Cheddar-Stuffed Meatloaves
with Potato Wedges, Green Beans, Crispy Shallot & Special Sauce
- Wheat
- Milk
- Eggs
You probably perk up at “cheddar-stuffed anything.” (We do too.) But, cheddar-stuffed meatloaves? 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.
Ingredients
12 ounce
Potatoes
1 unit
Shallot
6 ounce
Green Beans
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)
1 unit
Ketchup
2 tablespoon
Mayonnaise
(Contains: Eggs)
9 ounce
Carrots
Not included in your delivery
Salt
Pepper
Olive Oil
Cooking Oil
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. Trim, peel, and cut carrots on a diagonal into 1⁄4-inch-thick pieces. Halve, peel, and thinly slice shallot.
Trim green beans if necessary. (Save carrots for another use.)
• 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-thick loaves.
• Once potatoes have roasted 5 minutes, remove sheet from oven. Add meatloaves to opposite side of sheet. (For 4 servings, leave potatoes roasting; add meatloaves to a second sheet and roast on middle rack.) • Roast on top rack until potatoes are browned and tender and meatloaves are cooked through, 17-20 minutes more. • In the last 2 minutes of roasting, 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.
Swap in green beans for carrots. Cook 5-6 minutes.
• 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 coated 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 separate 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, potato wedges, 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.
Ground Beef is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the cheesy meatloaf, especially with crispy shallots. Some found it bland; consider adding extra seasoning 🌶️.
- Ease of prep: Several noted it was more complex than expected. Simplify by skipping fried shallots or making mashed potatoes instead of wedges.
- Suggestions: Mix some shallots into the meatloaf for extra flavor. Be careful when stuffing cheese to prevent leakage during cooking.
- Portions: Some felt the meatloaves were on the small side. Consider making larger portions if you're extra hungry.
- Sides: Many suggested swapping carrots for green beans or another vegetable for variety.
Reviews from our home cooks
Tasty meatloaf with the panko/broth combination. I would prefer something green and lighter in calories with meatloaf. If I order again, I will add green beans and use the potatoes for something else. The sauce adds nothing to the meatloaf...would not bother with it next time. It looks "pink".
Very easy to make, great taste and filling. My 11 year old daughter even wanted some of the veggies and loved the fried onions! Only issue was the quality of the add on green beans but it did not distract from the rating of the meal. Will definitely be making this again.
The meatloaf was delicious! I put about 1/3 of the shallot in the meatloaf mix instead of only using shallots as a topping
Very good but it was a little challenging stuffing the cheese in the meatloaves.
The meatloaves tasted really good with the cheese in the middle. We're getting tired of carrots though!
Absolutely delicious. This one surprised me since it was not your normal meatloaf. Loved it.
This was so good! I'll definitely choose this one again. I loved that it could be cooked on one pan.
Loved the melty cheese and fried shallots! Elevated the meatloaf and husband loved it!
The recipe seemed a little more complicated than it needed to be. Simpler would have been better such as frying the scallions. That was lots of oil, clean up and time for only a handful of add-on to the meal.
The meatloaf was kind of a mess -- the cheese broke the meatloaves apart, but it was tasty, at least!
