READY IN 1¼ hrs

Cheesy Meatloaf

Read Reviews (104)

"A 'stuffed' meatloaf made with beef, pork, cheese, eggs, soup mix and bread crumbs. Mozzarella cheese jazzes up a classic." — LAURENVC

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl combine the beef, pork, soup mix, eggs, bread crumbs, pepper and water. Stir in 1/2 cup of the cheese. Mix well and spread half of mixture into a 9x5 inch loaf pan. Spread remaining 1 1/2 cups cheese over meat loaf mixture. Top with remaining half of meat loaf mixture.
Bake in preheated oven for 60 minutes. Let cool 10 to 15 minutes before serving.

Kitchen-Friendly View

PREP 15 mins
COOK 1 hr
READY IN 1 hr 15 mins

Reviews More Reviews

Most Helpful Positive Review

Dec 04, 2007

This is very good! I've made it twice now. Both times I've mixed the cheese in with the meat. The first time, I used the beef & pork mixture and it was good, receiving a great reaction from my husband and son, "Please *only* make this meatloaf from now on!". The second time I used half ground sirloin and half ground turkey, plus Italian bread crumbs. I also made a "channel" in the top of the loaves (fills two pans w/ two lbs.) and added some Italian tomatoes before I baked them. Scrumptious! Other reviewers are correct - this makes a GREAT meatloaf sandwich. Also, FWIW, I didn't taste the onion soup mix much. Others may not be using two lbs. of meat to one packet??? I added in a LOT of black pepper, too.

—JulieCC

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Most Helpful Critical Review

Aug 02, 2007

I only had 1/2 lb ground pork, but no problem - there was plenty of meat in this loaf! However, 60 min definitely wasn't long enough to cook to temperature. I recommend 1:30 to 1:45 cook time. In my opinion, the center cheese layer (that which is not mixed into the meat) did not add much to the flavor of this meatloaf. Instead, it just caused the slices to break in half when plated. My husband loved it, but I'm sure he'd like it just as well without the added calories/fat of the full 2 cups of cheese.

—L. J. Gilmour

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134 Ratings

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Nov 04, 2003

Boyfriend's words, "Unbelievably good! Best meatloaf I've ever had!" We put three strips of bacon along the top, too. Mmmmmmmmm.

—SHAR77

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Nov 04, 2003

My family loved this recipe. I would recommend definitely letting it set the 10-15 minutes before slicing, as I got impatient and my cheese ran out of the sides. Maybe I will try to seal the edges better next time. I used cheddar as other's suggested. It made a dense meatloaf that didn't fall apart. I also put a little ketchup, mustard, brown sugar mix over the top. I will probably stick to my old favorite, but this would be worth making again.

—MELRN

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Jun 21, 2003

I used colby and cheddar cheese in lieu of mozzarella and I mixed it throughout. The mozzarella was too bland the first time. I also used lean ground beef and turkey instead of pork and added a little ketchup. Serve with a rich brown gravy and mashed potatoes... Not a low-cal meal but fun comfort food - really yummy recipe.

—LISA VAN GELDER

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Nov 28, 2005

5 stars (with a couple of alterations). I used Italian flavored bread crumbs, and a combination of 1 cup provolone and 1 cup mozzarella cheeses. It's definitely not your ordinary meatloaf! We're not big fans of sweet meat (like the typical meatloaf that has ketchup on top) so this was great. SO tasty!

—Holly

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May 06, 2012

I have made this meatloaf 3 times now, the first time I followed the instructions except I used two pounds of ground beef since that's all I had and sharp cheddar for same reason it was oily and most cheese drained out when I tried pouring oil out but otherwise it was good. I think it's because I tried poorly to make my own bread crumbs since I didn't have any and instead of onion soup mix I used half an onion which ended up being too much. So first time not too great but the second time I had all ingredients again used two pounds ground beef and I mixed the sharp cheddar cheese in with the meat, I used Italian bread crumbs, onion soup mix, and it turned out a lot better. I did the same thing the third time and all three times I added a layer of ketchup on top because my husband likes meatloaf better that way and it added just enough tang. Also my husband an I hate pepper so I used garlic salt all three times and the third time I also added season salt since those are my two favorite seasonings. :) Over all very creative idea and really good, when made properly I'd definitely recommend it.

—Parvati48

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Jun 21, 2003

The cheese didn't do anything for me, I thing a little cheese to the top would have been sufficient. The cheese in the middle was rubbery as it cooked for an hour. If I make this again I'll put a layer of sauce in the middle and mix all of the cheese with meatloaf (or just add cheese to the top at the end of cook time). I don't care for onion mix so I used 3 little green onions and some italian salad dressing for kicks instead of the soup mix and that worked out great. It was juicy and stayed together nicely. My mind says meatloaf needs something red or gravy. Without it, something is just missing. I had ground pork and beef, but really couldn't tell. Overall good, but I didn't like the cheese in the middle.

—q

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Nutrition

Calories
408 kcal
20%

Carbohydrates
17.6 g
6%

Cholesterol
142 mg
47%

Fat
23.2 g
36%

Fiber
1.1 g
4%

Protein
30.4 g
61%

Sodium
702 mg
28%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cheesy Meatloaf

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 408
** Calories from Fat: 209

% Daily Value *
** Total Fat 23.2g 36 %
** Saturated Fat 9.7g 49 %
** Cholesterol 142mg 47 %
** Sodium 702mg 28 %
** Potassium 308mg 9 %
** Total Carbohydrates 17.6g 6 %
** Dietary Fiber 1.1g 4 %
** Protein 30.4g 61 %
** Sugars 1.8g
** Vitamin A 4 %
** Vitamin C 1 %
** Calcium 36 %
** Iron 28 %
** Thiamin 46 %
** Niacin 85 %
** Vitamin B6 19 %
** Magnesium 11 %
** Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.