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4.67 from 12 votes

Cream Cheese Stuffed Meatloaf

Is anybody gonna turn down a good meatloaf? I mean come on, it's a classic! This one is moist and tender and STUFFED WITH CREAM CHEESE. Oh yeah. Stuffed meatloaf > regular dry meatloaf.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Servings: 8
Calories: 782kcal
Author: Karen


  • 2 pounds ground beef
  • 1 pound ground pork
  • 2 cups onion 2 medium, chopped
  • 1 (6-oz) can tomato paste
  • 3 large eggs
  • 2/3 cup milk
  • 2 cups panko bread crumbs
  • 2 tablespoons Worcestershire sauce
  • 2 cloves garlic smashed and minced
  • 1 teaspoon dried thyme
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 2 teaspoons dried parsley or 1 T fresh parsley
  • 2 (8-oz) packages cream cheese
  • 1/2 - 3/4 cup ketchup for the top


  • Preheat your oven to 350 degrees F. Prepare a large rimmed baking sheet with parchment paper (or use aluminum foil and then spray with nonstick spray).
  • In a large bowl, add all ingredients except the cream cheese and the ketchup. 
  • Use a knife to cut the cream cheese into large chunks (see photos). Set aside.
  • Use your hands to combine everything together. I know, I know. But it really is the best way, a spoon doesn't do the trick as well. Don't over mix! Once you have everything thoroughly combined, stop.
  • Turn the meat out onto the prepared pan. Pat the mixture down into a large rectangle.
  • Add the chopped cream cheese down the center of the meatloaf (the long way).
  • Use your hands to carefully fold each long end of the meatloaf on top of the cream cheese. Seal the edges by molding it together. See photos. 
  • Add ketchup to the top of the meatloaf. I actually didn't measure this part, just squirted it on until it looked good. 
  • Bake at 350 for about 40-50 minutes, or until a meat thermometer reads 160 degrees F. 
  • Remove from the oven and wait about 5-10 minutes before slicing and serving. Enjoy! 


You can easily make this meatloaf ahead of time. Just shape the meatloaf and then cover and refrigerate for up to 24 hours. Then bake as directed. It might take a few minutes longer to bake, but it shouldn't be too much longer. 


Serving: 1g | Calories: 782kcal | Carbohydrates: 27g | Protein: 39g | Fat: 57g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 255mg | Sodium: 1654mg | Potassium: 989mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1312IU | Vitamin C: 10mg | Calcium: 174mg | Iron: 5mg