Best 17 Cheese Stuffed Meatloaf Recipes

ITALIAN CHEESE-STUFFED MEATLOAF

Steps:

• Heat oven to 375°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. In large bowl, beat eggs. Stir in ground beef, bread crumbs, Parmesan cheese, basil, salt, pepper, garlic and 1/2 cup of the pizza sauce until well combined.
• On large sheet of foil, shape beef mixture into 12x10-inch rectangle. Top evenly with provolone cheese, roasted peppers and olives to within 1/2 inch of edges. Starting with one 10-inch side, roll up; press seam to seal. Place seam side down in pan.
• Bake 40 minutes. Remove from oven; spoon remaining pizza sauce over loaf. Insert meat thermometer so bulb reaches center of loaf.
• Return to oven; bake 15 to 20 minutes longer or until loaf is thoroughly cooked in center and thermometer reads 160°F. Let stand 10 minutes before slicing.

CHEESE AND MUSHROOM-STUFFED MEATLOAF

Steps:

• Heat oil in skillet over medium heat.
• Add onion and sauté until translucent, about 4 minutes.
• Add garlic and mushrooms.
• Cook until mushrooms are golden-brown and liquid evaporates, about 8-9 minutes.
• Cool.
• Preheat oven to 350 degrees F (175C).
• Mix beef and everything else but cheese.
• Turn out onto large square of plastic wrap.
• Pat into 9 x 12 inch rectangle.
• Spread mushroom filling over rectangle, leaving a ½ inch border on all sides.
• Cover mushrooms with cheese.
• Starting at one short end, roll up jelly roll fashion. Take time and lovingly pat it into a compact shape to fit into your loaf pan - this will ensure that it doesn't crack as it bakes.
• Arrange seam side down in 9 x 5 inch loaf pan.
• (Can be prepared up to 6 hours ahead. Cover and refrigerate) Bake until loaf shrinks from sides of pan and browns, about 1 hour.
• Pour off any drippings.
• Gently turn out loaf and let stand 10 minutes before slicing.

BACON-WRAPPED STUFFED MEATLOAF WITH MUSHROOMS AND CHEESE

Steps:

• Place 1/2 of the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove to a paper towel-lined plate to drain.
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 1/4 of the diced onion and 4 chopped garlic cloves and lightly saute until soft, about 3 minutes. Remove to a large bowl, and add ground beef, ground pork, eggs, parsley, paprika, pepper, and sea salt. Blend together with your hands until mostly combined. Place in the refrigerator.
• Preheat the oven to 375 degrees F (190 degrees C). Lay a 2-foot square piece of aluminum foil on a flat surface.
• Wipe the skillet clean, add remaining 1 tablespoon oil, and heat over medium heat until shimmering, 1 to 2 minutes. Add mushrooms and saute until all moisture has evaporated and mushrooms start to turn dark reddish-brown with golden spots, 8 to 10 minutes. Add remaining 2 cloves chopped garlic and cook until fragrant, about 30 seconds.
• Place meat mixture in the center of the aluminum foil and shape meat into an evenly thick square about 1/2 inch thick, making sure there are no gaps or thin spots. Cover meat with overlapping slices of Provolone cheese, leaving about 1/2 inch to 1 inch uncovered meat around the perimeter. Lay cooked bacon strips over Provolone cheese and spread mushrooms evenly over bacon.
• Lift one end of the foil and begin rolling the meat in a pinwheel fashion. Place meatloaf in a baking dish, molding the ends to create a seal around the stuffing; discard the foil. Lay remaining uncooked bacon over meatloaf, leaving about 1/4 inch between each slice, and tucking ends in under the loaf.
• Cook in the preheated oven for 45 minutes, turning halfway. Switch to the broil setting and cook until meat is no longer pink in the center, about 15 minutes more. An instant-read thermometer inserted into the center of the meat should read at least 160 degrees F (70 degrees C).
• Remove from the oven and allow to rest 10 to 15 minutes before slicing.

