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This stuffed mozzarella meatloaf transforms ordinary ground beef into a cheese-filled masterpiece that slices beautifully to reveal a spiral of melted mozzarella inside. My family gathers around the table whenever this appears for dinner, eyes wide with anticipation for that first cheesy bite.
I developed this recipe after trying to elevate our regular meatloaf night, and the moment I sliced into that first cheese-stuffed loaf, I knew our family dinners would never be the same. My children now request this for their birthday dinners instead of going out to eat!
Ingredients
- Ground beef: 80/20 blend provides perfect fat content for juicy results without becoming greasy
- Plain breadcrumbs: help bind ingredients while keeping texture light
- Grated Parmesan: adds depth of flavor and saltiness throughout the meat mixture
- Large egg: works as the essential binder holding everything together
- Milk: creates tenderness in the finished loaf
- Finely chopped onion: provides sweetness and moisture
- Minced garlic: infuses aromatic flavor throughout
- Italian seasoning blend: simplifies adding balanced herbs in one step
- Worcestershire sauce: adds that umami depth that makes meat taste meatier
- Salt and pepper: always adjust to your family preference
- Shredded mozzarella: creates that dramatic melted center when sliced
- Ketchup: forms a tangy sweet glaze that caramelizes beautifully
- Fresh parsley: brightens the finished dish with color and freshness
Step-by-Step Instructions
- Prepare Your Oven:
- Preheat your oven to 350°F to ensure consistent cooking temperature. This moderate heat allows the meatloaf to cook through while still keeping the cheese melty without burning the exterior.
- Create Your Meat Mixture:
- Combine ground beef, breadcrumbs, Parmesan, egg, milk, onion, garlic, Italian seasoning, Worcestershire sauce, salt, and pepper in a large bowl. Mix with your hands until just combined, being careful not to overmix which can make the final texture tough.
- Form The Base:
- Lay out parchment paper and press meat mixture into an even rectangle about 10 inches by 12 inches and 1 inch thick. Take your time creating an even layer as this ensures consistent cooking and a beautiful spiral when sliced.
- Add The Cheese Filling:
- Sprinkle mozzarella evenly across the meat surface, leaving that half inch border around all edges. This border is crucial as it allows you to properly seal the edges when rolling.
- Roll With Care:
- Starting from one short end, use the parchment paper as your guide to roll the meatloaf into a log shape. Press and pinch the seams and ends to fully seal in the cheese, then place seam side down in your baking dish.
- Glaze The Top:
- Brush the entire exposed surface with ketchup to create a flavorful glaze that will caramelize during baking. This adds both moisture and a sweet tangy finish to each slice.
- Bake To Perfection:
- Bake in your preheated oven for approximately one hour. The most reliable way to check doneness is using a meat thermometer inserted into the thickest part, looking for 160°F internal temperature.
- Rest Before Slicing:
- Allow the finished meatloaf to rest for a full 10 minutes before slicing. This critical step lets the juices redistribute throughout the meat and allows the cheese to set slightly for cleaner slices.
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I discovered the importance of the resting period by accident when my phone rang just as I removed the meatloaf from the oven. After a ten minute conversation, I returned to find the slices held together perfectly instead of falling apart as they sometimes had before. Now I strictly enforce the resting time no matter how hungry everyone is!
Storage And Reheating
This meatloaf refrigerates beautifully for up to 4 days in an airtight container. The flavors actually develop more deeply overnight, making leftovers something to look forward to. For reheating, slice the cold meatloaf first, then warm individual pieces in a covered skillet with a tablespoon of water to create steam, or microwave at 50% power with a damp paper towel covering to retain moisture.
Creative Variations
Transform this basic recipe by experimenting with different cheese fillings. Try provolone for a milder flavor, pepper jack for heat, or a combination of cheeses for more complex flavor. You can also layer thin slices of prosciutto or spinach under the cheese before rolling for additional flavor dimensions.
Serving Suggestions
While traditional sides like mashed potatoes and green beans never disappoint, this meatloaf also pairs wonderfully with roasted vegetables, a light salad with vinaigrette, or even alongside pasta with simple marinara. For a complete Italian-inspired meal, serve with garlic bread and a Caesar salad.
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Troubleshooting Guide
If your meatloaf splits during baking, exposing the cheese, simply press it back together while hot and allow it to rest longer before slicing. If the bottom becomes too moist, place the meatloaf on a wire rack inside your baking dish next time to allow air circulation underneath.
Frequently Asked Questions
- → How do you prevent the meatloaf from falling apart?
Ensure the mixture is well-combined with breadcrumbs and egg to bind it. Rolling it tightly also helps maintain its shape.
- → Can I use a different cheese?
Yes, provolone or cheddar can be used as alternatives to mozzarella for a different flavor.
- → How do I know when the meatloaf is done?
Use a meat thermometer to ensure the internal temperature reaches 160°F (70°C) for safe consumption.
- → Can I prepare the meatloaf ahead of time?
Yes, assemble the meatloaf up to a day in advance, refrigerate, and bake when ready to serve.
- → What sides go well with stuffed meatloaf?
Mashed potatoes, roasted vegetables, or a fresh green salad make excellent accompaniments.
- → Can I freeze leftovers?
Yes, wrap leftover slices tightly in plastic wrap or foil and freeze for up to 3 months. Reheat as needed.