I perfected my Mozzarella Stuffed Meatloaf with a clever technique that hides a cheesy surprise in every slice and has everyone asking for the recipe.
I never expected a meatloaf to steal the show, but this Mozzarella Stuffed Meatloaf did just that. I love how ground beef and melting mozzarella turn a plain dinner into something that makes people actually stop talking, like for a second.
It’s messy, kinda dramatic, and yes sometimes the cheese escapes, but that’s half the fun. I’ve messed around with other Cheese Filled Meatloaf ideas and this one keeps winning when friends come over, because the moment you slice it everyone leans in.
Give it a try if you want dinner that surprises you and gets bragging rights.
Ingredients
- Main protein gives juiciness and iron, its high in saturated fat sometimes
- Soak up juices, add texture and a bit of fiber mild flavor
- Gooey melty cheese, creamy texture provides calcium and more fat
- Binds everything together, adds protein and gives a tender crumb
- Adds moisture, helps breadcrumbs soften and brings a bit of fat
- Make a sweet tangy glaze, caramelizes on top and adds sweetness
- Tiny splash packs umami and savory depth, really boosts meaty flavor
- Give aroma and savory bite, some vitamins and antioxidants too
Ingredient Quantities
- 1 1/2 pounds ground beef (80 20)
- 1 cup plain breadcrumbs
- 1/2 cup milk
- 1 large egg
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- 8 ounces mozzarella, cut into sticks or 1 cup shredded mozzarella
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard (optional)
- 1 tablespoon olive oil or cooking spray
How to Make this
1. Preheat oven to 350F and grease a loaf pan or baking sheet with the olive oil or cooking spray.
2. In a medium bowl stir together 1 cup plain breadcrumbs and 1/2 cup milk, let them soak for about 5 minutes so the crumbs soften.
3. Add 1 1/2 pounds ground beef, 1 large egg, 1 small finely chopped onion, 2 cloves minced garlic, 2 tablespoons Worcestershire sauce, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon dried Italian seasoning to the soaked crumbs. Mix gently with your hands or a fork until just combined dont overmix or it will be tough.
4. Prep the mozzarella: either cut 8 ounces into sticks or measure 1 cup shredded mozzarella. If shredded, mound it into a long log so it stays in the center better.
5. On a piece of parchment or right in the pan flatten the meat mixture into a rectangle about the size of your pan. Lay the mozzarella down the center lengthwise and fold meat over to fully enclose the cheese, pinching seams and ends closed. Place seam side down.
6. Whisk together 1/2 cup ketchup, 2 tablespoons brown sugar, and 1 tablespoon Dijon mustard if using. This is your glaze.
7. Brush about half the glaze over the top of the loaf, reserve the rest for later.
8. Bake at 350F for about 45 to 60 minutes until an instant read thermometer inserted into the center of the meat (not the cheese) reads 160F. About 20 to 30 minutes before it’s done brush the remaining glaze on top so it caramelizes.
9. Remove from oven and let the loaf rest 8 to 10 minutes before slicing so the juices settle and the cheese doesnt run everywhere. Slice and serve with any pan juices.
Equipment Needed
1. Loaf pan or rimmed baking sheet (grease with oil or spray)
2. Parchment paper (optional, makes shaping and cleanup way easier)
3. Medium mixing bowl for the breadcrumbs and meat
4. Measuring cups and spoons
5. Wooden spoon or fork for gentle mixing, dont overmix
6. Chef’s knife and cutting board for onion and mozzarella
7. Small bowl and whisk for the glaze
8. Pastry brush and a spatula to baste and move the loaf
9. Instant read thermometer to check the center reaches 160F
FAQ
Mozzarella Stuffed Meatloaf Recipe Substitutions and Variations
- Ground beef: try ground turkey it’s leaner (add a tbsp oil or bacon if it gets dry), or ground pork for juicier meat, or a 50/50 beef/pork mix for best flavor
- Breadcrumbs: swap for panko for a lighter texture, crushed crackers (Ritz or saltines) for buttery flavor, or quick oats if you need a gluten free-ish binder
- Mozzarella: use provolone or fontina for similar melty stretch, pepper jack for a spicy kick, or sharp cheddar for more bite
- Ketchup glaze: replace with BBQ sauce, or mix tomato paste + brown sugar + a splash of vinegar for a thicker glaze, or use marinara for an Italian twist
Pro Tips
– If you dont want molten cheese oozing out during assembly, freeze the mozzarella sticks for 10 to 20 minutes first. If using shredded cheese, pack it into a tight log and chill it so it stays put while you wrap the meat.
