Stuffed Meatloaf with Mozzarella

This hearty stuffed meatloaf has been my family's go-to dinner for years. With its gooey mozzarella center and perfectly seasoned beef exterior, it transforms an ordinary weeknight meal into something truly special. The moment you slice into it, revealing that melted cheese core, you'll understand why this recipe has earned its permanent place in my dinner rotation.

I first created this stuffed meatloaf during a particularly cold winter when we needed something extra comforting. My husband took one bite and declared it should become our new Sunday dinner tradition. Six years later, it still makes a regular appearance on our table, especially when we have guests to impress.

• Ground beef: 2 pounds of 80/20 blend delivers optimal flavor and juiciness without becoming greasy
• Breadcrumbs: 1 cup provides the perfect binding structure while keeping the texture tender
• Grated Parmesan: 1/2 cup adds a savory depth that complements the mozzarella beautifully
• Egg: 1 large egg acts as essential glue holding everything together during baking
• Milk: 1/4 cup ensures moisture throughout even after extended baking time
• Onion: 1 small finely chopped creates a flavor foundation and slight sweetness
• Garlic: 2 cloves minced brings aromatic complexity that develops during cooking
• Italian seasoning: 1 teaspoon offers balanced herbal notes without overwhelming
• Worcestershire sauce: 1 teaspoon contributes umami richness and tangy undertones
• Salt and pepper: to taste proper seasoning is crucial for bringing all flavors to life
• Shredded mozzarella: 2 cups forms the gooey molten center that makes this recipe special
• Ketchup: 1/2 cup creates a caramelized tangy glaze while baking
• Fresh parsley: chopped brightens the finished dish with color and fresh herbaceous notes

Step-by-Step Instructions

Prepare Your Oven:

Preheat your oven to 350°F. This moderate temperature allows the meatloaf to cook evenly without drying out the exterior before the center reaches safe temperature. Position a rack in the middle of your oven for optimal heat distribution.

Create Your Meat Mixture:

Combine ground beef, breadcrumbs, Parmesan, egg, milk, onion, garlic, Italian seasoning, Worcestershire sauce, salt, and pepper in a large bowl. Mix with clean hands just until combined, about 1 minute. Overmixing can make your meatloaf tough, so stop once everything is incorporated.

Form Your Base:

Lay a large sheet of parchment paper on your counter and press the meat mixture into a rectangle approximately 10x12 inches and 1 inch thick. Take your time creating even thickness throughout for consistent cooking. Leave a border of about half an inch around all edges.

Add The Cheese Filling:

Distribute mozzarella evenly across the meat surface, stopping short of the borders. The clean edges will allow you to seal the meatloaf properly, preventing cheese from leaking out during baking.

Roll And Seal:

Starting from a short end, use the parchment paper to help you carefully roll the meat mixture into a log shape, similar to rolling a jelly roll. Press the seam and ends firmly to seal in the cheese. Transfer to a baking dish with the seam side down.

Glaze And Bake:

Brush the entire surface with ketchup, covering it completely. This layer caramelizes during baking, creating a tangy, slightly sweet exterior. Bake for approximately 1 hour until the internal temperature reaches 160°F when measured with a meat thermometer.

Rest And Serve:

Allow the meatloaf to rest for 10 minutes before slicing. This crucial step lets the juices redistribute and helps the cheese set slightly so it doesn't all run out when cut. Garnish with fresh parsley and slice into thick portions to showcase the beautiful cheese center.

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The most memorable part of making this meatloaf is always the moment of reveal when I slice into it at the dinner table. Watching my guests' eyes widen at the sight of that molten cheese center never gets old. This recipe reminds me why simple comfort foods often create the most lasting memories.

Storage Tips

Your stuffed meatloaf will keep beautifully in the refrigerator for up to 4 days when stored in an airtight container. For best results, slice it before storing so you can grab individual portions for quick reheating. If freezing, wrap individual slices tightly in plastic wrap, then aluminum foil, and store in freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating in a 325°F oven until warmed through.

Variation Ideas

While the classic mozzarella filling is always a crowd-pleaser, this meatloaf welcomes creative variations. Try stuffing it with pepper jack and green chiles for a spicy Southwest version. For an Italian twist, mix sun-dried tomatoes and basil into the cheese filling. You can even experiment with different meats by using half ground beef and half Italian sausage for additional flavor complexity.

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Serving Suggestions

This meatloaf pairs wonderfully with classic sides like fluffy mashed potatoes and steamed green beans. For a lighter option, serve alongside a crisp Caesar salad or roasted vegetables. The slightly sweet ketchup glaze means this dish also complements sides with a bit of acidity, like a vinegar-based coleslaw or pickled vegetables. For a complete comfort food experience, add buttery dinner rolls to soak up any delicious meat juices.

Make-Ahead Tips

This recipe shines as a make-ahead option. You can prepare the entire meatloaf up to the point of baking, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to cook, remove from the refrigerator 30 minutes before baking to take the chill off, then bake as directed, adding 10-15 minutes to accommodate the cooler starting temperature. Alternatively, bake it completely, refrigerate, and reheat individual slices as needed throughout the week.

Frequently Asked Questions

→ Can I use a different cheese instead of mozzarella?

Yes, you can substitute mozzarella with cheeses like cheddar, provolone, or gouda for different flavor profiles.

→ How do I prevent the meatloaf from falling apart?

Make sure to mix the ingredients well so the breadcrumbs, egg, and milk bind the meat together. Allowing the meatloaf to rest before slicing also helps keep it intact.

→ Can I make this dish ahead of time?

Absolutely! You can assemble the meatloaf a day in advance, then cover and refrigerate until you're ready to bake.

→ What sides pair well with this meatloaf?

Mashed potatoes, steamed green beans, roasted vegetables, or even a fresh side salad are excellent choices to pair with this dish.

→ How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven or microwave for best results.