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 have made this a few times since I first saw the recipe. I don’t change it, but if I have some marinated fresh mozzarella balls I also add a few with the fresh mozzarella for a bit of pizazz. I also shape the bottom to have 1/2” edges all around, so the cheese would stay in the meatloaf and not ooze out the sides as much!
This is the best meatloaf I’ve ever had and I have used this recipe around ten times family and friends. Thank y’all so much for making directions simple and recipes fabulous!
My first time seeing your recipes & first time trying this recipe and am so pleased with the results!
Delicious! My 17 year old son helped me make it. Great meal to come home to after an evening work out!
My husband and I love this meatloaf. I make it without the glaze because my husband doesn’t care for the sweet-tangy flavor and it is delicious with no glaze. I made it tonight stuffed with provolone because that is what I had on hand!
My husband was surprised to see mozzarella in the middle of the meatloaf that he requested for dinner.
Good base recipe to riff on. I added an egg to the mix. Also added a yellow onion half and some celery puréed in a blender with the Worcestershire sauce. Skipped the glaze because we don’t like ketchup, but plenty of flavor to spare. Thank you!
As usual, the Stay At Home Chef hits a homerun with this meatloaf! Even my picky husband lived it!
I LOVE this meatloaf! I made mine in a Pyrex bread pan and used a turkey baster to remove some of the grease and made nice slices. I added 1/2 tsp. of dried thyme, rosemary, garlic powder and added one fork beaten egg. And, I love the glaze!!
Favorite! I make it all the time!
This is good but the cooking time is not right for the 3x serving option. You need to cook the meatloaf for at least 2 hours.