Mozzarella stuffed meatloaf hides a ribbon of melted cheese in the center of a savory, well seasoned beef loaf.
A sweet and smoky ketchup and barbecue glaze covers the top, and a layer of sharp cheddar melts over it near the end. The loaf serves six and takes about 1 hour 30 minutes from start to finish, including a short rest before slicing.
Table of Contents
Why This Mozzarella Stuffed Meatloaf Recipe Works
Slices of fresh mozzarella tucked into a trench down the center melt as the loaf bakes, so each slice opens to a creamy, stretchy middle. Sealing the seam well keeps the cheese inside instead of leaking into the pan.
Garlic powder, Italian seasoning, onion, and green bell pepper give the beef a savory, Italian style flavor. A spoonful of Worcestershire sauce and barbecue sauce in the mix adds depth and a hint of sweetness.
The glaze goes on in two stages, with the cheddar added at the end. That keeps the sugar from burning and gives you a melted, golden cheese topping that bubbles at the edges.
Ingredients for Mozzarella Stuffed Meatloaf
- 1 1/2 pounds 90 percent lean ground beef
- 2 large eggs
- 1 cup plain dry bread crumbs
- 1/2 cup whole milk
- 1/4 cup finely chopped yellow onion
- 1/4 cup finely chopped green bell pepper
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey barbecue sauce
- 4 oz fresh mozzarella, sliced 1/4 inch thick
- 4 oz sharp cheddar cheese, shredded (1 cup)
- 1/2 cup ketchup, for the glaze
- 1/4 cup packed brown sugar, for the glaze
- 1/4 cup honey barbecue sauce, for the glaze
- 1/2 teaspoon garlic powder, for the glaze
- 1/4 teaspoon black pepper, for the glaze
Fresh mozzarella. Pat the slices dry with paper towels so extra moisture does not escape into the loaf. Slices about 1/4 inch thick melt evenly.
Ground beef. Ninety percent lean keeps the loaf juicy without too much grease pooling around the cheese.
Bread crumbs and milk. Soaking the crumbs in milk creates a soft binder that keeps the loaf tender and sliceable.
Sharp cheddar. The cheddar goes on the top near the end for a golden, bubbly cap that contrasts with the soft center.
How to Make Mozzarella Stuffed Meatloaf
1. Preheat and line. Heat the oven to 350 degrees F and line a rimmed baking sheet with parchment paper.
2. Soak the crumbs. Stir the bread crumbs and milk together in a large bowl and let them stand for 5 minutes.
3. Build the meat mixture. Mix in the eggs, onion, bell pepper, garlic powder, Italian seasoning, pepper, Worcestershire sauce, and 1 tablespoon barbecue sauce. Add the beef and mix gently until just combined.
4. Shape and stuff. Form the mixture into an oval loaf about 10 by 5 inches on the sheet. Press a trench 1 1/2 inches wide down the center, lay in the mozzarella, then fold the meat over and pinch the seam closed.
5. Make the glaze. Stir together the ketchup, brown sugar, 1/4 cup barbecue sauce, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper.
6. Glaze and bake. Spread about three quarters of the glaze over the loaf and bake for 45 minutes.
7. Add the cheddar. Spread on the remaining glaze, scatter the cheddar on top, and bake 10 to 15 minutes more, until the center reaches 160 degrees F.
8. Rest. Let the loaf rest for 10 minutes so the cheese sets slightly and the slices hold together.
9. Slice. Use a serrated knife and a gentle sawing motion to cut thick slices that show the cheese center.
How to Serve Mozzarella Stuffed Meatloaf
Serve the slices hot with extra glaze spooned over each portion. Good side dishes include easy green bean casserole, air fryer garlic bread slices, air fryer broccoli with Parmesan, and fluffy homemade dinner rolls.
