Prepare a baking sheet by lining it with parchment paper, aluminum foil, or a silicone mat; set aside.
Prepare a loaf pan by lining it with plastic wrap; set aside.
In a small bowl, whisk together all of the glaze ingredients; set aside
In a medium bowl, mix together all of the stuffing ingredients; set aside.
In a medium to large bowl, thoroughly mix together all of the meatloaf ingredients.
Fill the plastic wrap-lined loaf pan with HALF of the meatloaf mixture. Press an oval-shaped indentation down the center lengthwise.
Press all of the cheese stuffing mixture into the indentation.
Pour in the remaining meatloaf mixture and press down, leveling the top.
Place the lined baking sheet upside down onto the the top of the loaf pan and invert everything. Remove the loaf pan and the plastic wrap; you should now have a neat loaf shape on the lining of the sheet pan.
Brush half of the glaze mixture on the top and sides of the loaf.
Pop in the oven and bake for 45 minutes, more or less, until a thermometer inserted into the meat in various locations reads 165° F.
Remove from oven and brush on the remaining glaze. Return to oven and bake an additional 15 minutes.
Remove from oven and allow to rest at room temperature for about 15 minutes. Cut into 1-inch slices and serve.
Be versatile with the cheese. You can use literally ANY kind of cheese, just make sure it totals about 1 cup.