How to Make Stuffed Meatloaf with Mozzarella

Meat Mixture Balance

Perfect the ratio of meat to binding agents for a firm yet tender texture that holds together when sliced.

Cheese Sealing Technique

Master the method of enclosing the cheese completely to prevent leakage while baking.

Glaze Application

Apply glaze in multiple layers for maximum flavor penetration and caramelization.

Temperature Control

Monitor internal temperature precisely to ensure food safety while maintaining moisture and avoiding overcooking.

Baking Tips

For best results, use ground beef with at least 15-20% fat content to keep the meatloaf juicy.

Cold cheese is easier to work with and melts more slowly during baking.

For extra flavor, add 1/4 cup of sun-dried tomatoes or roasted red peppers to the meat mixture.

Line your loaf pan with parchment paper for easier removal and cleanup.

Let the meatloaf rest before slicing to allow the juices to redistribute and the cheese to set slightly.

For a lower-carb version, substitute almond flour or crushed pork rinds for the breadcrumbs.

Leftovers make excellent sandwiches the next day.

Stuffed Meatloaf with Mozzarella

Name: Stuffed Meatloaf with Mozzarella
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 8 servings
Cuisine: American, Italian-Inspired
Ingredients: 2 lbs ground beef (80/20 lean to fat ratio); 1 cup breadcrumbs; 2 large eggs, beaten; 1 medium onion, finely diced; 3 cloves garlic, minced; 1/4 cup fresh parsley, chopped; 1 tbsp Worcestershire sauce; 1 tsp dried oregano; 1 tsp dried basil; 1 tsp salt; 1/2 tsp black pepper; 8 oz mozzarella cheese, cut into thick sticks; For the glaze:; 1/2 cup ketchup; 2 tbsp brown sugar; 1 tbsp balsamic vinegar; 1 tsp garlic powder; Optional: 2 tbsp grated parmesan cheese (for topping)

This delicious Stuffed Meatloaf with Mozzarella combines seasoned ground beef with a gooey cheese center for the ultimate comfort food. Packed with Italian herbs and topped with a savory tomato glaze, this meatloaf delivers impressive flavor in every slice while remaining simple to prepare. Perfect for family dinners or meal prep, it's sure to become a regular request at your dinner table.

Prep Time

25 Minutes

Cook Time

Total Time

1H25 Minutes

Chef

JUE

Ingredients

Custard Cream

2 lbs ground beef (80/20 lean to fat ratio)

1 cup breadcrumbs

2 large eggs, beaten

1 medium onion, finely diced

3 cloves garlic, minced

1/4 cup fresh parsley, chopped

1 tbsp Worcestershire sauce

1 tsp dried oregano

1 tsp dried basil

1 tsp salt

1/2 tsp black pepper

8 oz mozzarella cheese, cut into thick sticks

For the glaze:

1/2 cup ketchup

2 tbsp brown sugar

1 tbsp balsamic vinegar

1 tsp garlic powder

Optional: 2 tbsp grated parmesan cheese (for topping)

Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with foil or parchment paper, or prepare a loaf pan by lightly greasing it.

In a large bowl, combine ground beef, breadcrumbs, beaten eggs, diced onion, minced garlic, parsley, Worcestershire sauce, oregano, basil, salt, and pepper. Mix gently with your hands until just combined (avoid overmixing to keep the meatloaf tender).

In a small bowl, prepare the glaze by whisking together ketchup, brown sugar, balsamic vinegar, and garlic powder. Set aside.

Divide the meat mixture in half. On the prepared baking sheet or in the loaf pan, form half of the meat mixture into a rectangular base, approximately 9x5 inches.

Arrange the mozzarella sticks down the center of the base, leaving about 1 inch of space around the edges.

Cover the cheese with the remaining meat mixture, sealing the edges well to prevent cheese from leaking during baking.

Shape the meatloaf into a uniform loaf, ensuring there are no cracks or openings where cheese could escape.

Spread half of the prepared glaze over the top and sides of the meatloaf.

Bake for 40 minutes, then remove from oven and spread the remaining glaze on top. If using, sprinkle with grated parmesan cheese.

Return to oven and bake for an additional 15-20 minutes, or until the internal temperature reaches 160°F (71°C) and the meatloaf is cooked through.

Allow the meatloaf to rest for 10 minutes before slicing to help keep the cheese from running out immediately.

Slice into thick portions and serve hot, garnished with additional fresh parsley if desired.

Stuffed Meatloaf with Mozzarella

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Stuffed Meatloaf with Mozzarella

Stuffed Meatloaf with Mozzarella

Ingredients

Instructions