Cheesy Meatloaf

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.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 1 20

Total Time 1 25

Servings servings

Calories 583kcal

Author Meggan Hill

Ingredients

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)

US Customary - Metric

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, 1/2 cup ketchup, Worcestershire sauce, 1 teaspoon salt, and 1/2 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.
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 1/4 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.

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.

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