Cheeseburger Meatloaf
This recipe transforms classic cheeseburger flavors into a hearty meatloaf. Ground beef is mixed with bread crumbs, onion, eggs, and seasonings, then baked with ample Cheddar cheese. It's a comforting, family-friendly dish, taking about 80 minutes to prepare and serving 8.
Equipment
- 1 Large Mixing Bowl
- 1 Loaf Pan
- 1 Measuring Cups and Spoons
- 1 Chef's knife for mincing onion
- 1 Cutting Board
Ingredients
Main
- 2 pounds ground beef
- 0.75 cup fresh bread crumbs
- 0.5 cup minced onion
- 2 large eggs beaten
- 1.5 teaspoons salt
- 1.5 teaspoons ground black pepper
- 3 cups shredded Cheddar cheese
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the ground beef, fresh bread crumbs, minced onion, beaten eggs, salt, and ground black pepper.
- Add 2 cups of the shredded Cheddar cheese to the meat mixture.
- Mix all ingredients gently but thoroughly until just combined, being careful not to overmix, which can make the meatloaf tough.
- Form the mixture into a compact loaf shape and place it into a loaf pan or onto a baking sheet.
- Bake for 50-60 minutes, or until the internal temperature reaches 160°F (71°C).
- Remove the meatloaf from the oven and evenly sprinkle the remaining 1 cup of shredded Cheddar cheese over the top.
- Return the meatloaf to the oven for an additional 5-10 minutes, or until the cheese is completely melted and bubbly.
- Carefully remove from the oven and let the meatloaf rest for 10-15 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful result.
- Slice into desired portions and serve hot, perhaps with a side of your favorite burger condiments.
Notes
To achieve a truly tender meatloaf, avoid overmixing the ground beef and other ingredients; combine until just incorporated. Using fresh bread crumbs offers a superior texture compared to dried. For an enhanced "cheeseburger" flavor, consider adding a thin layer of ketchup or a blend of ketchup and mustard to the top of the meatloaf before the final cheese application. Always allow the meatloaf to rest for 10-15 minutes after baking to ensure the juices redistribute, resulting in a moister product when sliced.