CHEESE STUFFED MEATLOAF

Steps:

• Combine ground beef, one cup spaghetti sauce, eggs, breadcrumbs, onion, parsley, salt and pepper.
• Mix well.
• Divide meat mixture into thirds.
• Spread 1/3 in the bottom of an ungreased 9x5 inch loaf pan.
• Cover with half of the Mozzarella cheese.
• Repeat layers, ending with meat.
• Bake at 350 degrees Fahrenheit for 30 minutes.
• Spread meatloaf with reserved sauce.
• Bake for an additional 30 minutes.

CHEESE STUFFED MEATLOAF TO DIE FOR

Steps:

• Preheat oven to 350°F.
• In large bowl mix beef, 1/3 cup of sauce,egg, and bread crumbs.
• Season with salt and pepper.
• Roll out wax paper on table and flatten mixture on it.
• Shape into a rectangle.
• Sprinkle 1 1/2 cups of cheese and parsley down center leaving 3/4 inch border.
• Then roll the meatloaf like a jelly roll tightly and be sure when rolling to pull the wax paper off.
• Press and seal the ends closed put in to pan.
• Bake uncovered 45 minutes. Pour remaining sauce and cheese on top and bake an additional 15 minutes or until cheese is melted.

HAM & CHEESE STUFFED MEATLOAF

Steps:

• Combine all ingredients except cheese and ham.
• Flatten meat mixture on foil-lined jelly roll pan.
• Place ham slices evenly on top of meat mixture, sprinkle with grated cheese.
• Holding one end of the foil, roll up meat like a jelly roll.
• Remove foil, slide meat roll to center of pan, pat seams closed.
• Bake at 350 for 1 hour.
• Remove from oven, and allow to sit in a warm spot for five minutes before slicing.

CHEESE STUFFED MEATLOAF

Steps:

• Heat oven to 350°F. In large bowl, stir cracker crumbs and 1 cup of the soup until well mixed; let stand 10 minutes.
• Add beef, salt, thyme, pepper and egg to cracker crumb mixture until well mixed. Spread half of beef mixture into ungreased 8x4-or 9x5- inch loaf pan. Cut 3 slices of the cheese into 1/2-inch strips. Arrange strips in center of loaf to within 1/2-inch of sides and ends of pan. Top cheese with remaining beef mixture covering completely to sides of pan.
• Insert ovenproof meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until beef is no longer pink in center and thermometer reads 160°F. Arrange remaining cheese slices, overlapping, on top of meatloaf. Top cheese with 1/4 cup of the remaining soup (making sure to get onion pieces). Bake an additional 5 minutes or until cheese is melted. Let stand 5 minutes; remove from pan. Heat remaining soup until hot, serve with meatloaf and potatoes.

BACON WRAPPED BBQ MEATLOAF STUFFED WITH CHEESE!

Steps:

• 1. Preheat oven to 375° F. Get out a 9x13 baking pan. Do not use a bread pan. You can line this with foil to help with clean up, or just spray with a non-stick spray. Set aside.
• 2. Keep hamburger in the refrigerator until the last minute. In a bowl, combine the bread crumbs, Parmesan cheese, garlic powder, salt, minced garlic, dry mustard, oregano, basil, pepper, onion and bell pepper. Stir it around a bit to get everything mixed. Add the 2 tsp bbq sauce and egg; mix. Grab the rest of the ingredients... this will go quickly so the "loaf" holds its shape.
• 3. Take the hamburger and add this to the bowl, QUICKLY mix together with clean hands... forget the spoon. Place 1/2 of the hamburger mix in the center of your pan. Make a "well" with your hand so it looks like a hollowed out 1/2 potato. Add 3/4 cup of the cheese and gently press it in.
• 4. Add the second half of the hamburger on top and press it together and shape like a log.
• 5. Lay the bacon strips on top of the loaf.
• 6. Smear the last 2 tbsp of bbq sauce on top of the bacon. Sprinkle brown sugar on top of the sauce and put this into the oven for 60 minutes. (temp should be 160°F internally)
• 7. After 60 minutes, you can sprinkle the remaining 1/4 c cheese on top and return it to the oven for 5 minutes, just to let the cheese melt. If you don't want to to this, you can just stuff all the cheese inside and leave the outside to the bacon and bbq sauce.

