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.
When I was a kid, it seems like all my friends had meatloaf on their dinner rotation.
It was often the meal of choice at our house when we had guests over for dinner. Although I don’t know if I ever really appreciated meatloaf until I got older.
Meatloaf can often get a bad rap, and I think I’ve figured out why!
An amazing meatloaf can have everyone singing your praises and asking for the recipe, but not everyone knows how to make it juicy and tender.
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
- Let’s talk about the type of meat that works best for all meatloaf recipes. You don’t want your meat to have 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. No one wants dry meatloaf! I think the ideal ratio is 85/15. Feel free to experiment to find the perfect ratio for you!
- There are two different ways to shape this meatloaf. One way is the pinwheel method. This is where you flatten out your beef into a large rectangle. After you sprinkle the cheese in the middle, leaving room on all sides, gently start rolling one end until it ends up like a pinwheel. Then close the edges. Some people find this takes too much time and effort. Another method is layering. Separate your beef into three parts. Flatten out your first layer of meat followed by half the cheese, leaving room on all sides. Add another layer of meat and cheese, followed by the last layer of meat. Seal all the edges. It’s really up to preference but yields the same result.
- Do not over-mix! Stop mixing as soon as the mixture comes together. Over-mixing will result in a dense and tough meatloaf.
- The jury is out on whether it’s best to cook on a baking sheet or in a loaf pan. The loaf pan doesn’t brown all the edges and leaves you with a greasier meatloaf since there’s nowhere for the oil to go. However, it’s much easier to keep its shape. Using a baking sheet gets the meat browned on all sides and allows the oil to drain as it cooks. You’ll just need to be diligent about shaping it perfectly.
- Let your 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 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
kcalIngredients
2 pounds 2 ground beef
¾ cup bread crumbs
½ cup minced onion
2 eggs, beaten
1 ½ teaspoon salt
1 ½ teaspoon pepper
3 cups 3 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.
