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Ultimate Pork Sausage Meatloaf with Melted Cheese: A Family Favorite Reinvented

Forget everything you thought you knew about traditional meatloaf. This isn’t your average, run-of-the-mill dinner; it’s a revelation. Imagine succulent pork sausage infused with rich flavors, studded with generous cubes of creamy cheese, all baked to perfection with an irresistible, slightly crispy exterior. This **Pork Sausage Meatloaf with Melted Cheese** is an absolute game-changer, promising a moist interior and pockets of gooey, savory delight in every single bite. Get ready to transform your dinner table tonight!

The magic truly happens during baking, as the sausage renders its savory fats and the cheese melts into glorious pockets, creating an outer crust that’s wonderfully delicious. This unique combination ensures that every slice delivers a symphony of textures and flavors, making it far more than just a simple meatloaf. It’s a culinary experience that will have everyone asking for seconds.

A Nostalgic Journey: Recreating a Beloved Childhood Classic

This particular **cheesy pork sausage meatloaf** holds a special place in my heart, rooted deeply in cherished childhood memories. While this recipe might have been shared on my blog years ago, its timeless appeal warranted a fresh update. This “recipe re-do” provided the perfect excuse to revisit and share this incredible dish that has brought joy to generations in my family.

Growing up, my mom was quite the meatloaf connoisseur, mastering two distinct versions. There was the classic ground beef meatloaf, often crowned with a tangy ketchup glaze. And then, there was *this* one – the star of the show. Made with robust pork sausage and generously filled with sizable chunks of cheese, it was always the meatloaf I eagerly anticipated. The savory kick of the pork combined with the creamy, melting cheese pockets created a flavor profile that was simply irresistible and truly unforgettable.

The Secret Ingredient: Embracing the Charm of Velveeta

I know what some of you might be thinking: Velveeta cheese? It often gets an unfair reputation, a subject of much debate in culinary circles. However, in *this* **pork sausage and cheese meatloaf**, it’s nothing short of brilliant. Its unique melting properties ensure that instead of merely crumbling, it transforms into gloriously gooey, melt-in-your-mouth pockets throughout the meatloaf. This isn’t just about adding cheese; it’s about achieving that specific, comforting texture and savory depth that only Velveeta can provide in this context.

Back in October, I shared a recipe for a delightful Cheese Soup from The Driskill Hotel/1886 Cafe & Bakery in Austin, TX. Many were surprised to learn it also called for Velveeta! My point is, some recipes genuinely benefit from its distinct qualities. This meatloaf, much like that soup, is a testament to Velveeta’s ability to elevate certain dishes to a level of pure, unadulterated deliciousness. Don’t be afraid to indulge a little; the results are absolutely worth it!

Creamy Cheese Soup from The Driskill Hotel/1886 Cafe & Bakery Austin, TX

Beyond the Traditional: Exploring Other Meatloaf Adventures

While today we celebrate the **Pork Sausage and Cheese Meatloaf**, it’s worth noting that the world of meatloaf is wonderfully diverse, extending far beyond the traditional ketchup-topped ground beef loaf. For many years, I hesitated to even prepare meatloaf. Then, an idea struck me: what if I approached meatloaf with the same creative flair I apply to stuffed peppers? This thought led to a groundbreaking recipe that has remained a family favorite ever since.

Our Stuffed Pepper Meatloaf substitutes bread crumbs with hearty rice and is generously topped with vibrant diced tomatoes and green peppers. It’s a fresh, flavorful alternative that transformed my view of meatloaf and has become a staple in our home, offering a lighter yet equally satisfying experience.

Our Family’s Favorite Stuffed Pepper Meatloaf

Continuing the theme of inventive meatloaf, one Taco Tuesday sparked the idea for our incredibly popular Taco Meatloaf. This creative dish uses crushed tortilla chips as its “breading,” is seasoned with a robust taco seasoning blend, and bakes up with a layer of irresistible melted cheese. It’s designed to be garnished with all your favorite taco toppings—shredded lettuce, salsa, sour cream, and more—making it a fun and flavorful meal that’s perfect for a themed dinner night.

Exciting Taco Meatloaf for Your Next Dinner

And last, but certainly not least, are our adorable and delicious Pizza Meatloaf Minis! These charming miniature meatloaves are baked in a muffin tin, making them perfectly portioned and incredibly appealing, especially for kids. Crafted from ground beef, they feature a delightful mix of peppers, onions, garlic, and Italian seasonings, with oatmeal serving as the binder. Each mini loaf is then topped with tangy tomato sauce and a generous sprinkle of mozzarella cheese, transforming a classic into a fun, bite-sized treat.

Fun and Flavorful Pizza Meatloaf Minis

It’s truly amazing to see the myriad of ways one can enjoy meatloaf! While these variations are fantastic, today our focus firmly returns to the star of this article: the **Pork Sausage Meatloaf with Cheese**. Let’s dive into how you can create this savory masterpiece in your own kitchen.

