Cheese Stuffed Meatloaf

Childhood memories flitter in like the sweet scent of apple blossoms through an open kitchen window whenever I recollect the busy Sunday dinners at my mother’s table. One timeless favorite that has continued to bring folks together is the iconic meatloaf. But darlin’, this isn’t just any meatloaf; this is my Cheese Stuffed Meatloaf, a dish with deep roots in Midwestern comfort and a testament to resourceful homemakers who knew how to make a meal both hearty and special. Perfect for those cool evenings when the heart longs for something richer, or for when company comes a-knockin’ and you want to offer them more than just sustenance, but a slice of home.

Ingredients :

• 2 lbs ground beef, a mix of lean and a bit of fat for flavor
• 1/2 cup seasoned breadcrumbs
• 1/4 cup milk
• 2 large eggs, lightly beaten
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 ounces of sharp cheddar cheese, cut into sticks or shredded
• 1/2 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon yellow mustard

Instructions :

1. Preheat your oven to 350°F and take a moment to whisper a word of thanks for the hands that will enjoy the meal you’re about to prepare.
2. In a large mixing bowl, combine the ground beef, breadcrumbs, milk, eggs, onion, garlic, parsley, oregano, salt, and pepper. Gently combine these with your hands—but don’t overwork it now; we’re making meatloaf, not a brick.
3. Lay half of the meat mixture in a line down the center of a greased loaf pan.
4. Nestle the cheese snugly in the center, leaving a meaty border all around.
5. Cover the cheese with the remaining meat mixture, pressing the edges to seal the cheese like a precious gift under a Christmas tree.
6. Stir together the ketchup, brown sugar, and mustard to make a tangy glaze and pour this over the meatloaf, spreading it around evenly.
7. Bake for about 1 hour and 15 minutes, or until the meatloaf is no longer pink in the center. Let it sit and rest for 10 minutes; good things come to those who wait.
8. Slice and serve, and watch as the cheese, like a well-kept secret, spills out to the delight of your diners.

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