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 wonder, can this be freezed? I would like to ship it to a friend. Would it ruin it?
It can be frozen, but please be careful shipping food.
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.
Yes, that pan will work. Bacon ends sound like they are worth a try!
This is awesome! I added bacon bits to the bottom layer, then put the mozza on. Yumm!
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.
Tangy comes from the vinegar.
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! ❤️??
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.
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?
Works great!
You didn’t use brown sugar on your video. But you have it on your recipe. Should I still use the brown sugar?
Yes, always refer to the written recipe because you never know what kind of editing mistakes I’ve made editing the video 🙂
I don’t have dried parsley could I use fresh parsle and how how much. Would to make this today . Please rely, thank you.
You could use 1/4 cup of chopped fresh parsley.
This recipe was awesome thank you