Mozzarella Stuffed Meatloaf Recipe

by

Mozzarella Stuffed Meatloaf

This mozzarella-stuffed meatloaf takes a classic comfort dish to the next level! Juicy, seasoned ground beef is filled with gooey, melted mozzarella cheese for a dinner that’s both hearty and indulgent.

Ingredients

For the Meatloaf:

  • 2 pounds (900g) ground beef (85% lean is ideal)
  • 1 cup breadcrumbs (plain or Italian seasoned)
  • 2 large eggs
  • ½ cup milk
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 ½ cups shredded mozzarella cheese (or use mozzarella sticks for easy stuffing)

For the Glaze:

  • ½ cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce

Instructions

  1. Preheat and Prep:
    • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
  2. Make the Meatloaf Mixture:
    • In a large bowl, combine the ground beef, breadcrumbs, eggs, milk, onion, garlic, oregano, basil, smoked paprika, salt, and pepper. Mix gently with your hands or a spoon until just combined. Avoid overmixing to keep the meatloaf tender.
  3. Stuff the Meatloaf:
    • Place half of the meat mixture on the prepared baking sheet or in the loaf pan. Shape it into a flat rectangle, about 1 inch thick.
    • Spread the shredded mozzarella (or place the mozzarella sticks) down the center, leaving some space on the edges.
    • Cover with the remaining meat mixture, sealing the edges to fully encase the cheese. Shape into a loaf.
  4. Make the Glaze:
    • In a small bowl, mix together the ketchup, brown sugar, and Worcestershire sauce. Brush half of the glaze over the top of the meatloaf.
  5. Bake:
    • Bake in the preheated oven for 45-55 minutes, or until the internal temperature reaches 160°F (71°C).
    • About 10 minutes before the meatloaf is done, brush the remaining glaze on top for a shiny, flavorful finish.
  6. Rest and Serve:
    • Let the meatloaf rest for 10 minutes before slicing. This allows the juices to redistribute and the cheese to set slightly.

Tips:

  • Cheese Options: Swap mozzarella for cheddar, Monterey Jack, or provolone for a different twist.
  • Add Veggies: Mix in finely diced bell peppers or grated carrots for added nutrition and flavor.
  • Storage: Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.

Serve this cheesy, flavorful meatloaf with mashed potatoes, roasted vegetables, or a side salad for a complete meal!

Leave a Comment