Mozzarella Stuffed Meatloaf
A seasoned beef loaf with a melted mozzarella center, sweet barbecue ketchup glaze, and a cheddar topping.
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.
Notes
Substitutions: Low moisture mozzarella leaks less than fresh, and 1/4 cup chopped mushrooms can be mixed into the beef.
Tips: Pat the cheese dry, leave a border, and seal the seam well.
Storage: Refrigerate 3 to 4 days and reheat to 165 degrees F. Freeze slices up to 2 months.