Cheddar-Stuffed Meatloaves
with Potato Wedges, Carrots, Crispy Shallot & Special Sauce
- Wheat
- Milk
- Eggs
You probably perk up at “cheddar-stuffed anything.” (We do too.) But, cheddar-stuffed meatloaves? Now we have your full attention! Cheese turns melty inside beef, then loaves are topped with more cheddar, drizzled with special sauce, and sprinkled with homemade crispy fried shallot. On the side, roasted potato wedges are served with sautéed carrots and more special sauce for dipping. It’s not quite the same as your mom’s meatloaves, but pretty sure one bite will have her cheesin’ too!
Ingredients
12 ounce
Potatoes
1 unit
Shallot
9 ounce
Carrots
1 tablespoon
Flour
(Contains: Wheat)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 unit
Beef Stock Concentrate
10 ounce
Ground Beef
½ cup
Cheddar Cheese
(Contains: Milk)
2 tablespoon
Ketchup
2 tablespoon
Mayonnaise
(Contains: Eggs)
Not included in your delivery
1 teaspoon
Olive Oil
1 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. Halve, peel, and thinly slice shallot. Trim, peel, and cut carrots on a diagonal into 1⁄4-inch-thick pieces.
• Toss potatoes on one side of a baking sheet with a drizzle of olive oil, salt, and pepper (for 4 servings, spread out across entire sheet). • Roast on top rack for 5 minutes (you’ll add more to the sheet then).
• Meanwhile, in a medium bowl, soak panko with 1 TBSP water (2 TBSP for 4 servings) and stock concentrate until liquid has absorbed. Add beef*, 1⁄2 tsp salt (1 tsp for 4), and pepper; mix to combine. • Form beef mixture into two 1⁄2-inch thick rounds (four rounds for 4). Reserve half the cheddar for topping; divide remaining cheddar between the centers of each round. Gently fold meat around cheese, shaping and sealing to create 1-inch-tall cheese-stuffed loaves.
• Once potatoes have roasted 5 minutes, remove sheet from oven. Add meatloaves to empty side of sheet. (For 4 servings, leave potatoes roasting; add loaves to a second sheet and roast on middle rack.) • Return to top rack until potatoes are browned and tender and meatloaves are cooked through, 17-20 minutes more. In the last 2 minutes of roasting, remove sheet from oven. Top meatloaves with reserved cheddar. Return to oven until cheese melts.
• Heat a drizzle of oil in a large, heavy- bottomed pan over medium-high heat. Add carrots and a pinch of salt and pepper; cook, stirring occasionally, until browned and softened, 5-7 minutes. TIP: If carrots begin to brown too quickly, add a few splashes of water. • Turn off heat; transfer carrots to a plate. Wipe out pan.
• In a small bowl, toss shallot with flour and a pinch of salt and pepper. • In pan used for carrots, heat a 1⁄3-inch layer of oil over medium heat. Once oil is hot enough that a pinch of flour sizzles immediately when added to the pan, add floured shallot. Cook, stirring occasionally, until golden brown, 3-5 minutes. • Using a slotted spoon, transfer shallot to a paper-towel-lined plate. • Meanwhile, in a second small bowl, combine ketchup and mayonnaise. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Slice meatloaves crosswise if desired. • Divide meatloaves, potatoes, and carrots between plates. Drizzle meatloaves with some of the special sauce. Serve remaining sauce on the side with potatoes for dipping. Garnish meatloaves with crispy shallot and serve.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: Many loved the cheddar stuffing and found it delicious, though some found the meatloaf bland and needing more seasoning.
- Ease of prep: Several noted it's more time-consuming than expected with many steps; crispy shallots require deep frying which some found messy.
- Suggestions: Add more seasoning to the meatloaf; cook carrots longer than instructed as they often stay too firm.
- Portions: Generally filling with good portion sizes, though some wanted more carrots and less potatoes.
- Cooking tips: Cheese often leaks out during baking; use separate pans for meatloaves and potatoes to avoid greasiness.
Reviews from our home cooks
The flavors were good and we liked the crispy shallots. We particularly liked the sharp cheddar and how well it melted in the meatloaf, and the shallots had a great texture. However it makes more sense to roast the carrots with the potatoes and meatloaf as well, and I didn't find the special sauce to be really unique. Also the potatoes could have used some extra seasoning like rosemary to make them really stand out.
Of all the meatloaves, this one is the hit for our family. Easy to leave out the cheddar for one loaf (one kid who doesn't love it) and still have everyone satisfied. Great take on the carrots and potatoes, everything just works so well together.
We loved the stuffed cheddar meatloaves! They were juicy and so tasty! The sauce was a nice touch too as well as the shallots!
These Cheddar-stuffed meatloaves are hearty and delicious! We love the oven roasted veggies, they are the best!
The meat loaves were moist and delicious with the cheddar cheese inside. Carrots and potatoes were flavorful.
This meal was easy to make, but the dipping sauce was not well liked by my family. The meatloaf was good, and the addition of the cheddar made it unique. Pan fried carrots was a side I have never served, and all the kids loved how it brought out a carrots sweetness. If the sauce could be updated, I believe this meal could've been a hit!
Meatloves were great - crispy shallots tasted great but were a little bit of work. The potato wedges needed some seasoning besides salt and pepper.
This meal was very good and the vegetables (carrots & potatoes) seemed to compliment each other along with the stuffed meatloaves...the special sauce and scallions just added the punch to the meatloaves. Very tasty!
Everything about this meal was tasty from the crispy roast potatoes with a creamy inside, the pan roasted carrots, to the tender meatloaves with the cheesy surprise center. I will be using the pan roasted carrot trick again for sure.
I know I have said this before, but I just love the HelloFresh little individual meatloaves. They are so cute, and they cook up perfectly without needing any egg to make them stick together. My only complaint about this recipe is, I wish I had ignored the instructions and simply roasted the carrots along with the potatoes. Cutting the carrots so thinly and sauteeing them was OK, but big hearty roasted chunks of carrot would have been SO much better.
