Description
A classic stuffed meatloaf recipe featuring a savory ground beef mixture filled with melted cheddar cheese and topped with a flavorful ketchup-based glaze. Perfectly baked to juicy perfection, this meatloaf is enhanced with fresh vegetables and herbs, making it a comforting and satisfying main dish for any occasion.
Ingredients
Meatloaf
- 2 lb ground beef
- 1 medium onion, finely chopped
- 1 bell pepper, seeded and finely chopped
- 3 tbsp fresh parsley, finely chopped
- 1 celery stalk, finely chopped
- 2 garlic cloves, minced
- 2 tbsp mustard
- 2 large eggs
- 3/4 cup breadcrumbs
- 1/3 cup milk
- 1/2 tbsp seasoned salt
- 1 1/2 tsp Italian seasoning
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese
Sauce
- 3/4 cup ketchup
- 1 tbsp yellow mustard
- 3 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the meatloaf.
- Mix Meatloaf Ingredients: In a large mixing bowl, combine the ground beef, finely chopped onion, bell pepper, parsley, celery, minced garlic, mustard, eggs, breadcrumbs, milk, seasoned salt, Italian seasoning, and black pepper. Mix thoroughly until all ingredients are well incorporated, excluding the shredded cheddar cheese.
- Shape Meatloaf and Add Cheese: Form the meat mixture into the shape of a loaf approximately the size of a 9” x 5” loaf pan. Place it into the pan. Create a horizontal well along the center by pressing gently with your hand wide enough to add the cheddar cheese. Fill this well with the shredded cheddar cheese and carefully seal the meat around the cheese so that no cheese is visible.
- Bake Meatloaf: Place the loaf pan into the preheated oven and bake for 40 minutes uncovered.
- Prepare Sauce: While the meatloaf is baking, whisk together ketchup, yellow mustard, brown sugar, garlic powder, onion powder, salt, and pepper in a small bowl until smooth.
- Apply Sauce and Continue Baking: After the initial 40 minutes, remove the meatloaf from the oven and spoon the prepared sauce evenly over the top. Return the meatloaf to the oven and bake for an additional 10 minutes.
- Rest and Serve: Remove meatloaf from the oven and let it rest for 10 minutes to allow juices to redistribute before slicing and serving.
Notes
- Make sure to seal the cheese well inside the meatloaf so it doesn’t leak out during baking.
- You can use a meat thermometer to ensure the internal temperature reaches 160°F for safe consumption.
- For extra flavor, soak breadcrumbs in milk for 5 minutes before mixing.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
- Feel free to customize the cheese or add herbs based on your preference.
