Why Make This Recipe
Stuffed Meatloaf with Mozzarella is more than just a classic dish; it’s a delightful twist that adds a cheesy surprise to your dinner table. With its savory beef exterior and gooey mozzarella center, this recipe transforms a traditional meatloaf into something exciting and flavorful. It’s perfect for family gatherings or a cozy night in, making it a must-try for any home cook.
How to Make Stuffed Meatloaf with Mozzarella
Ingredients:
- 2 lbs ground beef (80/20 is the sweet spot)
- 1/2 cup breadcrumbs (Italian seasoned if you’ve got them)
- 2 large eggs
- 1/2 cup milk
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 1/2 cups shredded mozzarella (or cut fresh mozzarella into sticks if you’re feeling extra)
- A handful of chopped parsley (optional but pretty)
- 1/3 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon balsamic vinegar (adds depth—don’t skip!)
Directions:
Step 1: Preheat & Prep
Heat that oven to 375°F. Line a baking sheet with foil or parchment, or go classic with a loaf pan. Spray it down with a little nonstick spray because nobody likes sticky situations.
Step 2: Mix the Meat
In a large bowl, mix together the beef, breadcrumbs, eggs, milk, onion, garlic, Worcestershire, tomato paste, and all the seasonings. Use your hands (yes, really) to gently combine everything until it just comes together. Don’t overmix—it makes the meatloaf tough.
Step 3: Stuff It
On a clean surface or right in your loaf pan, shape half the meat mixture into a loaf base with a trench down the middle. Fill that trench with mozzarella, then cover it with the rest of the meat, sealing the edges like you’re tucking in a delicious cheese blanket.
Step 4: Glaze That Baby
Mix up your glaze ingredients and brush it generously over the top of the meatloaf. Save a little for later if you like extra sauce for serving.
Step 5: Bake Time
Pop it in the oven and bake for 50–60 minutes, or until the internal temp hits 160°F. If it starts browning too much, loosely tent it with foil halfway through.
Step 6: Rest & Slice
Let it rest for 10 minutes before slicing (seriously, let it rest). This keeps it juicy and helps that cheese stay in place.
How to Serve Stuffed Meatloaf with Mozzarella
Serve this meatloaf hot, sliced into thick pieces. Pair it with classic sides like mashed potatoes, green beans, or a fresh salad. Drizzle the leftover glaze over each serving for added flavor.
How to Store Stuffed Meatloaf with Mozzarella
Once the meatloaf has cooled, store leftovers in an airtight container in the fridge. It will keep well for up to 3 days. You can also freeze slices for longer storage—just wrap them tightly in plastic wrap and foil.
Tips to Make Stuffed Meatloaf with Mozzarella
- Don’t skip the resting time after baking. This is key to juicy meatloaf.
- You can mix and match cheeses. Try cheddar or pepper jack for a spicier kick.
- If you like it saucy, double the glaze recipe!
Variation
For a more colorful option, add chopped bell peppers or spinach to the meat mixture. It not only adds nutrition but also makes your meatloaf look vibrant.
FAQs
1. Can I make this meatloaf ahead of time?
Yes, you can assemble it a day in advance and bake it when you’re ready.
2. How do I know when the meatloaf is done?
Use a meat thermometer to check the internal temperature. It should reach 160°F.
3. Can I use ground turkey or chicken instead of beef?
Absolutely! Just be aware that the cooking time may vary slightly based on the meat used.
Stuffed Meatloaf with Mozzarella
Ingredients
For the meatloaf
- 2 lbs ground beef (80/20) This fat content provides the best flavor.
- 1/2 cup breadcrumbs Italian seasoned if available.
- 2 large eggs
- 1/2 cup milk
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 1/2 cups shredded mozzarella Or fresh mozzarella cut into sticks.
- 1/3 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon balsamic vinegar Adds depth—do not skip!
- a handful chopped parsley Optional garnish.
Instructions
Preparation
- Preheat the oven to 375°F. Line a baking sheet with foil or parchment paper, or use a loaf pan sprayed with nonstick spray.
- In a large bowl, combine the ground beef, breadcrumbs, eggs, milk, onion, garlic, Worcestershire sauce, tomato paste, salt, pepper, oregano, and basil. Mix gently with your hands until just combined, being careful not to overmix.
Stuffing
- Shape half of the meat mixture into a loaf shape on a clean surface or in the loaf pan. Create a trench down the middle for the mozzarella.
- Fill the trench with mozzarella and cover with the remaining meat mixture, sealing the edges.
Glazing
- Mix the ketchup, brown sugar, and balsamic vinegar together to create a glaze. Brush it generously over the top of the meatloaf.
Baking
- Bake in the preheated oven for 50-60 minutes or until the internal temperature reaches 160°F. If it starts to brown too much, tent it loosely with foil.
- Let the meatloaf rest for 10 minutes before slicing to keep it juicy.
