Cheesy Beef Meatloaf

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a loaf pan or line a rimmed baking sheet with parchment paper.
2. In a small bowl, combine the breadcrumbs and milk. Let stand for 3–5 minutes until softened.
3. In a large bowl, combine the ground beef, soaked breadcrumbs, eggs, onion, garlic, Worcestershire sauce, ketchup, Dijon mustard, salt, pepper, smoked paprika, garlic powder, onion powder, and oregano.
4. Gently mix until the ingredients are evenly incorporated, being careful not to overwork the meat.
5. Place about two-thirds of the meat mixture into the prepared loaf pan and press it into an even layer, creating a shallow channel down the center.
6. Sprinkle the mozzarella, Cheddar, and Monterey Jack evenly through the center, keeping the cheese away from the edges.
7. Cover the cheese completely with the remaining meat mixture and firmly seal the edges so the filling is enclosed.
8. In a small bowl, whisk together the ketchup, brown sugar, Worcestershire sauce, Dijon mustard, and smoked paprika.
9. Spread half of the glaze over the top of the meatloaf.
10. Arrange the bacon slices across the top, slightly overlapping them.
11. Bake for 45 minutes.
12. Remove the meatloaf from the oven and brush with the remaining glaze.
13. Sprinkle the additional Cheddar cheese over the bacon.
14. Return to the oven and bake for another 15–20 minutes, or until the center reaches 160°F (71°C) and the bacon is crisp and browned.
15. If desired, broil for 1–2 minutes at the end to further caramelize the bacon and cheese, watching closely.
16. Remove from the oven and let rest for 10–15 minutes before slicing.
17. Garnish with fresh parsley or green onions and serve warm.

Variations

• Replace some of the ground beef with ground pork for a richer, more tender meatloaf.
• Add sautéed mushrooms, caramelized onions, or roasted peppers to the cheese filling.
• Use Pepper Jack cheese for a spicy, creamy center.
• Add chopped jalapeños to the beef mixture for extra heat.
• Swap the ketchup glaze for your favorite barbecue sauce for a smoky-sweet finish.

Tips

• Don’t overmix the beef mixture; gentle handling keeps the meatloaf tender.
• Seal the cheese completely inside the meatloaf to prevent it from leaking out during baking.
• Let the meatloaf rest before slicing so the melted cheese settles and stays inside each slice.
• Use freshly shredded cheese for the smoothest melt and best texture.
• Place the loaf on a rack over a baking sheet if you want excess grease to drain away while the bacon crisps.