HAM AND CHEESE STUFFED MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine ground beef, onion, croutons, eggs, garlic, Italian seasoning, Worcestershire sauce, and hot sauce in a bowl until well blended. Scoop half of the meat mixture into a 9x12-inch baking dish and flatten.
• Cut cheese widthwise into 10 rectangles. Wrap each piece of cheese with ham. Layer the ham and cheese rolls side by side on top of the beef mixture. Place remaining beef mixture on top and press down.
• Bake in the preheated oven until meatloaf is cooked through, about 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

HAM, CHEESE AND BROCCOLI STUFFED MEATLOAF

Steps:

• Preheat oven to 350. Combine first 5 ingredients.
• Spread the meatloaf mixture onto a piece of aluminum foil. Spread into a 16x10 inch rectangle.
• Drain the thawed broccoli well and spread onto top of meatloaf mixture.
• Spread the thin ham on top of the broccoli.
• Arrange the cheese on top of the ham.
• Roll the meatloaf (jelly roll style) using the foil to help. Pinch the edges to seal.
• Place in baking dish. Bake at 350 for 90 minutes.

CHEESE-STUFFED BACON-WRAPPED MEATLOAF

Steps:

• 1. Heat oven to 350 degrees F. Line a 13X9-inch baking pan with non-stick aluminum foil. Set aside.
• 2. In a large bowl, combine the ground beef, Panko, dry soup mix, eggs, French fried onions, water, and ketchup. Mix well with hands.
• 3. Form into a "football" shape loaf and place in prepared baking pan.
• 4. Make a "trench" down the middle of the loaf. Place cheese sticks in the trench, breaking to fit.
• 5. Re-shape top of loaf covering cheese completely with meat.
• 6. Cover all exposed meat with bacon.
• 7. Bake for 1 1/2 to 2 hours or until done and internal temperature reaches 160 degrees. Remove from oven and let rest 10 minutes before serving.
• 8. Garnish slices with additional French fried onions if desired and serve with your favorite barbeque sauce on the side.

BLUE CHEESE-STUFFED BUFFALO CHICKEN MEATLOAF

Steps:

• Preheat the oven to 375.
• Over medium heat, sauteed the onion, celery and carrots in the olive oil for 5-8 minutes or until the onion is translucent. Add the garlic and continue stirring for an additional 2 minutes.
• Cool slightly.
• In a medium mixing bowl, combine the ground chicken, 1/2 cup wing sauce, egg, bread crumbs, salt and pepper. Add the cooled vegetables. Mix gently.
• Coat a rimmed baking sheet with nonstick cooking spray. Place half of the chicken mixture on the baking sheet and pat into a rectangle. Top evenly with cheese. Add the rest of the meat, covering the cheese and forming a loaf.
• Stir the remaining 1/2 cup wing sauce and honey. Brush over the meat loaf.
• Bake for 1 hour or until cooked through. Let cool slightly before slicing.

CHEESE STUFFED ITALIAN MEATLOAF

Steps:

• 1. Over low heat, using a little olive oil, saute onions, celery, & garlic till tender.
• 2. In a large bowl add beef, sausage, (cooled onion, celery, & garlic), mushrooms, crackers, sundried tomatoes, mustard, worchestshire, seasonings eggs.
• 3. Pat meat out, on a large piece of foil, into a rectangle shape. Place the ham slices from the center outward over most of the meat, leaving an ledge around the meat with nothing on it so you can seal it.
• 4. Place cheese ontop of ham slices.
• 5. Using foil as "rolling tool" start rolling meat mixture up over cheese. Seal ends well.
• 6. You should have a nice log when finished.
• 7. Place bacon strips on top, wrap foil around loaf, place in baking pan. Bake at 375 for one hour, remove foil from top and sides, bake 30 min more. Broil for a few minutes if bacon needs more browning.

