The Cheesecake Factory’s Meatloaf is a hearty meal for people with big appetites. Filled with ground beef, ground pork, sausages, boiled eggs, carrots, large-curd cottage cheese, and breadcrumbs, The Cheesecake Factory meatloaf is absolutely delish.
The meatloaf is covered with rich and smooth sauces. However, to make the The Cheesecake Factory meatloaf copycat recipe, you also need to prepare the rich gravy. The delish, moist, and tender meatloaf with mushroom gravy is sure to please even picky eaters. It’s juicy, flavourful, and truly just as good as the one served in restaurants.
A key to making the recipe is letting the meatloaf rest before slicing so it doesn’t fall apart. I have shared some facts about my favorite savory meatloaf recipe. Dive in to learn about the calorie content, equipment, recipe ingredients, recipe variations, and expert tips.
Expert Tips That I Recommend
- Avoid overmixing the ingredients. Mix just until everything is combined. Overworking the meat mixture can result in a dense, tough meatloaf.
- Don’t skip the breadcrumbs and eggs, as they act as binders, helping the meatloaf stay tender and preventing it from falling apart.
- Brush the glaze in layers, applying part during the last 20 minutes of baking, then add another thin layer just before serving for extra flavor and shine.
- Shape the loaf evenly because a uniform thickness ensures the meatloaf cooks at the same rate from edge to center.
Recipe Variations for Different Diets
- Gluten-Free: Replace regular breadcrumbs with certified gluten-free breadcrumbs, crushed gluten-free crackers, or gluten-free rolled oats. Also, use a gluten-free Worcestershire sauce and double-check that all seasonings and sauces are gluten-free.
- Low-Carb: Swap the breadcrumbs for crushed pork rinds, almond flour, or grated Parmesan cheese to reduce the carbohydrate content while maintaining a tender texture.
- Keto-Friendly: Use almond flour or finely crushed pork rinds instead of breadcrumbs, and choose a sugar-free ketchup or low-carb glaze for the topping.
Storing And Reheating This Recipe
Storing
- Allow the meatloaf to cool completely before storing it to maintain its texture and flavor. Transfer leftovers to an airtight container or wrap individual slices tightly in plastic wrap or aluminum foil.
- Store in the refrigerator for 3 to 4 days. For longer storage, freeze the meatloaf in freezer-safe containers or wrap it well to prevent freezer burn. It can be frozen for up to 3 months.
Reheating
- For the best results, thaw frozen meatloaf overnight in the refrigerator before reheating. Warm slices in a 350°F (175°C)oven for 15–20 minutes, covering them loosely with foil to keep them moist.
- You can also reheat individual portions in the microwave for 1–2 minutes, adding a spoonful of gravy or a splash of beef broth if needed to prevent the meatloaf from drying out. Heat until the internal temperature reaches 165°F (74°C) before serving.
What To Serve With This Recipe
This Cheesecake Factory Meatloaf pairs wonderfully with a variety of classic comfort-food sides. Creamy mashed potatoes are a traditional favorite and complement the rich, savory flavors of the meatloaf perfectly. You can also serve it with roasted vegetables, steamed green beans, buttered corn, or glazed carrots for a well-rounded meal.
Printable Version
The Cheesecake Factory Meatloaf Recipe
Ingredients
Equipment
Method
- Heat the oil in a skillet, add minced garlic, onions, bell peppers, and carrots. Saute them together for 5 minutes. Make sure the veggies are softened and not burned. Once the veggies are sauteed, keep them aside.
- To prepare the meatloaf batter, take a bowl to beat the eggs. Add the sautéed onion, carrot, bell pepper, and garlic mixture into the bowl with the ground beef, ground pork, eggs, milk, breadcrumbs, parsley, paprika, thyme, oregano, salt, pepper and sugar. Use your hands to fold the batter properly and mix it until well combined. Once the batter is mixed, coat it with the breadcrumbs carefully.
- Grease the loaf pan with butter. Put the meatloaf onto it and bake for 1 hour. When it is cooked, take it out and let it rest for 30 minutes before diving in. Until the meatloaf rests, you can prepare the mushroom gravy.
- Melt butter in a pan. Add sliced mushrooms and cook until softened and lightly browned. Add garlic and cook for 1 minute. Whisk in flour, then slowly add beef broth while stirring. Season with thyme, black pepper, and salt. Simmer until thickened.
- Preheat the broiler to heat the meatloaf. Take out the meatloaf for serving. Cut it into thick slices, drizzle the luscious mushroom gravy on the top of the slices. Garnish it with fresh parsley and serve hot!
Tried this recipe?
Let us know how it was!FAQs About The Cheesecake Factory Meatloaf
How do I keep my meatloaf from falling apart?
Make sure you use enough binding ingredients, such as eggs and breadcrumbs, and avoid overmixing the meat. Letting the meatloaf rest for 10 to 15 minutes after baking also helps it hold its shape when sliced.
Should I cover the meatloaf while baking?
It’s best to bake the meatloaf uncovered so the outside develops a flavorful crust. If the top starts browning too quickly, loosely cover it with aluminum foil during the final part of baking.
What is the ideal internal temperature for cooked meatloaf?
The meatloaf is fully cooked when the internal temperature reaches 160°F (71°C). Use a meat thermometer inserted into the center for the most accurate reading.
Why is my meatloaf dry?
Overcooking or using meat that’s too lean can make meatloaf dry. Using ground beef with some fat content and checking the internal temperature helps keep it moist and tender.
More Recipes That You Can Try
Conclusion
The restaurant-style The Cheesecake Factory Meatloaf recipe brings the comfort of a restaurant favorite straight to your dining table with simple ingredients and easy-to-follow steps. Try this copycat recipe and share your experience with me in the comments section below!
2 thoughts on “The Cheesecake Factory Meatloaf Recipe”
Missing the mushrooms?? Also just confusing. Doesn’t say if the veggies are to be put inside meatloaf mixture.
Hi Camille, thank you for pointing this out. You’re absolutely right — the mushrooms were missing from the gravy ingredient list and the instructions should have clearly said that the sautéed vegetables go into the meatloaf mixture. We’ve updated the recipe to make both points clearer. Really appreciate you catching this!