Yum! I love this idea. I would never have thought of it but it's a very creative way to change up hamburgers.

I have NOT tried either, but here are two versions. The second version has a picture and a how-to video on the linked website. Hope this helps.


Cheeseburger Meatloaf
Ingredients:
2 lb. ground beef
3/4 C. fresh bread crumbs
1/2 C. minced onion
2 eggs - beaten
1 1/2 tsp. salt
1 1/2 tsp. ground black pepper
3 C. shredded cheddar cheese

Directions
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the beef, bread crumbs, onion, eggs, salt and pepper, and mix well. Pat out meat mixture into a 14x18 inch rectangle on a piece of wax paper. Spread cheese over the meat, leaving a 3/4-inch border around the edges. Roll up jelly roll fashion to enclose the filling and form a pinwheel loaf. Press beef in on both ends to enclose the cheese. Place in a 10x15 inch baking dish. Bake in the preheated oven 1 hour, or until internal temperature reaches 160 degrees F (70 degrees C).

This meatloaf is extremely juicy, and the potential variety of different flavors is as big as your imagination. Try American cheese with ketchup and mustard on top and serve with dill pickle chips. Another option might be Swiss cheese and mushroom topping.

recipe4living.com & allrecipes.com



Cheeseburger Meat Loaf

I created this meat loaf one day when I wanted to make cheeseburgers—my husband's favorite—but it was too chilly to grill outside. I've served it numerous times since then, and it never fails to get rave reviews. Even your most finicky eater will enjoy this oven-baked main dish. And you'll appreciate the price—just 51¢ a serving. —Paula Sullivan Barker, New York

SERVINGS 6 PREP 20 min. COOK 50 min. TOTAL 70 min.

INGREDIENTS
1/2 cup ketchup, divided
1 egg
1/4 cup dry bread crumbs
1 teaspoon onion powder
1 pound lean ground beef
2 teaspoons prepared mustard
2 teaspoons dill pickle relish
6 slices process American cheese

DIRECTIONS
In a bowl, combine 1/4 cup ketchup, egg, bread crumbs and onion powder. Crumble beef over mixture and mix well. On a large piece of waxed paper, pat beef mixture into a 10-in. x 6-in. rectangle. Spread remaining ketchup over meat to within 1/2 in. of long sides and 1-1/2 in. of short sides. Top with mustard and relish.
Place four cheese slices on top; set remaining cheese aside. Roll up loaf, jelly-roll style, starting with a short side and pulling away waxed paper while rolling. Seal seams and ends well. Place loaf, seam side down, in a greased 11-in. x 7-in. x 2-in. baking pan.
Bake at 350° for 45 minutes or until meat is no longer pink and a meat thermometer reads 160°. Cut the reserved cheese slices in half diagonally; place on top of loaf. Return to the oven for 5 minutes or until cheese is melted. Let stand for 10 minutes before slicing. Yield: 6 servings.

tasteofhome.com

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....... eat mo' grits

Don't have the one you roll-up.....but do have something on the STUFFED HAMBURGER, and you could roll it up before cooking on the grill (or in a skillet).

Bacon Double Cheese Stuffed Burgers
1/4 pound chopped, crisp cooked bacon
1/2 large onion diced
1 cup cheddar cheese - shredded
1 1/2 pounds ground beef
1/2 teaspoon Spike (or seasoned salt)
2 tablespoon beer
Combine bacon, onion, cheddar cheese and set aside. Combine beef, spike and beer, mix thoroughly, the shape into 6 thin patties. Put bacon/onion/cheese mixture on 3 patties. Top with remaining patties and press edges to seal. Grill, broil or pan fry until well done, about 4 minutes per side, (double or triple...depending on how many will be their to enjoy your wonderful burgers).

Here's a bit of history about it:
Stuffed Burgers.....yummm
Make two thin patties and place the goodies in between. This way you can make more than your typical burger, without losing the patty to the fire.

The process is simple. Start by deciding how many burgers you want to make. Divide the meat you are using into twice as many pieces. Don't add anything to the meat that might make it less dense. Press each piece out into a normal sized patty but about a quarter inch thick. Now you're ready to stuff the patties.

What you put in the patty should be small in size and portion. If you over-stuff it, it will come apart on the grill. You should also try to avoid anything that has a lot of moisture. Grated cheese, chopped peppers, chopped and sautéed mushrooms work great. Practically anything you like on a burger will work. Once you have the stuffing ready, place it in the center of one patty. Spread it out, leaving plenty of room all around the edges. Place the second patty on top and press the edges together. Make sure that you have a good solid patty that isn't more than an inch thick.

With the patties ready, follow the same basic method for grilling a hamburger. Start with a very hot grill, let the patty release from the cooking surface and be gentle with the flipping. If you do it right, you should only have the flip the patties once. Serve with your favorite toppings and watch the surprise on peoples faces as they bite into these wonderful hamburgers.

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would love any of your replies. This recipe was really good . it was out of a magazine.

Linda, this isn't what you're looking for, but it might be an idea that you want to try.

When I was young mom would make her meatloaf mix (chopped onions, chopped celery, breadcrumbs added to the ground beef) and pat it out into a large rectangle. She'd spread yellow mustard over the meat, then put mashed potatoes down the center and then roll it up. She baked it til done, probably 340 degrees, maybe for 45-50 minutes and then slice it. Always loved this rolled meatloaf.