Description
Stuffed Cheddar Burger Loaf
Ingredients:
1.5 lbs ground beef
1 cup mozzarella and cheddar blend
1/4 cup caramelized onions
1/4 cup cooked bacon bits
1 tsp onion powder
1 tsp black pepper
1 tbsp fresh thyme
Instructions:
Preheat oven to 375°F.
Mix ground beef with onion powder, black pepper, and salt. Shape into a loaf with a cavity.
Fill with cheese, caramelized onions, and bacon. Seal the top.
Bake for 40 minutes. Garnish with thyme and serve hot.
#CheesyBurgerBake
Step-by-Step Guide
1. Prepare the Filling: Cook bacon until crisp, then crumble into bits. In the same pan, cook sliced onions over low heat until soft and golden brown for caramelization. Set both aside to cool slightly.
2. Mix the Meat: In a large bowl, combine the ground beef, onion powder, black pepper, and a generous pinch of salt. Use your hands to mix just until combined; overmixing will make the loaf tough.
3. Shape the Loaf: On a parchment-lined baking sheet, form the meat mixture into a rectangular loaf shape, roughly 9×5 inches. Use your fingers or a spoon to create a deep, wide trench down the center, leaving about a 1-inch border on all sides.
4. Stuff and Seal: Fill the cavity with the shredded cheese blend, followed by the caramelized onions and bacon bits. Carefully fold the meat borders over the filling, pinching the edges together to completely seal the stuffing inside.
5. Bake: Transfer the loaf to a preheated 375°F oven. Bake for 35-40 minutes, or until the internal temperature reaches 160°F. Let it rest for 5-10 minutes before slicing.
Serving Suggestions
Slice the hot loaf into thick pieces and serve with classic burger accompaniments. Consider a side of crispy oven fries, a fresh garden salad, or tangy pickle spears. For sauces, offer ketchup, mustard, or a special burger sauce. It also makes excellent next-day sandwiches on crusty rolls.
How-to Summary
Mix seasoned ground beef, shape it into a rectangular loaf with a center cavity, and stuff it with a blend of cheeses, caramelized onions, and bacon. Seal the meat over the filling and bake at 375°F for 40 minutes. Rest, slice, and serve.
Frequently Asked Questions
Can I use a different type of cheese? Absolutely. While the cheddar-mozzarella blend offers great melt and flavor, Swiss, pepper jack, or gouda are excellent alternatives.
How do I know when the loaf is fully cooked? The most reliable method is using a meat thermometer. Insert it into the meaty part (avoiding the filling); it should read 160°F.
Can I prepare this ahead of time? Yes. You can assemble the stuffed loaf, cover it tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if cooking from cold.
What’s the best way to seal the loaf to prevent leaks? Ensure your filling is cool and not over-stuffed. Pinch the meat seam firmly and smooth it over. A slight leak is okay and will create delicious crispy cheese bits.
Can I use ground turkey instead of beef? Yes, but choose ground turkey with a higher fat content (93/7) for moisture. Ensure it’s cooked to an internal temperature of 165°F.
Common Mistakes to Avoid
- Overmixing the Meat: This develops too much gluten, resulting in a dense, tough texture. Mix just until ingredients are combined.
- Using Hot Filling: Adding hot bacon or onions can start cooking the beef prematurely and make the loaf harder to seal. Let fillings cool first.
- Overstuffing: Piling in too much filling guarantees it will spill out during baking. Be generous but reasonable.
- Skipping the Rest: Slicing immediately will cause all the juices and cheese to run out. Letting it rest allows everything to set.
Conclusion
The Stuffed Cheddar Burger Loaf is a brilliant and satisfying twist on classic flavors, perfect for a family dinner or casual gathering. By following the detailed steps and tips, you can avoid common pitfalls and create a juicy, cheesy, and impressive centerpiece dish. Its versatility in fillings and simple preparation make it a recipe you’ll return to again and again. Enjoy the delicious fusion of a burger and a meatloaf in every slice.
