Classic Beef Meatloaf with Cheddar Center and Ketchup Topping

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 35 minutes (includes 15 minutes resting)

Quick Ingredients

• 2 lb (907 g) ground beef (80/20 preferred)
• 1 cup (50 g) panko breadcrumbs
• 1/2 cup (120 ml) whole milk
• 2 large eggs
• 1/2 cup (about 75 g) finely diced yellow onion
• 2 cloves garlic, minced
• 2 tbsp Worcestershire sauce
• 2 tbsp ketchup (in the meat mixture)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 cup (about 113 g) mild cheddar, shredded (4 oz)
• Glaze: 1/2 cup (120 g) ketchup + 2 tbsp (25 g) brown sugar + 1 tbsp (15 ml) apple cider vinegar + 1 tsp Worcestershire

Do This

• 1. Heat oven to 350°F (177°C). Line a rimmed sheet pan with foil, then parchment.
• 2. Stir panko + milk; rest 5 minutes.
• 3. Mix beef with eggs, onion, garlic, Worcestershire, ketchup, salt, pepper, thyme, and the soaked crumbs.
• 4. Shape half the meat into a loaf; add a cheddar “log” down the center; cover with remaining meat and seal well.
• 5. Mix glaze; spread a thin layer over the top.
• 6. Bake 45 minutes, add remaining glaze, bake 10–15 minutes more to 160°F (71°C) internal temp.
• 7. Rest 15 minutes; slice thick and serve.

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Why You’ll Love This Recipe

• Classic, familiar meatloaf flavor with a simple ketchup topping that feels like home.
• Mild cheddar is tucked into the center for richness without turning it into a “stuffed” novelty loaf.
• Moist, tender slices thanks to a quick breadcrumb-and-milk panade and gentle mixing.
• Reliable doneness: you’ll bake to an exact temperature, not just a timer.

Grocery List

• Meat: ground beef (80/20 preferred)
• Produce: yellow onion, garlic, optional fresh parsley
• Dairy: whole milk, eggs, mild cheddar cheese
• Pantry: panko breadcrumbs, ketchup, Worcestershire sauce, brown sugar, apple cider vinegar, kosher salt, black pepper, dried thyme

Full Ingredients

Meatloaf

• 2 lb (907 g) ground beef (80/20 preferred for best flavor and moisture)
• 1 cup (50 g) panko breadcrumbs
• 1/2 cup (120 ml) whole milk
• 2 large eggs
• 1/2 cup (about 75 g) finely diced yellow onion (or grated on a box grater for an even more tender texture)
• 2 cloves garlic, minced
• 2 tbsp Worcestershire sauce
• 2 tbsp ketchup
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp dried thyme

Mild Cheddar Center

• 1 cup (about 113 g) mild cheddar cheese, shredded (4 oz)

Ketchup Glaze

• 1/2 cup (120 g) ketchup
• 2 tbsp (25 g) packed light brown sugar
• 1 tbsp (15 ml) apple cider vinegar
• 1 tsp Worcestershire sauce

Optional for Serving

• 1 tbsp chopped fresh parsley (for a little color)

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the pan

Preheat your oven to 350°F (177°C).

Line a rimmed baking sheet with foil (for easy cleanup), then place a sheet of parchment on top (so the loaf doesn’t stick). This free-form method lets excess fat drain away and gives you better browning on the sides.

Loaf pan option: You can bake in a 9 x 5-inch loaf pan, but the meatloaf will sit in more drippings. If you use a loaf pan, carefully spoon off some fat halfway through baking.

Step 2: Make the panade (the secret to a tender meatloaf)

In a large bowl, stir together 1 cup (50 g) panko breadcrumbs and 1/2 cup (120 ml) whole milk. Let it sit for 5 minutes so the crumbs can fully absorb the milk.

This quick soak helps keep the meatloaf moist and prevents it from baking up dense.

Step 3: Mix the meatloaf base gently

To the breadcrumb mixture, add:

2 large eggs, 1/2 cup finely diced onion, 2 minced garlic cloves, 2 tbsp Worcestershire, 2 tbsp ketchup, 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp dried thyme. Stir until combined.

