Cheeseburger Loaf

This meatloaf tastes like a cheeseburger in loaf form. The cream of cheddar soup pulls double duty: part of it goes into the meat mixture for moisture and cheesy flavor, while the rest gets heated and poured over the finished loaf as a warm cheddar sauce. No separate gravy needed.

Chopped dill pickles mixed right into the ground beef are what really sell the cheeseburger angle. Every slice has little pockets of tangy, briny pickle that hit the same way pickles do on a burger. Onion and soft breadcrumbs round out the mix, keeping the loaf tender through the long bake.

Shape it into a freestanding loaf in a shallow pan rather than packing it into a loaf pan. The exposed sides develop a crust that adds texture and lets the fat drain away instead of pooling around the meat.

Kitchen Tips

• Use lean ground beef. This loaf bakes for over an hour, and fattier meat will shrink dramatically and leave a pool of grease in the pan.
• Soft breadcrumbs (torn fresh bread) absorb moisture better than dry crumbs and keep the texture from getting dense.
• Don’t skip the pickles. They’re not just for flavor. The acidity and moisture they add keep the loaf from drying out during the long bake.
• Let the loaf rest 5-10 minutes after baking before transferring to a platter. Hot meatloaf crumbles when sliced immediately.

Variations

• Top with a slice of American or cheddar cheese in the last 10 minutes of baking for an extra melty layer.
• Mix in a tablespoon of yellow mustard and a squirt of ketchup for the full burger condiment experience.
• Use ground turkey for a lighter version, though you may need an extra splash of soup for moisture.