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Pioneer Woman Cheeseburger Meatloaf

Pioneer Woman Cheeseburger Meatloaf - recipe card
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This cheeseburger meatloaf combines seasoned ground beef with cheddar cheese and a savory-sweet ketchup glaze, capturing all the flavors of a classic cheeseburger in a tender, juicy loaf. A quick pan-sear before baking creates a rich crust, while the melted cheese throughout adds creamy pockets in every slice.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1/2 cup onion, finely diced (about 1/2 medium onion)
  • 1 large egg
  • 1/4 cup whole milk
  • 1/2 cup plain breadcrumbs
  • 1 teaspoon kosher salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus more for seasoning
  • 1/2 teaspoon garlic powder
  • 2 pounds 80/20 ground beef
  • 1 cup sharp cheddar cheese, shredded (about 4 oz), divided
  • For the glaze:
  • 1/2 cup ketchup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon brown sugar, packed
  • 1/2 teaspoon Worcestershire sauce

Instructions

  1. Preheat the oven to 375°F / 190°C. Line a rimmed baking sheet with aluminum foil and place a wire rack on top. This allows the fat to drip away and promotes even browning on all sides of the meatloaf.
  2. Heat the olive oil in a small skillet over medium heat. Add the finely diced onion and a pinch of salt; cook, stirring frequently with a wooden spoon, until the onion is translucent and softened, about 3–4 minutes. Do not let it brown; set aside to cool for 5 minutes.
  3. In a small bowl, whisk the egg and whole milk together until well combined. Sprinkle the breadcrumbs over the mixture and stir to form a thick paste; let stand for 2 minutes to allow the breadcrumbs to absorb the liquid.
  4. In a large bowl, combine the ground beef, cooled onion, breadcrumb mixture, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and garlic powder. Use your hands to gently mix just until the ingredients are evenly distributed—overmixing can make the meatloaf dense and tough.
  5. Gently fold in 1/2 cup of the shredded cheddar cheese, distributing it throughout the meat mixture without compacting it.
  6. Transfer the meat mixture to the prepared wire rack and shape it into a loaf approximately 9 inches long and 5 inches wide, with even thickness. Your hands should be slightly damp to prevent sticking; smooth the surface to create an even shape.
  7. In a small bowl, stir together the ketchup, Dijon mustard, brown sugar, and Worcestershire sauce until the sugar has dissolved. Spread about 1/3 of this glaze evenly over the top and sides of the loaf using a pastry brush or the back of a spoon. Reserve the remaining glaze for later.
  8. Place the baking sheet in the preheated oven and bake for 35 minutes. The glaze will start to caramelize and darken slightly at the edges.
  9. Remove the meatloaf from the oven and spread another 1/3 of the glaze over the top. Continue baking for another 20 minutes, or until an instant-read thermometer inserted into the thickest part of the loaf reads 160°F / 71°C for medium-well.
  10. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the meatloaf and return it to the oven for the final 5–7 minutes, until the cheese is melted and bubbly. The internal temperature should rise to 165°F / 74°C.
  11. Remove the meatloaf from the oven and let it rest on the wire rack for 10 minutes. Resting is critical—it allows the juices to redistribute and makes clean slicing possible. Drizzle the remaining glaze over the top just before serving, if desired.
  12. Slice the meatloaf with a sharp knife into 6 thick slices and serve warm.

Notes

Storage: Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. Freezing: Wrap the fully cooled, cooked meatloaf (without the final glaze) tightly in plastic wrap and then aluminum foil; freeze for up to 3 months. Reheating: To reheat, place slices on a baking sheet and warm in a 350°F / 177°C oven for 10–15 minutes, or until heated through. Alternatively, microwave slices on a microwave-safe plate, covered, for 1–2 minutes. For best texture, avoid overcooking when reheating—stop when the center is hot.

Nutrition

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