Cheddar-Stuffed Meatloaves with Potato Wedges and Carrots

These cheddar-stuffed meatloaves are the ultimate comfort food. Juicy ground beef is packed with melty cheddar cheese, then topped with more cheese and a crispy shallot garnish. Served alongside roasted potato wedges and sautéed carrots, this meal is hearty and satisfying.

The special sauce-a tangy blend of ketchup, mayonnaise and beef stock concentrate-adds a delicious finishing touch. Perfect for a weeknight dinner that feels special.

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Ingredients

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil and lightly oil.
2. Cut potatoes into ½-inch wedges. Toss with cooking oil, salt and pepper. Spread on one side of the baking sheet. Roast for 20 minutes.
3. Meanwhile, peel and slice carrots into ¼-inch rounds. Finely dice shallot. In a small bowl, mix ketchup, mayonnaise and beef stock concentrate to make the special sauce. Set aside.
4. In a large bowl, combine ground beef, panko, half the cheddar, half the special sauce, salt and pepper. Mix gently. Divide into two equal portions and shape into mini loaves. Place on the other side of the baking sheet.
5. After 20 minutes, flip potato wedges. Top each meatloaf with remaining cheddar. Return to oven and bake 10-12 minutes more, until meatloaves are cooked through and cheese is melted.
6. While baking, heat olive oil and butter in a skillet over medium heat. Add carrots and shallot; cook 5-7 minutes until tender. Season with salt and pepper.
7. Serve meatloaves with potato wedges, carrots and remaining special sauce on the side. Garnish with crispy shallot (if desired).

Recipe Tips

FAQ

Can I use a different cheese?

Yes, any good melting cheese like Monterey Jack, Gouda or mozzarella works well.

Can I make this gluten-free?

Use gluten-free panko or breadcrumbs and ensure your stock concentrate is gluten-free.

How do I store leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat in the oven or microwave.