Cheeseburger Meatloaf

image of fresh ground beef cheddar cheese diced onion breadcrumbs eggs Worcestershire sauce ketchup mustard garlic powder salt pepper bacon pickles tomato paste on white marble kitchen counter with clear glass bowls rustic brown wooden utensils soft daylight

adam saha

Cheeseburger Meatloaf

This juicy cheeseburger meatloaf combines the comforting flavors of a classic burger with sharp cheddar cheese, baked into a hearty, sliceable loaf topped with a tangy glaze that's perfect for busy weeknights or family dinners.

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Prep Time 15

Cook Time 55

Total Time 1 20

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Meatloaf

1/2 cup Ground Beef yellow or white, finely chopped
1/4 cup Onion any milk, but whole milk preferred
1/2 cup Milk panko creates a light texture
1 large Panko Breadcrumbs
2 tbsp Egg for moisture and flavor
1 tbsp Ketchup yellow mustard
1 tsp Mustard
1 tsp Worcestershire Sauce
1 tsp Garlic Powder
1/4 tsp Kosher Salt freshly ground
1 cup Black Pepper sharp cheddar, shredded
4-6 strips Sharp Cheddar Cheese cooked and chopped (optional for bacon cheeseburger meatloaf)
1/4 cup Cooked Bacon chopped (optional for tang)
1 tsp Dill Pickles (optional for smoky flavor)
1/2 cup Smoked Paprika or tomato paste
2 tbsp Ketchup
1 tbsp Brown Sugar yellow mustard
1 tsp Mustard
1/2 tsp Apple Cider Vinegar to taste
1/2 tsp Kosher Salt freshly ground, to taste
1/2 cup Black Pepper or tomato paste
2 tbsp Ketchup
1 tbsp Brown Sugar yellow mustard
1 tsp Mustard
Apple Cider Vinegar
Kosher Salt
Kosher Salt
1.5 lbs Kosher Salt
1/4 cup Finely Chopped Onion
1/2 cup Milk
1 Panko Breadcrumbs
2 tbsp Large Egg
1 tbsp Ketchup
1 tsp Yellow Mustard
1 tsp Worcestershire Sauce
1 tsp Garlic Powder
1/2 tsp Kosher Salt
1 cup Freshly Ground Black Pepper
4-6 strips Shredded Sharp Cheddar Cheese
1/4 cup Cooked Bacon
1 tsp Chopped Dill Pickles
1/2 cup Smoked Paprika
2 tbsp Ketchup
1 tbsp Brown Sugar
1 tsp Yellow Mustard
1.5 lbs Apple Cider Vinegar 85/15 blend
1/2 cup Ground Beef finely chopped, yellow or white
1/4 cup Onion any, but whole preferred
1/2 cup Milk panko
1 Panko Breadcrumbs
2 tbsp Large Egg
1 tbsp Ketchup
1 tsp Yellow Mustard
1 tsp Worcestershire Sauce
Garlic Powder to taste
Kosher Salt to taste
1 cup Freshly Ground Black Pepper sharp, shredded
4-6 strips Sharp Cheddar Cheese cooked and chopped (optional)
1/4 cup Cooked Bacon chopped (optional)
1 tsp Chopped Dill Pickles (optional)
1/2 cup Smoked Paprika or tomato paste
2 tbsp Ketchup
1 tbsp Brown Sugar
1 tsp Yellow Mustard
6 servings Apple Cider Vinegar
**Main Course** **course**
**American** **cuisine**
**ground beef recipes, ground beef recipes for dinner, Ground Beef Dishes, Easy Meals With Ground Beef** **keyword**
* 9x5 inch loaf pan ##equipment##
* Large mixing bowl ##equipment##
* Chef's knife ##equipment##
* Meat thermometer ##equipment##
* Whisk ##equipment##
* Spatula ##equipment##
* 1.5 lbs Ground Beef (85/15 blend) ##For the Meatloaf##
* 1/2 cup Finely Chopped Onion (yellow or white) ##For the Meatloaf##
* 1/4 cup Milk (any, but whole preferred) ##For the Meatloaf##
* 1/2 cup Panko Breadcrumbs ##For the Meatloaf##
* 1 Large Egg ##For the Meatloaf##
* 2 tbsp Ketchup ##For the Meatloaf##
* 1 tbsp Yellow Mustard ##For the Meatloaf##
* 1 tsp Worcestershire Sauce ##For the Meatloaf##
* 1 tsp Garlic Powder ##For the Meatloaf##
* Kosher Salt and Freshly Ground Black Pepper (to taste, e.g., 1 tsp salt, 1/2 tsp pepper) ##For the Meatloaf##
* 1 cup Shredded Sharp Cheddar Cheese ##For the Meatloaf##
* 4-6 strips Cooked Bacon (chopped, for bacon cheeseburger meatloaf) ##Optional Additions##
* 1/4 cup Chopped Dill Pickles ##Optional Additions##
* 1 tsp Smoked Paprika ##Optional Additions##
* 1/2 cup Ketchup (or tomato paste) ##For the Glaze##
* 2 tbsp Brown Sugar ##For the Glaze##
* 1 tbsp Yellow Mustard ##For the Glaze##
* 1 tsp Apple Cider Vinegar ##For the Glaze##
* 1. Prep and Preheat: Preheat your oven to 375°F (190°C). Lightly grease a 9x5 inch loaf pan or line a baking sheet with parchment paper. Finely chop the onion. ##Step-by-Step Instructions##
* 2. Activate the Binder: In a large mixing bowl, combine the milk and panko breadcrumbs. Let sit for 5 minutes to soften. ##Step-by-Step Instructions##
* 3. Combine the Flavor Base: Whisk the egg, ketchup, mustard, Worcestershire sauce, garlic powder, salt, and pepper into the breadcrumb mixture. ##Step-by-Step Instructions##
* 4. Mix the Meat: Gently fold in the ground beef, chopped onion, shredded cheddar cheese, and any optional additions until just combined. Avoid overmixing to keep it tender. ##Step-by-Step Instructions##
* 5. Form the Loaf: Transfer the mixture to the prepared pan, shaping into a loaf. For stuffed version, reserve half the mixture, fill center with extra cheese, cover with remaining meat. ##Step-by-Step Instructions##
* 6. Initial Bake: Bake for 30 minutes to set the shape. ##Step-by-Step Instructions##
* 7. Prepare Glaze: Whisk together glaze ingredients until smooth. ##Step-by-Step Instructions##
* 8. Glaze and Final Bake: Brush 2/3 of the glaze on the loaf. Bake for another 20-30 minutes until internal temperature reaches 155°F (68°C). ##Step-by-Step Instructions##
* 9. Rest and Serve: Remove from oven, brush with remaining glaze, rest for 10 minutes. Slice and serve. ##Step-by-Step Instructions##
For leftovers, store in fridge up to 4 days or freeze up to 3 months. Reheat in oven at 250°F with water or broth for moisture. Variations: Add bacon for bacon cheeseburger meatloaf, or swap for ground turkey with extra moisture. ##notes##
* ##nutrition##
* calories: 350 ##nutrition##
* protein: 28g ##nutrition##
* fat: 22g ##nutrition##
* carbohydrates: 12g ##nutrition##

