Cheese-Stuffed Meatloaf with Mozzarella Center

Cheese-Stuffed Meatloaf with Mozzarella

A glossy ketchup glaze covers this full-size beef meatloaf, while a thick layer of mozzarella melts inside. The loaf is shaped on a baking sheet and sliced after a short rest so the cheese-filled center stays visible.

The key is to leave enough meat around the mozzarella to seal it completely. Loaf thickness affects baking time, so check the meat with a thermometer rather than relying on the clock.

Ingredients for Cheese-Stuffed Meatloaf

• 3/4 cup plain breadcrumbs (80g)
• 1/3 cup milk (80g)
• 1 large egg
• 1/2 cup finely minced yellow onion (80g)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 2 pounds ground beef, about 85% lean (900g)
• 8 ounces low-moisture mozzarella, cut into thick slices or short slabs (225g)
• 3/4 cup ketchup (180g)
• 1 tablespoon packed brown sugar
• 1 teaspoon apple cider vinegar

Optional garnish: 1 tablespoon chopped fresh parsley.

How to Make Cheese-Stuffed Meatloaf

Makes one loaf, serving 6–8. Allow about 20 minutes to prepare it, 50–60 minutes to bake, and 10 minutes to rest.

1. Prepare the oven and pan: Preheat the oven to 375°F (190°C) with a rack in the middle position. Line a rimmed baking sheet with parchment. Cut the mozzarella into pieces that will fit in a compact layer down the center of the loaf.
2. Mix the beef: Stir the breadcrumbs and milk together in a large bowl. Add the egg, onion, Worcestershire sauce, garlic powder, Italian seasoning, salt, and pepper. Add the beef and mix gently with your hands just until combined. Stop once no dry pockets of breadcrumbs remain; overmixing can make the loaf dense.
3. Fill and seal: Shape about half the meat mixture into a thick oval on the prepared pan, leaving a raised border around the edge. Arrange the mozzarella down the center, with meat visible along both sides and at both ends. Cover with the remaining meat. Pinch the seams closed, patch any thin spots with meat mixture, and tuck the sealed edges underneath. Keep the loaf evenly thick.
4. Apply the first glaze: Stir together the ketchup, brown sugar, and vinegar. Spread about half over the top and exposed sides of the loaf. Reserve the rest.
5. Bake and finish glazing: Bake uncovered. Begin checking the meat at about 45 minutes. When it is nearing the target temperature, spread the remaining glaze over the top. Continue baking until the glaze is glossy and set and an instant-read thermometer reads 160°F (70°C) in the thickest part of the meat, away from the mozzarella. A full loaf usually takes about 50–60 minutes, but a thicker loaf may take longer.
6. Rest and slice: Let the meatloaf rest on the pan for 10 minutes so it holds together better when cut. Slice thickly with a sharp knife and lift the slices carefully with a spatula. The melted cheese will be very hot.

How to Keep the Mozzarella Inside

Keep the cheese in one compact central layer rather than spreading it toward the edges. Meat should surround the filling on every side, including both ends. Before glazing, check for exposed cheese or thin patches and cover them with meat mixture; an opening in the seam gives the mozzarella a place to escape as it melts.

How to Check Doneness

Insert the thermometer from the side into a thick section of meat, not the cheese pocket. If the loaf has not reached 160°F at the expected time, keep baking and check again. Color and baking time alone cannot confirm that the center meat is done.

Serving Cheese-Stuffed Meatloaf

Serve thick slices with mashed potatoes and cooked carrots, or with dinner rolls and a green vegetable. Sprinkle with a little parsley if desired. For another beef-and-cheese dinner, try Cheeseburger Sliders with Cheddar and Golden Onions.

Make-Ahead, Storage, and Reheating

The uncooked loaf can be shaped, covered, and refrigerated for up to one day before baking. Check that the meat reaches 160°F, even if the chilled loaf takes longer to cook.

Refrigerate cooked leftovers promptly in an airtight container for 3–4 days. Reheat individual slices in the microwave in short intervals until heated through. For larger portions, cover with foil and warm in a 325°F (165°C) oven until heated through; prolonged heating can dry out the meat.

Cooked portions can be wrapped airtight and frozen for up to 3 months. An uncooked formed loaf can also be securely wrapped and frozen. Thaw either overnight in the refrigerator before reheating or baking; cook an uncooked loaf until the meat reaches 160°F.

Nutrition Information

Approximate nutrition per serving, based on 8 servings: 425 calories, 31g protein, 24g fat, and 18g carbohydrates. Approximate values per 100g: 245 calories, 18g protein, 14g fat, and 10g carbohydrates. Values vary with the beef, mozzarella, and other ingredients used.