The Cheeseburger Meatloaf That Stays Juicy Through and Through (No Crumbly Slices Here)
This cheeseburger meatloaf solves the two biggest problems: it comes out dry, or it falls apart the second you slice it. This one stays tender, holds its shape, and has pockets of melted cheddar that stretch with every single bite. Ready in 55 minutes from start to finish, it's the kind of meal that brings everyone to the table happy.
Equipment
- 9x5-inch loaf pan
- Large Mixing Bowl
- Small bowl
- Chef's Knife
- Cutting Board
- Instant-read thermometer (optional)
Ingredients
- 2 lbs ground beef (80/20 is ideal)
- 1 cup finely diced yellow onion
- 3 cloves garlic, minced
- 1 cup shredded sharp cheddar cheese, plus extra for stuffing
- 1/2 cup panko breadcrumbs
- 1/2 cup whole milk
- 2 large eggs, lightly beaten
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
For the glaze:
- 1/4 cup ketchup
- 1 tbsp yellow mustard
- 1 tbsp brown sugar
Instructions
- Preheat the oven to 375°F (190°C).
- Make the panade: In your large bowl, combine the panko and milk. Let it sit for 5 minutes until it forms a thick paste.
- Combine the meat: Add the ground beef, onion, garlic, 1 cup cheddar, eggs, 2 tbsp ketchup, Worcestershire sauce, salt, and pepper to the panade. Use your hands to gently mix everything until just combined. Do not overmix.
- Form the loaf: Press half the meat mixture into a parchment-lined 9x5 inch loaf pan. Make a shallow well down the center.
- Add the cheese center: Fill the well with a generous handful of shredded cheddar (about 1/2 cup). Pack the remaining meat mixture on top, sealing the edges.
- Make the glaze: In a small bowl, whisk together 1/4 cup ketchup, yellow mustard, and brown sugar. Spread evenly over the top of the loaf.
- Bake: Place the loaf pan on a baking sheet and bake for 45-50 minutes, until the internal temperature reaches 160°F (71°C) and the glaze is bubbling and caramelized.
- Rest: Let the meatloaf rest in the pan for 10 full minutes. Lift out using parchment, slice, and serve.
Notes
Don't overmix the meat. Mix until just combined – overmixing makes it tough.
Don't skip the rest. That 10-minute rest is essential for clean slices.
Use a thermometer if you have one. 160°F in the center is perfect.
Line your pan. Parchment paper with overhang makes lifting out easy. Storage: Refrigerate in an airtight container for up to 4 days. Freeze baked and cooled meatloaf wrapped in plastic wrap and foil for up to 3 months. Reheat in a 350°F oven for 15-20 minutes, or pan-fry slices in butter for crispy edges.
Don't skip the rest. That 10-minute rest is essential for clean slices.
Use a thermometer if you have one. 160°F in the center is perfect.
Line your pan. Parchment paper with overhang makes lifting out easy. Storage: Refrigerate in an airtight container for up to 4 days. Freeze baked and cooled meatloaf wrapped in plastic wrap and foil for up to 3 months. Reheat in a 350°F oven for 15-20 minutes, or pan-fry slices in butter for crispy edges.