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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Reviewed: Feb. 26, 2009

This was very good. It was a nice change to the regular meatloaf that my mom used to make. I will always make this one.

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LESLIEANNA83

Cooking Level: Intermediate

Home Town: Washington, Kansas, USA

Living In: Weeping Water, Nebraska, USA

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Reviewed: Feb. 4, 2009

Very good recipe. I make this at least once a month. Family loves it. Can't think of any changes I would make to the recipe. It's a tiny bit greasy, but still tastes great!!

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Cheryl

Cooking Level: Intermediate

Home Town: Sarepta, Louisiana, USA

Living In: Bakersfield, California, USA

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Reviewed: Feb. 1, 2009

Really good. A little hard to roll but, will try a different ways next time. Husband and kids loved it. Really good with Ketchup.

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christig

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Reviewed: Jan. 30, 2009

Love this recipe. Easy and leftovers freeze and reheat well.

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FieryWench

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Reviewed: Jan. 30, 2009

I made it lasagna style too. Here are my changes: Mix in electric mixer with bread hook, then roll out each third between 2 pieces of plastic wrap. Also, use mozzarella cheese for one layer and top with tomato sauce.

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jimbostar

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Reviewed: Jan. 13, 2009

I didn't jelly roll my meat loaf. Instead, I layered it with ground beef mixture, cheese, ground beef, cheese, then topped with last layer of ground beef. This was easy and excellent

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C.Langham

Cooking Level: Intermediate

Home Town: Fulton, Kentucky, USA

Living In: Chattanooga, Tennessee, USA

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Reviewed: Jan. 9, 2009

Loved The recipe, was very easy to do without any problems, made it sometime last year and still is the only style of meatloaf of my choice.

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Shaun CoMan

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