Cheesy Stuffed Meatloaf

6 servings
Active Time
Cook Time
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Mom’s best six-ingredient Cheesy Stuffed Meatloaf is now stuffed with 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
  • 3/4 cup rolled oats
  • 3/4 cup ketchup, divided
  • 2 tablespoons Worcestershire sauce
  • Salt and freshly-ground black pepper
  • 1 (6-oz) block Roth Creamy Havarti or Organic Havarti cheese


  1. Heat oven to 350 degrees F. Line a rimmed baking sheet or dish with foil (for easy cleanup!).
  2. In a stand mixer fitted with the paddle attachment (or in a large bowl with a wooden spoon), combine beef, onion, eggs, oats, 1/2 cup ketchup, Worcestershire sauce, 1 teaspoon salt, and 1/4 teaspoon pepper. Mix on the lowest speed until combined.
  3. Rinse a 9- x 5-inch loaf pan with water. Pack the meat mixture tightly into pan.
  4. Carve out a well 4 inches long x 1 inch wide (leave 1/2-inch border around each side) and set aside the meat you pulled out.
  5. Fill the well with shredded Havarti 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 onto the prepared baking sheet. Bake 60 minutes.
  7. Remove from oven. Increase oven temperature to 400 degrees F. Brush the remaining 1/2 cup ketchup over the meatloaf. Return to oven and bake 10 minutes longer.
  8. Remove from oven. Cool 15 minutes before slicing and serving.