Cheddar Meatloaf with Tangy Sauce

Cheddar Meatloaf Recipe
Cheddar Meatloaf. Photo: Diana Rattray
  • 100 mins
  • Prep: 15 mins,
  • Cook: 85 mins
  • Yield: 6 to 8 Servings
Ratings

A tangy barbecue sauce blend tops this cheddar and beef loaf. Use part pork or all ground beef in this meatloaf.

Feel free to vary the shape of the loaf. Bake it in a loaf pan or shape it and bake it in a rimmed baking pan. Or bake in about half the time in muffin cups or a large pie plate.

What You'll Need

  • 1 cup ketchup
  • 1/3 cup dark brown sugar, or use light
  • 2 teaspoons Dijon or Creole style mustard
  • 2 teaspoons Worcestershire Sauce
  • 2 teaspoons chili powder, divided
  • 1 pound lean ground beef
  • 1/2 to 3/4 pound ground pork
  • 1/2 cup finely chopped onion
  • 3/4 cup soft ground bread crumbs (about 2 to 3 slices of bread)
  • 1 1/2 cups shredded sharp Cheddar cheese
  • 1 large egg
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper

How to Make It

Lightly grease a 13- x 9-inch baking pan or spray with nonstick cooking spray. Heat oven to 350 F (180 C/Gas 4).

In a large cup or small bowl, combine the ketchup, brown sugar, mustard, Worcestershire sauce, and 1/2 teaspoon of the chili powder. Mix until well blended.

In a large bowl, combine the ground beef and pork, chopped onion, bread crumbs, cheese, egg, salt, pepper, the remaining 1 1/2 teaspoons of chili powder, and 1/3 cup of the ketchup mixture.

Shape the meat mixture into a large loaf in the baking pan and make a long indention down the middle. Spoon about 1/4 cup of the ketchup mixture into the indention. Bake for 1 hour and 10 minutes.

Brush the loaf generously with the remaining ketchup mixture and bake for 10 to 15 minutes longer.

The minimum safe temperature for ground meat is 160 F (71.1 C) . For ground poultry, the minimum safe temperature is 165 F (73.9 C).

Tips and Variations

  • Make Ahead Tip: Did you know you can freeze uncooked meatloaf? Line the loaf pan with plastic wrap, leaving long ends. Pack the meatloaf mixture into the loaf pan. Fold the ends of the plastic wrap over the loaf and freeze. Use the long ends of the plastic wrap to lift the frozen loaf out of the pan. Wrap it well in the plastic wrap and then with foil. Put it in a freezer bag. Freeze for up to 4 months. Defrost the meatloaf in the refrigerator overnight. Bake as directed.
  • Make two loaves — bake one immediately and freeze the other one for another day.
  • Vary the shape. Make meatloaf muffins (they cook in about half the time) or shape a freeform loaf on a rimmed baking sheet.
  • For a faster meatloaf, pat the mixture into a large greased pie plate and bake the thinner meatloaf for approximately half the time.
  • If you prefer coarsely chopped onions, saute them for a few minutes in a small amount of oil before you add them to the meat mixture.
  • Top the loaf with an extra 1/2 cup of shredded cheese after you add the ketchup topping. Bake as directed for 10 to 15 minutes longer.
  • The ground pork adds juiciness. If you are using all beef or a combination of beef and veal, add about 1/4 cup of vegetable or tomato juice, brown gravy, or beef broth.

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