Cheesy Stuffed Meatloaf

6 servings
Active Time
Cook Time
Total Time
Recipe by: Meggan, Culinary Hill Mom’s best 6-ingredient meat loaf is now stuffed with Roth Havarti. The ultimate comfort food is all flavor and no fuss. The leftovers make great sandwiches, too! Meatloaf is on my list of Favorite Things. I mean, what could be more delicious than a loaf of meat? My answer to this question is always the same: Add cheese. ALWAYS add cheese. Pack your meatloaf in to a standard loaf pan (rinsed with water so it easily slips out), then carve out a well with your hand. Pack that well with Roth Original Havarti cheese, seal it with the beef mixture from the well, and flip it out on to your baking dish. Bake it for an hour to cook it through, then brush it with ketchup and bake it a little longer to seal the glaze. It’s just the right amount of sweetness in every bite! Let the loaf rest for 15 minutes, then cut a thick slab and admire the ooey, gooey cheese. It tastes even better than it looks! Recipe Tip from Douglas C., Facebook: "Try laying strips of bacon across [the top of the meatloaf]. Cover [with foil] until the last 10-15 minutes. Remove foil and bake until the bacon is crisp."


  • 2 pounds 80/20 ground beef
  • 1 small onion, finely chopped
  • 2 eggs
  • ¾ cup rolled oats
  • ¾ cup ketchup, divided
  • 2 tablespoons Worcestershire sauce
  • Salt and freshly ground black pepper
  • 6 ounces Roth Original or Organic Havarti cheese, shredded


  1. Preheat oven to 350 degrees. Line a rimmed baking sheet or dish with foil for easy cleanup.
  2. In a standing mixer fitted with the paddle attachment, or in a large bowl with a spatula, combine beef, onion, eggs, oats, ½ cup ketchup, Worcestershire sauce, 1 teaspoon salt, and ¼ teaspoon pepper. Mix on the lowest speed until combined.
  3. Rinse a 9-inch x 5-inch loaf pan with water. Pack the meat mixture tightly in to pan.
  4. Leaving a ½-inch wall on each side, carve out a well about 4 inches long and 1 inch wide and set aside the meat you pulled out.
  5. Fill the well with shredded cheese. Using the reserved meat mixture, cover and seal the shredded cheese carefully and thoroughly.
  6. Flip the pan over and carefully jiggle out the loaf on to the prepared baking sheet. Bake 60 minutes.
  7. Remove from oven. Increase oven temperature to 400 degrees. Brush remaining ¼ cup ketchup all over the meatloaf. Return to oven and bake 10 minutes longer.
  8. Remove from oven and cool 15 minutes before serving.