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Classic comfort food with a twist! This cheeseburger meatloaf is moist, flavorful, tender, and easy to stir together. A guaranteed family favorite!
Table of Contents
If you love meatloaf as much as we do, be sure to try our Southern meatloaf recipe, this quick weeknight muffin tin meatloaf, an easy Crock Pot meatloaf, and this flavorful BBQ meatloaf, too!
Meatloaf with Cheese
Meatloaf has stood the test of time! It’s a classic family dinner that everyone at the table can agree on, made with affordable, hearty ingredients, and ready with minimal effort. Add some cheese and it only gets better!
This cheesy meatloaf borrows inspiration from the classic American cheeseburger, as it includes many of the same ingredients: ground beef, pickle relish, onion, ketchup, and mustard. Bonus — meatloaf is much easier than burgers, since it’s largely hands-off. Shape all of the ingredients into one loaf and pop it in the oven. No forming patties, and no standing over a hot grill necessary!
The Secret to Juicy Meatloaf
There are a handful of tricks to creating a juicy meatloaf recipe:
- First, use ground beef with a little bit of fat in it. I like 85% – 93% lean. Any less fat (like ground turkey breast or ground chicken breast) will result in dry meatloaf. Too much fat, and the meatloaf will be greasy. The onion, relish, and mustard contribute additional moisture and flavor.
- Add cracker crumbs (or breadcrumbs or oatmeal) to the meatloaf mixture. The crumbs absorb (and therefore retain) more moisture in the meatloaf so that it doesn’t become dry.
- Use your hands or a fork to gently combine the meatloaf mixture. Be careful not to over-mix the meat, or it will be dense and mushy.
- Place a pan of warm water on the rack below the meatloaf in the oven. It’s not required, but this moist environment will prevent the meatloaf from cracking or drying out.
- Finally, use a thermometer to know when your meatloaf reaches an internal temperature of 155-160°F, since over-cooking the meatloaf can yield a dry finished product.
What ingredient makes meatloaf stick together?
Eggs act as a binding agent to hold the meatloaf together. The cracker crumbs combine with the wet ingredients (sometimes milk, but in this case yellow mustard, relish, and Worcestershire sauce) to form a panade. The panade helps to keep the meatloaf moist, and also helps the meatloaf stay together.
Ingredients
This is just a quick overview of the ingredients that you’ll need for a juicy meatloaf with cheese. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.
- Ground beef: I typically use 85% beef (ground round), but you can sub with a combination of ground turkey, ground pork, ground sausage, or use 2 lbs. of “meatloaf mix,” which is typically a blend of ground beef, ground pork, and ground veal.
- Cheese: just about any good melting cheese will work, but classic cheeseburgers usually include either sharp cheddar cheese or American cheese. Use whichever you prefer! Swiss cheese would also be tasty.
- Saltine cracker crumbs: a flavorful binder that keeps the meatloaf moist. You can use other cracker crumbs, fresh bread crumbs, oatmeal, panko breadcrumbs, or seasoned breadcrumbs if you prefer.
- Onion: adds moisture and savory flavor.
- Eggs: give the meatloaf structure and help bind it together.
- Pickle relish: use sweet relish or dill pickle relish — whichever you like best.
- Worcestershire sauce: adds savory, salty, umami flavor that pairs really well with the beef.
- Yellow mustard: for an acidic, tangy touch that brightens up the meatloaf.
- Light brown sugar: sweetens both the meatloaf and the glaze.
- Kosher salt: to enhance the other ingredients. Add some ground black pepper if you like, too!
- Ketchup: every classic meatloaf recipe needs a sweet glaze on top!
How to Make Cheeseburger Meatloaf
This cheeseburger meatloaf recipe comes together quickly and easily with minimal prep time, and then the oven does the work! I’ve included the detailed directions in the recipe card below, but here’s the quick version:
- Combine the meatloaf ingredients in a large mixing bowl.
- Shape into a loaf.
- Bake the meatloaf for 1 hour.
- Stir together the ketchup and brown sugar.
- Spread the ketchup glaze on top of the meatloaf.
- Return the meatloaf to the oven for about 10-15 more minutes.
- Let it rest, then slice and serve.
