Cheese Stuffed Meatloaf Recipe

If you’re anything like me and love a comforting, hearty meal that’s a little extra special, then this Cheese Stuffed Meatloaf Recipe is going to become your new go-to. I absolutely love how the gooey cheese hidden right inside keeps every slice juicy and flavorful—no dry meatloaf here! Stick with me because I’ll share all my tips for making this crowd-pleaser perfectly, whether it’s a busy weeknight or a cozy Sunday dinner.

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Ingredients You’ll Need

These ingredients come together beautifully – the combination of beef and lean pork creates a great meatloaf texture, while the cheese filling adds that luscious melty surprise. When you’re shopping, look for fresh, good-quality ground meats to really elevate your dish.

• Bread: Using torn bread pieces soaks up the milk nicely to keep the meatloaf tender.
• Milk: Adds moisture and richness to the bread and meat mixture.
• Ground beef: Choose 80/20 for the best balance of flavor and fat.
• Ground lean pork: Adds juiciness without extra greasiness.
• Egg yolk: Helps bind the meat mixture together for a firmer shape.
• Minced onion: Fresh onion gives that essential savory punch.
• Salt and pepper: Simple but crucial for seasoning.
• Dry mustard, sage, celery salt: These spices build a warm, comforting flavor profile.
• Worcestershire sauce: Adds a touch of umami depth—don’t skip it!
• Cheese filling (egg white, water, torn bread, cheddar or blue cheese): The egg white and water help bind the cheese filling perfectly into the loaf.

Variations

One of the things I love about this cheese stuffed meatloaf recipe is that it’s super flexible. I’ve experimented with different cheeses and seasonings over time, and you’ll find that tweaking it to your taste really makes it feel like your own classic dish.

• Cheese Swap: I’ve swapped cheddar for mozzarella or pepper jack to add a little spice, and it’s always a hit with guests.
• Vegetable Addition: Sometimes I finely chop bell peppers or mushrooms into the meat mixture for extra texture and nutrition.
• Herb Twist: Fresh herbs like thyme or parsley can be stirred in to brighten the flavors if you want a fresher take.
• Make it Gluten-Free: Use gluten-free bread or crushed gluten-free crackers instead of regular bread crumbs.

How to Make Cheese Stuffed Meatloaf Recipe

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C) and grease a loaf pan well. This ensures that your meatloaf doesn’t stick and comes out cleanly when baked. I usually use a bit of butter or non-stick spray—whatever you have on hand works.

Step 2: Make the Cheese Filling

In a small bowl, mix the egg white and water until combined. Then toss this with the torn bread pieces and grated cheese. This mixture will bind and melt perfectly in the middle of your meatloaf. I’ve found that using cheddar cheese gives a great balance of flavor, but blue cheese can add a delightful tang if you want to be bold.

Step 3: Mix the Meatloaf

In a large bowl, soak the torn bread pieces with milk and let it soften a bit. Then add the ground beef, ground pork, egg yolk, minced onion, salt, pepper, dry mustard, sage, celery salt, and Worcestershire sauce. Mix everything gently but thoroughly—you don’t want to overwork the meat or it can turn tough. I like to use my hands for this part because it gives me the best control.

Step 4: Assemble the Meatloaf

Divide your meat mixture in two equal parts. Press one half firmly into the bottom of your greased loaf pan—make sure it’s evenly spread so the loaf cooks uniformly. Then carefully spread the cheese filling over the first layer. Finally, top with the remaining meat mixture, pressing lightly to flatten and seal the loaf. This layering is what makes the cheese stuffed meatloaf recipe so special.

Step 5: Bake Low and Slow

Bake in your preheated oven at 350°F for about 1 hour and 30 minutes. It might feel like a long time, but trust me—it’s necessary to get that tender texture and allow the cheese to melt perfectly inside. If you’ve got a meat thermometer, aim for an internal temp of 160°F for safe, juicy meat.

How to Serve Cheese Stuffed Meatloaf Recipe

Garnishes

I like to sprinkle fresh chopped parsley or chives on top for a pop of color and fresh aroma. Sometimes a light drizzle of ketchup or a tangy tomato glaze brings out the best in the savory meat and cheese combo—you can’t go wrong!

Side Dishes

My family goes crazy for mashed potatoes alongside this meatloaf, but roasted vegetables or a simple green salad brighten the plate perfectly. Creamy mac and cheese is another pairing I’ve tried when hosting friends, and it’s always a hit.

Creative Ways to Present

For special occasions, I’ve shaped the meatloaf into mini loaves for individual servings and stuffed each with different cheese blends. It makes dinner feel a bit fancier without extra work. Also, slicing it thick and stacking with pickled veggies on toasted bread makes an amazing hearty sandwich the next day.

Make Ahead and Storage

Storing Leftovers

After it cools, I wrap any leftovers tightly in foil or place them in an airtight container and refrigerate. The meatloaf holds moisture well thanks to the cheese, so it’s just as tasty the next day.

Freezing

I often freeze half a loaf before baking or freeze sliced leftovers. Just wrap well in plastic wrap and then foil to prevent freezer burn. It’s incredibly convenient for busy weeks when you need a ready meal.

Reheating

To reheat, I cover the slices with foil and warm them in a 325°F oven for about 15-20 minutes. This keeps the cheese melty and prevents drying out. You can also reheat in a microwave but do it on medium power to avoid toughening the meat.

FAQs

Final Thoughts

I used to think meatloaf was just a boring old standby until I discovered this cheese stuffed meatloaf recipe. It completely changed my approach—it’s now comfort food elevated and loved by everyone at the table. Whether you’re making a quick weeknight dinner or feeding a crowd, this recipe delivers every single time. I really hope you give it a try and enjoy it as much as my family does!

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