoes or garlic-roasted baby potatoes
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Buttered green beans, steamed broccoli, or a hearty garden salad
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Macaroni and cheese for the ultimate indulgence
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Freshly baked dinner rolls to soak up the glaze
Variations to Try
This recipe is endlessly adaptable. Here are a few twists to make it your own:
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Italian-Inspired: Use Italian sausage, sun-dried tomatoes, and mozzarella; top with marinara sauce instead of glaze.
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Tex-Mex: Add taco seasoning to the meat, stuff with pepper jack cheese, and top with salsa.
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BBQ-Style: Mix BBQ sauce into the meat and glaze, and use smoked gouda for a Southern touch.
Why This Cheese-Stuffed Meatloaf Stands Out
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Moist and juicy every time thanks to the milk, eggs, and cheese
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A bold, savory crust enhanced by a sweet and tangy glaze
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A cheesy center that turns every slice into a showstopper
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Easy to make ahead, meal-prep friendly, and freezer-safe
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Family-approved and impressive enough for guests
Storage and Reheating Tips
Leftovers (if there are any!) can be stored in an airtight container in the refrigerator for up to 4 days. For best results, reheat slices in the oven at 350°F (175°C) until warmed through. The microwave works too, but be cautious not to overcook and dry out the meat.
To freeze: Wrap the uncooked or baked meatloaf tightly in foil and store in a freezer bag for up to 3 months. Thaw overnight in the fridge before baking or reheating.
