Cheddar-Stuffed Meatloaves with Roasted Potato Wedges and Carrots

These cheddar-stuffed meatloaves are a fun twist on a classic comfort food. Ground beef is seasoned and formed into patties, then filled with gooey cheddar cheese before baking. Topped with more cheese and a drizzle of special sauce, they’re finished with crispy fried shallots for a satisfying crunch.

Alongside, you’ll find roasted potato wedges and tender sautéed carrots, both perfect for dipping into the extra special sauce. This hearty meal comes together in under an hour and is sure to become a weeknight favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425°F. 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.
2. Toss potatoes on one side of a baking sheet with a drizzle of olive oil, salt and pepper (for 4 servings, spread across entire sheet). Roast on top rack for 5 minutes (you’ll add more to the sheet later).
3. Meanwhile, in a medium bowl, soak panko with 1 TBSP water (2 TBSP for 4 servings) and stock concentrate until liquid is 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 for 4). Reserve half the cheddar for topping; divide remaining cheddar between centers of each round. Gently fold meat around cheese, shaping and sealing to create 1-inch-thick loaves.
4. 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.) Return sheet to top rack; roast until potatoes are browned and tender and meatloaves are cooked through, 17-20 minutes more. In the last 2 minutes, remove sheet from oven. Top meatloaves with reserved cheddar. Return to oven until cheese melts.
5. 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. If carrots brown too quickly, add a few splashes of water. Turn off heat; transfer carrots to a plate. Wipe out pan.
6. In a small bowl, toss shallot with flour and a pinch of salt and pepper. In the same pan, heat a ⅓-inch layer of oil over medium heat. Once oil is hot (a pinch of flour sizzles immediately), 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.
7. 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.

Recipe Tips

FAQ

Can I use a different cheese instead of cheddar?

Yes, you can substitute with any melting cheese like Monterey Jack, mozzarella or Gouda.

Can I make this recipe gluten-free?

Use gluten-free panko breadcrumbs and ensure your stock concentrate is gluten-free. The flour for the shallots can be replaced with rice flour or cornstarch.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.