If you love meatloaf and love cheese, this one’s a no-brainer. This meatloaf recipe is for cheese lovers only! There’s an entire 8-ounce brick of ooey gooey, melted cheddar cheese in the middle that takes this meatloaf over the top! Cheese in the middle. Jalapeños on top. And that glaze? Just wait. One bite of that sweet-and-spicy glaze and you’ll want it on everything.

For more meatloaf recipes, you have to try our famous Momma’s Meatloaf!

Why My Recipe

  • Reimagines a classic meatloaf with spicy jalapeño and a whole brick of cheddar.
  • Juicy ground beef with a sweet-and-spicy homemade glaze.
  • Bakes free-form for better texture, flavor, and a gorgeous crust.
Overhead shot of Jalapeno Cheddar Stuffed Meatloaf in a roasting pan with ingredients surrounding it.

People have raved over my Mozzarella Stuffed Meatloaf for years. I figured it was time to bring you a new one. And I have to say, this may be my favorite meatloaf yet! This easy meatloaf recipe may quickly become a family favorite. This isn’t your grandma’s meatloaf…unless she had a thing for jalapeños and a whole brick of cheddar. Slice into this and watch the cheddar spill out. It’s meatloaf with a reveal.

Ingredient Notes

Ingredients for Jalapeno Cheddar Stuffed Meatloaf.
  • Ground Beef: We prefer lean ground beef to keep our meatloaf from getting greasy, but feel free to use any ground beef you like. Ground turkey or chicken can be substituted for a lighter option, but the flavor will vary slightly.
  • Bread Crumbs: Added to help bind the meat together and stretch the servings. Just use plain breadcrumbs or even gluten-free.
  • Italian Seasoning: Use store-bought Italian Seasoning or make your own blend.
  • Egg: A grade AA egg works fine and helps bind the meat together.
  • Worcestershire Sauce: Adds a lot of flavor. You can substitute with soy sauce and just a touch of vinegar.
  • Red Wine Vinegar: White wine vinegar or apple cider vinegar can be used as a substitute in the same amount.
  • Garlic: Freshly minced will have the best flavor, but jarred works in a pinch!
  • Jalapeños: A 2-3 inch long chili pepper with a mild-medium heat profile. Minced and incorporated in the ground beef mixture and sliced for the garnish.
  • Cheddar Cheese: Yep—the whole, 8 ounce brick! Use medium or sharp.

Ground Beef Options

When it comes to ground beef you have several options to choose from. Ground beef labels will show either 93/7, 85/15, or 80/20, which indicate the ratio of lean meat to fat in the product. While we prefer lean ground beef to avoid it being too greasy, it’s important to know the differences in the different ground beef options.

93/7 Ground Beef: The leanest option with less fat and fewer calories. Healthier, but can make your meatloaf a bit drier.

85/15 Ground Beef: The perfect balance of lean meat and fat. Great flavor without being greasy—a top pick for meatloaf.

80/20 Ground Beef: The juiciest and most flavorful option, but higher fat can make it greasy and cause more shrinkage.

Variations and Adaptations

Mild & Kid-Friendly: Omit the jalapeños or replace them with chopped green bell peppers. Use mild cheddar for a smooth, cheesy finish.

Extra Spicy: Leave the jalapeño seeds in, add crushed red pepper to the meat mix, and increase the cayenne in the glaze. You can even drizzle hot sauce on top before serving.

Low Carb / Keto-Friendly: Replace the breadcrumbs with 1/2 cup almond flour or crushed pork rinds. Double-check ketchup and glaze ingredients for added sugars.

Lighter Version: Use 2 pounds of ground turkey or chicken. Reduce the cheese to 6 ounces and opt for part-skim cheddar.

Stuffed Meatloaf Minis: Instead of one large loaf, make 4–6 smaller mini loaves and stuff each with a cheese cube. Bake for 30–35 minutes.

Meat Blend Option: Mix in 1/2 pound ground pork or Italian sausage with the ground beef for extra richness and flavor.

Different Cheeses: Swap the cheddar for mozzarella, pepper jack, gouda, or even Swiss. Just make sure the cheese is a solid block.

Process shot of cheese being stuffed into Jalapeno Cheddar Stuffed Meatloaf.

