Cheeseburger Meatloaf Recipe

Preheat and prepare pan

Preheat oven to 375°F (190°C). Lightly grease a 9x5-inch loaf pan or line with parchment and brush with 1 tablespoon vegetable oil to prevent sticking.

Sweat onion and cool

Heat a small skillet over medium heat (no oil necessary if nonstick) and add the finely diced onion. Cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic in the last 30 seconds, stir until fragrant. Remove from heat and let cool 5 minutes.

Mix meatloaf

In a large bowl combine ground beef, ground pork (if using), cooled onions and garlic, egg, milk, breadcrumbs, Worcestershire sauce, Dijon mustard, salt, black pepper, and smoked paprika. Use your hands or a sturdy spoon to mix until just combined; avoid overworking to keep the meatloaf tender (mix about 20–30 twists).

Form loaf and add cheese interior

Transfer half of the meat mixture into the prepared loaf pan and press into an even layer. Sprinkle about 1 cup of the shredded cheddar evenly over this bottom layer. Press remaining meat mixture over cheese to fully enclose it and smooth the top.

Make glaze

In a small bowl whisk together the barbecue sauce, ketchup, and brown sugar (if using) until smooth.

Top and bake

Brush about half of the barbecue glaze evenly over the top of the formed meatloaf. Reserve the remaining glaze for later. Place the loaf pan on a rimmed baking sheet (to catch drips) and bake in the preheated oven for 35 minutes.

Add remaining glaze and finish baking

After 35 minutes, remove from oven and brush remaining glaze over the top. Sprinkle the French fried onions evenly over the glazed top, pressing lightly so they adhere. Return to oven and bake until an instant-read thermometer inserted into the center reads 160°F (71°C), about 10–15 more minutes. Total bake time ~45–50 minutes depending on oven and loaf thickness.

Rest

Remove meatloaf from oven and let rest in the pan for 10 minutes to allow juices to redistribute, then carefully lift out and transfer to a cutting board. Rest another 5 minutes before slicing.

Slice the meatloaf into 8 thick slices. Serve as traditional slices plated with sides, or place slices on burger buns with lettuce and pickles for cheeseburger-style sandwiches. Leftovers keep well refrigerated up to 3 days.