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This hearty stuffed meatloaf has become my family's go-to comfort meal for years. The gooey mozzarella cheese hidden inside creates an irresistible surprise with every slice, making an ordinary weeknight dinner feel special without extra effort.
I first created this stuffed meatloaf during a particularly cold winter evening when we needed something truly comforting. The moment my husband cut into it and saw that cheese pull, it instantly became his most requested dish for Sunday dinners with the extended family.
- Ground beef: 2 pounds I recommend an 80/20 blend for the juiciest results
- Breadcrumbs: 1 cup to help bind the meatloaf I prefer plain ones for better flavor control
- Grated Parmesan cheese: 1/2 cup to add a nice savory kick
- Egg: 1 large egg helps to hold everything together
- Milk: 1/4 cup to keep the meatloaf moist and tender
- Onion: 1 small finely chopped it adds sweetness and flavor
- Garlic: 2 cloves minced because garlic makes everything better
- Italian seasoning: 1 teaspoon for that classic flavor blend
- Worcestershire sauce: 1 teaspoon it enriches the meatloaf wonderfully
- Salt and pepper: to taste seasoning is key
- Shredded mozzarella cheese: 2 cups this is where the melty goodness comes from
- Ketchup: 1/2 cup for topping I use Heinz for its perfect balance of sweetness and tang
- Fresh parsley: chopped for a lovely garnish
Step-by-Step Instructions
- Prepare the Oven:
- Preheat your oven to 350°F. This moderate temperature ensures the meatloaf cooks evenly without drying out or burning the exterior. While waiting for the oven to heat, gather all your ingredients and measuring tools to streamline the process.
- Create the Meat Mixture:
- In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, milk, onion, garlic, Italian seasoning, Worcestershire sauce, salt, and pepper. Use your hands to mix until just combined. Avoid overmixing as this can make your meatloaf tough. The mixture should feel cohesive but still light and not compacted.
- Form the Base:
- Lay out a large sheet of parchment paper and form the meat mixture into a rectangle about 1inch thick. Use your hands to press it evenly, making sure the thickness is consistent throughout. This uniform thickness ensures even cooking and proper cheese distribution.
- Add the Cheese:
- Sprinkle the shredded mozzarella cheese over the surface of the meat rectangle. Leave a half inch border around all edges to prevent cheese from leaking out during baking. For extra flavor, you can add thin layers of roasted red peppers or fresh herbs like basil among the cheese.
- Roll and Seal:
- Carefully roll the meatloaf from one end to the other, using the parchment paper to guide it. Gently peel back the paper as you roll. Once completely rolled, pinch and press the seams and ends to seal in the cheese. Place seam side down in a baking dish to further prevent cheese leakage.
- Add Topping and Bake:
- Brush the top of the meatloaf with ketchup, spreading it evenly across the surface. This creates a tangy glaze that will caramelize beautifully. Bake in the preheated oven for about 1 hour, or until an instant read thermometer inserted into the thickest part registers 160°F.
- Rest and Serve:
- Allow the meatloaf to rest for 10 minutes before slicing. This critical step lets the juices redistribute and helps prevent the cheese from oozing out completely when cut. Garnish with fresh chopped parsley, slice into thick portions, and serve warm.
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The secret to this meatloaf truly lies in the quality of your ground beef. I once tried making it with extra lean beef thinking it would be healthier, but the result was significantly drier and less flavorful. Stick with 80/20 ground beef for that perfect balance of flavor and juiciness that makes this dish so memorable.
Make Ahead Options
This stuffed meatloaf is perfect for meal prep. You can prepare the entire meatloaf a day ahead, cover it tightly with plastic wrap, and refrigerate until you're ready to bake. Just add about 10 extra minutes to the baking time if cooking straight from the refrigerator. You can even freeze the uncooked meatloaf for up to 3 months. Simply thaw overnight in the refrigerator before baking.
Serving Suggestions
While mashed potatoes are the classic pairing for this stuffed meatloaf, don't hesitate to get creative with sides. Roasted vegetables like Brussels sprouts, carrots, or asparagus add color and nutrition to complete the meal. For a lighter option, serve with a fresh garden salad dressed with a simple vinaigrette. Dinner rolls or garlic bread are perfect for soaking up the flavorful meat juices and melted cheese.
Leftover Ideas
Leftover meatloaf might be even better than the original meal. Slice it thin for incredible sandwiches on toasted bread with mayo and fresh tomatoes. You can also crumble it into pasta sauce for a quick meat sauce, or dice it up and add to omelets or frittatas for a protein packed breakfast. Just be sure to refrigerate leftovers within two hours of cooking and consume within 3 days.
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Frequently Asked Questions
- → Can I use a different type of cheese?
Yes, feel free to substitute mozzarella with cheddar, gouda, or your favorite cheese for a unique twist!
- → What can I serve with stuffed meatloaf?
Stuffed meatloaf pairs wonderfully with mashed potatoes, roasted veggies, or a side salad for a balanced meal.
- → How can I ensure the meatloaf stays moist?
Use a mix of ingredients like milk and breadcrumbs to retain moisture, and let the meatloaf rest after baking to lock in juices.
- → Can I make stuffed meatloaf ahead of time?
Yes, you can prepare and assemble the meatloaf ahead, then refrigerate it until you’re ready to bake.
- → How do I keep the mozzarella from leaking out?
When rolling the meatloaf, make sure to seal the edges tightly to prevent the cheese from escaping during baking.