This post contains affiliate links, which means I may earn a commission if you purchase through those links (at no extra cost to you).
Mom’s classic meatloaf recipe gets even more cozy once you stuff it with cheese! Double this 7-ingredient comfort food dinner and transform leftovers into meatloaf sandwiches.
Confession: When I was initially testing this homemade meatloaf recipe, I made it several more times than I needed to. Nothing changed in the final few tests, I just needed an excuse to try it again and again. The cheese-stuffed meatloaf is just that good.
Think of this like mom’s classic meatloaf with an irresistible, melty cheese filling. Each bite is the epitome of comfort food.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Ground beef: No need to seek out a special meatloaf mix; regular 80% lean, 20% fat ground beef tastes terrific.
- Eggs: The yolks lend moisture and flavor, while the whites add structure and help the meatloaf maintain its shape.
- Old-fashioned rolled oats: I prefer this no-prep-required ingredient as the binder in meatloaf, but you could certainly substitute crushed crackers or bread crumbs, if desired.
- Shredded havarti cheese: Or any other semi-hard, easy melting cheese such as gouda, cheddar, Swiss, Colby, or Monterey Jack.
Step by step instructions
- Preheat oven to 350 degrees. Line a baking sheet with foil for easy cleanup. In a stand mixer fitted with the paddle attachment, or in a large bowl by hand, combine beef, onion, eggs, oats, ½ cup ketchup, Worcestershire sauce, 1 teaspoon salt, and ½ teaspoon pepper. Mix on low until combined.
- Rinse a 9-inch by 5-inch loaf pan with water (to help the meatloaf release). Pack the meat mixture tightly in to the pan.
- Leaving a 1/2-inch wall on each side, carve out a well about 5 inches long and 1 inch wide and set the excess meat mixture aside.Â
- Fill the well with shredded Havarti cheese.
- Using the reserved meat mixture, cover and seal the shredded cheese carefully.
- Flip the pan over the prepared baking sheet and jiggle carefully until the meatloaf slides out. Bake 60 minutes.
- Remove from oven. Increase oven temperature to 400 degrees. Brush remaining ¼ cup ketchup on all sides of the meatloaf. Return to oven and bake 10 minutes longer.
- Remove from oven and cool 15 minutes before serving.Â
What is the best pan for meatloaf?
Any loaf pan is good for making meatloaf, but I named the USA Pan Nonstick Loaf Pan as the best meatloaf pan. It’s strong and sturdy, and it hasn’t warped at all for me, which is important for maintaining that loaf shape. You can get it on Amazon for $19.99.
Recipe tips and variations
- Yield: This Cheesy Meatloaf recipe makes six thick slices, ideal as an entree-sized portion. Double the batch to ensure plenty of leftovers for sandwiches!
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The meat mixture can be made, filled with cheese, and packed in to a loaf pan a day in advance. Turn out on to a baking sheet right before baking.
Recipe FAQs
This allows the meat to rest, just like we do for Roast Turkey or Prime Rib, so the juices (and ooey-gooey cheese!) don’t all run out once you slice it. Don’t worry; the Cheesy Meatloaf will stay plenty warm, it just won’t be mouth-burningly hot!
If you cook the sugary sauce for the entire bake time, it may burn. Brushing on the final coat for the last 10 minutes of cook time ensures the topping is caramelized just enough.
Don’t miss my Turkey Meatloaf, Mini Meatloaves with Balsamic Glaze, and Slow Cooker Meatloaf Meatballs.
The Best Mashed Potatoes Ever
The Best Mashed Potatoes in the world are just 3 ingredients (plus salt and pepper) and so simple, they barely even need a recipe. You’ll want these at your table for all the major holidays (and probably a lot of the minor ones, too).
View Recipe
Keep the comfort food coming
Casserole Recipes
Baked Mac and Cheese
Beef Recipes
Pub Style Shepherd’s Pie Recipe
30 Minute Meals
Easy Goulash Recipe
Italian Recipes
Spaghetti and Meatball Recipe
Join Us
Cheesy Meatloaf
IngredientsÂ
- 2 pounds ground beef 80% lean (see note 1)
- 1 small onion peeled and minced
- 2 eggs (see note 2)
- 3/4 cup old-fashioned rolled oats (see note 3)
- 3/4 cup ketchup divided
- 2 tablespoons Worcestershire sauce
- Salt and freshly ground black pepper
- 6 ounces Havarti cheese shredded (see note 4)
InstructionsÂ
- Preheat oven to 350 degrees. Line a baking sheet with foil for easy cleanup.
- In a stand mixer fitted with the paddle attachment, or in a large bowl by hand, combine beef, onion, eggs, oats, ½ cup ketchup, Worcestershire sauce, 1 teaspoon salt, and ½ teaspoon pepper. Mix on low until combined.
- Rinse a 9-inch by 5-inch loaf pan with water (to help the meatloaf release). Pack the meat mixture tightly in to the pan.
- Leaving a 1/2-inch wall on each side, carve out a well about 5 inches long and 1 inch wide and set the excess meat mixture aside.Â
- Fill the well with shredded Havarti cheese. Using the reserved meat mixture, cover and seal the shredded cheese carefully.
- Flip the pan over the prepared baking sheet and jiggle carefully until the meatloaf slides out. Bake 60 minutes.
- Remove from oven. Increase oven temperature to 400 degrees. Brush remaining ¼ cup ketchup on all sides of the meatloaf. Return to oven and bake 10 minutes longer.
- Remove from oven and cool 15 minutes before serving.Â
Recipe Video
Notes
- Ground beef: No need to seek out a special meatloaf mix; regular 80% lean, 20% fat ground beef tastes terrific.
- Eggs: The yolks lend moisture and flavor, while the whites add structure and help the meatloaf maintain its shape.
- Old-fashioned rolled oats: I prefer this no-prep-required ingredient as the binder in meatloaf, but you could certainly substitute crushed crackers or bread crumbs, if desired.
- Shredded havarti cheese: Or any other semi-hard, easy melting cheese such as gouda, cheddar, Swiss, Colby, or Monterey Jack.
- Yield: This Cheesy Meatloaf recipe makes six thick slices, ideal as an entree-sized portion. Double the batch to ensure plenty of leftovers for sandwiches!
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The meat mixture can be made, filled with cheese, and packed in to a loaf pan a day in advance. Turn out on to a baking sheet right before baking.
Looking forward to trying recipe.
I hope you love it, Theresa! – Meggan
Delicious
Thank you so much Pete! I’m glad you enjoyed it! -Meggan