Cheddar Cheese Stuffed Meatloaf
There’s something so comforting about a classic meatloaf, but this Cheddar Cheese Stuffed Meatloaf takes it to the next level with a gooey, melted cheddar center that transforms the dish into a true family favorite. The meatloaf itself is seasoned with simple yet flavorful ingredients, and the cheddar filling adds a rich, creamy surprise with every bite. This is a perfect weeknight meal that is easy to prepare yet impressive enough to serve to guests.
Ingredients Overview
- Ground Beef: The hearty base of this dish. A lean ground beef (around 85%) works best to avoid too much grease, while still keeping the meatloaf juicy.
- Breadcrumbs: These help bind the meat together and keep it moist by absorbing some of the juices during cooking. You can use regular or panko breadcrumbs for a bit more texture.
- Milk: Adds moisture to the meatloaf and softens the breadcrumbs, ensuring the loaf doesn’t become dry.
- Egg: Acts as a binder, holding the ingredients together.
- Garlic Powder and Onion Powder: These spices bring depth to the meatloaf without overpowering the flavor of the beef. If you prefer, fresh garlic and onions can be substituted.
- Salt and Pepper: Basic seasonings that bring out the natural flavors of the beef.
- Cheddar Cheese: The star of the show! Choose a sharp or mild cheddar, depending on your preference. The cheddar melts into the meat, adding an irresistible creamy, savory bite.
Step-by-Step Cooking Instructions
1. Preheat the Oven
Start by preheating your oven to 350°F. This will ensure it’s at the perfect temperature when it’s time to bake your meatloaf.
2. Mix the Meatloaf Ingredients
In a large mixing bowl, combine ground beef, breadcrumbs, milk, egg, garlic powder, onion powder, salt, and black pepper. Mix everything together gently using your hands or a spatula, being careful not to overwork the meat, as this can make the meatloaf dense.
3. Shape the First Half of the Meatloaf
Take half of the meat mixture and shape it into a loaf. Place this first loaf in a lightly greased baking dish. This will form the base of your meatloaf and hold the delicious cheddar filling.
4. Add the Cheddar Filling
Now, press a slight indentation into the center of the meatloaf. Add the shredded cheddar cheese, ensuring it stays mostly in the center of the loaf. Be generous—this is where the magic happens!
5. Shape and Seal the Meatloaf
Take the remaining half of the meat mixture and shape it into another loaf. Place it over the cheddar-filled loaf, sealing the edges by pressing the sides together to encase the cheese completely.
6. Bake the Meatloaf
Place the meatloaf in the preheated oven and bake for 1 hour, or until the internal temperature reaches 160°F. The meatloaf will be juicy, and the cheese will have melted beautifully inside.
7. Rest and Serve
Once the meatloaf is done, let it rest for about 5-10 minutes before slicing. This helps the meatloaf hold together and allows the juices to redistribute. Then, slice and serve your cheesy, flavorful creation!
Helpful Tips for a Seamless Cooking Experience
Tip #1: Use a Meat Thermometer
To ensure your meatloaf is fully cooked and safe to eat, use a meat thermometer. The internal temperature should read 160°F.
Tip #2: Don’t Overmix
When mixing the meatloaf ingredients, be gentle. Overworking the mixture can result in a dense, tough meatloaf. Mix just until the ingredients are combined.
Tip #3: Cheese Variations
If cheddar isn’t your favorite, you can experiment with other cheeses like mozzarella, pepper jack, or even gouda for a different flavor profile.
Tip #4: Use a Loaf Pan
For a more uniform shape, you can bake the meatloaf in a loaf pan. This helps keep the juices in and ensures even cooking.
Tip #5: Add Vegetables
You can sneak in some finely diced vegetables like carrots, zucchini, or bell peppers to boost the nutritional content of the meatloaf without changing the flavor too much.
Storage and Reheating Tips
Storage:
Allow the meatloaf to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3-4 days.
Reheating:
For best results, reheat in the oven at 325°F until warmed through, about 10-15 minutes. You can also microwave individual slices, but be careful not to overheat them, as the cheese can become too greasy.
Freezing:
This meatloaf freezes well! After cooking and cooling, wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
20 Frequently Asked Questions (FAQs)
1. Can I use ground turkey instead of beef?
Yes! Ground turkey works just as well, though the flavor will be slightly lighter.
2. Can I add vegetables to the meatloaf?
Definitely! Diced onions, bell peppers, or grated carrots can be added to the meat mixture for extra flavor and nutrition.
3. Can I make this ahead of time?
Yes, you can assemble the meatloaf, refrigerate it for up to 24 hours, and then bake when ready.
4. Can I freeze the meatloaf before baking?
Yes, simply assemble the meatloaf, wrap it tightly, and freeze before baking. Thaw in the fridge overnight before cooking.
5. What type of cheese works best?
Cheddar is ideal, but you can use mozzarella, pepper jack, or gouda for a fun twist.
6. How do I prevent the cheese from leaking out?
Make sure to seal the edges of the meatloaf well and use the top layer to fully cover the cheese.
7. Can I use a different kind of meat?
Yes, ground pork or a mix of beef and pork is also delicious in this recipe.
8. How long should I let the meatloaf rest?
Let it rest for 5-10 minutes before slicing to allow the juices to redistribute.
9. Can I add a sauce or glaze?
Yes, you can brush ketchup, BBQ sauce, or a tomato-based glaze on top before baking.
10. How do I know when the meatloaf is done?
Use a meat thermometer to check that the internal temperature has reached 160°F.
11. Can I use seasoned breadcrumbs?
Yes! Seasoned breadcrumbs will add extra flavor to the meatloaf.
12. Can I make mini meatloaves?
Yes, divide the mixture into smaller portions and bake for about 30 minutes or until done.
13. What should I serve with this meatloaf?
Mashed potatoes, steamed vegetables, or a side salad pair well with this dish.
14. Can I use gluten-free breadcrumbs?
Yes, gluten-free breadcrumbs will work just as well.
15. Can I use almond milk instead of regular milk?
Yes, almond milk or any non-dairy milk can be substituted.
16. Can I make this spicy?
You can add some diced jalapeños or a pinch of cayenne pepper to the meat mixture for heat.
17. Can I use low-fat cheese?
Yes, though low-fat cheese may not melt as well, it can still be used.
18. Should I cover the meatloaf while baking?
No, leaving it uncovered helps the top brown and develop a nice crust.
19. Can I cook this in a loaf pan?
Yes, using a loaf pan will help the meatloaf keep its shape.
20. Can I add bacon?
Absolutely! Wrapping the meatloaf in bacon adds even more flavor.
20 Secrets for Achieving Culinary Perfection with This Recipe
Secret #1: Use cold cheddar cheese so it stays intact and doesn’t melt out of the loaf before baking.
Secret #2: Sauté the garlic and onion before adding them to the meat for extra flavor.
Secret #3: For a crispy crust, brush the meatloaf with a bit of oil before baking.
Secret #4: Add a tablespoon of Worcestershire sauce to the meat mixture for an extra umami punch.
Secret #5: To ensure even cooking, make the center of the loaf slightly lower than the edges.
Secret #6: For extra moist meatloaf, mix in a few tablespoons of tomato sauce or ketchup into the meat mixture.
Secret #7: Don’t press the meat mixture too tightly—lightly form the loaf to avoid a dense texture.
Secret #8: Add a layer of bacon on top of the meatloaf for a smoky flavor and extra richness.
Secret #9: Use a mixture of ground beef and pork for a juicier, more flavorful meatloaf.
Secret #10: Top the meatloaf with caramelized onions before serving for added sweetness.
