Reviewed: Mar. 13, 2008

AWESOME meatloaf. This is great as is, but what makes it even better is that you can customize it with any fillings you like. Just make sure it's rolled very tight, or your cheese will seep out.

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Frank

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Mar. 10, 2008

Since it's usually only my boyfriend and I eating, I make 2 small loaves - cook one and freeze the other. Bake frozen loaf for an hour and a half at 350. Yum!!!

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Melissa

Cooking Level: Intermediate

Home Town: Sunbury, Pennsylvania, USA

Living In: North East, Maryland, USA

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Reviewed: Feb. 26, 2008

This was really good, my hubby and kids loved it. I was worried about it being dry without any sauce but it was very juicy and good. I used red onion for a little bit of a sweet flavor. The only thing I may change next time is adding a couple of cloves of chopped garlic or maybe some garlic salt. I used parchment paper for rolling and rolled it exactly like I would sushi and it was very easy. This one is definitely a keeper!

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Tanya

Cooking Level: Intermediate

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Reviewed: Feb. 25, 2008

This meatloaf was SO delicious! I'm usually not a big fan of meatloaf, but I just could not get enough of this recipe. I kept going back for more helpings!

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bookfairy

Cooking Level: Intermediate

Home Town: Harbor City, California, USA

Living In: Van Nuys, California, USA

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Reviewed: Feb. 23, 2008

I loved this meatloaf. The cheese oozing out was such a good taste. Used a sharp cheddar cheese. Also, I sprayed the wax paper with cooking spray before putting meat on it. Then worked quickly and rolled the meatloaf up, lifting the waxpaper to roll the meat as I went, instead of trying to roll the meat by itself.

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wannabe

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2008

Pretty good meatloaf for a change of pace. The cheese does add moisture but not much flavor. Have yet to find that killer meatloaf recipe (is there such a thing?).

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coconut

Cooking Level: Expert

Home Town: Spotsylvania, Virginia, USA

Living In: Richmond, Virginia, USA

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Reviewed: Jan. 27, 2008

Instead of rolling this, I mixed everything together and put it in a bread pan. I used velveeta, which I diced into very small pieces, for half of the cheese. The 3-year-old who helped me make it said it was "the best meatloaf in town" and my 50-year-old mom liked it, but I prefer regular meatloaf. Will probably make again, though.

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Sweetiekins

Cooking Level: Intermediate

Home Town: North Adams, Michigan, USA

Living In: East Lansing, Michigan, USA

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Reviewed: Jan. 22, 2008

This was a good recipe... i think the conversion from 8 to 4 servings is a bit off though as it asked for only 1/4 cup of breadcrumbs...which wouldn't be 1/2 of the original amount. I added more breadcrumbs and only put in 1 cup of cheese instead of the 1 1/2... and it was still a bit too cheesy. I think it would still be just as good with even less cheese.

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Kiwiroo

Home Town: Lake Oswego, Oregon, USA

Living In: Sherwood, Oregon, USA

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Reviewed: Jan. 16, 2008

THIS WAS VERY GOOD! MY 4 YEAR OLD SAID IT WAS THE BEST MEATLOAF HE EVER HAD!! ONLY THING I DID DIFFERENT WAS I USED SEASONED BREADCRUMBS, CRUSHED UP SOME RITZ CRACKERS, ADDED SOME KETCHUP AND WOW! AWESOME!

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karyn

Cooking Level: Expert

Home Town: Edison, New Jersey, USA

Living In: Dunellen, New Jersey, USA

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Reviewed: Dec. 27, 2007

maybe i did something wrong but this turned out bad. will not make again.

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Tina

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2007

Okay, kind of bland even after adding garlic salt and extra seasonings, tasted exactly like the recipe states, a Cheeseburger meatloaf. Way too much cheese, I did 2 cups and felt that was overkill. Wonder if American would work better....next time will def. add some dill relish to the mix and top with ketchup/mustard glaze, easy to roll with foil, thanks for the suggestion will use that again! Be prepared to doctor recipe to your personal tastes, but a great base recipe, thx for sharing!

