Easy to make Cheesy Meatloaf made with ground beef and breadcrumbs. Shredded cheddar cheese is baked into this homemade meatloaf making it very fluffy and moist. This post is sponsored by Cabot Cheese.
Meatloaf is one of our favorite dinners in our house. What’s not to love? It’s filling, easy to make and oh so delicious. This Cheesy Meatloaf is super fluffy and moist inside due to the shredded cheddar cheese we’re adding in.
The cheese is not overpowering and doesn’t make it taste too “cheesy”. In fact, if you don’t tell anyone, they might not even know there’s cheese in it, instead they’re going to say “How did you make this meatloaf so fluffy?”. That was my husband’s first question after he said how good it was.
So next time you’re looking for a meatloaf recipe, please give this Cheesy Meatloaf a try! I think it will become a favorite of your family too!
What’s in meatloaf?
For the meatloaf you’ll need: ground beef, Italian bread crumbs, shredded cheddar cheese, onion, mushrooms, eggs and pasta sauce.
For the tomato glaze on top you’ll need: pasta sauce, brown sugar, dried mustard, Worcestershire sauce
A few notes on the ingredients:
Ground Beef: I recommend semi lean to prevent it from becoming too greasy.
For bread crumbs I recommend Italian as it adds some extra flavor with seasonings. Some people like using crackers instead of breadcrumbs, so if you’re one of those people, go for it. Use a buttery salty cracker, like a Ritz cracker, just crush them up.
For pasta sauce, use your favorite pasta sauce that you would usually put on your spaghetti.
For shredded cheese, this is a Cheesy Meatloaf after all, so use a good quality cheddar cheese. For our meatloaf I like to use Cabot’s Extra Sharp Cheddar Cheese. I like to use a naturally aged cheese bar and quickly grate it in my food processor, but you can buy it in the bag already shredded.
Cabot is my go to cheese brand (seriously, I use them for all my cheesy recipes!) and I love that they’re a co-operative owned by family run farms throughout New York and New England with 100% of profits going back to the farmers.
How to Make
Meatloaf is a pretty easy dinner to make. It just involves mixing ingredients in a bowl, forming it into a “loaf” and then baking it. Really, the oven does most of the work!
Add all your meatloaf ingredients into a large bowl. Mix it with a spoon or your hands (my preferred method).
Form it into a meatloaf shape and put into a 9×5 baking pan.
Put all the tomato sauce glaze ingredients into a small bowl. Mix with a spoon until the dried mustard is completely dissolved. Pour over meatloaf.
Bake for 55-65 minutes or until the temperature of the meatloaf reaches 160 degrees on a meat thermometer.
What can I serve with Meatloaf?
Mashed Potatoes are a must. Here’s my favorite Creamy Mashed Potatoes recipe.
Vegetables. Make broccoli, brussels sprouts, roasted sugar snap peas, carrots or corn.
Dinner rolls. Along with vegetables, you can serve some dinner rolls to go with the meatloaf too! If you have a bread machine here’s my favorite dinner rolls recipe.
Now go on and make this meatloaf for dinner!
PS. If you’re looking for a bread machine option, here’s my meatloaf made in the bread machine. Why not try both of them?
Pin for later:
- 1 ½ pounds ground beef
- ¾ cup Italian bread crumbs
- ¾ cup shredded Cheddar cheese
- ½ cup onion finely chopped
- 4 ounce can mushrooms drained and chopped
- 2 eggs beaten
- ¼ cup pasta sauce
For the tomato sauce glaze:
- ½ cup pasta sauce
- 1 tablespoon brown sugar
- ½ teaspoon dried mustard
- 1 teaspoon Worcestershire sauce
- Preheat oven to 350 degrees F.
- Add ground beef, bread crumbs, cheddar cheese, onion, mushrooms, beaten eggs and pasta sauce in a bowl. Combine with spoon or hands. Form into a meatloaf shape and place in 9×5 pan.
- For the tomato sauce glaze: Mix pasta sauce, brown sugar, dried mustard and Worcestershire sauce together in a bowl. Pour over meatloaf.
- Bake in the oven for 55-65 minutes, or until internal temperature of meatloaf reads 160 degrees.