Mozzarella Stuffed Meatloaf
Tired of the same old boring meatloaf recipe? Then give this Mozzarella Stuffed Meatloaf recipe a try. You won’t be disappointed!
I’ve been dying to make a stuffed meatloaf for quite some time now. Nothing too wild, just a Mozzarella Stuffed Meatloaf.
Besides stuffing the meatloaf with cheese, the only thing really different about this recipe is that it is freeform. Meaning you don’t cook it in a loaf pan like traditional meatloaf.
That being said, you can easily adapt this meatloaf recipe to use a loaf pan if you want. Just follow the instructions as-is except put the layers of meat and cheese in a loaf pan.
Ingredient Substitution
You can either use white wine vinegar or apple cider vinegar instead of the red wine vinegar.
Additionally, you can use shredded mozzarella cheese instead of slices.
Meatloaf Temperature
Our friends over at the USDA recommend an internal temperature of 160°F when cooking meatloaf. This should be enough to kill the salmonella.
You can take the meatloaf out of the oven at around 150°F and let it rest for 10 minutes. Check the internal temperature again before slicing & serving.
Gather your Ingredients
You will need the following ingredients to make this Mozzarella Stuffed Meatloaf recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
- Lean Ground Beef – I like to use 85/15 for meatloaf
- Bread Crumbs – unseasoned or seasoned
- Dried Basil
- Dried Oregano
- Dried Parsley Flakes
- Salt
- Ground Black Pepper
- Milk
- Worcestershire Sauce
- Mozzarella Cheese – you can also use shredded cheese if you want
- Ketchup
- Light Brown Sugar – you can also use dark brown sugar if you want
- Red Wine Vinegar – white wine vinegar or apple cider vinegar will also work
- Garlic Cloves
- Cayenne Pepper – optional and to taste
How to Make Mozzarella Stuffed Meatloaf
- Preheat the oven to 350°F. Lightly grease a 9 x 13 baking dish. Set aside.
- In a large mixing bowl, combine the ground beef, bread crumbs, basil, oregano, parsley, salt, pepper, milk, and 2 tablespoons Worcestershire sauce. Mix until combined.
- Divide the meat in half. Shape half of the meat into the bottom of the prepared dish.
- Place the mozzarella slices down the middle, leaving 1/2 inch around the ends and sides. Place the remaining meat on top sealing the edges.
- In a small mixing bowl, whisk together the ketchup, brown sugar, Worcestershire Sauce, red wine vinegar, garlic, salt, and cayenne pepper (if using).
- Pour half of the sauce over the meatloaf, reserving the remaining half for later.
- Bake for 45 minutes. After 45 minutes, remove from the oven and pour the remaining sauce over the meatloaf.
- Increase the temperature to 400°F and bake for an additional 15 minutes. Let rest 5 to 10 minutes before serving.
Mozzarella Stuffed Meatloaf
Equipment
- Baking Dish (9 x 13)
- Bowl for Mixing
Ingredients
Meat Mixture
- 1 lb Lean Ground Beef
- 1 Cup Bread Crumbs
- 1 Tsp Dried Basil
- 1 Tsp Dried Oregano
- 1 Tsp Dried Parsley Flakes
- 1 Tsp Salt
- ½ Tsp Ground Black Pepper
- ½ Cup Milk
- 2 Tbsp Worcestershire Sauce
- 8 oz Mozzarella Cheese, sliced
Sauce
- 1 Cup Ketchup
- ¼ Cup Light Brown Sugar, tightly packed
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp Red Wine Vinegar
- 2 Garlic Cloves, minced
- ⅛ Tsp Salt
- ⅛ Tsp Cayenne Pepper, optional
Instructions
- Preheat the oven to 350°F. Lightly grease a 9 x 13 baking dish. Set aside.
- In a large mixing bowl, combine the ground beef, bread crumbs, basil, oregano, parsley, salt, pepper, milk, and 2 tablespoons Worcestershire sauce. Mix until combined.
- Divide the meat in half. Shape one half of the meat into the bottom of the prepared dish.
- Place the mozzarella slices down the middle, leaving 1/2 inch around the ends and sides. Place the remaining meat on top sealing the edges.
- In a small mixing bowl, whisk together the ketchup, brown sugar, Worcestershire Sauce, red wine vinegar, garlic, salt, and cayenne pepper (if using).
- Pour half of the sauce over the meatloaf, reserving the remaining half for later.
- Bake for 45 minutes. After 45 minutes, remove from the oven and pour the remaining sauce over the meatloaf.
- Increase the temperature to 400°F and bake for an additional 15 minutes. Let rest 5 to 10 minutes before serving.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
This meatloaf was delicious. Very tasty especially with the mozzarella cheese in the middle.