Cheese-Stuffed Meatloaf
Ingredients
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½ cup whole milk
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½ cup bread crumbs
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2 large eggs
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¼ cup grated Parmesan
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2 teaspoons Worcestershire sauce
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1½ teaspoons salt
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½ teaspoon garlic powder
Tools
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whisk
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parchment paper
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measuring cups
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measuring spoons
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large bowl
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small bowl
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June Pan
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pastry brush
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liquid measuring cup
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spoon
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June Food Thermometer
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June Roasting Rack
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June Oven
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Preferences
Preheat the June Oven
With the rack in the bottom position, preheat the June Oven to 350°F on the Roast setting using the button below.
June Oven
Soak the bread crumbs
Place the milk and bread crumbs in a small bowl. Stir until combined and let soak until mushy, about 5 minutes.
½ cup whole milk
½ cup bread crumbs
small bowl
liquid measuring cup
measuring cups
spoon
Start the meatloaf mixture
Combine the eggs, Parmesan and Worcestershire in a large bowl.
2 large eggs
¼ cup grated Parmesan
2 teaspoons Worcestershire sauce
large bowl
measuring spoons
Season the meatloaf mixture
Add the salt, garlic powder, onion powder, black pepper and soaked bread crumbs. Whisk to combine.
whisk
½ teaspoon garlic powder
1½ teaspoons salt
½ teaspoon onion powder
½ teaspoon black pepper
soaked bread crumbs
Add the ground beef and combine
Add the ground beef. With your hands, gently mix until just combined. Do not overmix.
2 pounds ground beef
Shape the meatloaf
Spread a 13” x 9” piece of parchment paper or foil on the work surface. Shape the meatloaf mixture into 8” x 12” rectangle in the middle of the paper or foil.
parchment paper
Add 1½ cups cheese
Sprinkle 1½ cups of the cheddar cheese evenly over the meatloaf rectangle, leaving a ¾” border uncovered.
grated cheddar cheese
Roll the meatloaf
Roll the meatloaf rectangle, starting at the long end, by lifting the parchment paper or foil to curl the meat over cheese filling, jelly-roll style. Carefully remove the meat from the paper or foil. Continue rolling until the cheese is enclosed in the meatloaf roll. Press the ends of the meatloaf together to seal.
Move to the June Roasting Rack + June Pan and glaze
Using the parchment paper or foil, transfer the meatloaf to the June Roasting Rack set inside the June Pan, seam-side down. Brush the meatloaf all over with ¼ cup of the ketchup.
ketchup
pastry brush
June Roasting Rack
June Pan
Insert the June Food Thermometer
Horizontally insert the June Food Thermometer into the geometric center of the meatloaf.
June Food Thermometer
Start cooking the meatloaf
Transfer the meatloaf to the bottom shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the meatloaf until it reaches an internal temperature of 140°F, about 45 minutes. June will notify you when to add another coat of glaze.
Finish the topping
Carefully unplug the June Food Thermometer from the jack and remove the meatloaf, closing the door to keep the June Oven hot. Brush the meatloaf with the remaining ¼ cup of ketchup then sprinkle with the remaining ½ cup of cheese.
ketchup
grated cheddar cheese
Continue cooking in the June Oven
Return the meatloaf to the June Oven and replug the June Food Thermometer in the jack. Roast until the meatloaf reaches an internal temperature of 160°F, about 15 more minutes. June will notify you when the meatloaf is ready.
Rest and slice
Remove the meatloaf from the June Oven and let it cool 10 minutes before slicing to prevent the cheese from oozing out. Cut the meatloaf into 1”-thick slices and serve hot.
