Savory Meatloaf Recipe

I think a lot about how to make family dinner exciting, even with a classic like meatloaf. This specific savory meatloaf recipe solves the problem of dry, boring meatloaf by adding a surprise molten core. As it bakes, the aroma fills the kitchen, and a slice reveals a perfect combination of juicy meat and a sweet, cheesy filling. This easy dinner idea transforms a simple weeknight meal into something special, proving that a family-friendly savory meatloaf recipe doesn’t have to be complicated to be incredibly satisfying.

Ingredients

• 680 g (1.5 lbs) lean ground beef: An 80/20 mix is recommended for juiciness. Ensure meat is cold before mixing to avoid a tough texture.
• 120 g (1 cup) plain breadcrumbs and 120 ml (1/2 cup) whole milk: This combination creates a ‘panade’ that keeps this savory meatloaf recipe moist during cooking. For a gluten-free option, use gluten-free panko breadcrumbs or crushed oats.
• 1 large egg, beaten: The egg acts as a binder, holding the mixture together and preventing crumbling.
• 1 small yellow onion, finely minced (about 120 g / 1 cup): Use half of this minced onion in the meat mixture itself and save the rest for the core filling.
• 2 cloves garlic, minced: Provides aromatic depth; for convenience, use 1 teaspoon of pre-minced garlic from a jar.
• Seasonings: 10 g (2 teaspoons) fine sea salt, 2.5 g (1/2 teaspoon) freshly ground black pepper, 2.5 g (1/2 teaspoon) smoked paprika, and 2.5 g (1/2 teaspoon) dried thyme. The smoked paprika enhances the savory flavor and complements the cheddar cheese.
• 15 ml (1 tablespoon) olive oil: Used for caramelizing the onions; any neutral oil works.
• 2 medium yellow onions, thinly sliced (about 300 g / 3 cups): These form the base of the filling; sweet onions like Vidalia also work well here.
• 120 g (1 cup) shredded sharp cheddar cheese: Sharp cheddar offers the best flavor contrast and melts beautifully into the filling. Shred from a block for superior melting compared to pre-shredded.
• Glaze: 180 ml (3/4 cup) ketchup, 30 g (2 tablespoons) light brown sugar (packed), 15 ml (1 tablespoon) apple cider vinegar, and 7.5 ml (1/2 tablespoon) Dijon mustard. The glaze creates a sweet-tangy crust; adjust the brown sugar for sweetness.
• Garnish: 15 g (1/4 cup) fresh parsley, finely chopped. Adds a touch of freshness and color for serving.

Instructions

Here is how to create this simple and satisfying savory meatloaf recipe:

1. Prepare the Caramelized Onion Filling

   Heat the olive oil in a large skillet over medium-low heat. Add the 2 thinly sliced onions and cook slowly for 25-30 minutes, stirring occasionally. Cook until deeply golden brown and very soft; if they start to dry out, add a tablespoon of water to deglaze. Remove from heat and let cool completely.

2. Preheat Oven and Mix Meatloaf

   Preheat your oven to 175°C (350°F) and lightly grease a 23×13 cm (9×5 inch) loaf pan. In a large mixing bowl, combine the ground beef, breadcrumbs, milk, beaten egg, half of the finely minced small yellow onion, minced garlic, salt, black pepper, smoked paprika, and dried thyme. Mix gently with your hands until just combined; do not overmix, as this will result in a tough, dense meatloaf.

3. Prepare the Glaze

   In a separate small bowl, prepare the glaze by whisking together the ketchup, brown sugar, apple cider vinegar, and Dijon mustard. Set aside.

4. Assemble the Stuffed Meatloaf

   Take about two-thirds of the meat mixture and press it evenly into the bottom and up the sides of the loaf pan, forming a hollow trough in the center. Spoon the cooled caramelized onions into the trough, then generously sprinkle the shredded sharp cheddar cheese over the onions. Take the remaining one-third of the meat mixture and carefully press it over the filling, sealing the edges to fully enclose the core. I always make sure the filling is completely encased so none of the cheese oozes out prematurely.