What to Serve with Cheesy Meatloaf
This classic comfort food deserves equally delicious, cozy companions! Here are a few sides that go well with cheeseburger meatloaf:
- Party Potatoes, Mashed Potatoes with Sour Cream and Chives, Mashed Sweet Potatoes, Baked Potato Wedges, 3-Ingredient Buttermilk Mashed Potatoes, Easy Potato Salad, or Skin-On Mashed Red Potatoes
- Duke’s Homemade Mac and Cheese, Broccoli Mac and Cheese, Creamy Baked Mac and Cheese, Crock Pot Mac and Cheese, Stovetop Shells and Cheese, or No-Boil Easy Mac and Cheese
- Jiffy Corn Casserole
- Roasted Cabbage, Braised Cabbage with Apples and Bacon, or Fried Cabbage
- Coleslaw or Vinegar Coleslaw
- Arkansas Green Beans with Bacon or Southern-Style Green Beans
- Broccoli Cauliflower Salad
- Fried Apples or Baked Apple Slices
- Southern Succotash
- Southern Collard Greens or Sweet and Spicy Collard Greens with Bacon
- Fried Okra or Okra and Tomatoes
- Broccoli and Cheese, Easy Broccoli Casserole, or Broccoli and Rice Casserole
- Creamed Peas
- Apple and Butternut Squash Casserole or Southern Squash Casserole
- Southern Cornbread Dressing or Sausage Stuffing
- Cast Iron Cornbread, Sour Cream Cornbread, Honey Butter Cornbread, Fluffy Bakery-Style Corn Muffins, Broccoli Cornbread, Southern Cornbread, Jiffy Cornbread with Creamed Corn, Sweet Cornbread, Pumpkin Cornbread, Cake Mix Cornbread, Skillet Cornbread, or Corn Sticks
- 3-Ingredient Sour Cream Muffins
- Pumpkin Bread or Pumpkin Muffins
- Flaky Buttermilk Biscuits, 3-Ingredient Buttermilk Biscuits, 4-Ingredient Butter Swim Biscuits, 7UP Biscuits, Sweet Potato Biscuits, Cheese Biscuits, Pumpkin Spice Biscuits, Cheddar Biscuits with Chives and Bacon, or Drop Biscuits
- Wedge Salad, Classic Caesar Salad, Kale Apple Salad with Bacon and Creamy Poppy Seed Dressing, House Salad with Candied Pecans, Mixed Greens with Dijon Vinaigrette, or a Green Salad with Red Wine Vinaigrette
Preparation and Storage Tips
- Prep Ahead! You can prepare the meatloaf up to 24 hours in advance. Keep it covered in the refrigerator overnight. When ready to bake, allow the meatloaf to come to room temperature on the counter for at least 30 minutes while you preheat the oven.
- How to Freeze: You can freeze the meatloaf before or after cooking. Wrap cooked meatloaf tightly in aluminum foil and plastic wrap (or a freezer bag) and store in the freezer for up to 3 months. Wrapped properly, the cooked meatloaf will stay fresh in an airtight container in the refrigerator for at least 2-3 days. Leftovers are great on meatloaf sandwiches the next day!
- How to Reheat: Preheat the oven to 250°F. Place the meatloaf in an oven-safe baking dish and add 1 tablespoon of beef broth or water. Cover the dish with foil and bake for 25-30 minutes, or until meatloaf is warmed through. You can also reheat individual servings in the microwave for 30-60 seconds, until warm.
Recipe Variations
- Instead of using a rimmed baking sheet, bake the meatloaf in a greased 9 x 5-inch loaf pan. At the end of baking, tilt the pan to drain off the grease.
- Swap out the Saltine cracker crumbs for fresh breadcrumbs, regular or seasoned breadcrumbs, panko bread crumbs, or other cracker crumbs (such as Ritz crackers).
- Add herbs such as parsley, oregano, rosemary, chives, or thyme.
- Use about ½ teaspoon of garlic powder for more savory flavor.
- Add more veggies to the meatloaf mixture, such as diced green bell peppers, grated zucchini, celery, or grated carrots. If you don’t want crisp vegetables in your finished meatloaf, you can sauté them in a skillet with butter before adding them to the beef mixture.
- Rather than using 2 lbs. of ground beef, try a 50-50 combination of ground beef and ground pork, use ground turkey, ground sausage, or try a “meatloaf mix” of ground beef, ground pork, and ground veal.
