Cheesecake Factory Meatloaf Recipe (Better Than the Restaurant!)
A juicy, savory, copycat Cheesecake Factory meatloaf recipe made with simple ingredients, a sweet-tangy glaze, and loads of comforting flavor, no pork required. This version is easy to make at home and even better the next day!
Equipment
- 1 Large mixing bowl For combining meat mixture
- 1 Loaf pan or tray For baking
- 1 Skillet For sautéing onions & garlic
- 1 Meat thermometer For sautéing onions & garlic
Ingredients
- Meatloaf
- 2 lbs ground beef 80/20
- 1 cup breadcrumbs plain or Italian
- 2 large eggs
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons Worcestershire sauce
- 1/4 cup milk
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Glaze
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- Optional: pinch of smoked paprika or chili flakes
Instructions
- Preheat the oven to 375°F (190°C). Grease a loaf pan or line with parchment paper.
- Sauté onions and garlic in a skillet over medium heat for 3–4 minutes. Set aside to cool.
- In a large bowl, combine ground beef, breadcrumbs, eggs, milk, tomato paste, Worcestershire sauce, thyme, salt, pepper, and the cooked onion/garlic. Mix gently until combined.
- Shape the meat mixture into a loaf and place it in the prepared pan.
- Bake uncovered for 40 minutes.
- While it bakes, whisk together ketchup, brown sugar, and apple cider vinegar to make the glaze.
- Spread the glaze over the meatloaf and return it to the oven for another 15–20 minutes, or until the internal temperature reaches 160°F (71°C).
- Let rest for 10–15 minutes before slicing and serving.
Notes
- Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Want a healthier twist? Use ground turkey and whole wheat breadcrumbs.
- Pairs beautifully with mashed potatoes and green beans for a full Cheesecake Factory-style meal.