Place Cheddar cheese in middle of meatloaf

Top with remainder of meat and bake!


An unusual meatloaf that is filled with Cheddar cheese in the middle and then baked.  Once baked it is topped with a generous amount of tasty, brown, caramelized, seasoned onions.  Slice the meatloaf and top with Big Mac Sauce for the most flavorful meatloaf taste experience.  Enjoy!

2 lbs lean ground beef (0.9 kg)

2 eggs, fork beaten

11/2 tsp Montreal steak spice (7 mL)

1/2 tsp salt (2 mL)

1/2 tsp black pepper (2 mL)

4 oz Cheddar cheese, cut thickly (125 g)

Caramelized onions:

2 tbsp olive oil (30 mL)

1 large onion, sliced

1/4 tsp seasoning salt (1 mL)

1/4 tsp baking soda (1 mL)

Big Mac Sauce:

1/2 cup mayonnaise (125 mL)

2 tbsp dill pickle relish, chopped finely (30 mL)

1 tbsp mustard (15 mL)

1 tbsp sugar-free ketchup (15 mL)

1/2 tsp crushed garlic (2 mL)

1/8 tsp onion salt, OR salt (0.5 mL) 


Preheat the oven to 350°F (180°C). 

In large bowl, place ground beef.  In small bowl, beat eggs with fork and stir in Montreal steak spice, salt and black pepper.  Add to ground beef and mix very well.  Press half of the ground beef into a 10-inch (25 cm) loaf pan.  Top with Cheddar cheese spread across the entire surface area.  Spread remaining ground beef over top and smooth surface with back of spoon.  Bake one hour and 40 minutes.  Carefully pour off liquid that has accumulated, into the sink. 

Caramelized Onions: While the meatloaf is baking, in large nonstick frying pan, in olive oil, and over medium heat, cook onions about 5 minutes, sprinkling with seasoning salt.  Sprinkle with baking soda and keep stirring as the onions will turn golden brown really quickly after adding the baking soda.  Top the baked meatloaf with the caramelized onions.  Allow the meatloaf to sit about 8 minutes, slice and serve with Big Mac Sauce.

Big Mac Sauce:  In small bowl, mix mayonnaise, dill pickle relish, mustard, ketchup, garlic and onion salt, OR salt.

Yield:  8 servings

1 serving

462.6 calories

26.9 g protein

37.6 g fat

0.4 g fiber

2.6 g net carbs

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