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Two slices of stuffed meatloaf with melted cheese inside, garnished with parsley, served on a plate with mashed potatoes.

Easy Stuffed Meatloaf Recipe

Author: Jessica Haggard
Your dinner table is missing this cheese stuffed meatloaf. Juicy, flavorful beef is stuffed with melty cheese and glazed with BBQ sauce, then baked to perfection. It’s a fun, unexpected twist on traditional meatloaf, taking the classic dish that everyone loves to the next level. Once you get a taste, you won’t have meatloaf any other way.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine American
Servings 8 servings
Calories 464 kcal

Ingredients
 
 

  • 2 pounds ground beef
  • ¾ cup Panko breadcrumbs
  • ⅓ cup milk
  • 1 large egg whisked
  • 1 small onion diced
  • ¼ cup parsley chopped
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 6 ounces cheddar cheese shredded or cubed
  • ¾ cup BBQ sauce or ketchup

Instructions
 

  • Preheat the oven to 375 F. Line a 9x5-inch loaf pan with parchment paper.
  • Mix the meat, breadcrumbs, milk, egg, onion, parsley, Italian seasoning, salt and pepper in a large bowl. Use a wooden spoon or your hands until everything is evenly incorporated.
  • Place half the mixture in the loaf pan. Press it down firmly. Make a shallow well down the center from one length to the other. Arrange the cheese so it fills this space.
  • Cover the cheese with the remaining portion of the meat. Press down around all sides to seal the edges and completely cover the cheese.
  • Bake for 40 minutes. Remove the loaf from the oven and pour the BBQ sauce or ketchup over the top. Use the back of a spoon or a pastry brush to spread the sauce evenly. Return to continue baking for another 10-15 minutes until the internal temperature reads 165F. Make sure to probe the meat, not the cheese.
  • Rest for 10 minutes before serving.

Video

Notes

  • Mix the ingredients just until combined, not packed like a brick. Overworking the meat mixture can result in a dense, tough meatloaf.
  • Form the meatloaf into an even loaf shape, making sure the edges are smooth to prevent cracking during cooking.
  • When stuffing the meatloaf, keep the cheese layer in the center and seal the edges tightly to avoid leaks as it bakes.
  • Cheddar is delicious, but to keep it varied, try different filling combinations like bacon and mozzarella, sautéed spinach and feta, or mushrooms and Swiss for unique variations.
  • Allow the meatloaf to rest for at least 10 minutes after baking. This helps the juices redistribute and makes slicing easier.
Serve: Classic comfort food pairings with stuffed meatloaf include mashed potatoes, rice pilaf, roasted vegetables, mac and cheese, or a casserole. For a lighter option, enjoy with just pepper gravy, a light salad, or some dinner rolls.
Store: Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 1 month. To reheat, warm in the oven at 350 F until heated through. Thaw frozen meatloaf in the fridge overnight before reheating.

Nutrition

Calories: 464kcalCarbohydrates: 17gProtein: 27gFat: 31gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 126mgSodium: 837mgPotassium: 452mgFiber: 1gSugar: 10gVitamin A: 493IUVitamin C: 3mgCalcium: 221mgIron: 3mg
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