Flavorful ground beef stuffed with ooey gooey mozzarella cheese. This Mozzarella Stuffed Meatloaf is sure to become an instant family favorite!
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.
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.
I’m thinking of making this and freezing it to take it with us for vacation. Any suggestions?
Do you really only use 1 pound of meat in this recipe? It seems like it would be a very small meatloaf to feed 4-6 people. I’m going to make this tomorrow
Yes I did. We always end up with a bit leftover with my family of 4.
I use oatmeal instead of breadcrumbs. I also add dijon mustard into the glaze. My meatloaf is way different than yours. But, I’m gonna add the fresh mozzarella cheese next time I make my meatloaf. Let you know how it turns out.
IT Would be great to see the final instructions to your video. what do I have to do to end my meal?
I’m not sure what you mean. The finished product is shown.
Making this tonight! I am making the meat similar to what I usually do…. I add diced green pepper, onion soup mix and boxed stuffing instead of breadcrumbs. I also use egg and milk. I usually make 2lbs of meat and am sticking to that. I’m using a pound of venison and a pound of ground Pork. Also I only shredded cheese. Looking forward to trying it!
Can I use ground Chicken? Have you ever tried using ground chicken?
Should work!
Can I prepared this and refrigerate before cooking for a couple or three days and cook only on the day we will eat?
2 would be the most I’d recommend making it ahead.
OMG it looks so good!!! Will definitely give it a try this weekend ♥
I made this while watching the video and you don’t add the brown sugar in the video. ??
It’s so hard when a video can’t be edited!
The brown sugar is added to the sauce.
This is the BEST meatloaf that I have ever eaten.
Thank you so much!!!