Preheat your oven to 190°C (375°F).

In a skillet, heat a drizzle of oil over medium heat. Add the finely diced onion and sauté for about 5–7 minutes until it’s soft and translucent.

Stir in the minced garlic and cook for another minute. Remove from heat and let it cool slightly.

In a large bowl, combine the ground beef, the cooled onion and garlic mixture, breadcrumbs, eggs, milk, Worcestershire sauce, paprika, salt, and pepper. Mix gently by hand until everything is evenly combined.

Press about two-thirds of the meat mixture into the bottom and up the sides of a loaf pan, forming a 2 cm thick 'boat.'

Fill the well with the shredded cheddar cheese, making sure to pack it in evenly.

Cover with the remaining meat mixture and seal the edges completely to ensure the cheese is fully enclosed. Smooth the top for an even finish.

Bake in the preheated oven for 45 minutes, or until the loaf is set and begins to pull away from the edges of the pan.

While the meatloaf is baking, prepare the special sauce by whisking together the mayonnaise, French dressing, sweet pickle relish, yellow mustard, white vinegar, and onion powder until smooth.

Once the meatloaf is done baking, spread about two-thirds of the special sauce over the top and sprinkle with chopped pickles. Return it to the oven for an additional 15 minutes until the internal temperature reaches 75°C (165°F).

Let the meatloaf rest in the pan for at least 10 minutes to redistribute the juices before serving.

Carefully run a knife around the edges, invert onto a serving plate, slice thickly, and serve with the remaining special sauce for dipping.