Cheeseburger Meatloaf Cheddar Roll

Imagine a cheeseburger and a meatloaf had a tiny, delicious affair and decided to upend dinner forever—this is that romance, wrapped in cheddar and zero pretense. If you like all the flavors of a burger but hate flipping patties, grilling drama, or doing more than one dish, this is your new cozy energy move.

Why This Recipe Is Awesome

This recipe concentrates cheeseburger joy into a tidy, sliceable log so everyone gets a perfect bite without debate over doneness. The beef stays juicy because we keep binders minimal and use a gentle hand when mixing; the cheddar tucked inside melts into glorious ribbons instead of turning the loaf into a lava mess because of one simple rolling trick. It’s fast to assemble, bakes on a single pan, and scales easily—double it for guests, halve it for leftovers. Also: no awkward burger shape, no escaping toppings, and everyone looks like they planned something impressive.

Ingredients You’ll Need

• 1.5 lb (700 g) ground beef, 80/20 for juiciness
• 1 small yellow onion, finely chopped — or grated if you’re lazy
• 2 cloves garlic, minced
• 1 cup plain breadcrumbs (panko or regular)
• 1 large egg, beaten
• 2 tbsp ketchup, plus extra for glazing
• 1 tbsp Dijon or yellow mustard
• 1 tbsp Worcestershire sauce
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp smoked paprika (optional, but nice)
• 6 oz (170 g) cheddar block, cut into long sticks — or 6–8 thick slices
• 2–3 slices bacon, cooked and chopped (optional, but do it)
• Pickle slices for rolling or serving (optional)
• Sesame seeds for topping (because presentation matters)
• Nonstick spray or a little oil for the baking sheet
• Optional: 1/4 cup finely chopped fresh parsley or chives
• For a saucier glaze: mix 2 tbsp ketchup + 1 tbsp brown sugar + 1 tsp mustard

Step-by-Step Instructions

1. Step 1

   Preheat the oven to 375°F (190°C). In a bowl, gently combine beef, onion, garlic, breadcrumbs, egg, ketchup, mustard, Worcestershire, salt, pepper, and smoked paprika—don’t pulverize it; a few streaks of breadcrumbs are fine. On a parchment-lined baking sheet, press the mixture into a rectangle about 10×8 inches, roughly half an inch thick, smoothing the edges so it won’t fall apart when rolled. Lay the cheddar sticks lengthwise down the center, sprinkle bacon and pickles if using, then fold one long edge over the cheese and roll tightly into a log, sealing the seam under the loaf.

2. Step 2

   Brush the top with the ketchup glaze or plain ketchup, sprinkle sesame seeds, and bake for about 35–40 minutes until the internal temp hits 160°F (71°C). If you want a crisp top, broil for 1–2 minutes at the end but watch it like a hawk. Let the roll rest 8–10 minutes so the cheese sets and doesn’t pour out when you slice. Slice into thick rounds and serve with extra ketchup, mustard, or that gloriously simple burger sauce.

Common Mistakes to Avoid

Overmixing the meat is the classic “I squashed the life out of it” error—mix until ingredients are just combined, then stop. Rolling a mixture that’s too thin will crack; too thick and the center won’t cook through evenly—aim for an even rectangle about half an inch thick. Skipping the rest after baking means molten cheddar everywhere and a sad, messy serving; give it at least 8 minutes. And yes, under-seasoning is real—taste your mix components (like the glaze) and be generous with salt; a bland meatloaf is a crime.

Alternatives & Substitutions

Don’t have ground beef? Ground turkey or chicken will work—add an extra egg or a tablespoon of olive oil for moisture. For a leaner option, use 90/10 beef but mix in a little grated onion or a tablespoon of mayo to maintain juiciness. Swap cheddar for pepper jack if you want spice, or Swiss for a milder, gooey result. Breadcrumbs can be swapped for crushed crackers, panko, or quick oats; use gluten-free breadcrumbs if needed. For vegetarian vibes, try a plant-based crumble and a firm vegan cheddar—same roll method, slightly different timeline. If you love bacon, tuck whole slices inside rather than chopped; the smoke-infused fat is worth the extra toothpick.

FAQ

Can I make this ahead and reheat?

Yes—make the roll, bake, cool completely, then wrap tightly and refrigerate up to 3 days. Reheat in a 350°F oven until warmed through, 15–20 minutes, or slice and pan-fry gently to revive a crisp edge. Freezing is fine too; freeze whole or sliced for up to 2 months and thaw in the fridge overnight before reheating.

What if the cheese leaks while baking?

Small leaks happen; rest time fixes most of it. To minimize leaks, use a block cut into firm sticks rather than loose shredded cheese, seal the seam under the loaf, and don’t overstuff. If you’re paranoid, place the roll seam-side down and bake on parchment to contain any escapees.

Is there a safe internal temperature to aim for?

Aim for 160°F (71°C) for ground beef to be safe and juicy. If you use turkey or chicken, the same temp ensures safety. Use an instant-read thermometer in the thickest part to be sure; it’s quicker than slicing and less messy.

Final Thoughts

If you want cheeseburger satisfaction without flipping fifty patties or shuttling buns and toppings, this cheddar roll is the cheat code you didn’t know you needed. It’s forgiving, scale-friendly, and the kind of dish that makes people ask for the recipe—and then pretend they invented it. Make it for a weeknight, make it for friends, or make it on a lazy Sunday and eat the leftovers cold with pickles. Go roll some cheese into beef and watch dinner instantly upgrade.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.