5. Bake and Glaze

   Bake the meatloaf for 45 minutes. Remove from the oven and carefully pour off any excess fat from the pan. Spread about two-thirds of the prepared glaze evenly over the top of the meatloaf.

6. Final Bake and Rest

   Return the meatloaf to the oven and continue baking for another 20-25 minutes, or until an internal temperature of 70°C (160°F) is reached. The glaze should be bubbly and slightly caramelized. Once baked, remove the meatloaf from the oven and let it rest in the pan for 10-15 minutes before carefully transferring it to a cutting board. Resting is critical to let the juices redistribute and set the cheese core; otherwise, the slice may fall apart when cut. Garnish with fresh parsley.

Make-Ahead & Meal Prep Tips

This savory meatloaf recipe is ideal for meal prepping, allowing you to get ahead on busy weeknights. The best part? You can prep it almost entirely in advance to save time on the day you plan to cook it.

• Assemble uncooked meatloaf in advance (12-24 hours): Prepare the entire savory meatloaf recipe, including the filling and glaze, then assemble it in the loaf pan as instructed. Cover the pan tightly with plastic wrap and store it in the refrigerator for up to 24 hours before baking. Add about 10-15 minutes to the initial bake time since you are starting from cold.
• Freeze for long-term storage: To make this truly convenient for quick meals, prepare the uncooked meatloaf in a foil-lined loaf pan. Cover tightly with plastic wrap and then a layer of aluminum foil. Freeze for up to 3 months. When ready to cook, thaw overnight in the refrigerator. Cooked slices can also be frozen and reheated in the microwave or oven for high-protein snacks.

Serving Suggestions for Meatloaf with Cheese Core

This savory meatloaf recipe with its rich, cheesy center pairs well with many classic side dishes, making it a truly family-friendly meal.

• Classic pairing: Serve alongside fluffy mashed potatoes to soak up the juices and glaze.
• Side dish pairing: Complement the richness with roasted vegetables like green beans or asparagus, or a simple side salad.
• Comfort food combo: For extra family comfort, pair a slice with creamy macaroni and cheese.
• Sandwich option: Leftover slices make excellent sandwiches on toasted bread with a little extra glaze or mustard. My kids love when I make mini meatloaf sliders on Hawaiian rolls for an easy dinner idea.

Common Questions (FAQs)

Why did my meatloaf fall apart?

This often happens if the meatloaf wasn’t rested long enough after baking; the juices and cheese core need time to set. Also, ensure you use the milk-soaked breadcrumbs as specified in the savory meatloaf recipe, as they help bind the mixture together effectively.

Can I use different cheeses for the core?

Yes, you can use other good melting cheeses like provolone, Swiss, or Monterey Jack. For a spicy kick, use pepper jack cheese. Avoid hard cheeses like Parmesan, which won’t melt into the molten core properly.

How do I keep my meatloaf from drying out?

Using an 80/20 lean-to-fat ratio for ground beef helps ensure juiciness. Most importantly, avoid overmixing the meat and use the milk-soaked breadcrumbs (panade) as specified in this savory meatloaf recipe.

Can I cook this in a muffin tin for individual servings?

Yes, mini meatloaves are a great option for portion control and faster cooking for kids. Bake them at 175°C (350°F) for 25-30 minutes, or until the internal temperature reaches 70°C (160°F).

Is this recipe freezer-friendly?

Yes, both uncooked and cooked meatloaf freeze well, making this a great make-ahead option. For best results, freeze uncooked and thaw overnight before baking; cooked slices should be reheated gently to preserve moisture.

How long should I let the meatloaf rest?

At least 10 minutes (up to 15 minutes) is necessary. I always make sure to let this savory meatloaf recipe rest before slicing; otherwise, when I try to cut into it, the molten cheese core can sometimes spill out before it sets completely.

