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.
Your video didn’t include adding the brown sugar to the sauce!
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.
Wondering if the time will be the same for ground turkey? We do not eat red meat in our home.
It should be about the same.
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.
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).
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.
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.
Gonna use pepper Jack tomorrow night…✌?️
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 ?
Yes, metal just adds a bit crispier bottom crust.
It is in the oven now!
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?
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.
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.