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LaurenHammond

Cooking Level: Expert

Home Town: Macomb, Michigan, USA

Living In: Clay Township, Michigan, USA

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Reviewed: Dec. 15, 2007

Loved it! Didn't mess with rolling it up--just layered it, and squeezed a layer of ketchup on top. Great and easy meat loaf recipe.

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reenyroo

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Dec. 7, 2007

This was sooo good, outstanding! I made a couple of changes...I did not roll the meat, I mixed the ingredients together, topped with bacon. I mixed up some ketchup with brown sugar to pour over the bacon as it baked and this made it taste amazing. The only problem I had was that it was a little too peppery. So, next time I will use a little less pepper. Thanks for the great recipe, it has been added to my favorites for sure!

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liz_hughes78

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Reviewed: Dec. 2, 2007

This recipe was great! My family loved it. Instead of using shredded cheese I mixed in chunks of velveta. I will make this again for sure! Thanks for sharing.

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BBJO9603

Home Town: Long Island, New York, USA

Living In: Gracemont, Oklahoma, USA

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Reviewed: Nov. 17, 2007

I, like another reviewer, didn't bother with the rolling. I put half the beef mixture in the pan, added the bacon and cheese, and topped with the other half of the beef. Very good taste but as my husband said; "doesn't taste much different than any other meat loaf"

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melissaroth

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2007

I made this for dinner tonight, and it was outstanding! I did make some changes. I used cheez it crackers instead of bread crumbs, and mexi blend cheese instead of the cheddar. Instead of rolling it into a pinwheel, I layered the cheese, along with some sauteed onions, in the actual loaf, which turned out great. I also put a few strips of bacon on top while it cooked. It was mouthwatering good!

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REDNECKWOMAN

Cooking Level: Expert

Home Town: Staley, North Carolina, USA

Living In: Asheboro, North Carolina, USA

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Reviewed: Nov. 1, 2007

I made this for my crew on the boat, and they loved it! Everyone on the boat ate it!! I found it really easy to roll the meatloaf up like a "jelly roll" i put tin foil on a cutting board and put the meatloaf on it and filled it then rolled it, it didn't stick to much.....I RECOMEND PUTTING TIN FOIL ON THE PAN YOU COOK THIS IN!!

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Nikki

Cooking Level: Expert

Home Town: Windsor, Virginia, USA

Living In: Renton, Washington, USA

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Reviewed: Oct. 29, 2007

This recipe has become a family favorite for sure. My son asks for it all the time. I like to add olives and Italian seasonings to the meat mixture before rolling, as well as using pepper jack cheese instead of the cheddar just because it's a favorite of ours. Either way, it's delicious and I never have leftovers.

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shellybeans

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Reviewed: Oct. 27, 2007

I made this just a few nights ago and my husband and I both loved it...okay well I didn't actually make this...I took the oringinal recipe, substituted ground turkey for the ground beef, used seasoned breadcrumbs instead of crackers, added some minced garlic, and just mixed it all together and put it in the pan. Put BBQ sauce over the top. My husband says it's his new favorite so I will be making this more often I'm sure. It's a great base recipe for meatloaf, just tweak it the way you think your family would like it and go from there.

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Lacey

Cooking Level: Intermediate

Home Town: Hodgenville, Kentucky, USA

Living In: Magnolia, Kentucky, USA

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Reviewed: Oct. 7, 2007

The guys in the family said that this is "the bomb!" I did make some changes. This is what I did: 2lbs ground beef, 1 egg, 1/2 cup milk, 1/2 cup seasoned bread crumbs, 2 cups shredded cheese, the salt & pepper and added 1 tsp garlic powder. I mixed it all together and put it in an 8x8 loaf pan lined with foil. I also topped it with sliced bacon. I baked it at 350 for 50 minutes. It was very good!

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