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
- 1 pound ground beef (85%)
- 1 cup bread crumbs
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp salt
- ½ tsp black pepper
- ½ cup milk
- 2 TB worcestershire sauce
- 8 oz fresh mozzarella, sliced
- 1 cup ketchup
- ¼ cup brown sugar, tightly packed
- 1 TB worcestershire sauce
- 1 TB red wine vinegar
- 2 cloves garlic, crushed
- ⅛ tsp 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 ½ 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.
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 |
Matt Robinson says
This is one seriously awesome meatloaf!!!
Cindy says
Omg this is the most delish meatloaf recipe ever!!!!
Sonia says
This recipe was the best THANK U SO MUCH!!! It’s a keeper and so easy
Autumn says
Did you use a meat loaf pan or a 9×13? I cant wrap my head around making meatloaf in a brownie pan hahaha
Rachel Farnsworth says
I make it in a 9×13 so the grease doesn’t get trapped under the meat and make a soggy bottom.
Caitey Dunbar says
That’s always been my issue!! Thanks for the tip. Trying this tonight.
Phinesha says
This was great…the video didn’t mention the brown sugar. I didn’t realize it until I rewatched it on my Facebook feed. I’m definitely trying it next time. Thank you
RG says
Can you make this the night before and keep it in the fridge and bake it when you get home?
Rachel Farnsworth says
Yes, that would work.
Kristen says
Can I use an aluminum pan instead of a glass one
Rachel Farnsworth says
Yes.
Katie williams says
I have been making this since 1988. My children and husband have ALWAYS loved it.
Laura says
Loved it x
aholelottacheese.com says
Just came to your page for your boiled eggs post, but found myself scrolling until I was staring at this recipe for the second day in a row! Must make this!
Anonymous says
I made this meat loaf, it was so moist and the cheese and sauce my husband said was much better than the tomato paste that I had been using. Will make again
Rachel Farnsworth says
That cheese, oh that cheese! You can't go wrong with cheese, right? Thanks for coming back to let me know. Makes my day!
Rachel Farnsworth says
That cheese, oh that cheese! You can't go wrong with cheese, right? Thanks for coming back to let me know. Makes my day!
Jalyn says
What kind of red wine vinegar do you use?
Rachel Farnsworth says
Like what brand? I have Pompeian in my cabinet right now.
Anonymous says
I made this for my family and they loved it! So Good, definitely recommend
Rachel Farnsworth says
Thanks for coming back to let me know! So glad they loved it!
Anonymous says
Made this for my wife who worked all day
She loved it, the kids loved it
Thank you Rachel!
Rachel Farnsworth says
Aww thanks for coming back and telling me! You sure are sweet to your wife to make her such a delish dinner!
Lisa says
Do you have to use wine?
Rachel Farnsworth says
It’s not actually wine. It’s red wine vinegar.
Susan says
I wonder what kind of wine?
Allie Taylor says
Great meatloaf Rachel! This recipe really raises the bar on meatloaf in general. So cheesy and what a flavorful zingy sauce! would love this for dinner any day of the week.
Michelle Nahom says
YUM! Love this recipe! I made mozzarella stuffed meatballs the other day and they were awesome. I love the idea of stuffing a meatloaf too! Can't wait to try this! 🙂
Ashton Nicole Mckinney says
I'm trying this recipe tonight, for my husband and I. Meatloaf in the oven right now, I had him try the sauce and he liked it, can't wait to try the actual meatloaf! Thank you for this recipe, I have a feeling it will be a repeat recipe in our home.
The Stay At Home Chef says
Yay! It's definitely a family favorite around here!
Dita Wieser says
Love this meatloaf!! Made it last week for myself and my boyfriend. It didn't make it 2 days before it was all gone! Delicious! Making double this week!
The Stay At Home Chef says
Love it when people make my recipes and love them! Thanks for taking the time to come back and tell me. Makes my day!
Julie says
How long do I cook if I double the recipe ?
stayathomechefblog@gmail.com says
Just make the loaf longer rather than wider or taller and it will take the same amount of time. Close enough is good 😉
Sammie says
I only have 90% lean on hand. Will that work okay?
