Cheese-Filled Meat Loaf Recipe
Cheese-Filled Meat Loaf Recipe photo by Taste of Home
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Cheese-Filled Meat Loaf Recipe

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4.5 13 23
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My mother’s meat loaf is something special, swirled with a filling of sour cream, cheddar cheese and stuffed olives. It's the perfect centerpiece for Sunday dinner or even a festive occasion. —Susan Hansen Auburn, Alabama
TOTAL TIME: Prep: 35 min. Bake: 65 min. + standing
MAKES:6 servings
TOTAL TIME: Prep: 35 min. Bake: 65 min. + standing
MAKES: 6 servings


  • 1/2 cup milk
  • 2 eggs, lightly beaten
  • 1 tablespoon Worcestershire sauce
  • 1 cup crushed cornflakes
  • 1/2 cup finely chopped onion
  • 3 tablespoons finely chopped celery
  • 1 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon pepper
  • 1-1/2 pounds ground beef
  • 1 cup (8 ounces) sour cream
  • 1 cup (4 ounces) finely shredded cheddar cheese
  • 1/2 cup sliced pimiento-stuffed olives

Nutritional Facts

1 slice: 486 calories, 30g fat (15g saturated fat), 194mg cholesterol, 988mg sodium, 18g carbohydrate (5g sugars, 0 fiber), 32g protein.


  1. In a large bowl, combine the first 10 ingredients. Crumble beef over mixture and mix well. On a large piece of heavy-duty foil, pat beef mixture into a 14-in. x 10-in. rectangle. Spread sour cream to within 1/2 in. of edges. Sprinkle with cheese and olives.
  2. Roll up, jelly-roll style, starting with a short side and peeling away foil while rolling. Seal seam and ends. Place seam side down in a greased 13-in. x 9-in. baking dish.
  3. Bake, uncovered, at 350° for 65-75 minutes or until meat is no longer pink and a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Yield: 6 servings.
Originally published as Cheese-Filled Meat Loaf in Taste of Home June/July 2007, p35

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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jenn User ID: 8980820 257755
Reviewed Dec. 6, 2016

"I have made this recipe many times, probably 4 times a year for several years. My family loves it, and it is definitely different from the standard tomato based meatloaf.

I've never had the issue of stuff coming through the top. I think if you are having that issue, you need to make sure that you have formed a solid, even, base with your meatloaf mix and use caution while rolling.
Also, I just noticed that I don't add celery, sage, or ground mustard. I don't buy those very often."

trancebaby User ID: 3079175 254450
Reviewed Sep. 22, 2016

"I hate to say that this meatloaf recipe is a DUD. I followed the directions exactly. But the top cracked, the filling oozed out, it just looked awful. I am so glad I didn't have company tonight. (Yeah we ate it anyway) Not sure why it cracked like that, but I think that it has too much moisture (maybe use less milk next time or more binder). Also, be careful because the sour cream itself adds moisture."

katlaydee3 User ID: 3741999 117122
Reviewed Aug. 31, 2014

"Very good and different meatloaf. I made this for a family dinner and everyone liked it."

rudylenak User ID: 3071215 143480
Reviewed Jun. 16, 2014

"Best Meat Loaf"

omahataxidriver User ID: 5143548 117121
Reviewed Jan. 2, 2013

"You just cant go wrong with olives, cheese, and sour cream!"

lmcmaster User ID: 3422437 149495
Reviewed Dec. 12, 2012

"My husband asks for this delicious meatloaf again and again!"

kengrants User ID: 4608201 137154
Reviewed May. 29, 2012

"This is the best meal loaf ever! I don't always have the olives on hand so I just leave them out and it's still amazingly delicious! One of our families favorites!"

rsekol User ID: 2582132 60025
Reviewed Sep. 8, 2011

"This meatloaf was very moist and smelled delicious within minutes of starting to bake. The one change I would make would be to chop the olives finer. Slices leave you with a large chunk of olive to chew in some bites."

cud-bear User ID: 1508700 137149
Reviewed Feb. 15, 2011

"My husband loves this recipe. Can you tell me if there is a trick to keeping the sour cream from coming out thru the top of the loaf?"

devilgrrl User ID: 5356323 137729
Reviewed Feb. 1, 2011

"This was a little different, but very good. Will make this once in a great while as i prefer my recipe with tomato soup & ketchup baked on top."

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