Stuffed Meatloaf Recipe

Overhead view of stuffed meatloaf served with mashed potatoes on a plate

5 from 8 votes

This Stuffed Meatloaf starts with an incredibly flavorful meat and vegetable mixture thats filled with a melty cheddar cheese and topped with an irresistible tangy sauce then baked to juicy perfection!

Prep Time30

Cook Time50

Resting Time10

Total Time1 30

Course: Main Course

Cuisine: American

Servings: servings

Calories: 468kcal

Author: Jocelyn Delk Adams

Ingredients

For the Meatloaf

2 lb ground beef or 1 lb ground beef and 1 lb of ground pork
1 medium onion finely chopped
1 bell pepper seeded and finely chopped
3 tbsp fresh parsley finely chopped
1 celery stalk finely chopped
2 garlic cloves minced
2 tbsp mustard
2 large eggs
3/4 cup breadcrumbs
1/3 cup milk
1/2 tbsp seasoned salt
1 1/2 tsp Italian seasoning
1/4 tsp black pepper
1 cup shredded cheddar cheese

For the Sauce

3/4 cup ketchup
1 tbsp yellow mustard
3 tbsp brown sugar
1 tsp garlic powder
1 tsp onion powder
salt and pepper to taste

Instructions

For the Meatloaf

Preheat the oven to 375 degrees.
Combine all of the ingredients together in a mixing bowl with the exception of the shredded cheddar cheese.
Form the meat mixture into the shape of the 9” x 5” loaf pan and place in the pan.
Make a horizontal well down the center of the meatloaf with your hand, wide enough to add the shredded cheese. Place the cheese in the middle of the meatloaf and seal the opening with the meat mixture so that no cheese is exposed.
Place in the oven and bake for 40 minutes.

For the Sauce

While the meatloaf is baking, mix the ingredients for the sauce in a small bowl.
After 40 minutes, take the meatloaf out of the oven and spoon the sauce to cover the top of the meatloaf. Place the meatloaf back in the oven to continue cooking for 10 additional minutes.
Remove the meatloaf from the oven and allow it to rest for 10 minutes before slicing and serving.

Notes

How to store & reheat Stuffed Meatloaf

Hug your meatloaf snugly in plastic wrap or aluminum foil and store it in the fridge. For those looking to win extra environmental points, airtight containers are your best friends!

To reheat, preheat your oven to 350°F (175°C). Place the meatloaf in a baking dish and add a splash of water or broth to keep it moist and happy. Cover with foil to trap in the moisture and heat, and bake for 30-40 minutes. Want to revive that crispy edge? Give it a quick broil for 2-3 minutes after reheating!

How long will Stuffed Meatloaf last in the fridge?

This meatloaf will stay fresh in the fridge for about 3 to 4 days. Perfect for leftovers or meal prepping.

Can I freeze cheeseburger meatloaf?

Fo sho boo! Wrap the cooked meatloaf tightly in plastic wrap, followed by a layer of foil, or pop it in a freezer-safe bag. It'll stay good for up to 3 months, which means you've got dinner on standby whenever life gets busy.

Chop Like a Pro: To get the moisture outta those veggies, throw the onion, pepper, garlic, celery, and parsley into a food processor. This keeps your meatloaf from getting soggy, and it'll save you from all that chopping!
Don't Overmix: When combining the meat mixture, go easy on the mixing. You want everything combined but not packed down like a brick.
Let It Rest: Give your meatloaf a good 10 minutes to rest before slicing into it. This helps the juices redistribute and keeps it from falling apart when you slice it up.
Seal That Cheese: Make sure to fully close up the meat mixture around the cheese when stuffing it. No cheese peeking out, or it'll overflow or get burnt.

Ingredient Information and Swaps

- Ground Beef/Pork: Mix and match with 2 lbs of ground beef or switch it up with 1 lb each of beef and pork. Flexibility is king here, you’re the boss of this meat blend!

- Milk: Whole works best but you can also use 2% or another type

- Shredded Cheddar Cheese:You can swap out the cheddar for mozzarella, pepper jack, or provolone.

- Ketchup & Yellow Mustard: Use both or just ketchup

- Brown Sugar: Go with light or dark

Nutrition