Entrée: United States – Cheddar-Stuffed Meatloaf

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 15 min

Cook 1 hr 5 min

Additional 10 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 lb (900 g) ground beef
1 cup (120 g) breadcrumbs
2 eggs
1 / 2 cup (120 ml) milk
1 small onion, finely chopped
2 cloves garlic, minced
1 / 2 cup (120 ml) ketchup
1 / 4 cup (60 ml) ketchup for glaze
1 cup (110 g) shredded sharp cheddar
1 tbsp (15 ml) Worcestershire sauce
1 tsp (5 ml) salt
1 / 2 tsp (2.5 ml) black pepper

Show original ingredient measurements

2 lb (900 g) ground beef
1 cup (120 g) breadcrumbs
2 eggs
1 / 2 cup (120 ml) milk
1 small onion, finely chopped
2 cloves garlic, minced
1 / 2 cup (120 ml) ketchup
1 / 4 cup (60 ml) ketchup for glaze
1 cup (110 g) shredded sharp cheddar
1 tbsp (15 ml) Worcestershire sauce
1 tsp salt
1 / 2 tsp black pepper

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with foil.
2. In a bowl, mix breadcrumbs and milk; then add ground beef, eggs, onion, garlic, ketchup, Worcestershire, salt, and pepper until just combined.
3. On the foil, shape half the meat mixture into a rectangle, press shredded cheddar down the center, then top with remaining meat mixture and seal edges to encase the cheese.
4. Brush the top with the extra ketchup.
5. Bake 55–65 minutes, until internal temperature is 160°F (71°C).
6. Allow to rest 10 minutes before slicing to keep the cheese from spilling out excessively.