Crispy Cheese-Crusted Meatloaf
Juicy, tender meatloaf with a sweet ketchup glaze under a golden, crackly crust of baked cheddar and Parmesan.
This is the meatloaf from our video: a soft, well-seasoned loaf with a layer of cheese that bakes into a crisp, golden lid. The secret is adding the cheese for the last 15 minutes only, so it browns without burning.
Baking the loaf free-form on a sheet pan instead of in a loaf tin gives you more crust on every side and lets the fat run off, so the slices hold together and never sit in grease.
Crispy Cheese-Crusted Meatloaf
Ingredients
For the meatloaf
- 2 lb (900 g) ground beef, 85% lean
- ¾ cup (45 g) panko breadcrumbs
- ½ cup (120 ml) whole milk
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 large eggs
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme or Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
- ½ cup (55 g) shredded sharp cheddar
For the glaze and cheese crust
- ⅓ cup (80 ml) ketchup
- 1 tbsp brown sugar
- 1 cup (110 g) shredded sharp cheddar
- ½ cup (45 g) finely grated Parmesan
- 1 tbsp chopped fresh parsley, to finish
Instructions
- Heat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment or foil.
- In a large bowl, stir the panko into the milk and let it soak for 5 minutes until soft.
- Add the beef, onion, garlic, eggs, Worcestershire sauce, thyme, salt, pepper and ½ cup cheddar. Mix gently with your hands just until combined. Overmixing makes meatloaf dense.
- Shape the mixture into a loaf about 9 × 5 inches (23 × 13 cm) in the middle of the baking sheet.
- Bake for 45 minutes.
- Meanwhile, stir the ketchup and brown sugar together. Mix the remaining 1 cup cheddar with the Parmesan.
- Brush the glaze over the top and sides of the meatloaf, then press the cheese mixture over the top and sides.
- Bake for 15 to 20 minutes more, until the cheese is deep golden and crisp and a thermometer in the center reads 160°F (71°C).
- Rest the meatloaf for 10 minutes so the juices settle, then sprinkle with parsley and slice with a sharp serrated knife.
Tips for success
- Use 85% lean beef. Leaner beef makes a dry loaf; fattier beef shrinks and pools grease.
- Grate the Parmesan finely. It melts into the cheddar and creates the crisp, lacy edge.
- If the cheese browns before the center reaches 160°F (71°C), lay a sheet of foil loosely over the top.
Storing and reheating
Keep leftovers covered in the fridge for up to 4 days. Reheat slices in a 350°F (175°C) oven for 10 to 15 minutes to keep the crust crisp, or use them cold in sandwiches.
Equipment you'll need
- Rimmed baking sheet
- Instant-read thermometer
- Serrated knife
Questions
Can I make it ahead?
Yes. Shape the loaf, cover it and refrigerate for up to 24 hours. Add 5 to 10 minutes to the first bake because it goes in cold.
Can I use ground turkey?
Yes, use 93% lean ground turkey and cook it until the center reads 165°F (74°C). It will be a little softer, so handle it gently.
Measurements are given in US cups and spoons with approximate metric weights. Oven temperatures can vary, so check doneness using the signs described in each step. Always check labels if you are cooking for someone with a food allergy.
