Reviewed: Nov. 17, 2009

VERY good!! I dropped the serving size to four, and used Barbeque sauce instead of ketchup. Also added jalapenos, onion powder, and garlic powder.

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Michelle

Cooking Level: Intermediate

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Reviewed: Nov. 17, 2009

very good, my kids all loved it! This one is a keeper.

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jenny

Cooking Level: Expert

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Reviewed: Nov. 17, 2009

I invested in a two part meatloaf pan and can't say enough about it. I put my meat mixture in the top pan which fits inside the 2nd pan. As the loaf cooks, all the fat runs out into the bottom pan. I have never had a dry meatloaf, even when using low fat meats like ground turkey, but the fat is reduced. It is nonstick and cleans up like a dream. You could also use a diposable foil pan to hold the mixture and poke several holes in the bottom. Set it in your regular meatloaf pan and the fat will drain out as above.

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jennie

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Reviewed: Nov. 16, 2009

I thought this dish was fantastic...as did my family. I would cut back on the salt next time though. Instead of rolling it, I put it in a loaf pan and made "troughs" for the cheese (about three of them). No cheese drips. and i smothered the top with a mixture of ketchup and A1 sauce with about a teaspoon of worchestershire. FANTASTIC!!!!

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weekapaug

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Reviewed: Nov. 16, 2009

Really good idea with the cheese center! I cooked it for my family and my little bro loved it! I substituted bread crumbs with oatmeal, and instead of rolling the cheese in like the recipe, I just but half the mixute on the bottom and hollowed a space out for the cheese then filled the rest in on top and on the sides. it worked really well.

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Amber M

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Reviewed: Nov. 16, 2009

I tried this and my husband said it was better than the regular meatloaf i make.. Top 10 fav recipes!

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allierae000

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Reviewed: Nov. 16, 2009

Our family liked this. My husband said that he is not looking forward to leftovers but I am.

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Sizzlin' Mama

Cooking Level: Intermediate

Home Town: Battle Creek, Michigan, USA

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Reviewed: Nov. 16, 2009

I used the method in the recipe and used what I had on hand. I only had 1 lb of beef so I used that and 1 pound of ground turkey, Seasoned bread crumbs and Mozzarella cheese. I make meat loaf in a 8 x8 dish. I put 1/2 the meat in, a layer of the cheese and the rest of the meat. This was really good. Didn't need any topping as far as I am concerned.

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Jess

Cooking Level: Expert

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Reviewed: Nov. 16, 2009

Hmm, it was good and like I've been told by a family member, 'It's different' and I did do some things different than the recipe, I added fiesta cheese in stead, and I put bacon on top. But for it to be a truly cheeseburger meatloaf, a person should add tomato of type,like a diced tomato and maybe a few other things, this is a good recipe, I'm just not the meatloaf type.

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Ladybugcook

Cooking Level: Intermediate

Home Town: Hornbeck, Louisiana, USA

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Reviewed: Nov. 16, 2009

Amazing meatloaf ive never had anything as meaty in my life! a must eat twist on the traditional burger and meatloaf. the amounts of the ingredients blend perfectly together in the recipe. any who read this please make this during your next meal.

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Kurgan

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Reviewed: Nov. 16, 2009

i made this it was good decided to make again this time i used cheese whiz and rice and spread it down the center and roll it it was awsome

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gina

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Reviewed: Nov. 10, 2009

Excellent! Even my 3 and 5 year old picky kids wanted seconds. I made a few changes though combining this recipe and one I was given from a relative. I mixed 1/2 cup ketchup, the eggs, seasoned bread crumbs, 1/4 cup minced onion, some onion salt and pepper together before adding the ground beef. I sprayed foil with non-stick spray and flattened the meat out over it. I spread 1/4-1/2 cup ketchup over the meat and I did not have shredded cheese so I used 4 slices of American and placed it over the meat. I used the foil to help roll the meat up (rolling from the long side). I then transferred the roll and the foil to a jelly roll pan (easier cleanup!). After cooking for 50-60 minutes I used 3 more slices of cheese (cut diagonally) and layed them on top and put it back in the oven for 5-7 more minutes. (The American cheese part was from the other recipe I had. I would like to try the shredded cheese part but I really liked the American Cheese melted on top. Gave a nice presentation and tasted great!)

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NMmomma

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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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