Rachel Farnsworth says
Yes, it should work fine.
Anonymous says
Will the 1st part of the recipe work for meatballs?
Even though you didn’t use eggs, would it change the flavor?
Rachel Farnsworth says
Yup, it should work!
Heidi Bologna says
I had watched the video and had noticed that you didn’t put in the brown sugar that is noted in the recipe for the glaze. Should I omit it from the recipe?
Rachel Farnsworth says
Optional. If you prefer a sweeter glaze on your meatloaf then add the sugar. We don’t eat many processed foods or desserts so our sugar preferences are a little lower than some.
Carol Preston says
Mozzarella, spinach & mushrooms also works
Rachel Farnsworth says
Excellent suggestion.
Cheryl tidwell says
Would you sauté the mushrooms before adding it to the mixture?
Rachel Farnsworth says
You can do either. I prefer sauted myself.
Burbs says
If I wanted to make a three pound loaf of this what is recommended cook time
Rachel Farnsworth says
Surprisingly it is about the same. 1 hour should do.
Julie says
That sounds amazing, I wish I would have read this before making it.
Linda clark says
Can u substitute the ketchup out with something else not a fan of it
Susie Dean says
That’s what I say. I’d use canned or stewed tomatoes 🍅.
Jan Reeves says
Can I use ground chicken instead?
Rachel Farnsworth says
Ground chicken is much more lean and will produce a much drier meatloaf.
Sandi says
Just made this with ground chicken, my husband and I loved it, will be making this again.
Thanks for this great recipe!
Vicki says
Can this be made in the crock pot?
Rachel Farnsworth says
Technically almost anything can be made in a crockpot, but that doesn’t mean it should be. Meatloaf is tricky because it uses ground beef. Ground beef has a lot of fat and grease and the meat just sits there in it in the crockpot and it doesn’t render properly. You CAN and it will cook, but I recommend using the oven for this.
Traci says
You can ball up around 2 inch balls of tin foil. About 4-6 2inch balls should do. Place the preshaped meat loaf on top of the tinfoil balls placed in the bottom of the Crock-Pot. That should allow you to cook it in the Crock-Pot. Keeping in mind, the meat loaf will not brownie form a thin crust surrounding the meat loaf. Due to having the lid on top of the Crock-Pot. See Crock-Pot manual cooking suggestions to adjust time and settings per ounces/pounds of meat used. Hope that helps. Take care and God Bless!
Pamela says
Will it work with shredded mozzarella cheese? I just happen to have on hand.
Rachel Farnsworth says
Yes. Fresh mozzarella just gives a better “ooey gooey” feel.
Nicole says
Is there a reason to use a 9×13 vs a loaf pan for this? Would that affect the how it sets up/cooks?
Rachel Farnsworth says
In loaf pans your meatloaf sits in all the grease that is released from the ground beef. In a 9×13 pan the grease is allowed to spread out giving your meatloaf (in my opinion) a better texture.
Mary says
My mother-in-law taught me to put a couple of slices of bread in the bottom of the loaf pan to soak up the grease, then just scoop out the loaf. Do not eat the bread!!
Boyd marker says
You can tear up four pieces of fresh bread into small bits and mix it in with the meatloaf that will help to absorb some of the grease is it and make the inside of the meatloaf a little more juicy and and allow the outside to Brown I have a meatloaf pan it’s a bread pan with a rack in the bottom this leaves about an inch of space for the grease to drip down away from the meatloaf as it Cooks and if you don’t like the ketchup topping the grease makes a good gravy just add the cayenne pepper and other ingredients to making the gravy into the grease and cornstarch
Julie says
I tried this with smoked mozzarella (all I had) and it was amazingly yummy! Even my 8 year old loved it. Thank you for sharing. 🙂
Brenda B says
I just finished my first mozzarella meatloaf, and old my goodness , it is wonderful. My husband don’t like meatloaf, he said they are always dry. But he just finished eating this one and he loves it. For Louisiana girl who don’t use recipes we use a pinch of this or that. It came out most excellent.
