" Cheeseburger" Meatloaf for Lactose Intolerant Cheese

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

This is a recipe that my Father-in-Law adapted to meet the needs of my cheese loving lactose intolerant Hubby. When we had it at his parent's I thought it was made with real cheese! That is how good it is! I just winged the recipe to recreate it and it is delicious! I still can't believe that it isn't real cheese!

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Thaw meat in advance and place in a large mixing bowl.
  3. stir in bread crumbs, sage, coriander, Adobo, oregano, pepper and salt.
  4. Use hands to mix in eggs, ketchup, soy sauce, soy cheese and red onion (mixing in one ingredient at a time and being sure not to over mix-meat should not feel sticky.) Divide mixture in half and form into 2 loaves.
  5. Place loaves side by side (not touching) in a medium sized lasagna pan.
  6. Use fingers to open the top of the loaves and sprinkle in the garlic and add 1/2 a tbs of olive oil to each loaf and squeeze closed.
  7. Close loaves with hands and top with ketchup if desired (I highly recommend that part). Cook at 350 for 1 hour.
  8. Let stand 5-10 minutes and serve warm!
  9. Enjoy!
Most Helpful

Oustanding meatloaf!In fact, this was one of the best I have ever made. It is rich and flavorful and despite containing only soy cheese, very cheesey in both taste & appearance. It was delicious! I halved the recipe and still cooked it for the full time - it came out perfect.Also, I was unable to get the soy cheese in shredded form, so I used "Veggie Slices Soy Cheese" and finely diced it -worked out great.

HeatherFeather March 06, 2003

Love It! Thanks for a great meatloaf recipe. No lactose intolerance here, so I used medium cheddar cheese and it turned out great. The leftovers made excellent sandwiches.

Daphney April 17, 2005