These Cheesy Baked Meat Patties are proper comfort food – seasoned beef shaped around melted cheese, then baked until golden with an extra cheesy topping!
If you love easy weeknight winners like my Garlic Parmesan Cheeseburger Bombs and Parmesan Chicken Meatloaf, these oven-baked patties are going to slot right into your regular rotation!
I started making these when I wanted all the satisfaction of a cheesy burger without standing over the hob flipping patties. The oven does all the work while you sort out the rest of dinner, and because they’re all cooking at once, everything’s ready at the same time. No more juggling batches!
The secret to keeping them juicy is the grated onion – it disappears into the meat but leaves behind loads of moisture and flavour. And that hidden cheese pocket in the middle? Always brings a smile when someone cuts into their patty and gets that gorgeous melty surprise.
Why You’re Going To Love This Recipe
- Hands-free cooking – the oven does the work while you prep your sides.
- Always juicy – the egg and breadcrumbs create the perfect tender texture.
- Cheese lovers’ dream – melted cheese inside and bubbling cheese on top!
- Flexible serving – brilliant as burgers, over rice, with vegetables, or in a packed lunch.
- Straightforward ingredients – nothing fancy, just proper tasty food.
- Batch-cooking friendly – make extra and freeze for easy future dinners.
Jump to:
- Why You’re Going To Love This Recipe
- What You Need
- Making The Patties
- Handy Tips
- Questions You Might Have
- More Family Favourites
What You Need
Simple cupboard and fridge ingredients create these flavour-packed patties!
Note: Full quantities and detailed instructions are in the recipe card at the bottom.
The patties:
- Beef mince – I go for 20% fat content for proper flavour without too much grease.
- Onion – grated rather than chopped so it melts right into the meat.
- Fresh garlic – adds depth that dried just can’t match.
- Breadcrumbs – either panko or standard work brilliantly for binding.
- Egg – helps everything stick together and stay moist.
- Splash of milk – keeps the texture tender.
- Worcestershire sauce – brings that savoury depth.
- Mustard – just a teaspoon adds a subtle tang.
- Dried herbs – Italian seasoning is my go-to here.
- Smoked paprika – gives a gorgeous warmth and colour.
- Seasoning – don’t skimp on the salt and pepper!
The cheesy bits:
- Cheese cubes – mozzarella for amazing stretchy pulls, or cheddar for stronger flavour.
- Grated cheese – for that golden, bubbling topping.
- Olive oil – helps them brown beautifully.
- Fresh herbs – parsley or chives make them look the part (totally optional though).
Making The Patties
Straightforward steps that get dinner sorted with minimal fuss!
Note: Pop down to the recipe card for exact measurements and complete method.
Get ready
Set your oven to 200°C (400°F). Sort out a baking tray with parchment paper and give it a light brush of oil.
Mix it up
Chuck all your patty ingredients (except the cheese cubes) into a big bowl. Use your hands to bring it together – just until combined though, no vigorous mixing or they’ll turn out tough.
Shape and hide the cheese
Split your mixture into 10-12 roughly equal bits. Take one bit, flatten it in your hand, pop a cheese cube right in the middle, then wrap the meat around it making sure there are no gaps. Pat it into a patty about 1.5cm thick. Do this with all the portions.
Get them ready to bake
Arrange your patties on the tray with a bit of space between them. Give each one a brush of olive oil on top.
Into the oven
Bake for 12-14 minutes first. Take them out, scatter your grated cheese over the top of each one, then back in for another 5-8 minutes. You’re looking for melted, golden cheese on top and an internal temperature of 71°C.
Let them settle
Give them 3 minutes to rest before serving – this stops them falling apart and keeps all that lovely cheese where it should be. Scatter over some fresh herbs if you’re using them.
Handy Tips
Little tricks that make all the difference:
- Wet your hands before shaping each patty – stops the mixture sticking to your fingers.
- Grate, don’t chop your onion so you get moisture without visible chunks.
- Mix gently – overworking makes them dense instead of tender.
- Check they’re sealed properly around the cheese or you’ll get leakage.
- Use a thermometer to be sure they’re properly cooked through (71°C in the centre).
- Want them extra golden? Stick them under a hot grill for a minute at the end.
- Keep leftovers in a sealed container in the fridge for 4 days.
- Reheat properly – 10 minutes in a moderate oven brings them back beautifully.
- Freeze ahead – cook them, let them cool, then freeze without the cheese topping. Add fresh cheese when reheating.
Questions You Might Have
Do I have to put cheese inside?
Not at all! Shape them plain if you prefer, then just add the grated cheese on top near the end of cooking.
Which cheese melts best?
Mozzarella gives you those brilliant stretchy cheese pulls and has a mild taste. Cheddar brings more flavour but won’t stretch as dramatically. Both are delicious – pick what your family prefers.
Can I use turkey instead of beef?
Definitely! Turkey mince works well but it’s leaner, so add an extra glug of oil to the mixture to keep them from drying out.
Mine turned out dry – what went wrong?
Usually this is from mixing too much or cooking too long. Handle the mixture gently and take them out as soon as they hit the right temperature.
Could I fry these instead of baking?
You could, though you lose the convenience of them all cooking together. If you do fry them, use gentle heat and flip carefully so the cheese stays inside.
The cheese leaked out – how do I stop this?
Make absolutely sure the meat seals completely around the cheese with no thin spots or gaps. Also, cheese cubes work better than grated cheese for the filling.
What goes well with these?
Creamy mash and green vegetables make a proper dinner. Or pop them in buns with all the burger trimmings. They’re also lovely over pasta with tomato sauce, or alongside a big fresh salad.
More Family Favourites
Other easy dinners everyone gobbles up:
- Garlic Parmesan Cheeseburger Bombs – parcels of cheesy deliciousness
- Mac and Cheese Meatloaf Casserole – ultimate comfort food mashup
- Creamy Cajun Sausage Ravioli – punchy flavours, ready fast
- Parmesan Chicken Meatloaf – Italian-style and always popular
Cheesy Baked Meat Patties
Ingredients
Patty mixture:
- 680 g beef mince 20% fat
- 1 small onion finely grated
- 2 garlic cloves minced
- 60 g breadcrumbs
- 1 large egg
- 2 tablespoons milk
- 1 tablespoon Worcestershire sauce
- 1 teaspoon mustard
- 1 teaspoon Italian herb blend
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Heat your oven to 200°C (400°F). Line a baking tray with parchment and brush lightly with oil.
- Put all the patty ingredients (not the cheese cubes) into a large bowl. Mix with your hands until just combined – don’t overdo it.
- Divide into 10-12 equal portions. Flatten each portion in your palm, place a cheese cube in the centre, wrap the meat around it completely, then shape into a patty about 1.5cm thick.
- Arrange the patties on your prepared tray with space between them. Brush the tops with olive oil.
- Bake for 12-14 minutes. Remove from oven, sprinkle the grated cheese over each patty, then bake for another 5-8 minutes until the cheese melts and bubbles and the centres reach 71°C.
- Rest for 3 minutes, scatter over herbs if using, then serve while hot!
Notes
- Wet hands stop the mixture sticking when you’re shaping patties.
- Grated onion adds moisture without visible chunks.
- Don’t overmix – gentle handling keeps them tender.
- Seal completely around the cheese to prevent leaks.
- Check temperature with a probe (should be 71°C).
- Extra browning – finish under the grill for 1-2 minutes if you like.
- Fridge storage – keep in a sealed container up to 4 days.
- Reheat well – 10 minutes in a moderate oven works best.
- Freeze smart – freeze cooked patties without topping cheese, add fresh when reheating.
