Cheese Stuffed Meatloaf

This cheese stuffed meatloaf is classic comfort food with a gooey surprise in the middle. It bakes up juicy and flavorful with onion, garlic, Worcestershire, and a little ketchup, then melts Swiss and a Colby–Monterey Jack blend into a cheesy center. It’s perfect for an easy family dinner and makes amazing leftovers for sandwiches the next day. Sealing the edges well keeps the cheese from escaping while it bakes. Finish with a glossy ketchup (or BBQ) topping for that classic meatloaf vibe.

Ingredients

• 1/2 cup crushed saltines (or bread crumbs)
• 2 lb ground meat (beef, sausage, turkey, or a mix)
• 1 egg
• 3 cloves garlic, crushed
• 1 small onion, chopped
• Salt and pepper, to taste
• 1/4 cup ketchup (or BBQ sauce)
• 2 tbsp Worcestershire sauce
• 4 Swiss cheese slices
• 1/4 cup shredded Colby cheese
• 1/4 cup shredded Monterey Jack cheese
• Ketchup (or BBQ sauce), for the top

Directions

1. Preheat oven to 350°F and spray a loaf pan with nonstick cooking spray.
2. Mix ground meat, crushed saltines (or bread crumbs), egg, garlic, onion, salt, pepper, Worcestershire sauce, and 1/4 cup ketchup until just combined.
3. Split the meat mixture in half.
4. Press half of the meat mixture into the loaf pan.
5. Layer Swiss slices and the shredded Colby and Monterey Jack over the meat.
6. Top with the remaining meat mixture.
7. Seal the edges well so the cheese stays inside.
8. Spread ketchup (or BBQ sauce) over the top.
9. Bake about 60 minutes, until the meatloaf is done.
10. Rest 10 minutes before slicing.

Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes
Kcal: 510 kcal | Servings: 8

Tips

Don’t overmix the meat—mixing just until combined keeps the meatloaf tender instead of dense.

Let it rest before slicing so the cheese and juices set up a bit; store leftovers covered in the fridge up to 4 days and reheat slices gently.

FAQ

How do I keep the cheese from leaking out?
Make sure the cheese doesn’t touch the edges and pinch/seal the meat all around the sides and top.

Can I use a different cheese?
Yes—cheddar, provolone, mozzarella, or pepper jack all work great.

Do I have to use a loaf pan?
No—you can shape it into a loaf on a lined baking sheet, but it may cook a bit faster.

How do I know it’s fully cooked?
It should be cooked through in the center; a thermometer reading 160°F is the most reliable check.