Reviewed: Nov. 1, 2009

Yum! I did make a few changes, but this is a solid recipe. I chopped up fresh mushrooms, then sauteed in butter and garlic, and added those to the cheese layer. I also only used 2 cups of cheese and that was plenty. I topped it with a glaze of steak sauce, ketchup, and brown sugar. Very good, will make again. Thanks!

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Oct. 24, 2009

This was really good. I wasn't sure how to roll it so I just made a thin meatloaf spread the cheese and put another thin meatloaf ontop and topped with ketchup. I used saltine crackers instead of the breadcrumbs because that's how I grew up eating meatloaf. Thanks a nice change from my usual meatloaf.

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amandak23k

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2009

tryed it ,everyone loved it .everyone wanted 3rds

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Cherry

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Reviewed: Oct. 13, 2009

Hmm, not so good for us...hubby liked it okay, actually he said B-, but son and I weren't so generous. It was pretty dry, I thought, and even with less than 2 cups of cheese, it was too much for us. Can't really recommend this recipe, sorry.

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Janett

Cooking Level: Intermediate

Home Town: Tappahannock, Virginia, USA

Living In: Mechanicsville, Maryland, USA

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Reviewed: Oct. 6, 2009

ecellent my stuffing was mushrooms, green and red sweet peppers, onions, cheddar cheese and I topped it with a brown sugar and mustard, and ketchsup glaze.

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Julia

Cooking Level: Expert

Home Town: Alpine, New York, USA

Living In: Constantia, New York, USA

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Reviewed: Sep. 22, 2009

I thought this was a fun twist to the typical meatloaf recipe, but gave it 4 stars since I had to come up a creative rolling technique and also thought the recipe could use a cheese sauce to top it since most of the cheese oozed out regardless that I sealed it well. My brilliant rolling technique is to use an asian bamboo sushi wrap to roll it up. It worked really well! Be sure to cover the entire bamboo with syran wrap so you don't ruin your bamboo before rolling. Spread the beefmix on the entire bamboo area, flat and even. Spread the cheese on top and roll. Enclose the ends when finished rolling. To drain, I put a cooling rack over a serving platter and covered it to keep it warm before cutting. Next time I will make this with mozzarella cheese, ground turkey, rosemary, and italian sausage & spices served with pasta and tomato sauce. There are many ways this recipe can be modified, but the basic concept is a great idea! Thanks for sharing...

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CTgirl

Cooking Level: Intermediate

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Reviewed: Sep. 1, 2009

Everyone liked this. Really easy to make.

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Jane Dough

Cooking Level: Intermediate

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Reviewed: Aug. 29, 2009

This was easy to make and my family liked it (except for my younger daughter who informed me after dinner that she doesn't like any meatloaf!). Some of the cheese leaked out, but there was still a layer in the middle. Used 12 grain bread for the breadcrumbs, because that's what we had and the recipe didn't specify. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Aug. 23, 2009

Great recipe.. like another user, i used foil to roll it, had no problems what so ever... Put my own little twist on the seasonings and added bacon.. delicious!! Thank you Douglas

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Mostrobiscotti

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Reviewed: Aug. 15, 2009

This is a common meal in my house. It's so good even my picky kid will eat it.

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NARDOLINO

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Reviewed: Aug. 11, 2009

I added a puddle of A1 bold and spicy before cooking and I did not roll it up. I placed half the meat in the pan then the cheese, then the rest of the meat. It was Awesome!

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DULCIE

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Reviewed: Jul. 26, 2009

This was really good. The whole family loved it. I did add a little worcestershire (sp?) sauce, some season salt, and a little garlic powder. I also only used 1 1/2 lb ground beef and it needed longer than 1 hour to cook. I served this with some corn on the cob and some fried pickles. Awesome :)

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Mrs.Williams

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Jul. 25, 2009

I have made this recipe about three times now. It is the only meatloaf my children will eat. My son now calls it a favorite of his. The only thing to keep in mind is that it takes a good while to cook through. With my last attempt it was still very rare in the center even though the cheese was oozing out. I think in the future I will go with 1lb of ground beef instead of two. It will be quicker to cook and there won't be so much left over. Great though!

