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Cross-section slice of juicy meatloaf showing pockets of molten sharp cheddar cheese

Cheeseburger Meatloaf

This optimized blueprint solves the common problems of oily residue and disappearing flavor in cheeseburger meatloaf by using a chopped cheddar technique that creates distinct, molten pockets of sharp cheese throughout the seasoned beef matrix.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 449 kcal

Equipment

  • Small bowl (for dry ingredients)
  • Small bowl (for whisked egg)
  • Casserole dish or rimmed baking sheet
  • mixing bowl
  • Digital meat thermometer

Ingredients
  

For Structural Integrity & Flavor

  • 1/4 cup plain breadcrumbs Provide necessary structure and moisture retention.
  • 1 tsp smoked paprika Adds a deep, earthy color and grill flavor.
  • 1/2 tsp garlic powder Provides a consistent savory base.
  • 3/4 tsp salt Essential for protein extraction and flavor.
  • 1 large egg The primary protein binder.
  • 1/2 cup onion Must be finely minced to ensure it softens completely.
  • 4 oz sharp cheddar cheese Roughly chopped into bean-sized pieces.
  • 1 lb ground beef Use an 85/15 blend for the perfect balance of juice and structure.

For the High-Contrast Glaze

  • 1/2 cup ketchup The base of the glaze.
  • 1 Tbsp brown sugar Adds necessary sweetness.
  • 1 tsp yellow mustard Provides tang and acts as an emulsifier.
  • 1 tsp Worcestershire sauce Delivers a concentrated hit of umami.

Instructions
 

Assembly and Baking

  • Preheat the oven to 350ºF. In a small bowl stir together the breadcrumbs, smoked paprika, garlic powder, and salt.
  • In a separate small bowl, lightly whisk the egg. This ensures that the dry seasonings are evenly distributed before they hit the wet meat.
  • Finely mince the onion. Roughly chop the cheddar cheese so that it is in pieces about the same size as a small bean. Uniformity in your chopping leads to uniformity in your melting.
  • Add the ground beef, seasoned breadcrumbs, whisked egg, minced onion, and chopped cheddar to a bowl. Use your hands to mix the ingredients together until just incorporated. Do not overwork the meat; you want to see distinct pieces of cheese and onion scattered throughout the beef.
  • Place the meat mixture in a casserole dish or on a rimmed baking sheet and shape into a rectangle, approximately 7 inches long, 4 inches wide, and 1.5 inches thick.
  • To make the glaze, stir together the ketchup, brown sugar, mustard, and Worcestershire sauce. Spread the glaze over the unbaked meatloaf using the back of a spoon to ensure even coverage all the way to the edges.
  • Bake the meatloaf in the preheated oven for 50-55 minutes, or until the internal temperature reaches 160ºF.
  • Remove the meatloaf from the oven, let it sit for 5-10 minutes to allow juices to redistribute, then slice into eight pieces and serve.

Notes

Chop your cheese while it is still very cold from the refrigerator to get those clean, bean-sized cubes without them sticking to your knife. Pro tip: When reheating a slice in a skillet, add a teaspoon of water to the pan and cover it with a lid to create steam, which helps melt the cheese pockets without drying out the beef. Resting the meatloaf after baking for 5-10 minutes is not optional; this allows muscle fibers to relax and reabsorb juices.

Nutrition

Calories: 449kcalCarbohydrates: 23gProtein: 29gFat: 24g
Keyword 85/15 beef, chopped cheese technique, sharp cheddar, tender meatloaf
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