Thanks
Shont'e says
Can you use ground turkey for this? We’re trying to get away from so much beef.
Rachel Farnsworth says
Several people have reported using ground turkey and ground chicken with good results. Just know it will be drier than a traditional beef meatloaf because turkey and chicken don’t have as much fat.
BRENDA says
How long will it take to make a 4 pound meatloaf like this
Rachel Farnsworth says
It actually won’t take much longer. 1 hour 15 minutes, 1 hour 30 minutes should do.
Deb says
Do you cover the meatloaf to bake?
Rachel Farnsworth says
Nope. I don’t.
Natalie says
Can you use swis cheese instead
Rachel Farnsworth says
You sure can!
Brenda B says
I made this meatloaf on November 14th, best meatloaf I ever made, very juicy-not dry-wouldn’t change anything . I just wanted to know if I use 93% instead of 85%. Would the meat be dry, since there going to be less fat?
Debi says
What kind of mozzarella do you use, the white soft or the hard for sandwiches?
Rachel Farnsworth says
I use fresh mozzarella.
Alixandra Hice says
Made this meatloaf recipe for my husband tonight. We both enjoyed it very much. Next time I’ll skip the brown sugar in the glaze since I found it a bit too sweet. Otherwise, it’s a definite do over. Just curious though… why no onion or garlic in the meat mixture? Just preference? Onion and garlic goes into everything I make. Thanks for the recipe.
Anonymous says
Curious on the nutritional information on this, I’m diabetic so I need to eat low carb and besides for the bread crumbs this seems like it would be a good option! Are the bread crumbs required or optional?
Rachel Farnsworth says
I am not a nutritionist or a dietician so I don’t include nutritional information on my recipes. To do so would only be a guess from an online calculator.
Donna says
Bread crumbs help hold it together. I eat low carb and when I make meat loaf I put pork rinds in the food processor and grind them up. They have zero carbs and the meat loaf tastes the same as if you used bread crumbs
annemarie george says
The best! Used shredded mozzarella and it still came out delicious. Served with garlic mashed potatoes and peas. Definitely a keeper,
Kristi says
What sides do you make with it?
Rachel Farnsworth says
Lots of different ones. Green beans, mashed potatoes, broccoli and more!
Teresa says
this meatloaf brought back memories for me. I use to make a meatloaf years ago that had a cheddar cheese stuffing and didn’t use a glaze on it. I’ll be making this meatloaf every soon.
Millicent says
Tbis looks delicious. I’ve never made a meatloaf without eggs though. It won’t be dry? Also, could tomato sauce be used in place of the ketchup?
Rachel Farnsworth says
Definitely not dry. When eggs are added to meatloaf it is usually used as a binding agent. The juiciness comes from the fat in the meat.
Valerie says
It is in the oven now!
Kim says
Can you use a metal 9×13 pan ? I don’t have a glass one. If so, how long do i bake it for ? Do i use the same temperature ?
Rachel Farnsworth says
Yes, metal just adds a bit crispier bottom crust.
Dana Smith says
Gonna use pepper Jack tomorrow night…✌🏾️
Sharon says
Can you substitute the red wine vinegar with something else? I’ve never heard of it let alone used it. Don’t want to buy a bottle if I don’t need to.
Rachel Farnsworth says
Red Wine Vinegar is incredibly common. You don’t want to use straight vinegar as that is pretty strong. Cider vinegar would be great too.
RDCollins says
Made this tonight, and it was very good. BUT A FEW SUGGESTIONS to improve it:
1. I added a beaten egg to the meat mixture to make it firmer — that worked well.
2. If I make it again, I will add a ½ cup or so of finely diced onion to the meat for flavor and texture.
3. The sauce is too sweet and there’s way too much of it; if I make it again, I will reduce the brown sugar to half, and reduce the amount of sauce by half (meaning the sugar should be ¼ of what’s called for, IMHO).
