Cheddar-Stuffed Meatloaves
with Roasted Potato Wedges, Broccoli, Carrot & Crispy Shallot
- Milk
- Eggs
- Wheat
Individual beef meatloaves are stuffed with a molten cheddar center, then roasted alongside golden potato wedges until the cheese melts into a gooey finish. Sautéed broccoli and carrots round out the plate, while flour-dusted shallot rings are shallow-fried until crispy and golden. A tangy ketchup-mayo sauce ties everything together—drizzle it over the meatloaves and use the rest for dipping.
Ingredients
½ cup
Cheddar Cheese
(Contains: Milk)
12 ounce
Potatoes
8 ounce
Broccoli
10 ounce
Ground Beef
1 unit
Beef Stock Concentrate
1 unit
Ketchup
2 tablespoon
Mayonnaise
(Contains: Eggs)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
9 ounce
Carrot
1 tablespoon
Flour
(Contains: Wheat)
1 unit
Shallot
Not included in your delivery
2 teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Cooking Oil
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black 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 ½-inch-thick wedges. Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces. Cut broccoli into bite-sized florets. Halve, peel, and thinly slice shallot.
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, broccoli, 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 and broccoli 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 ⅓-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, carrots, and broccoli 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 Dec 2025- Flavor: Many enjoyed the meatloaves' taste, with some finding them flavorful. A few suggested adding spices or steak seasoning for extra kick.
- Ease of prep: Stuffing the meatloaves can be tricky, and some split open while cooking. Consider reducing oven temperature to 400°F for better results.
- Suggestions: Try adding minced shallots to the meatloaf mix and sautéing the rest with carrots. Some found A1 sauce or chipotle sauce boosted flavor 🍲.
- Crispy shallots: The crispy shallots were a hit, adding great flavor and texture to the dish. They're worth the effort!
- Sides: Many enjoyed the carrots; some suggested roasting them with the meatloaves. A few found pan-roasting brought out great flavor.
Reviews from our home cooks
Incredible! We loved this so much. The cheddar in the meatloaves was such a good call. The crispy shallot on top made the whole dish for us. So good all around.
Really good! The fried shallots seemed like they'd make a mess, so I minced half and put it in the meatloaf, then sliced the other half and sauteed with the carrots, came out great.
This was another good one--I'd say it was more like a glorified cheeseburger patty than meatloaf. For us, meatloaf has green pepper and tomato flavor. But, I loved the crispy scallion and the sauce on the meat/cheese loaf.
The meatloaves had great flavor! I think the sauce could use a little spice, so I added a pinch of cayenne pepper, and the carrots could be roasted on the same pan as the loaves potatoes/broccoli. All in all, very good though!
Reduced oven temp to 400 and cooked better, did not burn as badly. Crispy shallots were wonderful. Husband loved the meatloaf logs.
My sometimes picky kids loved this one. I added a bit of steak seasoning to the meatloaves but they would have been good even without that.
Great way to switch up a classic! It was also nice being able to learn how to make my own crispy onions.
Easy prep although we substituted the ketchup for a Chipotle sauce so added a little more flavor to it. We don't use ketchup at all.
The crispy shallots were to die for! Getting very tired of potatoes or broccoli though I would love more options for side dishes.
We usually LOVE meatloaf but these weren't great. Not much flavor, they split open in the oven, the fried shallots were too much work, and the mayo/ketchup drizzle tasted bad (there was an odd sweetness to it that was off putting).
