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.
This was so delicious!Meatloaf was never my favorite – I could take it or leave it – but this recipe looked so good that I had to try it, and I am so glad I did! The cheese was an excellent addition, but I also really loved the sauce!
This looks delicious, imvjust confused coz it looks like you used more than just a pound of ground beef?
Nope, I promise. It was just one pound. My family is small and we can’t eat much more than that.
I love this recipe! Thanks for sharing. Going to make two loaves later today to bring one for a friend who had surgery. Any suggestions for baking? Will one on top rack and one on the bottom work? Will I need a longer cooking time? Any tips would be appreciated.
Yes, that should work just fine. Longer cooking times are unnecessary.
Finally got to try this meatloaf! I didn’t have brown sugar, but since several people had commented that the sauce was too sweet, I decided to proceed without it. I also only used 3/4 c ketchup and adjusted the rest of the ingredients and there was still plenty of sauce, even for someone like me who likes their meatloaf extra saucy. The sauce turned out pretty good, but I felt like there was something missing – so perhaps it needed at least some of the sugar? The meatloaf itself tasted okay. I used parsley but left out the oregano and basil, as I didn’t want it to taste too similar to Italian meatballs. The only thing I didn’t like at all was that it tasted too salty. I would cut the salt in half next time or perhaps eliminate it altogether since the worcestershire sauce is kinda salty on its own. The cheese was definitely the highlight of this dish. I would love to try this meatloaf again with the brown sugar, less salt, and even more cheese. Thanks for sharing this recipe with us!
Oh, goodness. That. Was. Amazing. I added an egg to bind the meatloaf a little more. Probably didn’t need it, but I did. Used the bread trick to soak up the grease AFTER it was cooked. Genius idea. Thank you! The recipe was doubled (all except the glaze) & I cooked it for a full hour before turning the oven up to 400 w/ the re-glaze. It turned out so, SO great. Paired it w/ Semilina bread & a squash, mushroom, & onion stir fry. Amazing dinner. Thanks for making me the hero tonight! ❤
Could you do meatballa with a chunk of cheese in the middle, and cook in the sauce?
You sure could!
Delicious! I made this tonight with ground turkey. It was my first time making meatloaf, but my husband and I loved it. I can’t wait to have the leftovers tomorrow for lunch. I didn’t have Worcestershire sauce, so I used a little soy sauce and hot sauce. I also subbed apple cider vinegar for the red wine vinegar. Great recipe, and you can tweak it however you like!
I changed the recipe around a bit because I didn’t have some of the ingredients/didn’t like them. For some reason the meatloaf was falling apart, but I also used two pounds of ground beef with no egg so that might be why and it seemed to be more cheese than meat. The meat still tasted amazing and I’m coming back to this recipe just for that.
im also using lean ground beef is there anything i need to do to add for it not to be dry
if i were to make this recipe for 4.5 pounds of meet how much ingredients would i add would i just double it or could you help me adjust the recipe if you could that would be awesome!!
You will need to times the meat ingredients by 4. For the sauce, you will probably only need twice the amount. Cooking time will stay generally the same.
thank you !