Cheesy Stuffed Meatloaf

6 servings
Active Time
Cook Time
Total Time
Mom’s best 6-ingredient meatloaf is now stuffed with Roth Havarti. The ultimate comfort food is all flavor and no fuss. The leftovers make great sandwiches, too!

By: Meggan Hill, Culinary Hill


  • 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
  • 1 (6-oz) block Roth Organic Havarti cheese


  1. Heat oven to 350°F. 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 into 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°F. 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.