Cheeseburger Meatloaf

A Short Story About the Recipe

I’ll be honest: the first time I made this cheeseburger meatloaf, it was out of pure fridge desperation. I had ground beef, some shredded cheese, a few leftover burger toppings, and not a single burger bun in sight. So, I thought, why not turn this into a meatloaf? Worst case, it’s just dinner. Best case, it becomes a weekly favorite.

And guess what? It turned out to be unreal. Juicy, cheesy, and packed with that classic cheeseburger flavor—without needing a grill. It tastes like something you’d get at a diner, but it’s baked right at home, in one dish, with no flipping or smoking grill involved.

This meatloaf now has a regular spot in my recipe rotation. It satisfies every comfort food craving and always gets requests for seconds. The best part? It’s a one-pan wonder that feels fancy but is dead simple to throw together.

Why You’ll Love This Recipe

Versatile

Add your favorite cheeseburger ingredients—onions, pickles, ketchup, mustard—or keep it simple. You can serve it sliced with mashed potatoes or even on a sandwich bun.

Budget-Friendly

It stretches a pound of ground beef into a full meal that can serve a family, using ingredients you likely already have at home.

Ingredients for the Recipe

• 1 lb ground beef

• 1 cup shredded cheddar cheese

• ½ cup breadcrumbs

• 1 egg

• 1 small onion, finely diced

• 2 tablespoons ketchup

• 1 tablespoon mustard

• 1 tablespoon mayonnaise

• ½ teaspoon garlic powder

• ½ teaspoon salt

• ¼ teaspoon black pepper

• Optional: diced pickles or relish (for that true cheeseburger flavor)

• Topping: additional shredded cheese, ketchup, and mustard drizzle

How to Make This Recipe

Step-by-Step Instructions

This cheeseburger meatloaf is easy to make and loaded with flavor. It bakes in one pan and fills your kitchen with the comforting aroma of a burger joint—without ever lighting a grill.

Step 1: Preheat the Oven

Start by preheating your oven to 375°F (190°C). This ensures the meatloaf cooks evenly and gets that delicious crust on the outside.

Step 2: Prepare the Mixture

In a large mixing bowl, combine the ground beef, shredded cheddar cheese, breadcrumbs, egg, diced onion, ketchup, mustard, mayonnaise, garlic powder, salt, and pepper. Use clean hands or a spoon to mix everything together until well combined.

If you’re feeling adventurous, this is the moment to add in the optional chopped pickles or relish. It might sound strange, but trust me—it gives your meatloaf that authentic cheeseburger taste.

Be careful not to overmix, or the meatloaf can become dense. Just combine until everything is evenly distributed.

Step 3: Shape the Meatloaf

Transfer the mixture onto a parchment-lined or lightly greased baking sheet. Shape it into a loaf, roughly 8 inches long and about 4 inches wide. Don’t pack it too tightly. A loose shape allows it to cook more evenly and stay juicy inside.

If you prefer using a loaf pan, go ahead—but leave a little room around the edges to allow grease to escape.

Step 4: Add Toppings

Once your loaf is formed, spread a thin layer of ketchup on top, just like a classic meatloaf glaze. Then drizzle a little mustard over the top and sprinkle on a handful of shredded cheese. This melts into a bubbly, golden topping that finishes the meatloaf with that perfect cheeseburger look.

Step 5: Bake

Place the loaf in the preheated oven and bake for 40–45 minutes. The internal temperature should reach 160°F (71°C). If the cheese topping starts to brown too quickly, loosely cover it with foil for the last 10 minutes of baking.

Let it rest for about 10 minutes after removing it from the oven. This helps the juices settle and makes slicing easier.

Step 6: Serve

Slice and serve warm. It’s delicious as-is, but you can also serve it with burger-style toppings like lettuce, tomato, or pickles on the side.

Want to go the extra mile? Toast some sandwich buns and make meatloaf sliders—topped with a little ketchup and a pickle slice. It’s a fun way to serve leftovers, too.

Quick and Easy

There’s nothing complicated about this recipe. Most of the prep work is simply mixing ingredients in one bowl. After that, it’s all hands-off as the oven takes over. Cleanup is easy, especially if you line your baking tray with parchment paper.

You can even prep the meatloaf mixture the night before, cover it, and refrigerate until you’re ready to bake. That makes it perfect for busy weeknights.

Customizable

This recipe is wide open for customization. Swap cheddar for mozzarella or pepper jack for a spicier version. Want it extra cheesy? Add cheese cubes into the center of the loaf before baking—instant melted cheese pocket!

You can also mix in finely chopped mushrooms or spinach for a hidden veggie boost. Prefer a more barbecue-like twist? Replace the ketchup with BBQ sauce and add a dash of smoked paprika.

Need to go gluten-free? Just substitute the breadcrumbs for a gluten-free version or crushed rice crackers. The flavor stays on point.

Perfect for Guests

Cheeseburger meatloaf is a comfort food crowd-pleaser. It feels familiar and cozy but with a creative twist that makes it feel special. Serve it at family gatherings, potlucks, or even as part of a casual dinner party.

The best part? It slices cleanly and looks great on a serving platter. Add a bowl of mashed potatoes or a fresh salad on the side, and you’ve got a meal that feels complete and satisfying.

You can also make mini-loaves in a muffin tin—perfectly portioned and ready to serve. Guests love having their own little loaf, and it cooks even faster that way.

FAQs (Frequently Asked Questions)

Can I use a different type of cheese?
Yes, absolutely. While cheddar is classic, mozzarella, Monterey Jack, or a shredded cheese blend all work beautifully. Choose a cheese that melts well and adds flavor.

Can I prepare it in advance?
Yes. You can mix and shape the meatloaf, then refrigerate it (covered) for up to 24 hours before baking. This makes it perfect for meal prep or entertaining.

How do I store leftovers?
Wrap slices tightly in foil or store in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) until warm.

Can I freeze it?
Definitely. You can freeze it either raw (shaped but not baked) or fully baked. Wrap well in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before baking or reheating.

Can I use chicken instead of beef?
You can substitute ground chicken, but the texture will be slightly different. Add an extra tablespoon of mayonnaise or a splash of milk to keep it juicy.