Cheese-Stuffed Meatloaf Recipe

If you’re craving a classic comfort food with a gooey surprise inside, this Cheese-Stuffed Meatloaf Recipe is absolutely where you want to be. I absolutely love how the melted cheese core transforms a simple meatloaf into something irresistible—melty, savory, and downright delicious. Keep reading, and I’ll show you all the tricks to make it turn out perfect every time.

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Ingredients You’ll Need

The magic of this Cheese-Stuffed Meatloaf Recipe comes down to simple, everyday ingredients that blend beautifully together. I always recommend using fresh bread and good-quality cheese for the best melt and texture.

• Bread slices: Use slightly stale bread or fresh torn bread—this helps soak up the milk to bind the meat loaf perfectly.
• Milk: Adds moisture and tenderness; whole milk works great but you can use what you have.
• Ground beef: Choose 80/20 for juiciness and flavor.
• Ground lean pork: Adds extra flavor and melts beautifully into the meat mixture.
• Egg yolk: A binder that keeps everything together without drying out the loaf.
• Minced onion: Fresh is best for a lightly sweet crunch inside.
• Salt & pepper: Essential seasoning—you’ll want to season generously for taste.
• Dry mustard, sage, celery salt: These spices add subtle warmth and an herby note that elevates the meatloaf.
• Worcestershire sauce: A secret umami booster—trust me, it makes a big difference.
• Egg white & water: For the cheese filling—keeps the cheese mixture nicely bound.
• Cheddar or blue cheese: Your call! Cheddar melts well with a mild tang, while blue cheese gives a bold punch—both brilliant inside the loaf.

Variations

I love making this Cheese-Stuffed Meatloaf Recipe my own by switching up the cheese or even the meats depending on what I have on hand. Feel free to experiment—this dish invites customization!

• Cheese swap: I tried mozzarella once for a super stretchy melt, and it was a hit with the kids!
• Meat blends: Mixing in ground turkey or veal can lighten it up while keeping that cozy vibe.
• Spice it up: Adding a bit of smoked paprika or chili flakes introduced a new warmth that my family really enjoyed.
• Vegetarian option: Try lentils and mushrooms as a base with vegan cheese inside for a meatless treat.

How to Make Cheese-Stuffed Meatloaf Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F (175°C). Grease a loaf pan well—this not only keeps the meatloaf from sticking but also helps the edges brown nicely. I often lightly oil the pan and then sprinkle a little flour to be safe; it comes out clean with no mess.

Step 2: Mix the Cheese Filling

In a small bowl, whisk the egg white with water until slightly frothy. Toss this mixture with the torn bread pieces and the grated cheddar or blue cheese. Setting this aside allows the flavors to meld and the bread to absorb moisture—a little trick I discovered that keeps the cheese filling juicy and not dry.

Step 3: Combine the Meat Mixture

In a larger bowl, soak the torn bread in milk until soft, about 5 minutes. Then add the ground beef, ground pork, egg yolk, minced onion, salt, pepper, dry mustard, sage, celery salt, and Worcestershire sauce. I like to mix everything gently with my hands to avoid overworking the meat—this keeps your meatloaf tender instead of tough.

Step 4: Assemble the Meatloaf

Divide the meat mixture into two parts. Press one portion evenly into the bottom of the prepared loaf pan. Then layer the cheese filling on top, spreading it out evenly. Finish by covering with the remaining meat mixture, pressing down gently to smooth the surface. This layering creates that glorious cheesy center every time.

Step 5: Bake and Enjoy

Place the loaf pan in your preheated oven and bake for about 1 hour and 30 minutes. I usually start checking around the 1 hour 20 minute mark — you want the internal temperature to reach 160°F (71°C) for safe, juicy meatloaf. When done, let it rest for 10 minutes before slicing so the cheese sets just enough to keep it from oozing everywhere, but still wonderfully melty.

How to Serve Cheese-Stuffed Meatloaf Recipe

Garnishes

I like to sprinkle freshly chopped parsley or chives on the slices for a pop of color and fresh flavor. Sometimes, a simple spoonful of tangy ketchup or a homemade tomato glaze elevates the dish beautifully.

Side Dishes

Mashed potatoes are a classic pairing, and I swear by creamy garlic mashed potatoes to soak up any cheese drippings. Roasted green beans or a crisp garden salad add a refreshing contrast, rounding out the meal just right.

Creative Ways to Present

For special occasions, I’ve tried slicing the meatloaf into thick rounds and stacking them on small plates, topped with a drizzle of balsamic reduction and a sprig of rosemary—it makes a rustic yet elegant presentation that impresses guests.

Make Ahead and Storage

Storing Leftovers

I usually cool leftovers completely and store them in an airtight container in the fridge for up to 3 days. Wrapped well, the meatloaf stays juicy and the cheese filling remains deliciously melty when reheated.

Freezing

I’ve frozen this meatloaf twice by wrapping it tightly in plastic wrap and then aluminum foil before popping it in the freezer. When I’m ready to eat, I thaw it overnight in the fridge and bake it again wrapped in foil at 325°F to warm through without drying out.

Reheating

Reheating gently is key. I usually use the oven set at 325°F, covered with foil, to keep it moist. Microwave works in a pinch, but watch carefully so you don’t melt the cheese into puddles outside the loaf—nobody wants that mess!

FAQs

Final Thoughts

When I first made this Cheese-Stuffed Meatloaf Recipe, I was amazed at how the cheesy center elevated a humble meatloaf to something pretty unforgettable. It’s become one of my go-to recipes whenever I want to impress without fuss. I hope you’ll give it a try, because once you taste that melty cheese surprise, I bet it’ll become a favorite in your family too!

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