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.
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.
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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.