Cheeseburger Meatloaf
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Cheeseburger Meatloaf
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This cheesy meatloaf is moist, tender, and always a family favorite!
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Ingredients
- 2 lbs. lean ground beef
- 1 cup grated cheddar cheese or 4 ounces grated Velveeta (American cheese)
- 12 saltine crackers, crushed (about ½ cup crushed)
- ½ of a small yellow onion, finely chopped (about ½ cup total)
- 2 large eggs, lightly beaten
- 1 tablespoon pickle relish
- 1 teaspoon Worcestershire sauce
- 1 teaspoon yellow mustard
- 1 ½ teaspoons kosher salt
- ¼ cup packed light brown sugar, divided
- ¼ cup ketchup
Instructions
- Preheat oven to 350°F.
- In a large bowl, use your hands or a fork to gently combine the ground beef, cheese, cracker crumbs, onion, eggs, pickle relish, Worcestershire sauce, mustard, kosher salt, and 2 tablespoons of brown sugar.
- Shape into an 8 x 5-inch loaf and place on a parchment-lined rimmed baking sheet.
- Bake, uncovered, for 1 hour. While the meatloaf is in the oven, stir together the ketchup and remaining 2 tablespoons of brown sugar for the glaze. Spread the glaze on top of the meatloaf. Bake for 10-15 more minutes, until an instant-read thermometer inserted into the thickest portion registers 160°F.
- Remove the meatloaf from the oven and let rest for at least 10-15 minutes before slicing and serving.
Notes
- Grate the cheese by hand (instead of using a package of pre-shredded cheese) for the best flavor and texture.
- Use your hands or a fork to gently combine the meatloaf mixture. Be careful not to over-mix the meat, or it will become dense and mushy.
- Lean ground beef (85%-93% lean) works best in this recipe. You need some fat to keep the meatloaf moist, but you don’t want it to be too greasy. I typically use ground round (85%), but ground chuck or a combination is fine, too!
- You do not need to cover the meatloaf while it’s baking.
- You’ll know the meatloaf is done when it reaches an internal temperature of 160°F on an instant read meat thermometer and the juices run clear.
- Place a pan of warm water on the rack below the meatloaf in the oven. It’s not necessary, but this moist environment will prevent the meatloaf from cracking.
- Garnish with fresh parsley or other herbs for a bright, colorful, and flavorful finishing touch.
Nutrition Information
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Serving
1/6 of the recipe
Calories
382kcal
(19%)
Carbohydrates
18g
(6%)
Protein
39g
(78%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
167mg
(56%)
Sodium
1025mg
(43%)
Potassium
632mg
(18%)
Fiber
0.4g
(2%)
Sugar
12g
(24%)
Vitamin A
325IU
(7%)
Vitamin C
1mg
(1%)
Calcium
169mg
(17%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Serving | 1/6 of the recipe | |
| Calories | 382kcal | 19% |
| Carbohydrates | 18g | 6% |
| Protein | 39g | 78% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 167mg | 56% |
| Sodium | 1025mg | 43% |
| Potassium | 632mg | 13% |
| Fiber | 0.4g | 2% |
| Sugar | 12g | 24% |
| Vitamin A | 325IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 169mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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