Stuffed Meatloaf Loaded with Mozzarella Cheese

What is this amazing creation?

Let me introduce you to the ultimate comfort food makeover – a juicy, flavor-packed meatloaf with a molten mozzarella core that oozes cheesy goodness with every slice. This isn’t your grandma’s dry, boring meatloaf. Nope! This is a game-changer that’ll have everyone at the table fighting for seconds. I came up with this recipe after a late-night craving for both meatloaf and pizza, and figured – why choose? The combination of savory meat, Italian herbs, and that stretchy cheese pull when you cut into it… pure dinner magic!

Why You’ll Love This Recipe

• The cheese pull is INSANE – seriously, it’s Instagram-worthy when you slice into it
• It’s actually pretty simple – looks fancy but doesn’t require chef-level skills
• Perfect for meal prep – tastes even better the next day (hello, meatloaf sandwiches!)
• Customizable – once you get the technique down, you can stuff it with whatever your heart desires
• Kid-approved – even picky eaters can’t resist that cheese center
• Comfort food with an upgrade – familiar enough to be comforting, exciting enough to be special
• Great for company – it presents beautifully on a platter for dinner guests

The Good Stuff You’ll Need

For the Meatloaf:

• 2 lbs ground beef (I use 80/20 for the best flavor-to-juiciness ratio)
• 1/2 lb ground pork (trust me, this adds so much flavor and moisture)
• 1 medium onion, diced small (nobody wants to bite into huge onion chunks)
• 3 cloves garlic, minced (or 5 if you’re a garlic fiend like me)
• 2 eggs (the glue that holds our masterpiece together)
• 3/4 cup breadcrumbs (Italian seasoned if you have them)
• 1/4 cup milk (helps keep everything moist)
• 1/4 cup grated Parmesan cheese (the real stuff, not the sawdust in a can)
• 1/4 cup fresh parsley, chopped (dried works in a pinch, use 1 tbsp)
• 1 tbsp Worcestershire sauce (the secret weapon of flavor)
• 2 tsp Italian seasoning (or make your own blend of oregano, basil, etc.)
• 1 tsp salt (maybe a bit more if you like things salty)
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional, for a little heat)

For the Cheese Stuffing:

• 10 oz mozzarella, cut into thick sticks (low moisture works best)
• Optional: 2 tbsp pesto or sun-dried tomatoes for extra flavor with the cheese

For the Glaze:

• 1/2 cup ketchup
• 2 tbsp brown sugar
• 1 tbsp balsamic vinegar (this makes ALL the difference)
• 1 tsp garlic powder

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Let’s Get Cooking

Prep Work (10 minutes):

1. Preheat your oven to 375°F. Line a baking sheet with foil (for easier cleanup) and place a wire rack on top if you have one.
2. Dice your onion SMALL. I’m talking smaller than you think necessary. Big chunks of onion are why kids hate meatloaf. Mince that garlic too.
3. Cut your mozzarella into sticks about 4-5 inches long and 1 inch thick. If they’re too thin, they’ll just melt away to nothing.

Making the Meat Mixture (10 minutes):

1. In a large bowl, throw in the ground beef and pork. Add the onion, garlic, eggs, breadcrumbs, milk, Parmesan, parsley, Worcestershire sauce, and all your seasonings.
2. Now, get in there with your hands. Yes, it’s cold and squishy and weird, but it’s the only way to mix without overworking the meat. Mix until just combined – stop when everything looks evenly distributed. Overmixing = tough meatloaf!

Assembly (10 minutes):

1. Dump your meat mixture onto the prepared baking sheet. Shape it into a rough rectangle about 9×5 inches.
2. Here’s the fun part: create a trench down the middle of your meat rectangle, leaving about an inch of meat on all sides.
3. Lay your mozzarella sticks end to end in this trench. If you’re using pesto or sun-dried tomatoes, sprinkle them around the cheese now.
4. Time to seal it up! Carefully bring up the sides of the meat to cover the cheese completely. Pinch and seal all seams really well. If the cheese escapes during cooking, it’s not the end of the world, but we’re aiming for that dramatic reveal when you slice it.
5. Shape the whole thing into a nice loaf shape, making sure the cheese is completely encased.

