Stuffed Meatloaf with Mozzarella

This hearty stuffed meatloaf has been my family's dinner favorite for years. The gooey mozzarella center creates a delicious surprise when you slice into it, turning an everyday meal into something special that always brings smiles around our table.

I first created this recipe when trying to impress my husband on our anniversary five years ago. He loved it so much that it's now requested for nearly every special occasion and many regular weeknights too.

• Ground beef: 2 pounds This 80/20 blend provides the perfect balance of flavor and juiciness without being too greasy
• Breadcrumbs: 1 cup These bind everything together while keeping the texture light rather than dense
• Grated Parmesan cheese: 1/2 cup Adds a wonderful savory depth that complements the mozzarella beautifully
• Large egg: 1 The essential binding agent that helps your meatloaf hold its shape
• Milk: 1/4 cup Creates tenderness and moisture throughout the meat mixture
• Onion: 1 small finely chopped The natural sweetness balances the richness of the beef
• Garlic: 2 cloves minced A must-have aromatic that elevates the entire dish
• Italian seasoning: 1 teaspoon This herb blend saves time while providing perfect flavor balance
• Worcestershire sauce: 1 teaspoon The secret ingredient that adds umami depth most people can't quite identify
• Salt and pepper: to taste Proper seasoning makes all the difference
• Shredded mozzarella cheese: 2 cups The star ingredient that creates that irresistible cheese pull
• Ketchup: 1/2 cup for topping Creates a tangy sweet glaze that caramelizes beautifully
• Fresh parsley: chopped Brightens the finished dish both visually and flavor-wise

Prepare Your Oven:

Heat your oven to 350°F. This moderate temperature allows the meatloaf to cook through evenly while developing flavor without drying out. Position a rack in the middle of the oven for optimal heat circulation.

Mix The Meat Base:

In a large bowl combine the ground beef, breadcrumbs, Parmesan, egg, milk, onion, garlic, Italian seasoning, Worcestershire sauce, salt, and pepper. Mix with clean hands until just combined but not overworked. Overmixing can make your meatloaf tough so use a gentle touch and stop when everything looks evenly distributed.

Form The Base:

Lay out a large sheet of parchment paper and spread your meat mixture into a rectangle about 10 by 12 inches and approximately 1 inch thick. Use your hands to create an even thickness throughout for consistent cooking and an attractive final presentation.

Add The Cheese:

Distribute the shredded mozzarella evenly over the meat rectangle, leaving about a half-inch border around all edges. This border is crucial as it allows you to seal the edges properly ensuring the cheese stays inside during baking.

Roll And Seal:

Carefully lift one short end of the parchment paper and begin rolling the meatloaf away from you, forming a log shape. As you roll, gently press and compact the meat to remove any air pockets. Once fully rolled, firmly pinch and seal all edges and seams to create a secure cheese barrier.

Prepare For Baking:

Transfer your rolled meatloaf to a baking dish seam-side down. Brush the entire surface generously with ketchup, creating an even layer that will caramelize beautifully in the oven and add wonderful flavor.

Bake To Perfection:

Bake for 60 to 70 minutes until the internal temperature reaches 160°F when tested with a meat thermometer. The outside should look caramelized and slightly crisp while the inside remains juicy.

Rest Before Serving:

Allow your masterpiece to rest for at least 10 minutes before slicing. This crucial step lets the juices redistribute throughout the meat and allows the cheese to set slightly, so it doesn't all run out with the first cut.

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I always splurge on high quality mozzarella for this recipe. While I tried to save money using the pre-shredded bags in the beginning, the difference when using fresh mozzarella that I grate myself is remarkable. The texture is creamier and the melt is absolutely perfect without any of those anti-caking agents getting in the way.

Make Ahead Options

This stuffed meatloaf is a fantastic make-ahead meal. You can prepare the entire meatloaf, assemble it, and keep it covered in the refrigerator for up to 24 hours before baking. Just be sure to bring it closer to room temperature by letting it sit out for about 30 minutes before baking. Alternatively, you can fully cook the meatloaf, cool it completely, and refrigerate for up to 3 days. To reheat, simply cover with foil and warm in a 325°F oven until heated through, about 25 minutes.

Perfect Sides For Your Meatloaf

Classic garlic mashed potatoes make an ideal companion to this cheese-stuffed meatloaf. The creamy texture contrasts beautifully with the hearty meat, and the flavors complement each other perfectly. For a lighter option, roasted vegetables like carrots, Brussels sprouts, or green beans add color and nutritional balance. A simple green salad with a tangy vinaigrette also works wonderfully, cutting through the richness of the meatloaf and refreshing the palate between bites.

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Troubleshooting Common Issues

If your meatloaf splits during baking, don't worry. This typically happens when the edges aren't sealed well enough or the meat mixture is too wet. To prevent this, make sure to leave that half-inch border around the edges when adding cheese and really focus on sealing the seams completely. If your meatloaf seems too wet before rolling, add a few more tablespoons of breadcrumbs. For those who find their meatloaf too dry, the likely culprit is overcooking or using meat that's too lean. Stick with the 80/20 ground beef and use a meat thermometer to avoid cooking past 160°F.

Frequently Asked Questions

→ Can I use a different cheese for the stuffing?

Yes, you can experiment with cheeses like cheddar, provolone, or gouda for a unique twist on the classic stuffed meatloaf.

→ How do I prevent the meatloaf from falling apart?

Ensure you mix the ingredients thoroughly, especially the breadcrumbs, egg, and milk mixture. This will help bind the meat together.

→ Can I make this meatloaf ahead of time?

Absolutely! You can prepare the meatloaf, roll it, and refrigerate it for up to one day before baking. Allow it to return to room temperature before cooking.

→ How do I know when the meatloaf is fully cooked?

Use a meat thermometer to check the internal temperature—it should reach 160°F (70°C) before serving for food safety.

→ What are some good side dishes to serve with stuffed meatloaf?

Mashed potatoes, roasted veggies, or a fresh salad are all excellent accompaniments to complement the flavors of stuffed meatloaf.