Juanita says
Made this for my family of 7 tonight. We were super tired of Thanksgiving left overs. I had to convert measurements to accommodate 3 1/2 pounds of meat. The sauce is so amazing. It would be great on types of meat. It’s in the oven right now can’t with til it’s done. Thank you for sharing.
Jillian says
Wondering if the time will be the same for ground turkey? We do not eat red meat in our home.
Rachel Farnsworth says
It should be about the same.
Deana says
Your video didn’t include adding the brown sugar to the sauce!
Rachel Farnsworth says
It’s embarrassing, but alas, I’m an amateur video maker and mistakes happen. There’s no way for me to edit the video once it has posted.
Matt says
Saw this recipe and finally made it tonight. My kids, who are super picky, absolutely loved it!!!! Thanks for sharing this recipe.
Rhonda says
Can I make this ahead of time. And bake later in the evening
Rachel Farnsworth says
Yup! Just pop it in the fridge.
Karen Noorda says
Do you think this could go in the freezer and cook another day?
Rachel Farnsworth says
It definitely can, it just needs to be thawed in the fridge before cooking.
Joseph says
I’m trying this tonight. Wish me luck, I’m a vegetarian and won’t be able to taste it. I’m putting 100% faith in you and your recipe. So far I’m I haven’t made a bad meal yet, that anyone has admitted to me at least. I’ll keep you updated. 💐
Doug says
Do you cover in the oven?
Rachel Farnsworth says
No, I do not.
MisChele says
This is the best tasting Meatloaf in the history of Meatloaf. Now and forever this is the recipe I will be using for Meatloaf Night. I did’t have ketchup so I jazzed up some tomato sauce as a substitute, and it was fine.
Melz says
I made this tonight and it was amazing!!! Definitely my new favorite
Karen Broach says
Easy and good for the whole family.
Cindy says
This is awesome
Ben says
I’m made this for my family with mashed potatoes and gravy, corn and homemade sweet tea and I must say, Wow! Best meatloaf ever!
Michelle says
Sorry but what do you mean by “fresh” when referring to the cheese?
Thanks!
Rachel Farnsworth says
Fresh mozzarella is the soft kind shaped like a ball as opposed to regular mozzarella which comes in a brick (or shredded, etc).
Kathy says
Is 1lb of burger a correct measurement? That is a really small meatloaf!
Rachel Farnsworth says
Indeed it is. When it has all the other ingredients added in plus the cheese inside, it fits inside a standard loaf pan (though I highly prefer free form so it doesn’t just sit in the grease)
Diane says
I made this 2 nights ago. It was delicious. I will be making it again…
Jean says
What do you think about using balsamic vinegar instead of red wine?
Rachel Farnsworth says
Two very different flavors, but it will work.
doxilove says
This meatloaf was AWESOME! Only used 1/2 brown sugar though. Also I used shredded mozzarella and I think that was a mistake. Couldn’t get enough cheese in there. Next time I will make sure to use the fresh.
KC says
I loved this recipe but the last recommendation to increase the heat to 400 for the last 15 minutes ended up burning the bottom. Next time I will just add more glase and increase cook time but keep it at 350.
Rachel Farnsworth says
That’s odd. A 50 degree difference shouldn’t be enough to burn anything.
Jay Hardin says
I am not a big fan of meatloaf, but…I am going to make this!
Amy says
I wasn’t a fan of the brown sugar kinda ruined the meatloaf for me 😭
Yvette says
I need to make a bigger loaf. about 3 lbs. Should I triple the ingredients?
Rachel Farnsworth says
Yes, triple the seasonings. The cheese probably doesn’t need to be tripled though. And amazingly enough, cooking time should remain about the same.
Lind says
Have no idea what the meatloaf tastes like as the sauce is overpowering. Will probably try again without the sauce. Ketchup and brown sugar equals BBQ flavor. Very disappointed.
Rachel Farnsworth says
Meatloaf tends to be all about the sauce. I’m sorry you didn’t like it.
Laressa Daugherty says
This recipe was awesome thank you
Marguerite says
I don’t have dried parsley could I use fresh parsle and how how much. Would to make this today . Please rely, thank you.
