Stuffed Meatloaf with Mozzarella
A delightful twist on a classic dish, this stuffed meatloaf features a savory beef exterior with a gooey mozzarella center, perfect for family gatherings or cozy dinners.
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.
Notes
Serve hot, sliced thickly. Pair with sides like mashed potatoes or green beans. Drizzle extra glaze over servings for enhanced flavor. Store leftovers in an airtight container for up to 3 days, or freeze slices wrapped tightly for longer storage.