Conclusion

This savory meatloaf recipe with a molten cheddar core takes a classic family dinner and elevates it to a new level of juicy, satisfying comfort food. The hidden filling guarantees flavor and moisture in every bite, making it a perfect easy dinner idea. Pin this recipe now and plan to make this savory meatloaf recipe this week for a simple and delicious meal.

savory meatloaf recipe

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• Author: Madison Clarke
• Total Time: 100 minutes
• Yield: 1 loaf 1x
• Diet: general

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Description

This recipe creates a juicy meatloaf featuring a hidden molten core of caramelized onions and sharp cheddar cheese. It transforms a simple weeknight dinner into a satisfying, flavorful meal.

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Ingredients

Scale 1x2x3x

• 680 g (1.5 lbs) lean ground beef (80/20 mix)
• 120 g (1 cup) plain breadcrumbs
• 120 ml (1/2 cup) whole milk
• 1 large egg, beaten
• 1 small yellow onion, finely minced (120 g, divided)
• 2 cloves garlic, minced
• Seasonings: 10 g (2 teaspoons) fine sea salt, 2.5 g (1/2 teaspoon) freshly ground black pepper, 2.5 g (1/2 teaspoon) smoked paprika, and 2.5 g (1/2 teaspoon) dried thyme
• 15 ml (1 tablespoon) olive oil
• 2 medium yellow onions, thinly sliced (300 g)
• 120 g (1 cup) shredded sharp cheddar cheese
• Glaze: 180 ml (3/4 cup) ketchup, 30 g (2 tablespoons) light brown sugar, 15 ml (1 tablespoon) apple cider vinegar, and 7.5 ml (1/2 tablespoon) Dijon mustard
• 15 g (1/4 cup) fresh parsley, chopped, for garnish

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Instructions

1. Caramelize Onions for Filling: Heat olive oil in a skillet over medium-low heat. Add the 2 thinly sliced onions and cook for 25-30 minutes, stirring occasionally, until deeply golden brown and soft. Remove from heat and let cool completely.
2. Prepare Meat Mixture: Preheat oven to 175°C (350°F) and lightly grease a 9×5 inch loaf pan. In a large bowl, combine the ground beef, breadcrumbs, milk, egg, half of the finely minced small yellow onion, minced garlic, and all seasonings. Mix gently with your hands until just combined; do not overmix.
3. Mix Glaze: In a separate small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and Dijon mustard for the glaze. Set aside.
4. Assemble Stuffed Meatloaf: Press about two-thirds of the meat mixture evenly into the bottom and up the sides of the loaf pan, creating a hollow trough in the center. Spoon the cooled caramelized onions into the trough, then generously sprinkle with the shredded sharp cheddar cheese. Cover the filling completely with the remaining one-third of the meat mixture, pressing to seal the edges.
5. Bake and Glaze: Bake for 45 minutes. Remove from the oven and carefully pour off any excess fat. Spread about two-thirds of the prepared glaze evenly over the top of the meatloaf.
6. Final Bake and Rest: Return to the oven and bake for another 20-25 minutes, or until the internal temperature reaches 70°C (160°F). Let rest in the pan for 10-15 minutes before carefully transferring to a cutting board. Garnish with fresh parsley before slicing.

Notes

To prevent crumbling, rest the meatloaf for 10-15 minutes before slicing, allowing the juices and cheese core to set. The uncooked meatloaf can be assembled up to 24 hours in advance and stored in the refrigerator, or frozen for up to 3 months.

• Prep Time: 30 minutes
• Cook Time: 70 minutes
• Category: main dish
• Method: baking
• Cuisine: american

Nutrition

• Serving Size: 1 slice (1/6 loaf)
• Calories: 350 kcal
• Sugar: 12 g
• Sodium: 700 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 25 g
• Cholesterol: 100 mg