Rachel Farnsworth says
You could use 1/4 cup of chopped fresh parsley.
Elisa says
You didn’t use brown sugar on your video. But you have it on your recipe. Should I still use the brown sugar?
Rachel Farnsworth says
Yes, always refer to the written recipe because you never know what kind of editing mistakes I’ve made editing the video 🙂
Patrick says
I was thinking of making this today…Was thinking about mixing in some freshly grated Parmesan to the mixture…About a 1/4 cup, what say you?
Rachel Farnsworth says
Works great!
Scott says
I’m making this for dinner in a few days and I want to add bacon to it. I don’t cook much and don’t know my way around the kitchen very well, so I don’t know if I should pre cook the bacon, put it in the middle, on top etc.
Can you give me some pointers on the proper way to do this.
sammster says
I am a guy, in my 30’s and I rarely cook anything, ever. I saw this on a family members Facebook last week and it looked so easy I tried it and I love it! Making it again now. Like I said I don’t cook but I am curious how fresh pepper jack would taste… Or if it would melt properly… Anyway love this, thank you for not over complicating it! You rock!! I’m now looking up my next home cooked meal! ❤️🍞😋
maribel says
It was really good! It was my first time making meatloaf. However, I’m still trying trying to figure out what gave it that tangy/spicy taste, I’m not complaining my husband loved it.
Rachel Farnsworth says
Tangy comes from the vinegar.
Di says
This is awesome! I added bacon bits to the bottom layer, then put the mozza on. Yumm!
Kelly says
I have a two piece meat loaf pan that allows the grease to drain. Will this work as well as the 9×13 pan? Also can you add bacon ends. The above post had a great idea with the bacon bits but I have fresh bacon ends.
Rachel Farnsworth says
Yes, that pan will work. Bacon ends sound like they are worth a try!
Vicki says
I wonder, can this be freezed? I would like to ship it to a friend. Would it ruin it?
Rachel Farnsworth says
It can be frozen, but please be careful shipping food.
kristin says
if i were to make this recipe for 4.5 pounds of meet how much ingredients would i add would i just double it or could you help me adjust the recipe if you could that would be awesome!!
Rachel Farnsworth says
You will need to times the meat ingredients by 4. For the sauce, you will probably only need twice the amount. Cooking time will stay generally the same.
kristin says
thank you !
kristin says
im also using lean ground beef is there anything i need to do to add for it not to be dry
Casey says
I changed the recipe around a bit because I didn’t have some of the ingredients/didn’t like them. For some reason the meatloaf was falling apart, but I also used two pounds of ground beef with no egg so that might be why and it seemed to be more cheese than meat. The meat still tasted amazing and I’m coming back to this recipe just for that.
Grace says
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!
Trudy Martin says
Could you do meatballa with a chunk of cheese in the middle, and cook in the sauce?
Rachel Farnsworth says
You sure could!
JenZ says
Oh, goodness. That. Was. Amazing. I added an egg to bind the meatloaf a little more. Probably didn’t need it, but I did. Used the bread trick to soak up the grease AFTER it was cooked. Genius idea. Thank you! The recipe was doubled (all except the glaze) & I cooked it for a full hour before turning the oven up to 400 w/ the re-glaze. It turned out so, SO great. Paired it w/ Semilina bread & a squash, mushroom, & onion stir fry. Amazing dinner. Thanks for making me the hero tonight! ❤
Larissa says
Finally got to try this meatloaf! I didn’t have brown sugar, but since several people had commented that the sauce was too sweet, I decided to proceed without it. I also only used 3/4 c ketchup and adjusted the rest of the ingredients and there was still plenty of sauce, even for someone like me who likes their meatloaf extra saucy. The sauce turned out pretty good, but I felt like there was something missing – so perhaps it needed at least some of the sugar? The meatloaf itself tasted okay. I used parsley but left out the oregano and basil, as I didn’t want it to taste too similar to Italian meatballs. The only thing I didn’t like at all was that it tasted too salty. I would cut the salt in half next time or perhaps eliminate it altogether since the worcestershire sauce is kinda salty on its own. The cheese was definitely the highlight of this dish. I would love to try this meatloaf again with the brown sugar, less salt, and even more cheese. Thanks for sharing this recipe with us!