Add the 2 lb (907 g) ground beef. Using clean hands or a fork, mix just until everything is evenly distributed. Stop as soon as it looks uniform; overmixing makes meatloaf tough.

Step 4: Shape the loaf and tuck in the cheddar center

Turn half of the meat mixture onto your prepared pan and shape it into a rectangle about 9 inches long and 4 inches wide, with a slight indentation running down the center like a shallow trough.

Sprinkle the 1 cup shredded mild cheddar down the center in a thick line, keeping it about 3/4 inch away from all edges. (This helps prevent cheese from escaping as it melts.)

Place the remaining meat mixture over the top and gently press to seal. Pinch and smooth the seams so the cheddar is fully enclosed. Shape into a tidy loaf about 9 x 5 inches, with a slightly domed top.

Step 5: Stir up the ketchup glaze and apply the first layer

In a small bowl, whisk together:

1/2 cup (120 g) ketchup, 2 tbsp (25 g) brown sugar, 1 tbsp (15 ml) apple cider vinegar, and 1 tsp Worcestershire sauce.

Spread a thin layer of glaze over the top and sides of the loaf (use about one-third of the glaze now). Reserve the rest for later so you get that classic, glossy ketchup-topped finish.

Step 6: Bake, glaze again, and cook to temperature

Bake at 350°F (177°C) for 45 minutes.

Remove the pan from the oven and brush the remaining glaze generously over the top (and a bit down the sides). Return to the oven and bake an additional 10–15 minutes, until the thickest part reads 160°F (71°C) on an instant-read thermometer.

If you want a slightly stickier top, you can broil for 1–2 minutes at the end, watching closely so the glaze doesn’t burn.

Step 7: Rest, slice, and serve

Let the meatloaf rest on the pan for 15 minutes before slicing. Resting keeps the juices in the loaf (instead of on your cutting board) and gives the cheddar center a chance to set slightly so you get cleaner slices.

Slice into 8 thick slices. Sprinkle with optional parsley and serve warm.

Pro Tips

• Keep the cheddar contained: Leave a clear border of meat around the cheese and seal the seams well to prevent blowouts.
• Don’t pack it tight: When shaping, use a light touch. A gently shaped loaf bakes up tender.
• Use a thermometer: Pull at 160°F (71°C) in the center for safe, juicy results.
• Grate the onion if you dislike chunks: Grated onion practically melts into the meat mixture and adds moisture.
• Free-form loaf equals better glaze coverage: A sheet pan allows more surface area for that classic ketchup top.

Variations

• BBQ-glaze swap: Replace half the ketchup in the glaze with BBQ sauce for a smoky-sweet top (still familiar, just a little different).
• Cheddar + tiny pickle kick: Add 2 tbsp finely chopped dill pickles to the meat mixture for a subtle diner-style tang.
• Mini meatloaves: Divide into 4 mini loaves. Bake at 350°F (177°C) for about 30–35 minutes, glazing twice, until 160°F (71°C).

Storage & Make-Ahead

Refrigerate: Cool leftovers, then store airtight for up to 4 days.

Freeze (cooked): Wrap slices tightly and freeze up to 3 months. Thaw overnight in the refrigerator before reheatingconsidering texture and moisture.

Freeze (uncooked): Shape the loaf (with cheddar center) on parchment, freeze until firm, then wrap tightly in plastic wrap and foil. Freeze up to 2 months. Thaw in the refrigerator for 24–36 hours before baking.

Make-ahead (best weeknight option): Assemble the loaf up to 24 hours ahead, cover, and refrigerate. Glaze and bake when ready (add 5 minutes to the initial bake time if it goes in very cold).

Reheat: Place slices in a baking dish, add a small splash of water or beef broth, cover with foil, and warm at 325°F (163°C) for 15–20 minutes, or until hot.

Nutrition (per serving)

Approximate, based on 8 servings: 420 calories; 28 g protein; 28 g fat; 14 g carbohydrates; 1 g fiber; 8 g sugar; 720 mg sodium.