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Cream Cheese Stuffed Meatloaf

Is anybody gonna turn down a good meatloaf? I mean come on, it's a classic! This one is moist and tender and STUFFED WITH CREAM CHEESE. Oh yeah. Stuffed meatloaf > regular dry meatloaf.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 8
Calories: 782 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 pounds ground beef
  • 1 pound ground pork
  • 2 cups onion 2 medium, chopped
  • 1 (6-oz) can tomato paste
  • 3 large eggs
  • 2/3 cup milk
  • 2 cups Panko bread crumbs
  • 2 tablespoons Worcestershire sauce 
  • 2 cloves garlic smashed and minced
  • 1 teaspoon dried thyme
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 2 teaspoons dried parsley or 1 T fresh parsley
  • 2 (8-oz) packages cream cheese
  • 1/2 - 3/4 cup ketchup for the top

Instructions

    Cup of Yum
  1. Preheat your oven to 350 degrees F. Prepare a large rimmed baking sheet with parchment paper (or use aluminum foil and then spray with nonstick spray).
  2. In a large bowl, add all ingredients except the cream cheese and the ketchup. 
  3. Use a knife to cut the cream cheese into large chunks (see photos). Set aside.
  4. Use your hands to combine everything together. I know, I know. But it really is the best way, a spoon doesn't do the trick as well. Don't over mix! Once you have everything thoroughly combined, stop.
  5. Turn the meat out onto the prepared pan. Pat the mixture down into a large rectangle.
  6. Add the chopped cream cheese down the center of the meatloaf (the long way).
  7. Use your hands to carefully fold each long end of the meatloaf on top of the cream cheese. Seal the edges by molding it together. See photos. 
  8. Add ketchup to the top of the meatloaf. I actually didn't measure this part, just squirted it on until it looked good. 
  9. Bake at 350 for about 40-50 minutes, or until a meat thermometer reads 160 degrees F. 
  10. Remove from the oven and wait about 5-10 minutes before slicing and serving. Enjoy! 

Notes

  • You can easily make this meatloaf ahead of time. Just shape the meatloaf and then cover and refrigerate for up to 24 hours. Then bake as directed. It might take a few minutes longer to bake, but it shouldn't be too much longer. 

Nutrition Information

Serving 1g Calories 782kcal (39%) Carbohydrates 27g (9%) Protein 39g (78%) Fat 57g (88%) Saturated Fat 25g (125%) Polyunsaturated Fat 3g Monounsaturated Fat 21g Trans Fat 1g Cholesterol 255mg (85%) Potassium 989mg (28%) Fiber 2g (8%) Sugar 12g (24%) Vitamin A 1312IU (26%) Vitamin C 10mg (11%) Calcium 174mg (17%) Iron 5mg (28%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 782

% Daily Value*

Serving 1g
Calories 782kcal 39%
Carbohydrates 27g 9%
Protein 39g 78%
Fat 57g 88%
Saturated Fat 25g 125%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 21g 105%
Trans Fat 1g 50%
Cholesterol 255mg 85%
Potassium 989mg 21%
Fiber 2g 8%
Sugar 12g 24%
Vitamin A 1312IU 26%
Vitamin C 10mg 11%
Calcium 174mg 17%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.