The Glaze & Baking (1 hour):

1. In a small bowl, mix together the ketchup, brown sugar, balsamic vinegar, and garlic powder. This glaze is EVERYTHING.
2. Brush about half of this mixture over your meatloaf.
3. Bake uncovered for 40 minutes.
4. Pull it out, brush on the remaining glaze, and pop it back in for another 15-20 minutes, or until the internal temperature hits 160°F.
5. HERE’S THE IMPORTANT PART: Let it rest for at least 10 minutes before slicing! I know it’s torture, but if you slice too soon, all the juices run out and the cheese goes everywhere.

The Big Moment:

Slice and watch the cheese stretch! Take a picture for social media before serving because this is definitely a brag-worthy dinner.

Serving Suggestions

• Mashed potatoes are the obvious choice here – they’re perfect for soaking up the meat juices and any glaze that drips off.
• For a complete meal that doesn’t require much extra effort, roast some broccoli or green beans in the oven during the last 20 minutes of baking time.
• A simple green salad with a tangy vinaigrette balances the richness perfectly.
• If you’re feeling fancy, a glass of bold red wine makes this humble meatloaf feel like restaurant fare.
• Don’t forget some crusty bread to soak up every last bit of flavor!

Switch It Up

Got the basics down? Try these twists:

• Italian Style: Use provolone and mozzarella with some pepperoni slices tucked alongside the cheese.
• Mexican Meatloaf: Swap Italian seasoning for taco seasoning, use pepper jack cheese, and add some diced green chiles. Top with salsa instead of ketchup glaze.
• Greek Inspired: Feta cheese center with spinach, extra oregano in the meat, and a tzatziki sauce for serving.
• Breakfast Meatloaf: Shape into mini loaves, stuff with cheddar, and serve with a fried egg on top for an epic breakfast.
• Veggie Boost: Add finely shredded zucchini or carrots to the meat mixture – your kids will never know!

Storage & Leftovers

• This meatloaf actually tastes BETTER the next day. Store in the fridge for up to 4 days.
• For the ultimate meatloaf sandwich: Toast some sourdough, spread with mayo mixed with a little hot sauce, add a thick slice of cold meatloaf, and top with crisp lettuce.
• Freeze individual slices wrapped in plastic then foil. Thaw overnight in the fridge and reheat in the microwave (about 1-2 minutes) or covered in the oven (about 15 minutes at 350°F).
• Crumble leftover meatloaf into pasta sauce for an amazing meat sauce, or use it to fill an omelet.

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Questions People Actually Ask

Q: Can I make this meatloaf ahead of time?
A: Absolutely! You can mix and shape it up to 24 hours ahead, then cover and refrigerate until you’re ready to bake. Just let it sit at room temperature for about 20 minutes before baking.

Q: My cheese all leaked out! What did I do wrong?
A: Make sure those seams are REALLY well sealed. Also, using low-moisture mozzarella helps since it doesn’t melt quite as quickly. If it happens anyway, don’t stress – it’ll still taste amazing!

Q: Can I use ground turkey instead of beef?
A: You can, but since turkey’s leaner, it can dry out. I recommend using darker meat turkey and maybe adding a couple tablespoons of olive oil to the mix. And definitely don’t skip the ground pork!

Q: How do I know when it’s done without cutting into it?
A: An instant-read thermometer is your best friend! The center should register 160°F. If you don’t have one, press the top – it should feel firm but still have a little give, and the glaze should look caramelized.

Q: Can I make this in a loaf pan?
A: You can, but it might be trickier to keep the cheese fully enclosed. If you do use a loaf pan, line it with parchment paper with some overhang so you can lift the whole meatloaf out easily.

Q: My kids hate onions. Can I leave them out?
A: Try grating the onion instead of dicing it – it practically disappears but still adds flavor. Or substitute 1 tablespoon onion powder. But honestly, they’re missing out!

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