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Square side shot of sliced cheeseburger meatloaf on a serving tray.
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Cheeseburger Meatloaf

This cheesy meatloaf is moist, tender, and always a family favorite!
Course Dinner
Cuisine American
Keyword cheeseburger meatloaf, cheesy meatloaf, meatloaf with cheese
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Resting Time 10 minutes
Total Time 1 hour 40 minutes
Servings 6 people
Calories 382kcal
Author Blair Lonergan

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.
    Process shot showing how to make cheeseburger meatloaf.
  • Shape into an 8 x 5-inch loaf and place on a parchment-lined rimmed baking sheet.
    Cheeseburger meatloaf on a baking sheet before baking.
  • 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.
    Ketchup and brown sugar glaze for meatloaf in a bowl.
  • Remove the meatloaf from the oven and let rest for at least 10-15 minutes before slicing and serving.
    Side shot of cheeseburger meatloaf on a blue and white serving platter.

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 recipe | Calories: 382kcal | Carbohydrates: 18g | Protein: 39g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 1025mg | Potassium: 632mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 325IU | Vitamin C: 1mg | Calcium: 169mg | Iron: 4mg