I just don’t get it.
I just don’t get it—why is meatloaf written off as sad cafeteria fodder, when it can be utterly irresistible? When done right, it’s juicy, cheesy, and downright comforting kind of dish that hugs your plate. You get protein, melty cheese, a crispy edge, and a slice of nostalgia dipped in gravy. This isn’t your grandma’s run-of-the-mill meat slab…it’s juicy, cantered with cheese, and demands a standing ovation.
The Best Cheesy Meatloaf Recipe
Recipe Card
| Recipe Name | Cheesy Meatloaf |
|---|---|
| Summary | Juicy meatloaf stuffed with melty cheddar, seasoned to perfection, and finished with a tangy glaze—comfort food that hits all the right notes. |
| Servings | 6–8 |
| Prep Time | 15 min |
| Cook Time | 1 hr |
| Additional Time | 5 min resting |
| Total Time | ~1 hr 20 min |
| Course | Main |
| Cuisine | American / Comfort |
| Method | Oven Baking |
| Diet | Omnivore |
| Keywords | meatloaf, cheesy meatloaf, comfort food, family dinner |
| Equipment | Mixing bowl, loaf pan or baking dish, foil, meat thermometer |
Ingredients
- 2 lb ground beef (80/20 or 85/15)
- 1 large egg
- 1 cup breadcrumbs (or oats work too)
- ½ cup milk
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 cup shredded cheddar cheese (plus extra for topping)
- 2 Tbsp Worcestershire sauce
- 1 Tbsp Dijon mustard
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
For the glaze (optional but mandatory):
- ½ cup ketchup
- 2 Tbsp brown sugar
- 1 Tbsp apple cider vinegar
Instructions
- Preheat & prep
Preheat oven to 375°F (190°C). Line a loaf pan with foil or lightly grease a baking dish.
- Mix the meat
In a large bowl: combine meat, egg, breadcrumbs, milk, onion, garlic, Worcestershire sauce, mustard, cheese, salts, pepper, and paprika. Mix gently—don’t pulverize it. You want structure.
- Shape and glaze
Press half the mix into your pan, layer with the extra cheese, then top with the rest of the meat. Pat it smooth.
In a small bowl, whisk glaze ingredients. Spread half on top.
- Bake
Bake 45 minutes. Pull it out, spoon remaining glaze over the top, then bake another 15 minutes until meat thermometer reads 160°F (71°C).
- Rest & slice
Let meatloaf rest 5 minutes before slicing—juices redistribute and it stays juicy.
- Serve
Slice thick, top with more cheese if desired, and spoon any pan juices (or leftover glaze) over each serving. Dive in.
Kitchen Notes
- Cheese centre is the magic: Letting it melt in the middle—melty, cheddar ooze—is worth the extra layer.
- Breadcrumbs vs oats: Breadcrumbs give more traditional texture; oats boost substance and gut-friendliness. Either works.
- Glaze necessity: Skipping it means skipping flavour layers. The tangy-sweet cap is essential.
- Don’t overmix: Treat meat gently. Overhanding = dense, dry loaf.
- Pan shape: Loaf pan = tidy. Baking dish = crusty edges. Your mood, your call.
- Make-ahead ease: Shape the loaf, wrap in plastic, and refrigerate the night before. Glaze and bake next day.
- Reheat method: Wrap slices in foil and warm in a 350°F oven until hot. Microwave steals texture.
- Leftover ideas: Sandwich it. Crumble into casseroles. Chop into hearty breakfast hash.
Final Slice
This Cheesy Meatloaf isn’t dinner….it’s a declaration. It says “I care about flavour, texture, nostalgia, and digging in without apology.” It’s chewy, cheesy, saucy, comforting—and unapologetically satisfying.
So whisk the glaze, measure the cheese, grip that loaf pan—and give meatloaf the comeback it deserves. It’s comfort food, elevated.
