Cheeseburger Meatloaf with Cheddar Cheese

Cheeseburger Meatloaf with Cheddar Cheese

This full-size cheeseburger meatloaf has a coarse, tender beef interior, visible cheddar pockets, and a glossy ketchup-mustard glaze. Small pieces of cheddar hold their shape better than finely shredded cheese, so they show up in the thick slices. Shape the loaf on a rimmed baking sheet to give the juices room to drain. Because loaf dimensions affect baking time, use a thermometer to check the center before slicing.

Ingredients for Cheeseburger Meatloaf

• 3/4 cup plain breadcrumbs (80g)
• 1/4 cup milk (60g)
• 2 pounds ground beef, preferably 85/15 (900g)
• 1 large egg
• 1/2 cup finely minced yellow onion (80g)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon or yellow mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup sharp cheddar, cut into small cubes or roughly chopped (115g)
• 1/2 cup ketchup, divided (120g)
• 1 tablespoon yellow mustard, for the glaze

How to Make Cheeseburger Meatloaf

1. Prepare the oven and breadcrumbs: Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or foil. Stir the breadcrumbs and milk together in a large bowl and let stand briefly, until the crumbs are damp but not soupy.
2. Mix the meatloaf: Add the beef, egg, onion, Worcestershire sauce, 1 teaspoon mustard, salt, pepper, and 1/4 cup ketchup. Fold gently until just combined, then fold in the cheddar pieces. Stop mixing once the cheese is distributed; overworking the beef can make the loaf tough.
3. Shape and glaze: Shape the mixture into an even, thick loaf on the baking sheet, leaving space around it for juices to drain. Smooth large cracks without packing the meat tightly. Stir the remaining 1/4 cup ketchup with the tablespoon of yellow mustard and spread a thin, even layer over the top.
4. Bake: Bake uncovered for about 50–60 minutes, beginning to check around 45 minutes. Insert an instant-read thermometer into the thickest center of the loaf; it is done when the center reaches 160°F (70°C). The loaf should hold its shape and the glaze should look glossy and set. A wider or chilled loaf may take a different amount of time, so rely on the thermometer rather than the clock.
5. Rest and slice: Let the loaf rest for 10–15 minutes. Cut it into thick slices with a sharp knife, keeping the cheddar-studded cut faces visible when serving.

Why Use Cheddar Pieces?

Finely shredded cheddar can melt into the beef, while small cubes or roughly chopped pieces are more likely to leave distinct pockets in each slice. Fold the cheese in last so the pieces stay intact.

Serving Suggestions

Serve thick slices with mashed potatoes and green beans, or with roasted potatoes and another green vegetable. For another cheeseburger-inspired meal, try these Cheeseburger Sliders with Cheddar and Golden Onions.

Make-Ahead, Storage, and Reheating

Cover the shaped uncooked loaf and refrigerate it for up to 24 hours before baking. It may need longer in the oven when chilled; check that the center reaches 160°F.

Cool leftovers and refrigerate them in an airtight container for 3–4 days. Reheat individual slices in the microwave until heated through, or cover portions with foil and warm them in the oven. A small splash of broth can help keep oven-reheated slices from drying out.

Cooked portions can be wrapped or stored in a freezer-safe container for about 3–4 months. You can also freeze the shaped uncooked loaf, thaw it overnight in the refrigerator, then bake it. Allow extra baking time and check the center temperature.

Nutrition

Approximate nutrition per serving, based on 6 servings: 500 calories, 36g protein, 31g fat, and 18g carbohydrates. Per 100g: approximately 230 calories, 17g protein, 14g fat, and 8g carbohydrates. Values will vary with the beef, cheese, and other ingredients used.