Savory Cheeseburger Meatloaf Filled with Cheddar
A comforting meatloaf that combines the flavors of a classic cheeseburger, filled with cheddar and perfect for family gatherings.
Ingredients
Meatloaf Base
- 3/4 cup fresh breadcrumbs Adding a delightful crunch and texture.
- 1/3 cup whole milk Ensures the meatloaf remains tender and moist.
- 2 large eggs, beaten For binding and fluffiness.
- 1/2 cup finely minced yellow onion For a sweet, aromatic flavor.
- 1 tablespoon Worcestershire sauce Providing a depth of umami flavor.
- 1 1/2 teaspoons kosher salt Enhancing the overall taste.
- 1 teaspoon black pepper For a mild kick.
- 1/2 teaspoon garlic powder Bringing in a warm, savory note.
- 2 lb 85/15 ground beef Offering the ideal fat content for flavor and juiciness.
Fillings and Toppings
- 2 cups shredded sharp cheddar cheese Oozing with creamy, rich goodness.
- 1/3 cup finely chopped dill pickles Adding a tangy crunch.
- 1/3 cup ketchup As a sweet and sticky glaze.
- 1 tablespoon yellow mustard Adding a zingy contrast.
- 1 teaspoon Worcestershire sauce For an extra layer of flavor.
- 1 teaspoon brown sugar To balance the acidity of the ketchup.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a rimmed baking dish or sheet pan with parchment paper.
- In a large mixing bowl, stir together the fresh breadcrumbs, whole milk, beaten eggs, minced onion, Worcestershire sauce, kosher salt, black pepper, and garlic powder until evenly moistened.
- Add the ground beef to the bowl and mix gently with your hands, ensuring not to overwork the mixture.
- Press the meat mixture onto the parchment paper, forming a 10x14 inch rectangle.
Filling and Rolling
- Sprinkle the sharp cheddar cheese and finely chopped dill pickles over the center, leaving a 1-inch border around the edges.
- Roll the meatloaf from a short side using the parchment to help guide it, pinching the seam and ends closed.
- Place the seam-side down in the prepared baking dish.
Glazing and Baking
- In a separate bowl, mix together the ketchup, yellow mustard, Worcestershire sauce, and brown sugar.
- Brush half of this glaze over the top of the meatloaf.
- Bake for 40 minutes; then brush the remaining glaze over the loaf and continue baking until the internal temperature reaches 160°F, about an additional 15-25 minutes.
- Let the meatloaf rest for 10 minutes before slicing thick pieces.
Notes
Avoid overworking the meat to keep it tender. Using fresh breadcrumbs will provide better texture. Remember to let the meatloaf cool before slicing.