Cheeseburger Meatloaf

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I used to think meatloaf was boring.  But in the last year or so, I have been playing around with meatloaf recipes and this one is definitely a keeper! 

I use this Meatball and Meatloaf mix (above) which is a combination of fresh ground beef, pork and veal, because it seems to come out out juicier and more tender.  Plus the flavor is awesome!  But feel free to use ground beef or ground turkey.

If you shape the loaf so it’s not too thick (about 3 inches high) it won’t take too long to cook. I used a medium cheddar cheese and cut it into 1-inch cubes, but you can use what ever cheese you like. Press the cheese into the meatloaf so it stays in place.  The melted, cheesy drippings are amazing!

This meatloaf is not very photogenic, but I assure you, it is yummy!  And it was great heated up again the next day in the microwave!

Cheeseburger Meatloaf

2014-03-05 19:24:02

Serves 5

The melted cheese brings this meatloaf to a whole new level!

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Ingredients

1. 1 cup milk
2. 3 cups cubed, hearty white bread
3. 2 eggs, beaten
4. ½ cup grated Parmesan cheese
5. ¼ cup sliced green onions
6. 1 teaspoon kosher salt
7. ½ teaspoon ground black pepper
8. 2½ lbs. fresh Meatball & Meatloaf Mix (blend of ground beef, pork & veal) or use ground beef or ground turkey
9. 5 oz. block of medium cheddar cheese, cut into 1-inch cubes
10. 2 tablespoons olive oil

Instructions

1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the milk, bread, eggs, Parmesan cheese, onions, salt and pepper.
3. Add the ground meat to the bowl and mix thoroughly.
4. Shape the meatloaf into a 3-inch high oval in a 13 x 9-inch baking dish.
5. Press the cheese cubes into the meatloaf mixture as shown.
6. Drizzle the olive oil over the meatloaf.
7. Cook on the middle rack of the oven for 60-80 minutes or until an instant thermometer reads 160°F when inserted into the center of the meatloaf.
8. Slice and serve hot.

Notes

1. Freezing Directions
2. Prepare the meatloaf mixture, place it in a labeled freezer bag, and freeze uncooked. (no cheese)
3. Thaw the meatloaf mixture in the refrigerator, 24-48 hours before you want to cook it. Shape it in the pan and add the cheese cubes. Cook as directed.

By Jane

Make Ahead Meals For Busy Moms https://makemealforbusymoms.com/

Here’s another tasty Meatloaf recipe on my blog!

Make Ahead Bacon-Wrapped Mini Meatloaves

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