Cheesy Classic Meatloaf

There’s something incredibly comforting about a homemade meatloaf baking in the oven. The smell alone feels like a warm hug from the past. This version is tender, juicy, and packed with flavor—thanks to shredded cheddar, a touch of sweetness on top, and just the right blend of seasonings. It’s the kind of cozy, no-fuss dinner that brings everyone to the table fast. Simple ingredients. Big flavor. Pure comfort.

Cheese Classic Meatloaf

Ingredients

• 2 large eggs
• 2/3 cup whole milk
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 3 slices sandwich bread, crumbled (about 1 cup soft crumbs)
• 1 1/2 pounds ground beef (80/20 works great)
• 1 small onion, finely chopped
• 1 cup shredded Cheddar cheese
• 1/2 cup shredded carrot
• 1/4 cup packed brown sugar
• 1/4 cup ketchup
• 1 tablespoon yellow mustard

Instructions

1. Preheat and prep. Preheat your oven to 350°F. Lightly grease a 9x5-inch loaf pan or line it with parchment for easy cleanup.
2. Mix the base. In a large bowl, whisk together the eggs, milk, salt, and pepper. Add the crumbled bread and stir. Let it soak for a minute so the bread softens and blends in—this is the secret to a super tender meatloaf.
3. Add the good stuff. Now add the ground beef, chopped onion, shredded cheddar, and shredded carrot. Use clean hands or a spoon to gently mix everything together. Don’t overmix—just combine until it all comes together.
4. Shape it. Transfer the mixture into your loaf pan and gently press it down evenly. Smooth the top.
5. Make the sweet glaze. In a small bowl, stir together the brown sugar, ketchup, and mustard. Spread this mixture evenly over the top of the meatloaf. It will bake into a sweet, tangy glaze that’s absolutely irresistible.
6. Bake. Place in the oven and bake for 60–75 minutes, or until the center is no longer pink. If you have a meat thermometer, it should read 160°F in the center.
7. Rest before slicing. Let the meatloaf rest for about 10 minutes before slicing. This keeps it juicy and helps it hold its shape.

Helpful Tips & Substitutions

• No fresh bread? Use 3/4 to 1 cup plain breadcrumbs instead.
• Want it extra moist? Swap half the beef for ground pork.
• Prefer a sharper flavor? Try sharp cheddar or even pepper jack.
• Make it ahead: Assemble the loaf, cover tightly, and refrigerate up to 24 hours before baking.
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully.
• Freezer-friendly: Slice and freeze individually wrapped portions for quick lunches.

This classic meatloaf is one of those reliable, back-pocket recipes you’ll come back to again and again. It’s hearty enough for Sunday dinner, simple enough for a busy weeknight, and even better the next day in a sandwich. Warm, cheesy, and topped with that sweet tangy glaze—it’s comfort food at its best. Give it a try, make it your own, and don’t be surprised if it becomes a regular at your family table.

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