Meatloaf can sometimes seem ho-hum, but inside this meatloaf is a cheesy surprise! The recipe below is stuffed with a layer of cheese and pickles and is topped with a ketchup glaze. The result is a meatloaf that tastes just like your favorite cheeseburger, without the bun.
Meatloaf can sometimes be dry, but this recipe is perfectly tender and moist thanks to the additions of milk-soaked bread and grated carrot and onion. Just be sure to let it cool briefly before slicing, or else all that lovely cheese will ooze right out onto your serving platter. 20 minutes should be enough to keep it warm without loosing what makes this a cheeseburger meatloaf.
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Cooktop Cove
Cheeseburger Meatloaf
6
20 minutes
1 hour
1 hour 20 minutes
1/2 cup milk
3 slices sandwich bread
1 1/2 pounds lean ground beef
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
1 onion, grated
1 carrot, grated
1 tablespoon Worcestershire sauce
6 slices American cheese, cut in half
10 bread-and-butter pickle slices
1/2 cup ketchup
cooking spray
1 tomato, sliced, for serving
1 red onion, sliced, for serving
yellow mustard, for serving
Preheat the oven to 350 degrees. Line a loaf pan with tin foil, leaving a bit of overhang, and spray well.
Soak the sandwich bread in the milk. Set aside.
In a large bowl, combine the beef, eggs, salt, pepper, onion, carrot, and Worcestershire sauce. Finely shred the bread and add it to the mixture, mixing well to combine.
Layer about two-thirds of the beef mixture into the bottom of the loaf pan, making a slight well in the center, about 1/2 inch from all sides. Arrange the American cheese slices in the well and top with the pickles. Add the rest of the beef mixture to the top, making sure to seal the meatloaf well on all sides. Glaze with the ketchup.
Bake the meatloaf for one hour.
Remove the meatloaf from the oven and allow to cool for 10 minutes. Lift the meatloaf from the pan using the aluminum foil and allow to cool another 10-15 minutes.
Slice and serve with sliced tomatoes, onions, and mustard.
