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This cheese-filled meatloaf takes ordinary comfort food to a whole new level with its melty mozzarella surprise inside. When you cut a slice, you'll see a beautiful swirl pattern from rolling the meat around the cheese, making your dinner look as good as it tastes.
I whipped this up for my daughter's birthday dinner once, and now we can't celebrate anything without it. Everyone's jaw drops when they slice in and watch that cheese stretch from plate to fork—totally worth the prep time.
Ingredients
- Ground beef: 2 pounds of 80/20 mix for the right amount of fat and taste
- Breadcrumbs: 1 cup to stick everything together while keeping it soft
- Grated Parmesan cheese: 1/2 cup for rich, deep flavor throughout
- Egg: 1 large to act as the glue that brings the meat together
- Milk: 1/4 cup so your meatloaf stays juicy from edge to edge
- Onion: 1 small chopped up fine for built-in sweetness and aroma
- Garlic: 2 cloves minced small for that can't-miss flavor base
- Italian seasoning: 1 teaspoon to add herby goodness in one easy shake
- Worcestershire sauce: 1 teaspoon for that extra something you can't quite name
- Salt and pepper: to taste because proper seasoning makes everything pop
- Shredded mozzarella cheese: 2 cups grab whole milk type for the stretchiest pulls
- Ketchup: 1/2 cup for that sweet-tangy top that browns up beautifully
- Fresh parsley chopped: adds a pop of color and fresh taste at the end
Step-by-Step Instructions
- Prepare Your Oven:
- Get it warming to 350°F with the rack in the middle. This temp lets everything cook slowly so the meat stays moist while the cheese gets all melty inside.
- Create Your Meat Mixture:
- Throw your beef, breadcrumbs, Parmesan, egg, milk, onion, garlic, Italian seasoning, Worcestershire sauce, salt, and pepper in a big bowl. Mix with your hands but don't go crazy—overworking makes tough meatloaf.
- Form The Base:
- Grab some parchment paper and spread your meat mix into a rectangle around 9x13 inches and about 1 inch thick. Try to make it even all over so it cooks the same everywhere.
- Add The Cheese Filling:
- Scatter your mozzarella all over the meat but leave about half an inch empty around the edges. You need this border to seal everything up so cheese doesn't leak out while cooking.
- Roll The Meatloaf:
- From one of the short sides, start rolling it up using the paper to help you. Don't roll too loose or too tight—just enough to keep everything snug without forcing cheese out. Seal all the edges with your fingers.
- Prepare For Baking:
- Put your meatloaf in a baking dish with the seam facing down. Spread ketchup all over the top and sides to give it that classic shine and flavor as it bakes.
- Bake To Perfection:
- Cook it in your hot oven for about an hour until a meat thermometer stuck in the meat part (not the cheese) reads 160°F.
- Rest Before Serving:
- Let it sit for 10 minutes after baking. This isn't just being patient—it lets the juices settle back into the meat so your slices won't fall apart.
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Nothing beats seeing everyone's faces light up when they cut into their slice and that cheese stretches from the plate. My father-in-law used to avoid meatloaf like it was his job, but now he asks specifically for this version at every family get-together.
Make Ahead Options
You can totally prep this cheesy meatloaf a day before you need it. Just shape it up, cover it, and stash it in the fridge for up to 24 hours. When you're ready to cook, add about 10 extra minutes to the baking time since it'll be cold. Or if you want, bake the whole thing, let it cool down completely, and cut it into slices for freezing. Then just warm a slice in the microwave or wrapped in foil in the oven whenever you want a quick meal.
Variation Ideas
The classic mozzarella filling tastes amazing, but don't stop there. Switch it up with provolone or fontina for different melting textures. Want some veggies? Add a layer of cooked spinach and mushrooms between the meat and cheese. Going for Italian vibes? Toss in some sun-dried tomatoes and fresh basil. If you like things spicy, try pepper jack cheese with some roasted poblanos layered in. Each twist keeps that wow factor but brings new flavors to the table.
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Serving Suggestions
This fancy meatloaf goes hand in hand with creamy mashed potatoes that soak up all those tasty juices. Round out your plate with some roasted carrots, Brussels sprouts, or green beans. A simple green salad with tangy dressing cuts through the richness perfectly. Feeling different? Serve slices on top of smooth polenta or next to buttery egg noodles. And when you've got leftovers, nothing beats slapping a slice between two pieces of thick toast with some mayo and crispy lettuce.
Common Questions
- → How do I ensure the meatloaf stays moist?
Go for ground beef with some fat in it like 80/20 blend, add some milk, and mix in eggs and breadcrumbs as binders. Let the meatloaf sit for a few minutes after cooking so the juices stay put.
- → Can I use a different cheese instead of mozzarella?
Sure thing, try swapping in cheeses like sharp cheddar, smoky provolone, or creamy Monterey Jack for different flavor kicks. Just make sure you pick one that gets nice and melty.
- → What can I serve with stuffed meatloaf?
This meatloaf tastes amazing with creamy mashed potatoes, a mix of roasted veggies, or a crisp garden salad. These sides really complement the rich meatloaf flavors.
- → Can I prepare the meatloaf in advance?
You bet. You can put the whole thing together a day before and keep it in your fridge for up to 24 hours. Just wrap it up tight so it doesn't dry out.
- → What's the best way to roll the meatloaf without tearing?
Grab some parchment paper or plastic wrap to help you roll. Take your time, apply even pressure, and don't push too hard. Seal the edges by pinching them together so all that cheese stays inside while cooking.