This cheese stuffed meatloaf is easy to make and is made with a simple homemade onion soup instead of using boxed. It is the combination of a classic meatloaf with the perfect amount of cheese in the middle.
Mix in the mushrooms, water, eggs and BBQ sauce. Stir well, it will be almost a paste.
3 baby Bella or white button mushrooms, 3/4 cup water, 2 eggs, 3 Tablespoons BBQ Sauce
Add in your ground beef and mix well. Try to blend so the bread crumb mixture is evenly mixed throughout the meat with no big lumps.
2¼ pounds ground beef
Take about 2/3 of your beef mixture and shape it into a rectangle loaf. Press down on the inside of the loaf to create a huge indent - press down all but about an inch all the way around.Evenly sprinkle the cheese in the indent.Place the remaining meatloaf mixture on top of the cheese. Press together carefully at the sides to seal the sides so the cheese doesn't all melt out.
1 1/2 cup shredded cheese
Bake at 350° for about 1 hour and 10 minutes. It should be an internal temperature of 160° Fahrenheit. Allow to sit for about 10 minutes before cutting.
Notes
Nutritional values and serving sizes are estimated.You can use meatloaf mix or pork and beef instead of just beef. If you add any ground chicken or turkey, you need to make sure to cook the meatloaf to 165 degrees Fahrenheit.For the mushrooms - They are optional but recommended. Use your favorite here. We usually use baby Bella but if you are using a different one the measurement equals out to being about 2 thirds of a cup chopped. You can add more or less depending on preference.For the cheese - Use your favorite cheese. We like the flavor the 6 cheese Italian adds, but it doesn't melt as smoothly as fresh cut or shredded mozzarella cheese. It is a combination of hard and soft cheeses but the flavor is great!