How to Store and Reheat Mozzarella Stuffed Meatloaf
Cool the loaf and refrigerate slices in an airtight container for 3 to 4 days. Reheat in a covered skillet or oven until they reach 165 degrees F. For longer storage, freeze wrapped slices for up to 2 months and thaw them in the refrigerator overnight.
Tips and Variations for Mozzarella Stuffed Meatloaf
Seal the seam well. Pinch the meat firmly around the cheese and smooth it with wet fingers so nothing leaks out.
Leave a border. Keep the mozzarella about 1/2 inch from the ends and edges of the trench.
Use a rimmed pan. Melted cheese or fat can escape, so a rimmed baking sheet keeps your oven clean.
Skip the extra salt. Cheese, ketchup, and barbecue sauce already bring plenty of salt to this loaf.
Try a low moisture cheese. Low moisture mozzarella slices leak less than fresh and still melt well.
Check the temperature. The loaf is done at 160 degrees F in the center, measured away from the cheese pocket.
Add a vegetable. Mix 1/4 cup finely chopped mushrooms into the beef for extra flavor and moisture.
Store it safely. Chill leftovers within 2 hours, and look at the Purdue Extension guide for storing leftovers.
Frequently Asked Questions About Mozzarella Stuffed Meatloaf
How do I keep the cheese inside mozzarella stuffed meatloaf?
Pat the cheese dry, leave a border around the edges, and pinch the seam closed tightly. A thin layer of meat over the top also helps.
What temperature should mozzarella stuffed meatloaf reach?
The meat should reach 160 degrees F in the center, measured with an instant read thermometer inserted at an angle away from the cheese.
Can I make mozzarella stuffed meatloaf ahead of time?
Yes. Shape and stuff the loaf, cover it, and refrigerate for up to 24 hours. Add the glaze right before baking and allow 5 to 10 extra minutes.
Can I bake the loaf in a loaf pan?
Yes. Press half the meat into a 9×5 inch pan, add the cheese, top with the rest, and bake for the same time, draining excess fat before glazing.
Which mozzarella works well?
Fresh mozzarella gives the creamiest center, while low moisture mozzarella leaks less. Either works if the slices are dry.
Mozzarella Stuffed Meatloaf
Equipment
- Rimmed Baking Sheet
- Parchment paper
- Large mixing bowl
- Instant read thermometer
- Serrated knife
Ingredients
Main Ingredients
- 1 ½ lb 90 percent lean ground beef
- 2 large eggs
- 1 cup plain dry bread crumbs
- ½ cup whole milk
- ¼ cup yellow onion finely chopped
- ¼ cup green bell pepper finely chopped
- 2 tsp garlic powder
- 2 tsp Italian seasoning
- ½ tsp black pepper
- 1 tbsp Worcestershire sauce
- 1 tbsp honey barbecue sauce
- 4 oz fresh mozzarella sliced 1/4 inch thick, patted dry
- 4 oz sharp cheddar cheese shredded, about 1 cup
- ½ cup ketchup for the glaze
- ¼ cup packed brown sugar for the glaze
- ¼ cup honey barbecue sauce for the glaze
- ½ tsp garlic powder for the glaze
- ¼ tsp black pepper for the glaze
Instructions
Cooking
- Preheat. Heat the oven to 350 degrees F and line a baking sheet with parchment. Soften the crumbs. Combine bread crumbs and milk and rest 5 minutes.
- Mix the meat. Add eggs, vegetables, seasonings, Worcestershire, 1 tbsp barbecue sauce, and beef and mix gently. Shape and fill. Form a 10 by 5 inch oval, press a trench down the center, add the mozzarella, and pinch the seam closed.
- Make the glaze. Stir ketchup, brown sugar, barbecue sauce, garlic powder, and pepper. Glaze and bake. Spread three quarters of the glaze on top and bake 45 minutes.
- Add cheddar. Top with the remaining glaze and the cheddar and bake 10 to 15 minutes more until 160 degrees F.
- Rest. Let stand 10 minutes.
- Slice. Cut thick slices with a serrated knife.