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Paula Schlegel

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Reviewed: Jul. 21, 2009

WOW O WOW!!!!! This was crazy good! I followed the recipe to a T. To ease the stuffing of the cheese, I too layered it like a lasagna. Beef mix, cheese, beefmix, cheese, beef mix. Make sure the sides are all pinched together. I topped mine with ketchup and BBQ sauce before putting it in the oven. MY FAV meatloaf by far!

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KAZSIL

Cooking Level: Beginning

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Reviewed: Jul. 16, 2009

This turned out really well, and it was very tasty. I followed the recipe as written, except I topped the meatloaf with ketchup before baking, which really was a finishing touch to the "cheeseburger" flavor. I didn't have any problems rolling this up, I used a sheet of waxed paper in a sided cookie sheet, and firmly pressed the meat mixture into the pan. I then added the cheese and it rolled up perfectly, and edges sealed nicely too! Be sure to let this rest for about 15-20 minutes while covered before cutting, or the cheese will all spill out. Sliced dill pickles is a nice little garnish for this, because it really does taste like acheeseburger! Thanks for sharing this recipe, I will use again (:

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Cat Lady Cyndi (cyndi gephart)

Cooking Level: Expert

Home Town: Trenton, New Jersey, USA

Living In: Levittown, Pennsylvania, USA

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Reviewed: Jul. 11, 2009

Of the two meatloaf recipes I regularily make, this is my favorite because it reminds me of being a little girl and eating my moms'. I season exactly as specified: using only the onions, salt, and pepper keep this traditional and delicious. My other recipe has a fancy sauce and lots more seasonings for when I'm feeling adventerous. The cheese part isn't traditional but my love for cheese got the best of me and I think the pairing is perfect. I do take the time to pat it out and roll, I make it just wide enough to fit in a loaf pan which keeps the cheese (mostly) in check. I find I need 95% lean beef in meatloaf recipes to not get a greasy mess, this one is no exception. Thanks very much for sharing :)

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M. Howland

Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

Living In: Menomonee Falls, Wisconsin, USA

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Reviewed: May 18, 2009

This came out perfect. I mixed half of the cheese in the mixture, then I followed other reviewers suggestions by splitting the mixture into 2 layers and sandwiched the remaining cheese in between. I also made a wide shallow well on the top layer, and poured a (1/4 cup each) mixture of ketchup and brown sugar with a few drops of Worcestershire sauce blended in the mixture as a top glaze.

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Big Kev

Cooking Level: Intermediate

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Reviewed: May 15, 2009

I made this for a large group of children for a community center program in our town and it was a HUGE hit. They gobbled every bit of it. Made with lean ground beef and paired with "oven" fries and fresh green beans, it was pretty healthy as well. I followed previous advice and rather than do the jelly roll, pressed half the meat into the bottom of a 13x9 pan, then used 2 cups of cheese (3 seemed too much?). I then pressed the remaining meat into a rectangle on wax paper and turned it on top of the cheese making sure to seal edges. Because I was baking three pans at once, I still baked it for a little over an hour, but wonder if when baking one pan less time would be required.

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hlm

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: May 4, 2009

I cut the recipe in half and did two layers of meat with the cheese in the middle. It was delicious! I topped it with mushrooms, ketsup and mustard. Definitely going to make this again!

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CooperCook

Cooking Level: Expert

Home Town: Algonquin, Illinois, USA

Living In: Creedmoor, North Carolina, USA

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Reviewed: Apr. 30, 2009

Made it as directed and it was incredible. I did make one small change. I layered the pan with bacon and wrapped the outside of the loaf with it completely. Added 10 minutes to baking time and once cooked completely, removed from pan immediately to get it out of the bacon grease. I go rave reviews for my bacon cheeseburger meatloaf!!!

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bk

Living In: Tampa, Florida, USA

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Cheeseburger Meatloaf

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