This recipe is a classic Italian-style meatloaf, stuffed with fresh mozzarella cheese. Cutting into the loaf and watching that cheese ooze out will totally make your mouth water. My 6 year old went into zombie mode, eyes fixated on dinner, saying “me hungry! me hungry!” Too bad for him, he had to wait for a photo shoot. But not you!
The glaze is sweet and a bit tangy with garlic creating a beautiful complimentary pairing with the Italian-spiced loaf. I’m telling you, the mozzarella in the middle makes all the difference. It may very well put you in zombie mode too!
Many people have asked if you can add different kind of cheeses in the middle. Of course you can! But I do prefer slices of fresh mozzarella cheese (rather than the loaf kind). It produces the most ooey gooey results. You can always adjust it to work with what you have though! You may also be interested in my recipe for Not Your Momma’s Meatloaf. So good!
Watch the video to see exactly how I make this, plus get more ticks and trips for cooking. You can also subscribe to my YouTube Channel where there’s hundreds of restaurant quality recipes in cooking show style format to help you get in the kitchen.
Mozzarella Stuffed Meatloaf
Mozzarella Stuffed Meatloaf
Ingredients
- 1 pound ground beef 85%
- 1 cup bread crumbs
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup milk
- 2 TB worcestershire sauce
- 8 oz fresh mozzarella sliced
- 1 cup ketchup
- 1/4 cup brown sugar tightly packed
- 1 TB worcestershire sauce
- 1 TB red wine vinegar
- 2 cloves garlic crushed
- 1/8 tsp salt
- pinch cayenne pepper
Instructions
- Preheat oven to 350 degrees. Lightly grease a glass baking pan (9x13) with nonstick cooking spray.
- In a large mixing bowl combine ground beef, bread crumbs, basil, oregano, parsley, salt, pepper, milk, and worcestershire sauce. Knead until combined.
- Divide meat in half. Shape one half of the meat into the bottom half of the loaf and place in prepared pan. Place mozzarella slices down the center, leaving 1/2 inch around the ends and sides. Shape remaining half of meat as the top half of the loaf, sealing the edges. This is a free-form loaf so it doesn't need to be perfect.
- In a small mixing bowl whisk together ketchup, brown sugar, worcestershire sauce, red wine vinegar, garlic, salt, and cayenne pepper. Pour half of this mixture over the meatloaf, reserving the remaining half for later.
- Bake in the preheated oven for 45 minutes.
- After 45 minutes, remove from oven and pour the remaining sauce over the loaf.Increase temperature to 400 degrees and bake for an additional 15 minutes.
- Let rest 5 to 10 minutes before serving.
Nutrition
More Ground Beef Recipes:
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| Not Your Momma’s Meatloaf |
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| Stuffed Caprese Burgers |
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| Jalapeno Popper Meatball Sub |
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Teresa L Lango says
I love, love, love meatloaf. I’ve never covered mine with a sauce other than a little ketchup in the last 15 minutes of cooking.This looks divine. Growing up one of our favorite meals was Cheeseburgers in Sauce, basically an inside out cheeseburger cooked in frying pan the gently placed in a pan of mom’s spaghetti sauce. We used to use the good ‘ol American cheese, but recently switched to mozzarella. This makes me think of that dish. I’m going to try this as you’ve written and will try in future with a version of spaghetti sauce. I’m drooling thinking of this next to a scoop of scalloped potatoes and a nice salad.
Samantha Snedden says
This is fabulous! My husband LOVED it. I made it fit my parents also and they loved it as well. Hands down one of the best recipes I’ve ever made. Your instructions and video are so easy to follow. Thank you Rachel!
Kristen says
Made this tonight, it was great! Loved the sauce and and the flavor of the meatloaf.
Danielle says
This is my 2nd time making it but I did make the top sauce differently, I didnt like the sweetness of the brown sugar mixed with the tart ketchup so I used my normal spaghetti sauce recipe thickened with tomato paste and Worcestershire like in this. I also used egg yolk instead of milk both times as my fiance hates milk. Came out even better than before but that’s my personal preference. Will definitely be making it again.
Sequoia1 says
Made this! Keto-fide it by using pork rinds for bread crumbs and sugar-free brown sugar.
It was extra fantastic and we have already made again!
One note – use cheese sliced not shredded as the shredded almost disappears and the sliced does not.
Thank you for the recipe.
Monkey's Mama says
Made this for dinner one night and even the anti-meatloaf eater said it was amazing and asks for it for dinner almost every week!! So delicious!! 😄
Tony White says
Got it put together, and in the oven. It smell wonderful already.
Sarah Knapp says
Love love love this recipe!
Moni says
deeeelicious!!! love it
Yeeter says
Mmmmm. Meat pile.
Jeanne says
Rave reviews from everyone!! “Omg, Amazing!”