Description
This Cheesy Dill Pickle Meatloaf combines juicy ground beef with melty cheddar cheese and a tangy dill pickle flavor, all topped with a sweet and tangy ketchup glaze. It’s a comforting dish perfect for family dinners or meal prep, sure to become a favorite!
Ingredients
Scale
- 1 ½ pounds ground beef (80/20 blend for juiciness)
- 1 cup breadcrumbs (preferably plain)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- ½ cup milk
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese (plus extra for topping)
- ½ cup dill pickles, chopped (optional)
- ½ cup ketchup (for glaze)
- 1 tablespoon brown sugar (for glaze)
- 1 tablespoon apple cider vinegar (for glaze)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the ground beef, breadcrumbs, chopped onion, minced garlic, egg, milk, Worcestershire sauce, Dijon mustard, salt, and black pepper. Mix well using your hands to avoid overworking the meat.
- Fold in the shredded cheddar cheese and chopped dill pickles (if using).
- Transfer the meat mixture to a baking dish or a lined loaf pan, shaping it into a loaf about 2 inches high. Smooth the top and sides for even cooking.
- In a small bowl, mix together the ketchup, brown sugar, and apple cider vinegar. Spread the glaze evenly over the top of the meatloaf.
- Place the meatloaf in the preheated oven and bake for about 1 hour, or until the internal temperature reaches 160°F (70°C). Use a meat thermometer for accuracy.
- About 10 minutes before the meatloaf is done, sprinkle extra shredded cheddar cheese on top.
- Once cooked, remove the meatloaf from the oven and let it rest for 10-15 minutes to allow juices to redistribute.
- Slice the meatloaf into thick pieces, aiming for about 1-inch thick slices.
- Serve the meatloaf slices with your favorite sides like mashed potatoes, green beans, or a fresh salad. For a cheeseburger experience, pair with fries and extra ketchup or mustard. Garnish with fresh parsley or chives.
- Let the meatloaf cool completely before storing. Wrap tightly in plastic wrap or aluminum foil, or place in an airtight container. Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months.
Notes
- For a spicier kick, consider adding some chopped jalapeños or hot sauce to the meat mixture.
- This meatloaf can be customized with different cheeses or additional herbs and spices to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 60 minutes