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Cheeseburger Meatloaf

Cheeseburger meatloaf with melted American cheese inside and a ketchup-mustard glaze on top. Juicy hamburger meatloaf baked until it reaches 160°F, then rested for clean slices.
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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: 470
Ingredients Equipment Method Notes

Ingredients
  

Cheeseburger meatloaf
  • 2 lb ground beef (80/20)
  • 0.667 cup breadcrumbs
  • 2 eggs
  • 0.333 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 cast iron skillet

Method
 

Prep and assemble
  1. Preheat oven to 350°F and grease a 9x5 loaf pan for easy release.
  2. In a large mixing bowl, combine ground beef, breadcrumbs, eggs, whole milk, grated onion, ketchup, yellow mustard, Worcestershire sauce, salt, and pepper.
  3. Press half the meat mixture into the loaf pan to form a flat base.
  4. Layer the cheese slices across the center of the loaf.
  5. Press the remaining meat mixture over the top to fully seal the cheese inside.
  6. Mix the glaze ketchup, mustard, and brown sugar, then spread it evenly over the top surface.
Bake and finish
  1. Bake at 350°F for 60–70 minutes until the internal temperature reaches 160°F and the glaze looks caramelized at the edges.
  2. Rest the meatloaf for 10 minutes, so the slices hold together.
  3. Slice and serve with dill pickle slices on top.

Notes

For the juiciest slices, pack the meat mixture firmly but don’t overwork it—stop mixing once everything is evenly combined. Refrigerate leftovers in a sealed container for up to 3–4 days; freeze slices up to 2 months. For a lower-sodium option, use reduced-sodium ketchup and check Worcestershire sauce labels (many are sodium-forward).