– Be gentle when mixing and shaping, overworking the meat makes the loaf dense and tough. Use cool hands or wet your palms a little to press it together, and if the mix feels too sticky add a few more crumbs or chill it for 15 minutes before shaping.
– Seal the seams and ends really well, use a couple toothpicks if you need to hold things closed while it starts to bake, just remember to remove them before serving. If the glaze is browning too fast, tent loosely with foil for the middle of the bake so the center can finish without burning the top.
– Let the loaf rest longer than you think, 8 to 10 minutes at least, but 12 to 15 is even better. Slice with a very sharp knife, wiping between cuts so each slice looks neat and the cheese doesnt pull everything apart.
Mozzarella Stuffed Meatloaf Recipe
I perfected my Mozzarella Stuffed Meatloaf with a clever technique that hides a cheesy surprise in every slice and has everyone asking for the recipe.
6
servings
550
kcal
Equipment: 1. Loaf pan or rimmed baking sheet (grease with oil or spray)
2. Parchment paper (optional, makes shaping and cleanup way easier)
3. Medium mixing bowl for the breadcrumbs and meat
4. Measuring cups and spoons
5. Wooden spoon or fork for gentle mixing, dont overmix
6. Chef’s knife and cutting board for onion and mozzarella
7. Small bowl and whisk for the glaze
8. Pastry brush and a spatula to baste and move the loaf
9. Instant read thermometer to check the center reaches 160F
Ingredients
-
1 1/2 pounds ground beef (80 20)
-
1 cup plain breadcrumbs
-
1/2 cup milk
-
1 large egg
-
1 small onion, finely chopped
-
2 cloves garlic, minced
-
2 tablespoons Worcestershire sauce
-
1 teaspoon salt
-
1/2 teaspoon black pepper
-
1 teaspoon dried Italian seasoning
-
8 ounces mozzarella, cut into sticks or 1 cup shredded mozzarella
-
1/2 cup ketchup
-
2 tablespoons brown sugar
-
1 tablespoon Dijon mustard (optional)
-
1 tablespoon olive oil or cooking spray
Directions
- Preheat oven to 350F and grease a loaf pan or baking sheet with the olive oil or cooking spray.
- In a medium bowl stir together 1 cup plain breadcrumbs and 1/2 cup milk, let them soak for about 5 minutes so the crumbs soften.
- Add 1 1/2 pounds ground beef, 1 large egg, 1 small finely chopped onion, 2 cloves minced garlic, 2 tablespoons Worcestershire sauce, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon dried Italian seasoning to the soaked crumbs. Mix gently with your hands or a fork until just combined dont overmix or it will be tough.
- Prep the mozzarella: either cut 8 ounces into sticks or measure 1 cup shredded mozzarella. If shredded, mound it into a long log so it stays in the center better.
- On a piece of parchment or right in the pan flatten the meat mixture into a rectangle about the size of your pan. Lay the mozzarella down the center lengthwise and fold meat over to fully enclose the cheese, pinching seams and ends closed. Place seam side down.
- Whisk together 1/2 cup ketchup, 2 tablespoons brown sugar, and 1 tablespoon Dijon mustard if using. This is your glaze.
- Brush about half the glaze over the top of the loaf, reserve the rest for later.
- Bake at 350F for about 45 to 60 minutes until an instant read thermometer inserted into the center of the meat (not the cheese) reads 160F. About 20 to 30 minutes before it's done brush the remaining glaze on top so it caramelizes.
- Remove from oven and let the loaf rest 8 to 10 minutes before slicing so the juices settle and the cheese doesnt run everywhere. Slice and serve with any pan juices.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 238g
- Total number of serves: 6
- Calories: 550kcal
- Fat: 33.6g
- Saturated Fat: 13.8g
- Trans Fat: 0.25g
- Polyunsaturated: 5g
- Monounsaturated: 14.6g
- Cholesterol: 150mg
- Sodium: 787mg
- Potassium: 575mg
- Carbohydrates: 25.3g
- Fiber: 1.3g
- Sugar: 10.7g
- Protein: 42.6g
- Vitamin A: 300IU
- Vitamin C: 2mg
- Calcium: 257mg
- Iron: 3.8mg