Barb's Meatloaf with Cheese

Here’s the thing about a great meatloaf: it doesn’t need to be complicated to be memorable.

This one keeps it simple. Ground beef, bread crumbs, an egg, and milk form the base, but cubed cheddar tucked inside is where the magic lives.

As it bakes, those cheese cubes melt into gooey pockets throughout the loaf so every slice has a different little surprise of melted cheddar.

Celery seed adds an earthy, almost herbaceous note you won’t quite be able to place but will absolutely love.

Mix everything in one bowl, press it into the pan, and walk away for a little over an hour.

Pro Tips

• Cube the cheddar into small pieces rather than shredding; you want distinct melty pockets, not evenly distributed cheese
• Don’t overwork the meat mixture or the loaf will be dense and tough
• Let it rest 10 minutes after baking so it holds together when you slice
• Top with ketchup or a brown sugar glaze for the last 15 minutes if you like a sticky, caramelized crust