Stuffed Meatloaf Loaded with Mozzarella Cheese (Print version)

A tender glazed meatloaf stuffed with melted mozzarella cheese, built for clean slices and a cozy family dinner.

# Ingredients:

For the meatloaf

01 - 1 1/2 lb (680 g) ground beef, 85 to 90 percent lean
02 - 1/2 lb (225 g) ground pork
03 - 1 cup (95 g) plain breadcrumbs
04 - 1/2 cup (120 ml) whole milk
05 - 1 large egg
06 - 1 small yellow onion, finely grated or minced
07 - 3 cloves garlic, minced
08 - 1 tablespoon Worcestershire sauce
09 - 1 1/2 teaspoons Italian seasoning
10 - 1 1/2 teaspoons kosher salt
11 - 1/2 teaspoon black pepper
12 - 8 oz (225 g) low-moisture mozzarella, cut into thick strips or cubes

For the glaze

13 - 1/2 cup (120 g) ketchup
14 - 2 tablespoons packed brown sugar
15 - 1 tablespoon yellow mustard
16 - 1 teaspoon apple cider vinegar

# Instructions:

01 - Heat the oven to 375 F. Line a 9x5-inch loaf pan with parchment paper, leaving overhang on the long sides, and set it on a rimmed baking sheet.
02 - In a large bowl, stir the breadcrumbs, milk, egg, onion, garlic, Worcestershire sauce, Italian seasoning, salt, and pepper until the crumbs are evenly moist.
03 - Add the ground beef and pork. Mix gently with your hands just until combined, taking care not to overwork the mixture.
04 - Press half of the meat mixture into the loaf pan. Make a deep trench down the center and add the mozzarella, leaving at least 1 inch of meat mixture around the edges.
05 - Top with the remaining meat mixture and press firmly around the edges to seal. Smooth the top and patch any cracks.
06 - Stir the ketchup, brown sugar, mustard, and vinegar together. Brush half over the loaf and bake for 55-65 minutes, brushing with more glaze halfway through, until the center reaches 160 F.
07 - Let the meatloaf rest in the pan for 10-15 minutes. Lift it out with the parchment, slice with a sharp knife, and serve warm.

# Good to know:

01 - Resting helps the mozzarella stay in the center when sliced.
02 - Use low-moisture mozzarella for less leaking.
03 - Bake on a rimmed sheet pan in case a little glaze bubbles over.

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