Chris says
I love this recipe! Thanks for sharing. Going to make two loaves later today to bring one for a friend who had surgery. Any suggestions for baking? Will one on top rack and one on the bottom work? Will I need a longer cooking time? Any tips would be appreciated.
Rachel Farnsworth says
Yes, that should work just fine. Longer cooking times are unnecessary.
Ronna says
This looks delicious, imvjust confused coz it looks like you used more than just a pound of ground beef?
Rachel Farnsworth says
Nope, I promise. It was just one pound. My family is small and we can’t eat much more than that.
Deanna says
This was so delicious!Meatloaf was never my favorite – I could take it or leave it – but this recipe looked so good that I had to try it, and I am so glad I did! The cheese was an excellent addition, but I also really loved the sauce!
Cindy says
I’ve never been a big fan of meatloaf but I made this recipe once before and it was soooo good. My fiance loved it! I wan to make again but I don’t have any milk and no way to get to the store at this time. Can canned milk be used or can I omit the milk all together? Does it change the taste in any way.
Rachel Farnsworth says
Canned milk might be an acceptable substitute in this case.
Jessica Cloward says
Husband and kids said this was the best meatloaf they ever had!
Caitlin says
I never liked my mom’s meatloaf… then I found this and your “Not Your Momma’s Meatloaf” .. GAME CHANGERS. Love the fresh mozz – I also made your cinnamon rolls yesterday, so good!!! Thank you for making me look good! 🙂
Martha says
Very sweet, I would add a little more alt and pepper and minus the brown sugar to give it a more savory taste. I underestimated the pan size, don’t worry about using a 9×13 pan like i did, the sauce sticks and everything. the mozzerella poured out a little bit but i beieve that’s because we didn’t pinch the meat tight enough. or something. It’s was still cheesy though.
Overrall the ketchup topping tasted alot like manwich sauce due to the sweetness so take that as you like.
I personally love the recipe with a little salt and pepper added.
Easy meatloaf recipe!
Anne Albanese says
I don’t add the brown sugar. The first time I made it, it was overly sweet for my taste and any chance I get to cut calories, I will. The second time I made it, I used ketchup, but not a full cup. This has MORE than enough sugar to offset the TBSP of vinegar. Husband enjoys it verra much!
Katrina Grace says
I always make a 4.5 lb meatloaf, and my family devours it within two days. I can’t wait to try your version, as it’s very different from mine. What I’d like to know is since I make mine 4.5 pounds I have seen you say that the spices need to be multiplied by 4, but what about the breadcrumbs? Should I also multiply those by 4? That seems like an awful lot.
Rachel Farnsworth says
Breadcrumbs are a filler in meatloaf. Use 4 cups if you want to stretch your meat as far as it’ll go. Use less if you want it a bit meatier 🙂
GingerB says
YUMMY!!! I used ground turkey but otherwise followed the recipe exactly and this was DELISH!!. This is personal preference but we felt the BBQ topping wasn’t needed.. it wasn’t bad at all but the meat tastes so good on its own that the topping just wasnt needed so I’ll omit that the next time I make this but I loved the cheese in the middle and the taste of the meatloaf was so good I didn’t need to use ketchup for flavor. Thank you! This was a huge hit and I’m adding it to my regular recipe book!
Christina says
Made this tonight…came out perfect! Sooooo good!
Laura says
I just started actually getting into cooking and want to make this tomorrow. Where in the grocery store can I find the sliced mozzarella cheese like that and how do you measure out that amt?
Rachel Farnsworth says
Oftentimes, grocery stores put it in the deli section with other blocks of cheese (not like your regular cheddar cheese blocks). You can always ask where to find the fresh mozzarella. It will be sold in an 8 oz package and be labeled as such so you won’t need to measure it out. Just slice it with a sharp knife.
Thomas says
Great post! Have nice day ! 🙂 ieqbz