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.
Great post! Have nice day ! 🙂 ieqbz
I just started actually getting into cooking and want to make this tomorrow. Where in the grocery store can I find the sliced mozzarella cheese like that and how do you measure out that amt?
Oftentimes, grocery stores put it in the deli section with other blocks of cheese (not like your regular cheddar cheese blocks). You can always ask where to find the fresh mozzarella. It will be sold in an 8 oz package and be labeled as such so you won’t need to measure it out. Just slice it with a sharp knife.
Made this tonight…came out perfect! Sooooo good!
YUMMY!!! I used ground turkey but otherwise followed the recipe exactly and this was DELISH!!. This is personal preference but we felt the BBQ topping wasn’t needed.. it wasn’t bad at all but the meat tastes so good on its own that the topping just wasnt needed so I’ll omit that the next time I make this but I loved the cheese in the middle and the taste of the meatloaf was so good I didn’t need to use ketchup for flavor. Thank you! This was a huge hit and I’m adding it to my regular recipe book!
I always make a 4.5 lb meatloaf, and my family devours it within two days. I can’t wait to try your version, as it’s very different from mine. What I’d like to know is since I make mine 4.5 pounds I have seen you say that the spices need to be multiplied by 4, but what about the breadcrumbs? Should I also multiply those by 4? That seems like an awful lot.
Breadcrumbs are a filler in meatloaf. Use 4 cups if you want to stretch your meat as far as it’ll go. Use less if you want it a bit meatier 🙂
I don’t add the brown sugar. The first time I made it, it was overly sweet for my taste and any chance I get to cut calories, I will. The second time I made it, I used ketchup, but not a full cup. This has MORE than enough sugar to offset the TBSP of vinegar. Husband enjoys it verra much!
Very sweet, I would add a little more alt and pepper and minus the brown sugar to give it a more savory taste. I underestimated the pan size, don’t worry about using a 9×13 pan like i did, the sauce sticks and everything. the mozzerella poured out a little bit but i beieve that’s because we didn’t pinch the meat tight enough. or something. It’s was still cheesy though.
Overrall the ketchup topping tasted alot like manwich sauce due to the sweetness so take that as you like.
I personally love the recipe with a little salt and pepper added.
Easy meatloaf recipe!
I never liked my mom’s meatloaf… then I found this and your “Not Your Momma’s Meatloaf” .. GAME CHANGERS. Love the fresh mozz – I also made your cinnamon rolls yesterday, so good!!! Thank you for making me look good! 🙂
Husband and kids said this was the best meatloaf they ever had!
I’ve never been a big fan of meatloaf but I made this recipe once before and it was soooo good. My fiance loved it! I wan to make again but I don’t have any milk and no way to get to the store at this time. Can canned milk be used or can I omit the milk all together? Does it change the taste in any way.
Canned milk might be an acceptable substitute in this case.