RED PEPPER AND CHEESE STUFFED MEATLOAF #RSC

Steps:

• Preheat oven to 350 degrees F. Line a 13"X9" baking pan with Reynolds Aluminum Foil. Spray with non-stick cooking spray, or use Reynolds Wrap Non-Stick Aluminum Foil. Set aside.
• In an 8" non-stick skillet, cook 4 slices of the bacon until just crisp. Transfer to a paper towel lined plate and let drain and cool. In same pan with the bacon drippings, saute the red bell pepper, onion and parsley flakes for 3-4 minutes. Remove from heat and cool.
• In a large bowl, combine the ground beef, bread crumbs, eggs, dry soup mix, water, golden mushroom soup, French fried onions and crumbled bacon. Mix well with hands and form into a "football" shape. Place in prepared baking pan. Make a deep well in center of meatloaf, being careful not to break through the bottom. Carefully layer the cheese strips along length of meatloaf. Spoon red pepper/onion mixture over top of cheese. Carefully work meatloaf up and over filling. (It's ok if filling is not covered completely) Use remaining uncooked sliced bacon to "wrap" meatloaf, covering all exposed meatloaf with bacon in a diagonal pattern.
• Bake for 1 1/2 to 2 hours or until meatloaf and bacon is thoroughly cooked.
• Remove from oven and let rest 10 minutes before serving.

BLUE CHEESE-STUFFED BUFFALO CHICKEN MEATLOAF

Steps:

• For the Sauce: Melt butter in a small saucepan over low heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add hot sauce, Worcestershire sauce, and vinegar. Season with salt and pepper, whisk to combine and raise heat to medium. Bring to a simmer, whisk again and remove from heat. For the Chicken: Heat olive oil in a medium skillet over medium heat until shimmering. Add onion, celery, and garlic and cook, stirring often, until tender and translucent, about 7 minutes. Transfer to a large bowl and let cool. Adjust oven rack to lower-middle position and preheat oven to 375°F. Whisk eggs and chicken stock in a medium bowl. Sprinkle with gelatin and let stand for 5 minutes. Add chicken, Worcestershire sauce, celery seed, breadcrumbs, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/4 cup of the prepared wing sauce to the bowl with the cooled onion mixture. Add egg mixture and combine using hands, taking care not to over-mix. Spray six compartments of a cupcake tin with cooking spray. Pack about 2 tablespoons of the meat lightly and evenly into each one, creating a well in the center. Fill the well with blue cheese and top with a slice of butter. Mound with remaining meat, pressing gently to create a cupcake shape and fuse the top and bottom halves. Brush with wing sauce. Transfer meatloaf to the oven and bake, brushing with more sauce every ten minutes, until an instant instant-read thermometer inserted into center of loaf reads 150°F to 155°F, about 25 minutes. Remove from oven and let rest for 10 minutes before serving. Pass additional wing sauce at the table.

MEATLOAF AND CHEESE STUFFED MUSHROOMS

Steps:

• Preheat oven to 375F and line a baking sheet with foil. Stir together beef, breadcrumbs, pesto, tomatoes, garlic salt and pepper together in a medium bowl. Place mushrooms stem side up on a prepared baking sheet. Place a cheese cube in each, then tp with equal amounts of meatloaf mixture. Drizzle ketchup over the tops nd bake for 20 minutes

MACARONI & CHEESE STUFFED MEATLOAF RECIPE - (4.4/5)

Steps:

• Heat oven to 350ºF. Prepare macaroni and cheese dinner as directed on package. Meanwhile, mix meat, onions, bread crumbs, egg and 2 tablespoons A.1. just until blended. Divide meat mixture in half; pat each half into 10x8-inch rectangle on sheet of parchment paper. Reserve 1/2 cup cheddar. Mix remaining cheddar with macaroni and cheese; spread over meat mixture, starting at one short end of each rectangle and spreading to within 3 inches of opposite end. Roll up each rectangle, starting at macaroni cheese covered end and removing parchment as meatloaf is rolled; press ends and edges of meatloaf together to seal. Use parchment to transfer meatloaves, seam sides down, to 2 (13x9-inch) pans sprayed with cooking spray. Discard parchment. Bake meatloaves 25 minutes. Whisk ketchup and remaining A.1. until blended; spoon over meatloaves. Sprinkle with reserved cheddar. Bake 10 minutes or until meatloaves are done (160ºF). Let stand 10 minutes before slicing to serve.