Crafting Your Perfect Cheesy Pork Sausage Meatloaf: Step-by-Step

The preparation for this **flavorful pork sausage meatloaf** is surprisingly simple, requiring just a few key ingredients and minimal effort for maximum flavor payoff. Begin by combining your high-quality pork sausage with a quarter cup of milk, three-quarters of a cup of cracker crumbs (saltines work wonderfully for a subtle salty crunch), a quarter cup of dried minced onion for aromatic depth, and one slightly beaten egg to act as a binder. Mix these ingredients thoroughly, ideally with your hands, until they are well combined. Be careful not to overmix, as this can lead to a tougher meatloaf.

Next, and this is a crucial step for achieving those irresistible pockets of melted cheese: gently fold in the cubed Velveeta cheese. The key here is *gentle* handling. Avoid smashing the cubes, as preserving their shape will ensure they transform into delightful, gooey reservoirs of cheese once baked. These pockets are what truly elevate this meatloaf from good to extraordinary, providing bursts of creamy goodness with every forkful.

Once the cheese is incorporated, form the mixture into a neat loaf shape and carefully place it into your prepared meatloaf pan. It’s now ready for its transformation in the oven!

Elevate your baking with a specialized Meatloaf Pan – Click for Details!

The Right Tools for the Job: Why a Good Meatloaf Pan Matters

Speaking of pans, investing in a quality meatloaf pan, especially one with a removable rack, can make a significant difference. This design allows excess fat and drippings to collect underneath, preventing your meatloaf from sitting in grease. This is particularly beneficial for our **pork sausage meatloaf**, as sausage tends to render more fat than ground beef. A rack ensures a perfectly browned, crispier bottom and sides, contributing to that delightful “crunch” we talked about earlier, while keeping the interior wonderfully moist. (Note: The link above is an affiliate link, meaning I may earn a small commission at no extra cost to you if you make a purchase.)

That glorious outside crust on the meatloaf, achieved through careful baking, is nothing short of DEE-LICIOUS! It’s the perfect textural contrast to the tender, cheesy interior.

Yield and Leftovers: Maximizing Your Meatloaf Experience

The recipe I’ve detailed below uses one pound of pork sausage and is perfectly sized to feed a family of four. However, if you’re like me and believe that some dishes are even better the next day, I highly recommend doubling the recipe. Not only does this ensure generous servings, but it also guarantees you’ll have fantastic leftovers. And let me tell you, this **Pork Sausage Meatloaf** makes for the BEST meatloaf sandwiches! Slice it thick, serve it cold or gently warmed, perhaps on toasted bread with a dollop of mayonnaise or a slice of fresh tomato – a truly unbeatable lunch or quick dinner.

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Overhead of Pork Sausage Meatloaf sliced on a white serving platter

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Print Recipe

Mom’s Pork Sausage Meatloaf

This Pork Sausage Meatloaf, studded with cubes of cheese, bakes into a remarkably flavorful and comforting main dish. A nostalgic recipe perfect for any weeknight!

Prep Time: 10 mins

Cook Time: 1 hr 15 mins

Additional Time (Resting): 40 mins

Total Time: 2 hrs 5 mins

Course: Pork

Cuisine: American

Keyword: Mom’s Pork Sausage Meatloaf, Cheesy Meatloaf, Family Meatloaf

Servings: 4

Calories: 500 kcal

Author: Michaela Kenkel

Ingredients

1 pound Pork Sausage
1/4 cup milk
3/4 cups cracker crumbs (I use saltines)
1/2 cup Velveeta cheese, cubed
1/4 cup dried minced onion, chopped
1 egg, slightly beaten

Instructions

Preheat oven to 350 degrees F (175 C).
Prepare a standard loaf pan (preferably one with a rack) with non-stick cooking spray.
In a large bowl, combine pork sausage, milk, cracker crumbs, dried minced onion, and the slightly beaten egg. Mix thoroughly with your hands until all ingredients are just combined. Be careful not to overmix.
Gently fold in the cubed Velveeta cheese, taking care not to smash the cubes. This will ensure lovely pockets of melted cheese after baking.
Form the mixture into a loaf shape and place it into the prepared meatloaf pan.
Bake uncovered for approximately 1 hour and 15 minutes. The meatloaf should be beautifully browned on top. To ensure doneness, the internal temperature for pork should reach 145 degrees F (63 C).
Remove from oven and let rest for at least 10-15 minutes before slicing and serving. This allows the juices to redistribute, ensuring a moist and flavorful meatloaf.

Notes

To enjoy delicious leftovers and make amazing meatloaf sandwiches, I highly recommend doubling this recipe.

If doubling, the cooking time will need to be adjusted to approximately 90 minutes or more. Oven temperatures can vary, so always check the internal temperature with a meat thermometer (145°F / 63°C for pork) and ensure the top is nicely browned.

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