Step-by-step instructions
1. Preheat and prepare
Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with foil for easier cleanup and lightly grease, or simply grease the pan well.
2. Mix the meat
In a large bowl, add the ground beef, bread crumbs, minced onion, beaten eggs, salt, pepper, milk, and Worcestershire sauce. Use your hands (or a spatula) to mix gently until just combined—be careful not to overwork the meat, or the loaf will become dense.
(Take a breath here — gentle handling keeps the meatloaf tender.)
3. Fold in the cheese
Fold the shredded cheddar into the meat mixture until it’s evenly distributed. You want strings and pockets of melted cheese after baking — that’s the joy of this recipe.
4. Shape into the loaf
Press the mixture into the prepared loaf pan, smoothing the top. If baking on a sheet, shape it into a compact loaf about 3–4 inches high so it cooks evenly.
5. Make and apply the glaze
Whisk together the ketchup, yellow mustard, and brown sugar in a small bowl. Spread about two-thirds of the glaze over the top of the raw loaf (reserve the rest to add more glaze during or after baking for extra shine).
6. Bake
Bake for 55–65 minutes in the preheated oven. Check internal temperature with an instant-read thermometer — it should reach 160°F (71°C) in the center.
If you like a thicker, caramelized glaze, brush the remaining glaze on the loaf about 10–15 minutes before the end of baking, then return to the oven to finish.
7. Rest and serve
Let the meatloaf rest out of the oven for 10–15 minutes before slicing. Resting lets the juices redistribute so your slices hold together. Serve warm with pickles, extra ketchup, mashed potatoes, or a crisp green salad.
Tips to guarantee success
Don’t overmix. Overworking binds the proteins and yields a tough loaf. Mix until ingredients are just combined.
Use 80/20 ground beef. The fat keeps the loaf moist. If you use leaner beef, add a little olive oil or an extra egg.
Measure breadcrumbs by volume and pack lightly. Too many breadcrumbs dries the loaf. If mixture feels too loose, add a tablespoon more breadcrumbs at a time.
Temperature is your friend. Use an instant-read thermometer and remove the loaf at 160°F (71°C); it will continue to rise a few degrees while resting.
Cheese placement. For big melty pockets of cheese, you can create a shallow trench in the meat mixture, add half the cheese, cover with the remaining meat, and top with the last half — or simply fold cheese evenly for a more uniform texture.
Make ahead option. Mix and shape the loaf, cover, and refrigerate up to 24 hours before baking. Bring to room temperature 20–30 minutes before baking for more even cooking.
Variations & additions
Bacon Cheeseburger Meatloaf: Lay cooked bacon strips across the top before adding glaze (or fold crumbled cooked bacon into the mix).
Deluxe Burger: Add 1/4 cup finely diced dill pickles and 1 tablespoon pickle juice into the mix for that true cheeseburger flavor.
Mushroom & Swiss: Swap cheddar for shredded Swiss and fold in sautéed mushrooms and a pinch of thyme.
Spicy Kick: Mix in 1–2 teaspoons of your favorite hot sauce or 1/4 cup finely chopped jalapeños.
Lower-fat option: Use 90/10 beef and add 2 tablespoons olive oil to preserve juiciness; expect slightly fewer calories.
Stuffed center: For a cheese-stuffed center, flatten half the meat mixture, layer a log of cheese, then cover with remaining meat forming a stuffed loaf.
Storage & reheating
Refrigerator: Cool completely, wrap tightly or store in an airtight container for up to 3–4 days.
Freezer: Wrap tightly in plastic and foil or place in a freezer-safe container for up to 3 months. Thaw in refrigerator overnight before reheating.
Reheat (oven): Preheat to 325°F (160°C). Place slices or whole loaf in an oven-safe dish, add a tablespoon of water or broth, cover with foil, and heat 20–30 minutes (longer for a whole loaf) until warmed through.
Reheat (microwave): Place a slice on a microwave-safe plate, cover loosely, and microwave at 50–70% power for 1–2 minutes, checking to avoid dry edges. Finish with 15–20 seconds uncovered for a bit of texture.
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