A nearly traditional meatloaf is taken up a notch or two in the flavor department with the help of an amazing three cheese stuffing.
The addition of the cheese stuffing makes this recipe extra delicious while simultaneously adding a bit of moisture (yes, I know some people hate that word, but think about traditional, super dry and boring meatloaf…extra moisture is a good thing). It’s so yummy that even my 8-year-old son loves it!
And it’s easy to make. It might sound intimidating because it is stuffed, but it really is very simple and fairly quick to make.
Cheese Stuffing for the Meatloaf
The cheese stuffing is versatile. In the recipe, I included the specific cheeses that I use and that my family loves (specifically, mozzarella, parmesan, and gouda). However, feel free to switch this up! I have made it in the past using one kind of cheese like cheddar or something like Mexican blend. Pretty much any kind of cheese is tasty, just ensure you use the same amount total in the recipe (1 cup).
Recommended Equipment for this Meatloaf
- loaf pan – I like cast iron loaf pans.
- sheet pan – This is my favorite sheet pan. It’s pretty basic.
- silicone liner – These are super helpful and save on waste.
- flat cooling rack – This is optional, but can be helpful. You can plan the meatloaf onto the cooling rack on the baking sheet. Then, excess fats and such drip down underneath it.
Three Cheese Stuffed Meatloaf
- ½ cup mozzarella cheese, shredded
- ¼ cup parmesan cheese, shredded
- ¼ cup gouda cheese, shredded
- 1 egg yolk
- ½ teaspoon dried dill
- 1-½ pound ground meat (beef, turkey, chicken, elk, deer, or antelope)
- ½ pound ground pork sausage
- ½ cup THM Baking Blend
- ⅓ cup heavy whipping cream
- 1 or 2 shallots, minced
- 3 cloves (or more) garlic, minced
- 1 whole egg, beaten
- 1 tablespoon dried basil OR 3 tablespoons chopped fresh basil
- 1 tablespoon dried parsley OR 3 tablespoons chopped fresh parsley
- 2 teaspoons dried mustard
- 1 teaspoon mineral salt
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes
- Preheat oven to 400° F.
- Prepare a baking sheet by lining it with parchment paper, aluminum foil, or a silicone mat; set aside.
- Prepare a loaf pan by lining it with plastic wrap; set aside.
- In a small bowl, whisk together all of the glaze ingredients; set aside
- In a medium bowl, mix together all of the stuffing ingredients; set aside.
- In a medium to large bowl, thoroughly mix together all of the meatloaf ingredients.
- Fill the plastic wrap-lined loaf pan with HALF of the meatloaf mixture. Press an oval-shaped indentation down the center lengthwise.
- Press all of the cheese stuffing mixture into the indentation.
- Pour in the remaining meatloaf mixture and press down, leveling the top.
- Place the lined baking sheet upside down onto the the top of the loaf pan and invert everything. Remove the loaf pan and the plastic wrap; you should now have a neat loaf shape on the lining of the sheet pan.
- Brush half of the glaze mixture on the top and sides of the loaf.
- Pop in the oven and bake for 45 minutes, more or less, until a thermometer inserted into the meat in various locations reads 165° F.
- Remove from oven and brush on the remaining glaze. Return to oven and bake an additional 15 minutes.
- Remove from oven and allow to rest at room temperature for about 15 minutes. Cut into 1-inch slices and serve.
Nutrition facts are approximate and may vary based on several factors. Please read my Nutrition Disclaimer.