This meatloaf is extremely juicy, and the potential variety of different flavors is as big as your imagination. I've done American cheese with ketchup and mustard on top and served with dill pickle chips. Another one might be Swiss cheese and mushroom topping.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a large bowl, combine the beef, bread crumbs, onion, eggs, salt and pepper, and mix well. Pat out meat mixture into a 14x18 inch rectangle on a piece of wax paper. Spread cheese over the meat, leaving a 3/4 inch border around the edges. Roll up jelly roll fashion to enclose the filling and form a pinwheel loaf. Press beef in on both ends to enclose the cheese. Place in a 10x15 inch baking dish.

  • Bake in the preheated oven 1 hour, or until internal temperature reaches 160 degrees F (70 degrees C).

Nutrition Facts

410 calories; 31.7 g protein; 4 g carbohydrates; 161.9 mg cholesterol; 811.3 mg sodium. Full Nutrition

Reviews (833)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/01/2003
I did my first loaf after reading all the reviews and my husband loves it. I'd like to suggest letting the loaf sit for 15 minutes before cutting, this will prevent oozing of the cheese. When I made it the second time, I dicovered a way to simplify the rolling process and had great success. I divided my meat mixture into 3 batches and cheese into 2 batches (like a lasagne). Fill the bottom of a 9x13 dish with the 1st batch, then sprinkle cheese on top, avoiding the edges. I then pat the 2nd batch on top, taking a little care to seal the edges with a spatula. Cheese on top of that. Finally, the 3rd batch of meat on top of that, sealing the edges again. I then sprinkled ketchup and mustard overall. It came out tasting the same as the recipe indicated, but saves much time and effort. Read More
(944)

Most helpful critical review

Rating: 2 stars
03/17/2011
I love the idea of this meatloaf but it was so salty I threw out the leftovers. I put less than the amount of salt it called for. Did anyone else have this problem? Read More
(17)
1151 Ratings
  • 5 star values: 660
  • 4 star values: 353
  • 3 star values: 89
  • 2 star values: 35
  • 1 star values: 14
Rating: 5 stars
08/01/2003
I did my first loaf after reading all the reviews and my husband loves it. I'd like to suggest letting the loaf sit for 15 minutes before cutting, this will prevent oozing of the cheese. When I made it the second time, I dicovered a way to simplify the rolling process and had great success. I divided my meat mixture into 3 batches and cheese into 2 batches (like a lasagne). Fill the bottom of a 9x13 dish with the 1st batch, then sprinkle cheese on top, avoiding the edges. I then pat the 2nd batch on top, taking a little care to seal the edges with a spatula. Cheese on top of that. Finally, the 3rd batch of meat on top of that, sealing the edges again. I then sprinkled ketchup and mustard overall. It came out tasting the same as the recipe indicated, but saves much time and effort. Read More
(944)
Rating: 4 stars
02/04/2007
This is a great recipe! I only gave it 4 stars because I found the "jelly-roll" effect to be more trouble than it was worth. Instead, I just half the meat mixture and make a channel for the cheese down the center and then top with the remaining meat mixture. It is much more simple and it isn't as messy! Tastes fantastic as is or is easy to jazz up too! Read More
(450)
Rating: 5 stars
09/14/2005
Delicious! Here are a few of my suggestions - to avoid the grease problem - use super lean beef - I used 95% lean it wasn't greasy at all... also I used mozzarella in the middle (part-skim). It was perfect! And for those of you watching calories/fat it's pretty friendly only 3 WW points per slice! Read More
(297)
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Rating: 5 stars
12/13/2003
We loved this I did add some Montreal steak seasoning and worcestershire to it and topped it with barbecue sauce. I didn't have any wax paper and parchment made it really easy to roll up. There was one spot where I didn't seal it well so the cheese goozed out. I also baked it in a loaf pan and periodically drained the grease and let it sit for 15 minutes to ease in slicing it. Thanks Douglas this was a winner in our house!:) Read More
(125)
Rating: 4 stars
12/23/2003
I was very glad I'd read the reviews on this recipe beforehand or I might have throw up my hands at the rolling it up stage. It's tricky but doable with some patience. I used foil instead of wax paper. Read More
(80)
Rating: 5 stars
09/22/2003
Very good meatloaf recipe. I added 1/4 cup of worchester sauce and 1/2 cup bell pepper to the mix for alittle more flavor. Also I subsituted the shredded chedder with Sargentos mexican cheese blend. The guys at work LOVED it. Read More
(75)
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Rating: 5 stars
09/11/2003
I am not a meatloaf fan but this was very good. Didn't taste like meatloaf. The taste was very good. I had a hard time rolling it like a jelly roll. I will make it again. Read More
(49)
Rating: 4 stars
09/22/2003
Wow! Even my 5 yr old liked it. It really reminds of a MacDonalds' cheeseburger. I thought it was good and will make it again. I halved the recipe & used very lean ground beef american cheese slices and 1 tablespoon worchestshire. Read More
(48)
Rating: 4 stars
11/11/2003
I scaled this recipe down to 2 left out the egg and it still came out good. I did have a little "oozing of the cheese" and it was a little greasy so next time I will use sirloin & fat free cheese. I did add a little thyme & a dash of crushed rosemary to the loaf. Good change from the normal meatloaf as well as burger. Thanks Douglas! Read More
(45)
Rating: 2 stars
03/17/2011
I love the idea of this meatloaf but it was so salty I threw out the leftovers. I put less than the amount of salt it called for. Did anyone else have this problem? Read More
(17)