Meat Loaf Bourguignon

This is not your average weeknight meatloaf. Two kinds of meat, a full cup of red wine, Dijon mustard, fresh herbs, and a hidden layer of sliced cheddar running through the center make this a seriously ambitious dinner.

The beef and pork blend creates a richer, more complex flavor than beef alone. Ground pork (or sausage meat) adds fat and juiciness that keeps the loaf moist through the full hour of baking. Crushed crackers and eggs bind everything together, while minced walnuts add a subtle nutty texture you don’t expect.

The Bourguignon twist comes from the dry red wine, oregano, thyme, and nutmeg seasoning the meat. Teriyaki sauce (or soy sauce) adds umami depth, and Dijon brings sharp mustard heat that cuts through the richness.

Building the loaf in two halves with cheese sandwiched between is the showstopper. When you slice it, there’s a molten cheddar core running through every piece.

Pro Tips

• Pinch the two halves together firmly and smooth the seam. Any gaps let the melted cheese leak out during baking.
• Keep the loaf about 1 ½ inches thick for even cooking. Taller loaves dry out on the edges before the center finishes.
• Let it rest 10 minutes before slicing. The cheese layer firms up just enough to hold together when cut.
• Knead the mixture thoroughly. Undermixed meatloaf falls apart and the seasonings distribute unevenly.

Variations

• Swiss and mushroom: Replace cheddar with Swiss cheese and fold sautéed mushrooms into the meat mixture.
• Italian style: Use Italian sausage instead of plain pork and swap mozzarella for the cheddar.
• Glazed top: Brush with a mix of ketchup and brown sugar halfway through baking for a sticky, caramelized crust.