Make this cheeseburger meatloaf recipe for a dinner that tastes exactly like your favorite burger!
It’s tender, juicy, and will quickly become your new favorite.
Cheeseburger Meatloaf
Not only is this cheeseburger meatloaf well-seasoned and juicy, but it also tastes just like a cheeseburger!
The addition of cheese in the center makes it gooey, while a ketchup and mustard glaze will have you thinking you’re at a burger joint.
I don’t know about you, but I’m ready to put meatloaf back on my weekly menu.
Even if you didn’t love meatloaf as a child, this recipe will definitely change your mind!
Ingredients
There are a ton of recipes out there that claim to be the best meatloaf ever.
Some of them have a pretty extensive ingredient list that you don’t really need.
I’ve found that an amazing meatloaf is actually pretty simple!
For this recipe, you will need:
- Ground Beef – Fresh ground beef that hasn’t been previously frozen will yield the best result.
- Bread Crumbs – These help bind the meatloaf together. And if you use seasoned bread crumbs, they also add a little flavor.
- Onion – Since this recipe is super simple and doesn’t require a ton of spices, the onion really adds a ton of flavor. Chop it super fine so they cook properly.
- Eggs – This is what allows the meatloaf to keep its shape.
- Salt and Pepper – Always a must when cooking meatloaf!
- Cheddar Cheese – It melts more consistently if it’s shredded. Shred your own instead of buying the pre-shredded.
- Ketchup and Mustard – For the glaze. You can’t have a cheeseburger without ketchup and mustard!
Tips for Making the Best Meatloaf
First things first: let’s talk about the type of meat that works best for all meatloaf recipes.
You don’t want too much fat, or it will result in a super greasy meatloaf. But using ground beef that’s too lean will make your meatloaf dry. And no one wants that!
So, I think the ideal ratio is 85/15. That gives you firm yet juicy meat every single time!
Now that’s out of the way, here’s a few more tips:
- Do not over-mix the meat. Stop mixing as soon as the mixture comes together. Over-mixing will result in a dense and tough meatloaf.
- Use a sheet tray for best results. Loaf pans help the meatloaf to keep its shape. But sheet trays allow for more even cooking and let the grease drain away.
- Let the meatloaf rest for at least 10 minutes after cooking. This will allow the juices to redistribute, the cheese to set a little, and the meatloaf to keep its shape. It’s a little step that goes a long way!
How Do You Shape Meatloaf?
There are two different ways to shape this meatloaf.
The pinwheel method:
- Flatten the beef into a large rectangle, with a long edge closest to you.
- Sprinkle the cheese in the middle, leaving room on all sides.
- Start rolling one of the long ends until it ends up like a pinwheel.
- Seal the edges, then bake.
The layering method:
- Separate the beef into three parts.
- Flatten out the first layer of meat and top it with half the cheese (leave room around the edges).
- Add another layer of meat followed by the rest of the cheese.
- Top it with the last layer of meat and seal the edges.
I like the pinwheel method because I think it looks the best. But it’s totally up to you!
How Long to Cook Meatloaf
No one ever wants a dry meatloaf, but you also don’t want to take it out of the oven before it’s done cooking.
The best way to tell if your meatloaf is finished is to use a meat thermometer. The center should reach 160 degrees F.
Here are some estimated cooking times when baked at 350 degrees Fahrenheit:
- 1-pound meatloaf takes about 45 minutes
- 2-pound meatloaf takes about 1 hour
- 3-pound meatloaf takes about 1 hour 20 minutes
How to Make Cheeseburger Meatloaf Moist
Getting a perfectly juicy meatloaf that doesn’t fall apart can feel like an art.
The bread crumbs and eggs are what bind your meatloaf together and keep it from drying out.
Instead of bread crumbs, some people use oats or even crushed up saltine crackers.
The idea is the same — you just need a filler to soak up the juices and keep them in your meatloaf instead of allowing them to seep out.
There are even variations that use milk in the mixture.
Although you have to be careful when using milk because while it can make your mixture moist, it can fall apart if the right ratios are not used.
I find eggs and bread crumbs to be the perfect ingredients.
Cheeseburger Meatloaf
8
servings20
minutes1
hour410
kcalMake this cheeseburger meatloaf recipe for a dinner that tastes exactly like your favorite burger! It’s tender, juicy, and will quickly become your new favorite.
Ingredients
2 pounds ground beef
¾ cup bread crumbs
½ cup minced onion
2 eggs, beaten
1 ½ teaspoon salt
1 ½ teaspoon pepper
3 cups shredded cheddar cheese
Ketchup and mustard to preference for glaze
Instructions
- Preheat the oven to 350 degrees F.
- Mix beef, bread crumbs, onion, eggs, salt, and pepper just until the mixture comes together. Do not over-mix.
- If using the pinwheel method, flatten your meat mixture into a 14×18 rectangle on a piece of wax paper.
- Spread your shredded cheese on the center of your meat mixture. Leave a ¾ inch border around the edges.
- Start forming your pinwheel loaf by rolling up your mixture like a jelly roll.
- Pinch both ends, making sure the cheese is fully closed in.
- Place in a 10×15 baking dish.
- Cook for 1 hour or until the center reaches 160 degrees F.
- If adding a glaze, put your oven temperature to 400 degree F and caramelize the glaze for 10 minutes.
- Let sit for 10 minutes before cutting.
