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Cheeseburger Meatloaf

Cheeseburger meatloaf with a tender, sliceable center and melted American cheese inside. A ketchup-mustard glaze caramelizes on top, topped with dill pickles for classic burger flavor in loaf form.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
rest 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Cheeseburger meatloaf
  • 2 lb ground beef
  • 0.67 cup breadcrumbs
  • 2 eggs
  • 0.33 cup whole milk
  • 1 onion finely grated
  • 2 tbsp ketchup
  • 1 tbsp yellow mustard
  • 1 tbsp Worcestershire sauce
  • 1 salt and pepper to taste
  • 6 American or cheddar cheese slices
  • 0.25 cup ketchup glaze
  • 1 tbsp mustard glaze
  • 1 tbsp brown sugar glaze
  • 1 Dill pickle slices for serving

Equipment

  • 1 sheet pan
  • 1 9x5 loaf pan

Method
 

Prep and layer
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Combine ground beef, breadcrumbs, eggs, milk, onion, ketchup, mustard, Worcestershire sauce, salt, and pepper until evenly mixed.
  3. Press half of the meat mixture into the pan in an even layer.
  4. Layer cheese slices across the center, then press the remaining meat mixture over the top to seal.
Glaze, bake, and rest
  1. Mix the glaze ketchup, mustard, and brown sugar, then spread it over the top.
  2. Bake for 60–70 minutes, until the internal temperature reaches 160°F and the glaze is caramelized (look for darkened, glossy edges on top).
  3. Rest the meatloaf for 10 minutes before slicing (the juices will settle and the slices will hold their shape).
  4. Slice and serve with dill pickle slices on top.

Notes

For best melting, seal the cheese completely with the meat mixture so it doesn’t leak. Refrigerate leftovers in an airtight container up to 3–4 days; freeze baked slices up to 2 months. If you want a lighter option, swap in 90/10 or 93/7 ground beef and add 1–2 extra tablespoons breadcrumbs if the mixture feels too loose.