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Flavorful ground beef stuffed with ooey gooey mozzarella cheese. This Mozzarella Stuffed Meatloaf is sure to become an instant family favorite!
Mozzarella Stuffed Meatloaf on a white plate.
This recipe has been making it’s way viral across the internet for the past 5 years. It’s a fun spin on an American classic that takes your meatloaf game to a whole new level of delicious. We’ve taken our recipe for Mom’s Classic Meatloaf and stuffed it with mozzarella cheese for an ooey gooey new family favorite.

Why does my meatloaf fall apart?

There can be many reasons why your meatloaf falls apart. The most common reason is that your meatloaf doesn’t have enough binding agents.  To help your meatloaf stay together add things in like eggs and bread crumbs because they are key ingredients that bind meat and help the loaf stick together. Another reason why your meatloaf may be falling apart is that it is overcooked.

Do I have to use mozzarella? Can I make stuffed meatloaf with other types of cheese?

Fresh mozzarella cheese produces an amazing melted cheese center for cheese stuffed meatloaf. You can also use bricks of mozzarella cheese, or even shredded, but be warned that they don’t melt as well as the fresh mozzarella cheese balls do. In addition to mozzarella, you can also experiment with other types of cheese. Cheddar is always a classic choice, but feel free to be more adventurous with cheeses like pepper jack, provolone, havarti, gouda, and more! 

Is it okay if my meatloaf is a little pink?

Don’t be fooled into over cooking your meatloaf just because there is a small pink spot. The color of your meatloaf will not tell you if it is done or if it is safe to eat. To tell if your meatloaf is fully cooked and safe to eat you need to take its internal temperature. For ground beef to be safe and fully cooked, it needs to reach an internal minimum temperature of 160 Fahrenheit. If your meatloaf is just a little pink but is 160 Fahrenheit, you are ready to eat.

Slice of Mozzarella Stuffed Meatloaf with cheese oozing out of it being held up by a spatula.

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Slice of Mozzarella Stuffed Meatloaf with cheese oozing out of it being held up by a spatula.
Flavorful ground beef stuffed with ooey gooey mozzarella cheese. This Mozzarella Stuffed Meatloaf is sure to become an instant family favorite!
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes


  • 1 1/2 pounds lean ground beef
  • 1 cup bread crumbs
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup milk
  • 2 tablespoons worcestershire sauce
  • 8 ounces fresh mozzarella sliced


  • 1 cup ketchup
  • 1/4 cup brown sugar tightly packed
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon red wine vinegar
  • 2 cloves garlic crushed
  • 1/8 teaspoon salt
  • pinch cayenne pepper
  • 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.


Calories: 442kcal | Carbohydrates: 36g | Protein: 36g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 102mg | Sodium: 1337mg | Potassium: 689mg | Fiber: 1g | Sugar: 20g | Vitamin A: 495IU | Vitamin C: 3.1mg | Calcium: 291mg | Iron: 4.7mg
Course: Main Dish
Cuisine: American
Keyword: Stuffed Meatloaf
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May 17, 2020 9:05 am

4 stars
Why does this recipe not contain an egg? I noticed your other versions of meatloaf contained an egg.

March 22, 2020 12:45 pm

4 stars
I am thinking about making this in a round spring form pan and cutting it like pie slices when done.

May 10, 2020 5:35 pm

5 stars
Love this recipe. I used meatloaf mix that consisted of ground beef, veal, and pork. I substituted crushed Ritz crackers for breadcrumbs, added an egg to help bind the meatloaf, and omitted the brown sugar. This is my second time making this meatloaf and it turned out much better this time around with my minor tweaks. The cheese didn’t melt out this time. Yay!

May 18, 2020 6:07 pm

5 stars
This was a family hit! Thank you for so many easy to follow recipes.

June 28, 2018 12:47 pm

Why no egg ? Ever meat loaf recipe’s i made had egg . Or alittle flour to help hold it together??

Scott Deckert
November 30, 2020 3:57 am

4 stars
It was good but i have to say my swiss family does like so much sugar. It is too sweet for us and I did not add the full amount proposed. Ketchup is already full of sugar.
Also doesnt really need the vinegar. Next time i will not add it
Thanks for the recipe!

October 6, 2020 10:13 am

Can you add onions/green peppers to this? My Boyfriend seems to think without those, it’s just not meatloaf. haha

March 27, 2020 3:39 pm

5 stars
My family loves this recipe and there’s never leftovers
Thank you for sharing

Tamara Constanza
March 23, 2020 5:41 pm

5 stars
I will definitely be making this again.

January 26, 2020 5:16 pm

5 stars
This was so good ! I used the meatball mix from the butcher that has ground beef and pork.
I normally make meatloaf in a loaf pan and not the 9×13. So much better with the larger pan !

August 6, 2019 3:31 pm

5 stars
This recipe is AMAZING. I use tomato paste instead of ketchup and 1 tablespoon Italian seasoning instead of the 1 teaspoon each basil/oregano/parsley. I also use a rounded tablespoon of minced garlic when I don’t have fresh garlic on hand. Comes out delicious every time!

June 26, 2018 5:31 pm

The best meat loaf I have ever made!!!! Our new favorite

March 15, 2017 8:40 pm

Delicious! I made this tonight with ground turkey. It was my first time making meatloaf, but my husband and I loved it. I can’t wait to have the leftovers tomorrow for lunch. I didn’t have Worcestershire sauce, so I used a little soy sauce and hot sauce. I also subbed apple cider vinegar for the red wine vinegar. Great recipe, and you can tweak it however you like!

Alison P
December 27, 2020 3:00 pm

5 stars
Love this recipe and have made it so many times because it is that good. Highly recommend.

December 14, 2020 7:35 pm

5 stars
Made this for dinner tonight. It was “ABSOLUTELY AWESOME!” The glaze was very tasty, sweet,it worked well with the Italian seasoning and mozzarella cheese. A Great spin on Meatloaf!
I substituted balsamic vinegar instead of red wine vinegar in the glaze

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