Juicy Mozzarella-Stuffed Meatloaf

This cheese-stuffed meatloaf turns ordinary comfort food into something special with its melty mozzarella middle. When you slice it, you'll see a beautiful swirl pattern where the meat wraps around the cheese, making it look just as good as it tastes.

I made this for my kid's birthday dinner once, and now we can't celebrate without it. Watching everyone's eyes light up when they see that stretchy cheese pull makes all the prep work worthwhile.

Ingredients

• Ground beef: 2 pounds of 80/20 mix gives you the right amount of fat for taste and moisture
• Breadcrumbs: 1 cup to hold everything together while keeping it soft
• Grated Parmesan cheese: 1/2 cup adds rich, savory flavor notes
• Egg: 1 large to glue all ingredients together
• Milk: 1/4 cup keeps your meatloaf juicy and tender
• Onion: 1 small chopped fine for a bit of sweet background taste
• Garlic: 2 cloves minced small for that key flavor base
• Italian seasoning: 1 teaspoon gives you all those herbs in one go
• Worcestershire sauce: 1 teaspoon adds that deep, can't-quite-place-it flavor
• Salt and pepper: to taste because good seasoning makes everything better
• Shredded mozzarella cheese: 2 cups full-fat kind melts the best
• Ketchup: 1/2 cup for that sweet-tangy top that turns golden brown
• Fresh parsley chopped: adds a pop of color and fresh taste

Step-by-Step Instructions

Prepare Your Oven:

Heat it to 350°F with the rack in the middle. This temp lets your meatloaf cook all the way through without drying out and gives the cheese plenty of time to get all melty inside.

Create Your Meat Mixture:

Put ground beef, breadcrumbs, Parmesan, egg, milk, onion, garlic, Italian seasoning, Worcestershire sauce, salt, and pepper in a big bowl. Mix with your hands until just combined. Don't squeeze it too much or you'll end up with tough meatloaf.

Form The Base:

Put down a big piece of parchment paper and shape your meat mix into a rectangle about 9x13 inches and around 1 inch thick. Try to make it the same thickness everywhere so it cooks evenly.

Add The Cheese Filling:

Scatter mozzarella all over the meat rectangle but leave a 1/2 inch space around the edges. This empty border helps you seal it up so cheese doesn't leak out while cooking.

Roll The Meatloaf:

From one of the short ends, start rolling it up using the paper to help you. Press gently to keep it tight but not so hard that cheese comes out. Pinch all the edges closed.

Prepare For Baking:

Put your meatloaf with the seam facing down in a baking dish. Spread ketchup all over the top and sides to make a nice coating that'll get tasty and sticky while baking.

Bake To Perfection:

Stick it in your heated oven for about 1 hour until it hits 160°F inside. Check the temperature in the meat part, not in the cheese pocket.

Rest Before Serving:

Let it sit for 10 minutes after taking it out. This super important step lets all the juices settle back into the meat and helps it stay together when you cut it.

Save Pin

The best thing about making this is watching everyone's faces when they cut into it and see that amazing stretch of cheese. My father-in-law swore he hated meatloaf until he tried this version, and now he asks for it at every family dinner.

Make Ahead Options

You can totally fix this stuffed meatloaf ahead of time. Put the whole thing together up to 24 hours before you need it and keep it covered in the fridge. Just add about 10 extra minutes to your cooking time if it's going straight from cold to oven. Or you can cook it completely, let it cool down, and freeze it in slices for quick meals later. Just warm them up in the microwave or wrapped in foil in the oven until they're hot again.

Variation Ideas

The classic mozzarella filling tastes great, but you've got tons of options here. Try using provolone or fontina for different melty textures, or throw in a layer of cooked spinach and mushrooms between the meat and cheese to sneak in some veggies. Want an Italian twist? Add some sun-dried tomatoes and fresh basil in with the cheese. If you like spicy food, go for pepper jack cheese with some roasted poblanos. No matter what combo you pick, you'll still get that wow moment when you cut it open.

Save Pin

Serving Suggestions

This meatloaf goes really well with creamy mashed potatoes that can soak up all those yummy juices. For a full meal, add some roasted carrots, Brussels sprouts, or green beans on the side. A simple green salad with a tangy dressing helps balance out the richness. Want something different? Try serving slices on top of creamy polenta or next to buttered egg noodles. And for leftovers, nothing beats stuffing slices between two pieces of thick toast with a bit of mayo and some crunchy lettuce.

Common Questions

→ How do I ensure the meatloaf stays moist?

Go for ground beef with some fat in it like 80/20, and don't skip the milk, egg, and breadcrumbs in your mix. These all work together to lock in moisture. Let the meatloaf sit for a few minutes after cooking too before you slice it up.

→ Can I use a different cheese instead of mozzarella?

You can totally swap in cheddar, provolone, or Monterey Jack if you want to change up the flavor. Just make sure whatever cheese you pick melts well so you get that gooey goodness inside.

→ What can I serve with stuffed meatloaf?

This meatloaf tastes amazing with creamy mashed potatoes, a side of roasted veggies, or a crisp green salad. These sides really complement the rich flavors of the meat.

→ Can I prepare the meatloaf in advance?

You can definitely put this together a day before you need it. Just wrap it up tight and keep it in the fridge for up to 24 hours. Pull it out when you're ready to bake.

→ What's the best way to roll the meatloaf without tearing?

Grab some parchment paper or plastic wrap to help you roll. Take your time and apply even pressure as you go. Don't rush it. When you're done, pinch the edges closed so all that yummy cheese stays inside while cooking.