Cheeseburger Meatloaf

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This Cheeseburger Meatloaf is a spin on the classic. It’s moist, tender, and full of flavor! There is no need for gravy with this tasty meatloaf.

Close up shot of two slices of cheeseburger meatloaf with green beans on the side.

This cheeseburger meatloaf is a delicious twist on the Classic Meatloaf. I used it as the base and added in cheddar and a few extra seasonings to create a meatloaf that is similar to your favorite cheeseburger.

Easy meals like this one are some of my favorites! My family loves these Sheet-Pan Mini Meatloaves, and I love that everything is made on one pan for easier cleanup.

Here’s Why This Cheeseburger Meatloaf Will Be The Spotlight Of Dinnertime:

It’s hearty, rich, and flavorful, making it super satisfying and comforting.
Made with easy-to-find ingredients that you probably already have on hand.
Budget-friendly
Freezer-friendly
Leftovers make AWESOME sandwiches.

Ingredients: ground beef, onion, milk, quick oats, pickle, ketchup, mustard, brown sugar, cheddar, worcestershire, salt, garlic powder, and eggs.

Ingredient Notes:

This is just a quick overview of the ingredients that you’ll need for this cheeseburger meatloaf. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.

GROUND BEEF: This is one of the only times I will recommend fattier ground beef. I use 85% ground beef for flavor and moisture. Leaner beef will most likely result in a drier meatloaf lacking that beefy flavor.

CHEDDAR: I prefer cheddar over American cheese any day. But you do you and use whatever cheese you like the most.

OATS: Just like my classic meatloaf recipe I chose to keep the quick oats. They help hold in moisture, keep the meatloaf from falling apart, and keep it gluten-free for those who need that.

Four pictures showing how to mix and shape the meatloaf.

How To Make Cheeseburger Meatloaf:

STEP 1: Combine all the ingredients in a large bowl and mix just until combined. Be careful not to overmix the meat as it can create a tough meatloaf.

STEP 2: Shape mixture into a loaf on a baking sheet. I like to line my baking sheet for easier clean-up. Mix the ketchup and brown sugar together and spread over the top of the loaf.

STEP 3: Bake for 1 hour or until meatloaf reaches an internal temperature of 160 degrees F.

FAQs

HOW DO YOU STORE LEFTOVER MEATLOAF?

Place cooled leftovers in an airtight container and refrigerate for up to 4 days. Reheat individual portions in the microwave or place on a baking sheet with a little beef broth. Cover with foil and bake at 350 degrees F until warmed through. The amount of time will vary greatly depending on how much is being reheated and if it is in slices.

HOW TO FREEZE MEATLOAF?

BEFORE BAKING: Line a loaf pan with plastic wrap and press the meatloaf mixture into it. Cover with heavy-duty foil and freeze until solid. Once solid, remove from the loaf pan if desired. Wrap well and freeze for up to 3 months. Thaw overnight in the refrigerator and bake according to directions. It may take a little longer to bake.
AFTER BAKING: Wrap cooled leftovers in plastic wrap and then in heavy-duty foil. Freeze for up to 3 months. Thaw overnight in the refrigerator.

HOW TO MAKE MEATLOAF AHEAD OF TIME?

Prepare meatloaf according to directions. Instead of baking, cover with plastic wrap and refrigerate for up to 24 hours. Bake according to directions. Since the meat is cold, it may take longer to bake.

Overhead view of cheeseburger meatloaf from the oven. Garnished with pickle slices and minced parsley.

Secrets To Great Meatloaf:

BAKING SHEET: This is a must in my opinion! Otherwise, you end up with a soggy, greasy mess. Just be sure to make the loaf as even as possible so the meatloaf will cook evenly. Plus, making it this way maximizes browning, YUM!

SEASONING: Properly seasoned meatloaf will taste so much better than underseasoned. I feel like that is just common sense. Please season your meat and use enough salt. Salt actually adds to the flavor of the meat.

USING A MEAT THERMOMETER: Please use a meat thermometer to check if the meatloaf is fully cooked. This is also a great way to make sure it isn’t overcooked!! Bake until it reaches 160 degrees F. As the meatloaf rests, it will continue to bake and reach 165 degrees F, which the FDA deems safe for ground meat.

REST: After removing the meatloaf from the oven, allow it to rest for 10 minutes. This will allow the juices to be redistributed into the meat instead of on your plate.

Serving Suggestions:

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