Dana and I love meatloaf. We have it at least once a month. However, having a food blog makes it hard to repeat recipes. So we don’t have it as much as we would like. So I started to think about ways I could change the recipe to make it new and blog-able. So I started to think about adding cheese to the mix. I decided on a nice white cheddar to add a contrasting color to the dish. It ended up being one of my new favorite dishes. It was amazing!

Cheesy Meatloaf

  • 1 lb beef
  • 8 oz white cheddar (block not shredded)
  • 1 cup seasoned bread crumbs
  • 1/2 cup beer
  • 1 tbs Worcestershire sauce
  • 2 tbs parsley
  • 1 clove garlic
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 2 eggs

Glaze

  • 3/4 cup Ketchup
  • 2 tbs mustard
  • 2 tbs brown sugar
  • 6 dashes hot sauce (optional)

Preheat the oven to 350 degrees Fahrenheit.

In a bowl add the beef, Worcestershire sauce,  parsley, garlic, salt and pepper.  Mix together. Add the eggs and mix.

Start the mixture

Then add the beer and mix.  Finally add the breadcrumbs and mix, the final mixture should be moist but not soupy.

Add the beer

Dice the cheddar into 1/2 inch cubes.

Cube the cheese

Divide the meatloaf mixture into thirds.  Add 1/3rd of the mixture into a loaf pan.  Pat down and then add 1/2 of the cheese cubes.  Cover with another 1/3rd of the meatloaf mix.  Pat down and then add the other 1/2 of the cheese cubes. Finally top with the remaining 1/3rd of the meatloaf mixture.

Layer the cheese and meatloaf mixture

In a small bowl combine the ketchup, mustard and brown sugar.  Add the hot sauce if you like a little heat, but this is optional. Not necessary if you do not like the heat.  Mix the ingredients and then coat the top of the meatloaf with the glaze.

The glaze

Place the meatloaf in a preheated 350 degree oven for 55-65 minutes.  This will vary depending on the size of your loaf pan.  The best way is to check the temperature of the meatloaf after 55 minutes.  You want the thermometer to read 155 degrees.

Ready for the oven

When the meat reaches 155 degrees, remove it from the oven and let it rest for 10 minutes before cutting.  You need to let this meatloaf rest or else the cheese will ooze out like molten lava.

The meatloaf with the cheese starting to poke through

Slice it and serve.

Cheesy and gooey meatloaf

This was a delicious meatloaf.  Tasty, tender and full of flavor.

The perfect meatloaf slice

The cheese added an extra layer of flavor and texture that made this meatloaf over the top.

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

3 Comments

  1. I just made this tonight.. had to use shredded cheese, but it worked out great! It was very YUMMY, with great flavor! Will definitely add to my recipe rotation…

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