Stuffed Meatloaf with Mozzarella: Your Cozy Dinner Solution

This Stuffed Meatloaf with Mozzarella is a cheesy delight that transforms comfort food into an extraordinary family favorite.

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Prep Time 15

Cook Time 1

Resting Time 10

Total Time 1 25

Servings: 6 slices

Course: Beef

Cuisine: Italian

Calories: 380

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Meatloaf

2 lbs Ground Beef Use an 80/20 fat ratio for a juicy texture.
1/2 cup Breadcrumbs Helps bind the meatloaf; substitute with crushed crackers or oats if needed.
2 Large Eggs These act as a binder, keeping everything together.
1/2 cup Milk Adds moisture and richness to your stuffed meatloaf.
1 small Onion Finely chopped; provides flavor and moisture that enhances the entire dish.
3 cloves Garlic Minced; adds a savory depth that complements the meat.
2 tablespoons Worcestershire Sauce Boosts umami flavor for an extra punch.
1 tablespoon Tomato Paste Introduces richness and a hint of sweetness.
1 teaspoon Salt A crucial flavor enhancer that ties all ingredients together.
1/2 teaspoon Black Pepper Brings a mild warmth to your favorite comfort food.
1 teaspoon Dried Oregano Infuses that beloved Italian herb flavor into the meatloaf.
1 teaspoon Dried Basil Complements the mozzarella while adding a fresh note.
1 1/2 cups Shredded Mozzarella The star of the dish; this adds a gooey, cheesy filling.

For the Glaze

1/3 cup Ketchup Adds sweetness and tang; a must for topping your meatloaf.
2 tablespoons Brown Sugar Balances acidity and provides depth to the glaze.
1 tablespoon Balsamic Vinegar Adds complexity that shouldn’t be skipped for best flavor.

Optional Garnish

Chopped Parsley Freshens up the dish when sprinkled on top before serving.

Equipment

Oven
mixing bowl
Loaf Pan
baking sheet

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C). Prepare a baking sheet lined with foil or parchment paper, or lightly grease a loaf pan.
In a large mixing bowl, combine the ground beef, breadcrumbs, eggs, milk, onion, garlic, Worcestershire sauce, tomato paste, and seasonings. Mix gently until just combined.
Take half of the meat mixture and shape it into a rectangular loaf. Make a trench in the center for the mozzarella.
Fill the trench with shredded mozzarella and cover it with the remaining meat mixture, sealing the edges well.
Mix together ketchup, brown sugar, and balsamic vinegar to create a glaze. Brush a generous coating over the loaf.
Bake for 50-60 minutes, checking for doneness with a meat thermometer; internal temperature should reach 160°F (71°C).
Let the meatloaf rest for about 10 minutes after baking to help the flavors meld and keep it moist.
Slice the meatloaf into serving pieces and serve warm, optionally garnished with chopped parsley.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 20gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 700mgPotassium: 500mgFiber: 1gSugar: 4gVitamin A: 200IUVitamin C: 2mgCalcium: 200mgIron: 3mg

Notes

Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 3 months. Reheat thoroughly before serving.

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