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 make this often. I stuff it with the mozzarella cheese but I also add Andouille Sausage!!! It is amazing and my husband loves it!!! I also used both the sauce from the recipe and I make my own BBQ sauce. Either way it’s amazing…
This is amaaazing! So good! So moist! Pretty rich, but only need a little to savor with your side veggies and mashed potatoes… Thank you for sharing! It’s a wonderful dish, truly YUM! ?
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!!
For your bread crumbs, are you using fresh or dry?
Dry.
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.
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!
Made this tonight, it was great! Loved the sauce and and the flavor of the meatloaf.
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.
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.
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!! ?