Cheddar-Stuffed Meatloaves
with Potato Wedges, Asparagus, 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
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)
1 unit
Ketchup
2 tablespoon
Mayonnaise
(Contains: Eggs)
6 ounce
Asparagus
Not included in your delivery
Salt
Pepper
1 teaspoon
Olive Oil
1 teaspoon
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 ½-inch-thick wedges. Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces. Halve, peel, and thinly slice shallot.
Trim and discard woody bottom ends from asparagus. (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*, ½ tsp salt (1 tsp for 4), and pepper; mix to combine. • Form beef mixture into two ½-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 asparagus for carrots. Cook 3-5 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.
Beef is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the cheddar-stuffed meatloaves, with some calling it their favorite recipe. A few found it bland or greasy.
- Ease of prep: Some found it challenging to seal the cheese inside the meatloaves. Consider making the raw loaves slightly larger than instructed.
- Suggestions: Try adding onions to the meat mixture for extra flavor. The crispy shallots were a hit; consider mixing them into the meatloaf.
- Portions: The meal was generally described as hearty and filling, with ample servings for most diners.
- Sides: Roasted potato wedges were a standout. For asparagus, extend cooking time or try sautéing in butter instead of oil. 🍲
Reviews from our home cooks
I always like cheese and since we like meatloaf, this was very good. I've never fixed meatloaf like this, and my husband really enjoyed it! I am not a fan of cooked carrots, but I sliced them thin & cooked as suggested and turned out my husband & I both liked them a lot! Perfect complement to the meatloaf. Thank you!
Great meal! The shallots coated in flour & fried were a tasty topping on the meatloaf. The cheddar inside was great too. I did not use the sauce since my husband doesn't like ketchup or mayo & they were just fine without it. Would order again.
The Meatloaf's were very bland and instead of frying your own shallots, just include crispy fried onion strings. The frying shallots was too much time and mess and crispy ones would have tasted so much better (which is what I thought we were getting when I saw the picture).
Was a little difficult to fold the meat around the shredded cheese and seal them. Otherwise tasty meal.
It was pretty tasty. Potatoes are fabulous. Never thought to cook at that high temperature. Meatloaf was just ok. Hubby thinks mine is better :)
This meal was so tasty! The little meatloaves were flavorful and tender! The vegetables were also very tasty!
Not a fan of cooked carrots, so we substituted in asparagus, which was wonderful. In retrospect, the asparagus would probably have been better sauteed in butter instead of oil.
This was good and I learned how easy it is to make crispy shallots!
So good! Dimensions of raw meatloaves could be described a little larger.
Asparagus needed at least twice as long a cooking time as listed.
