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Cheese-Filled Meat Loaf Recipe

Cheese-Filled Meat Loaf Recipe

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 YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Cheese-Filled Meat Loaf

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Reviewed Aug. 31, 2014

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

Reviewed Jun. 16, 2014

"Best Meat Loaf"

Reviewed Jan. 2, 2013

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

Reviewed Dec. 12, 2012

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

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!"

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."

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?"

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."

Reviewed Jan. 31, 2011

"We make this often... the flavors are funky, but yummy. (If you like the briney taste of olives..if not) I can see that this isnt for everybody."

Reviewed Jan. 7, 2011

"Just didn't like the flavors and threw out the leftovers."

Reviewed Apr. 25, 2009

"We loved the olives and cheese stuffed inside this meatloaf. Our (previous) favorite meatloaf has a sauce poured over for the last 15 minutes of baking. I decided it wouldn't be meatloaf at our house if it didn't have 'our' sauce. Combine 1/4 cup ketsup, 1 tsp. mustard, 1 tsp. vinegar and 2 Tbsp. brown sugar. I can't believe I'm changing my meatloaf recipe after 29 years, but I am. Yes, it's that GOOD!"

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Wine Pairings

Light-Bodied Red Wine

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