Cheesy Herb Meatloaf

Serves 6-8

For the Meatloaf

The Cheesy Core

For the Tangy Glaze

1. Prep and Preheat

Preheat oven to 175°C (350°F) . Line a rimmed baking sheet with parchment paper or foil, or use a loaf pan (see note below).
In a small bowl, mix together all the glaze ingredients until smooth. Set aside.

2. Sauté the Aromatics

Heat a small skillet over medium heat with a drizzle of olive oil. Add the diced onion and cook for 4-5 minutes until softened and translucent. Add the garlic and cook for 1 minute more until fragrant. Remove from heat and let cool slightly. This step is key — raw onion can make the meatloaf dense and the flavor harsh.

3. Prepare the Binder

In a small bowl, combine the breadcrumbs and milk. Let soak for 5 minutes — this “panade” locks in moisture.

4. Mix the Meatloaf

In a large bowl, combine the ground beef, cooled onion-garlic mixture, soaked breadcrumbs, eggs, Worcestershire sauce, ketchup/tomato paste, all the fresh herbs, salt, pepper, smoked paprika, and red pepper flakes.
Mix gently with your hands just until combined. Do not overwork — overmixing makes meatloaf tough.

5. Layer with Cheese

On the prepared baking sheet or a piece of parchment, shape half the meat mixture into a rectangle roughly 23 x 18 cm (9 x 7 inches) and about 2 cm thick.
Pile the shredded cheese in the center, leaving a 2.5 cm (1 inch) border all around.
Top with the remaining meat mixture and pinch the edges to seal completely, encasing the cheese fully. Shape into a smooth, even loaf.

6. Glaze

Brush the top and sides generously with about half the tangy glaze. Reserve the rest for later.

7. Bake

Bake for 40 minutes. Remove from the oven and brush with the remaining glaze. Return to the oven for another 20-25 minutes, until the internal temperature reaches 71°C (160°F) .
If the top needs more caramelization, switch the broiler on for the last 2 minutes — watch it closely.

8. Rest and Serve

Let the meatloaf rest on the pan for 10 minutes before slicing. This is critical — slicing too soon will release the molten cheese and juices onto the board instead of keeping them in the loaf.
Transfer to a serving platter, slice thickly with a sharp serrated knife, and watch that cheese pull.

Buttery Mashed Potatoes — for catching every drop of the tangy glaze and meat juices
Green beans almondine or roasted broccoli
A simple tomato-cucumber salad with vinaigrette
The leftover meatloaf makes the best cold sandwich on thick white bread with mayo and extra glaze

Freeform vs. Pan: Baking freeform on a sheet pan gives you more caramelized crust and allows fat to drain away rather than pool. A loaf pan works too — just drain the fat halfway through.
Cheese Center: The shredded cheese gives a gooey, melty core. String cheese sticks down the middle create an even more dramatic pull.
Don’t Skip the Rest: 10 minutes rest = clean, picture-perfect slices and juicier meatloaf.
Fresh Herbs Matter: The trio of parsley, basil, and oregano makes this meatloaf sing. Dried works in a pinch, but fresh is transformative.

Let me know if you’d like a turkey or chicken version, or a mushroom-swiss variation.