Description
This Cheese Stuffed Meatloaf recipe features a savory blend of ground beef and lean pork, infused with fragrant spices and Worcestershire sauce, and a cheesy center made with cheddar or blue cheese. It’s a hearty, comforting dish perfect for family dinners, combining juicy meatloaf with a molten cheese core for an irresistible flavor and texture contrast.
Ingredients
Scale
Meatloaf Mixture
- 3 slices bread, torn into pieces
- 1 cup milk
- 1 lb ground beef
- ½ lb ground lean pork
- 1 egg yolk
- ¼ cup minced onion
- 1 ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon dry mustard
- ¼ teaspoon sage
- ¼ teaspoon celery salt
- 1 Tablespoon Worcestershire sauce
Cheese Filling
- 1 egg white, lightly beaten
- 1 tablespoon water
- 2 slices bread, torn into pieces
- 1 cup cheddar cheese or blue cheese, grated
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct baking temperature before placing the meatloaf inside.
- Prepare Loaf Pan: Grease one loaf pan thoroughly to prevent the meatloaf from sticking during baking and to aid easy removal.
- Make Cheese Filling: In a small bowl, mix the egg white and water together. Toss in the torn bread pieces and grated cheddar or blue cheese, combining gently. Set this mixture aside to allow flavors to meld.
- Mix Meatloaf Ingredients: In a large bowl, soak the torn bread pieces in milk until softened. Add the ground beef, ground pork, egg yolk, minced onion, salt, pepper, dry mustard, sage, celery salt, and Worcestershire sauce. Mix all ingredients thoroughly but gently to combine evenly without overworking the meat.
- Assemble Meatloaf: Divide the meat mixture into two equal parts. Press one portion evenly into the bottom of the greased loaf pan. Spread the prepared cheese filling evenly over this layer, then cover it with the remaining meat mixture, flattening the top to create a uniform loaf.
- Bake: Place the loaf pan in the preheated oven and bake for 1 hour and 30 minutes, or until the meatloaf is cooked through and the internal temperature reaches 160°F (71°C).
- Rest and Serve: Remove the meatloaf from the oven and let it rest for about 10 minutes to allow juices to redistribute before slicing and serving.
Notes
- Use a meat thermometer to check doneness for the safest and juiciest results.
- Substitute bread crumbs for torn bread if preferred, keeping the quantity the same.
- Cheese choice can be adjusted to your taste; blue cheese adds a sharper flavor while cheddar offers a milder, creamy taste.
- Allowing the meat mixture to rest before baking can enhance flavor absorption.
- Leftover meatloaf can be refrigerated for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 slice (approx. 1/4 loaf)
- Calories: 410
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 110 mg
