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Beecher's-Stuffed Meatloaf with Miso-Maple Glaze

Beef and pork on a French onion soup mix base, with a molten Beecher's Flagship cheddar core and a savory-sweet miso-maple glaze. Mild, no heat.

  • Main
  • Serves 6
  • 350°F
  • Bake 65–75 min
Gus' Family Recipe

Ingredients

Meatloaf

  • 1 lb ground beef (80/20)
  • 1 lb ground pork
  • 1 packet French onion soup mix
  • 2 large eggs
  • 3/4 cup plain breadcrumbs or panko
  • 1/2 cup whole milk
  • 2 tbsp Worcestershire sauce
  • 2 garlic cloves, minced
  • 1/3 cup grated Parmesan
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley, chopped
  • 6 oz Beecher's Flagship cheddar, cut into a log

Miso-maple glaze

  • 3 tbsp white or yellow miso
  • 3 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp soy sauce

Steps

  1. Soak the panade: in a large bowl, combine the breadcrumbs and milk. Let sit 5 minutes so the crumbs soften.

  2. Heat the oven to 350°F. Grease a 9-by-5-inch loaf pan.

  3. Add the beef, pork, soup mix, eggs, Worcestershire, garlic, Parmesan, pepper and parsley to the soaked crumbs. Mix gently with your hands just until combined; overmixing makes it tough.

  4. Build the cheese core: press half the meat mixture into the pan in an even layer. Lay the cheddar log down the center lengthwise. Cover with the rest of the meat and press firmly around the sides so the cheese is fully sealed in, with no gaps.

  5. Bake 45 to 50 minutes.

  6. While it bakes, whisk the miso, maple syrup, rice vinegar, sesame oil and soy sauce until smooth.

  7. First glaze coat: tilt the pan and spoon off excess grease. Brush on half the glaze and bake 10 minutes more.

  8. Second glaze coat: brush on the rest of the glaze and bake another 10 to 15 minutes, until the thickest part reads 160°F. Keep the thermometer out of the cheese core.

  9. Rest in the pan 10 to 15 minutes before slicing, so the cheese core sets slightly and the juices settle.

Cook's Notes

  • Seal it well: press the meat firmly around the cheese log, or it can leak out during baking.
  • Taking it somewhere? Let it rest fully before covering so the glaze doesn't smear, and reheat gently, covered in foil, to keep the cheese core soft.