Adjust the Heat

Can’t handle the heat? That’s okay! You can easily leave the jalapeño out of this meatloaf recipe. Jalapeño adds extra flavor and heat, but this meatloaf is still delicious without it.

For less heat: You can opt for green bell peppers instead of jalapeños, or just omit peppers entirely. Another trick, if you like the flavor of jalapeño peppers but don’t want the heat, scoop out the seeds and stems and rinse before chopping them up.

For more heat: Feel free to add more jalapeños making sure you’re leaving the stems and seeds—that’s where the heat’s at! You can also add more cayenne pepper to the glaze. We add in just a pinch and you can easily double that to give this glaze more of a kick.

FAQ and Troubleshooting

How do I keep the cheese from leaking out?

Seal the meat mixture tightly around the cheese, making sure there are no gaps or cracks. Press and mold the edges together firmly. Let the loaf rest after baking to allow the cheese to settle before slicing.

How do I know when meatloaf is fully cooked?

Use an instant-read thermometer inserted into the center (not the cheese). The internal temperature should read 160°F (71°C). Cooking time varies based on thickness, so always rely on temperature.

Can I use shredded cheese instead of a whole brick?

You can, but it melts faster and may ooze more. A whole brick holds its shape better during baking and creates a more dramatic cheesy center.

What if I don’t like spicy food?

No problem! Swap the jalapeños for green bell peppers or skip them altogether. You can also use mild cheddar instead of sharp for a gentler flavor.

Why did my meatloaf fall apart?

This usually happens if there’s not enough binding. Make sure to use the full amount of breadcrumbs and egg to hold the mixture together. Don’t skip the resting time after baking either, it helps it firm up.

Can I prepare this ahead of time?

Yes! Assemble the meatloaf up to a day ahead and store it in the fridge covered with plastic wrap. Let it sit at room temperature for 30 minutes before baking.

Can I bake this in a loaf pan?

You can, but we prefer a free-form loaf for better browning and texture. A loaf pan traps moisture and fat, which can make the meatloaf greasy.

Slice of Jalapeno Cheddar Stuffed Meatloaf on a plate with mashed potatoes and meatloaf in the background.

Free Form vs Loaf Pan

Many classic meatloaf recipes use a loaf pan for baking which is where the dish gets its name, but we prefer to make ours in a 9×13 dish as a free-form loaf.

Free-Form Meatloaf (Our Favorite!): This method allows the juices to run off, preventing the meatloaf from sitting in its grease. Plus, the drippings are perfect for making a rich, savory gravy—don’t let that liquid gold go to waste! With the extra room to “breathe,” the meatloaf also cooks more evenly, giving you a beautifully caramelized crust all around.

Loaf Pan Meatloaf: If you prefer the traditional loaf pan method, it’s absolutely doable! Using a loaf pan keeps the shape perfectly uniform, making it easy to slice into neat portions. However, the grease tends to collect at the bottom, so you may need to drain it carefully after baking. Press the ground beef mixture into a lightly greased 9×5-inch loaf pan. After baking, carefully tilt the pan to drain excess grease before removing the meatloaf.

Serving Suggestions

This stuffed meatloaf is hearty on its own, but the right sides make it a complete meal.

Classic Comfort Plate: Pair with mashed potatoes and green beans for a timeless combo.

Fresh & Light: Add a crisp, fresh side salad or roasted vegetables to balance the richness of the cheese.

Southwest Twist: Serve with roasted corn, cilantro-lime rice, or a scoop of guacamole for a Tex-Mex spin.

Sauce Lovers: That sweet-and-spicy glaze doubles as a dipping sauce. Drizzle extra over each slice or serve on the side.

Sandwich Style: Leftovers make incredible meatloaf sandwiches. Toast some bread, add a slice of meatloaf, and top with extra glaze or even a fried egg.

Storage & Reheating

Refrigerate leftovers in an airtight container in the fridge for up to 4 days.

Freeze leftover portions in an airtight container or resealable plastic freezer bag. Thaw in the refrigerator overnight.

Microwave portions on high in 30-second increments, until warmed through.

More meatloaf recipes…

I don’t like meatloaf but I love this recipe!! My husband said it’s best he’s ever eaten!!

– Jaimie
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