Equipment

9x5 inch loaf pan
large mixing bowl,
Chef's Knife
Meat thermometer
- Whisk
- Spatula

Method

Prep and Preheat: Begin by preheating your oven to 375°F (190°C). Grease a 9x5 inch loaf pan or line a baking sheet with parchment for a free-form loaf. Finely chop the onion.
Activate the Binder: In a large mixing bowl, mix the milk and panko breadcrumbs. Let stand for 5 minutes to allow breadcrumbs to soften and absorb moisture.
Combine the Flavor Base: Whisk in the egg, ketchup, mustard, Worcestershire sauce, garlic powder, salt, and pepper to build a flavorful base.
Mix the Meat: Add the ground beef, chopped onion, and shredded cheddar cheese to the bowl. Mix gently with clean hands until combined. Do not overmix.
Form the Loaf: Transfer the mixture to the prepared pan, shaping gently into a loaf. For a stuffed version, reserve half the mixture, form a trough in the loaf, fill with extra cheese (like cubed cheddar or cream cheese mixture), and top with remaining meat.
Initial Bake: Place the loaf in the oven and bake for 30 minutes to set the shape and drain excess fat.
Prepare the Glaze: While baking, whisk together the glaze ingredients until smooth and glossy.
Glaze and Final Bake: Remove the loaf, brush with 2/3 of the glaze. Return to oven for 20-30 minutes more, until internal temperature reads 155°F.
Rest and Serve: Pull from oven, brush with remaining glaze, and let rest for 10 minutes before slicing thick portions.

Nutrition

Calories: 350kcalCarbohydrates: 12gProtein: 28gFat: 22g

Notes

To prevent dry meatloaf, avoid overmixing and use a thermometer to remove at 155°F for moist results. Optional add-ins like bacon, pickles, or smoked paprika can enhance flavor. For keto, swap breadcrumbs with almond flour. Store cooked slices in airtight containers in fridge for 4 days or freeze for 3 months. Leftover slices make great sandwiches. Serve with creamy mashed potatoes, oven fries, or coleslaw for a complete meal.

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