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!
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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.
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.
Mozzarella Stuffed Meatloaf
Ingredients
Meatloaf
- 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
Glaze
- 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
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
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Gloria says
OMG I really have to try this. When I was a kid I hated (and I mean really hated meatloaf). Since then, after becoming a mom and gramma, I realized my mom didn’t know how to cook it. THIS is what meatloaf is supposed to be!! I know everyone in the family would devour this for sure. In fact, I am printing this out right now and am going to give it a try this week. Thanks!!
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!”