Cheesy Meat Loaf

This meatloaf hides a surprise inside. The ground beef mixture gets rolled flat on wax paper, covered with shredded cheddar and mushrooms, then rolled up jelly-roll style so every slice reveals a spiral of melted cheese and mushrooms running through the center.

The rolling technique is the same one used for pinwheel cookies or cinnamon rolls, but with seasoned meat instead of dough. Wax paper makes the rolling easy; just lift the edge and let the meat roll over itself. The result is a log shape that bakes with the cheese sealed inside, melting into pockets as the meat cooks.

A sticky glaze of brown sugar, dry mustard, and ketchup goes on partway through baking. Adding it after the first 10 to 15 minutes means the loaf firms up first, so the glaze sits on top instead of sliding off. It bakes until bubbly and caramelized.

Pro Tips

• Roll the meat mixture to an even ½-inch thickness. Too thick and the center won’t cook through before the outside dries out.
• Press the cheese and mushrooms into the meat surface before rolling so they stay in place.
• Let the meatloaf rest 10 minutes before slicing. The cheese inside is molten right out of the oven and will run out if you cut too soon.
• Drain the canned mushrooms well. Excess moisture creates steam pockets that can cause the roll to split.

Variations

• Italian style: Use Italian seasoned bread crumbs and swap the cheddar for mozzarella with a layer of pepperoni.
• Bacon-wrapped: Lay strips of bacon over the outside of the roll before baking for a smoky, crispy shell.