Cheesy Meatloaf
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 25 mins
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Servings
6 servings
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Calories
583 kcal
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Course
Main Course
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Cuisine
American
Cheesy Meatloaf
Description
This Cheesy Meatloaf uses 80% lean ground beef mixed with minced onion, eggs, and rolled oats as a binder to create a substantive but tender loaf. Worcestershire sauce and seasonings enhance the savory profile. The meat mixture is packed firmly into a loaf pan with a carved well filled with shredded Havarti cheese, which melts during baking to create a creamy center concealed by a layer of beef.
After baking at 350 degrees for about an hour, the loaf is removed to be glazed with ketchup and then baked at a higher temperature briefly to develop a caramelized coating. Removing the meatloaf from the pan onto a baking sheet helps create a crust on all sides. The finished meatloaf slices into thick portions with a cheesy core and a flavorful, well-seasoned exterior.
This dish works well as a main course, suitable for dinner with sides. It can be made ahead by preparing and filling the loaf in advance, then baking when ready. Leftovers hold in the refrigerator for a few days and can be repurposed in sandwiches.
Ingredients
- 2 pounds ground beef 80% lean (see note 1)
- 1 small onion peeled and minced
- 2 egg see note 2
- 3/4 cup rolled oats see note 3, old-fashioned
- 3/4 cup ketchup divided
- 2 tablespoons Worcestershire sauce
- salt freshly ground
- black pepper freshly ground
- 6 ounces havarti cheese shredded (see note 4)
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with foil for easy cleanup.
- In a stand mixer fitted with the paddle attachment, or in a large bowl by hand, combine beef, onion, eggs, oats, 1/2 cup ketchup, Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix on low until combined.
- Rinse a 9-inch by 5-inch loaf pan with water (to help the meatloaf release). Pack the meat mixture tightly in to the pan.
- Leaving a 1/2-inch wall on each side, carve out a well about 5 inches long and 1 inch wide and set the excess meat mixture aside.
- Fill the well with shredded Havarti cheese. Using the reserved meat mixture, cover and seal the shredded cheese carefully.
- Flip the pan over the prepared baking sheet and jiggle carefully until the meatloaf slides out. Bake 60 minutes.
- Remove from oven. Increase oven temperature to 400 degrees. Brush remaining 1/4 cup ketchup on all sides of the meatloaf. Return to oven and bake 10 minutes longer.
- Remove from oven and cool 15 minutes before serving.
Notes
- Regular 80% lean ground beef provides good flavor and texture without needing special blends.
- Egg yolks add moisture and flavor, whites contribute structure to keep the loaf intact.
- Old-fashioned rolled oats work as a binder; crushed crackers or breadcrumbs can be substituted.
- Havarti cheese melts well, but semi-hard cheeses like gouda, cheddar, Swiss, Colby, or Monterey Jack are good alternatives.
- The recipe yields six thick slices, enough for entree-sized portions; double the recipe for leftovers or sandwiches.
- Store leftovers in the refrigerator, covered, for up to four days.
- You can prepare the meat mixture and assemble the filled loaf a day ahead; bake it just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 583 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 583kcal | 29% |
| Carbohydrates | 17g | 6% |
| Protein | 37g | 74% |
| Fat | 40g | 62% |
| Saturated Fat | 17g | 85% |
| Trans Fat | 2g | 100% |
| Cholesterol | 187mg | 62% |
| Sodium | 665mg | 28% |
| Potassium | 641mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 463IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 226mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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