The Cheesecake Factory Meatloaf Recipe
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…
- Prep10 min
- Cook1 hr 5 min
- Total1 hr 45 min
- Serves4
- Calories861 kcal
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 in rich, 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, because overworking the meat mixture can make the meatloaf dense and tough.
- Don’t skip the breadcrumbs and eggs, as they bind the mixture, help the meatloaf stay tender, and prevent 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 gluten-free Worcestershire sauce, and double-check that all seasonings and sauces are gluten-free. Additionally, replace the flour with almond flour.
Storing And Reheating This Recipe
Storing
- Let the meatloaf cool completely before storing 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 meatloaf’s rich, savory flavors perfectly. You can also serve it with roasted vegetables, steamed green beans, buttered corn, or glazed carrots for a well-rounded meal.
Printable Version
- Prep10 minutes
- Cook1 hour 5 minutes
- Extra30 minutes
- Total1 hour 45 minutes
- Serves4
- Calories861kcal
Ingredients
For Meatloaf
- 1 pound Ground Beef
- ½ pound Ground Pork
- 3 cloves Garlic (minced)
- 2 Onions (chopped)
- 1 Carrot (chopped)
- 2 Bell Peppers (deseeded, chopped)
- 150 g All-Purpose Flour
- 200 g Bread Crumbs
- 1 Tablespoon Butter
- 3 Eggs
- ½ cup Milk
- 1 cup Beef Broth
- 1 sprig Parsley
- 1 Teaspoon Dried Thyme
- ½ Teaspoon Granulated Sugar
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
- ½ Teaspoon Paprika
For Gravy
- ½ Cup Butter
- 2 Tablespoons Garlic
- ½ Cup All-Purpose Flour
- 1 Cup Mushroom
- ½ Cup Beef Broth
- 1 Teaspoon Black Pepper
Equipment
- Skillet
- Loaf Pan
- Bowls
- Whisk
- Spatula
- Oven
Method
- Heat the oil in a skillet, add minced garlic, onions, bell peppers, and carrots. Sauté 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 to 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, carefully coat it with the breadcrumbs.
- Grease the loaf pan with butter. Put the meatloaf in it and bake for 1 hour. When cooked, remove it and let it rest for 30 minutes before slicing. While 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 and drizzle luscious mushroom gravy over the slices. Garnish it with fresh parsley and serve hot!
Recipe notes
Nutrition
per serving- 861kcalCalories
- 80gCarbs
- 42gProtein
- 40gFat
- 4gFibre
- 20gSugar
- 2315mgSodium
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FAQs About The Cheesecake Factory Meatloaf
How do I keep my meatloaf from falling apart?
Use enough binding ingredients, such as eggs and breadcrumbs, and avoid overmixing the meat. Let the meatloaf rest for 10 to 15 minutes after baking to help it hold its shape when sliced.
Should I cover the meatloaf while baking?
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 dry out meatloaf. 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 in the comments below!
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Agrita Chhibber Editor
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