- Make it a bacon cheeseburger meatloaf by stirring in a few slices of cooked and crumbled bacon.
Tips for the Best Cheeseburger Meatloaf Recipe
- Grate the cheese by hand (instead of using a package of pre-shredded cheese) for the best flavor and texture.
- Use your hands or a fork to gently combine the meatloaf mixture. Be careful not to over-mix the meat, or it will become dense and mushy.
- Lean ground beef (85%-93% lean) works best in this recipe. You need some fat to keep the meatloaf moist, but you don’t want it to be too greasy. I typically use ground round (85%), but ground chuck or a combination is fine, too!
- You do not need to cover the meatloaf while it’s baking.
- You’ll know the meatloaf is done when it reaches an internal temperature of 160°F on an instant read meat thermometer and the juices run clear.
- Place a pan of warm water on the rack below the meatloaf in the oven. It’s not necessary, but this moist environment will prevent the meatloaf from cracking.
- Garnish with fresh parsley or other herbs for a bright, colorful, and flavorful finishing touch.
- Serve the sliced meatloaf on hamburger buns for cheeseburger meatloaf sandwiches!
More Meatloaf Recipes to Try
Meatloaf Recipe with Oatmeal
1 hour hr 25 minutes mins
Mini Bacon Wrapped Meatloaf
1 hour hr 5 minutes mins
Southern Meatloaf Recipe
1 hour hr 30 minutes mins
Cheeseburger Meatloaf
Prep: 15 minutes
Cook: 1 hour 15 minutes
Resting Time 10 minutes
Total: 1 hour 40 minutes
This cheesy meatloaf is moist, tender, and always a family favorite!
Ingredients
- 2 lbs. lean ground beef
- 1 cup grated cheddar cheese or 4 ounces grated Velveeta (American cheese)
- 12 saltine crackers, crushed (about ½ cup crushed)
- ½ of a small yellow onion, finely chopped (about ½ cup total)
- 2 large eggs, lightly beaten
- 1 tablespoon pickle relish
- 1 teaspoon Worcestershire sauce
- 1 teaspoon yellow mustard
- 1 ½ teaspoons kosher salt
- ¼ cup packed light brown sugar, divided
- ¼ cup ketchup
Instructions
- Preheat oven to 350°F.
- In a large bowl, use your hands or a fork to gently combine the ground beef, cheese, cracker crumbs, onion, eggs, pickle relish, Worcestershire sauce, mustard, kosher salt, and 2 tablespoons of brown sugar.
- Shape into an 8 x 5-inch loaf and place on a parchment-lined rimmed baking sheet.
- Bake, uncovered, for 1 hour. While the meatloaf is in the oven, stir together the ketchup and remaining 2 tablespoons of brown sugar for the glaze. Spread the glaze on top of the meatloaf. Bake for 10-15 more minutes, until an instant-read thermometer inserted into the thickest portion registers 160°F.
- Remove the meatloaf from the oven and let rest for at least 10-15 minutes before slicing and serving.
Notes
- Grate the cheese by hand (instead of using a package of pre-shredded cheese) for the best flavor and texture.
- Use your hands or a fork to gently combine the meatloaf mixture. Be careful not to over-mix the meat, or it will become dense and mushy.
- Lean ground beef (85%-93% lean) works best in this recipe. You need some fat to keep the meatloaf moist, but you don’t want it to be too greasy. I typically use ground round (85%), but ground chuck or a combination is fine, too!
- You do not need to cover the meatloaf while it’s baking.
- You’ll know the meatloaf is done when it reaches an internal temperature of 160°F on an instant read meat thermometer and the juices run clear.
- Place a pan of warm water on the rack below the meatloaf in the oven. It’s not necessary, but this moist environment will prevent the meatloaf from cracking.
- Garnish with fresh parsley or other herbs for a bright, colorful, and flavorful finishing touch.
Nutrition
Serving: 1/6 of the recipeCalories: 382kcalCarbohydrates: 18gProtein: 39gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 167mgSodium: 1025mgPotassium: 632mgFiber: 0.4gSugar: 12gVitamin A: 325IUVitamin C: 1mgCalcium: 169mgIron: 4mg
