What’s This All About?

Let’s be honest—meatloaf has a bit of a reputation for being… well, boring. But not this one. This meatloaf is juicy, flavorful, and stuffed with a glorious river of melty mozzarella right in the center. It’s like your favorite comfort food took a little detour through Italy and came back better than ever. Perfect for a cozy weeknight dinner or when you just want something hearty that feels a little fancy. Trust me, it’s a crowd-pleaser—even picky eaters will be asking for seconds.

Why You’ll Love This Recipe

Melty mozzarella surprise – That cheese pull when you slice into it? Pure magic.
Tender and juicy – No dry meatloaf here. We’ve got the perfect blend of meat, breadcrumbs, and seasoning.
Meal prep friendly – Make it ahead and just reheat for dinner hero status on a Wednesday.
Ultimate comfort food – It’s cozy, satisfying, and makes you feel like you’re getting a hug from your dinner.
Leftovers = meatloaf sandwiches – Arguably better than the original meal. Just sayin’.

What You’ll Need

For the Meatloaf:

2 lbs ground beef (80/20 is the sweet spot)
1/2 cup breadcrumbs (Italian seasoned if you’ve got them)
2 large eggs
1/2 cup milk
1 small onion, finely chopped
3 cloves garlic, minced
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried basil

For the Filling:

1 1/2 cups shredded mozzarella (or cut fresh mozzarella into sticks if you’re feeling extra)
A handful of chopped parsley (optional but pretty)

For the Glaze:

1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon balsamic vinegar (adds depth—don’t skip!)

Let’s Get Cooking

Step 1: Preheat & Prep

Heat that oven to 375°F. Line a baking sheet with foil or parchment, or go classic with a loaf pan. Spray it down with a little nonstick spray because nobody likes sticky situations.

Step 2: Mix the Meat

In a large bowl, mix together the beef, breadcrumbs, eggs, milk, onion, garlic, Worcestershire, tomato paste, and all the seasonings. Use your hands (yes, really) to gently combine everything until it just comes together. Don’t overmix—it makes the meatloaf tough.

Step 3: Stuff It

On a clean surface or right in your loaf pan, shape half the meat mixture into a loaf base with a trench down the middle. Fill that trench with mozzarella, then cover it with the rest of the meat, sealing the edges like you’re tucking in a delicious cheese blanket.

Step 4: Glaze That Baby

Mix up your glaze ingredients and brush it generously over the top of the meatloaf. Save a little for later if you like extra sauce for serving.

Step 5: Bake Time

Pop it in the oven and bake for 50–60 minutes, or until the internal temp hits 160°F. If it starts browning too much, loosely tent it with foil halfway through.

Step 6: Rest & Slice

Let it rest for 10 minutes before slicing (seriously, let it rest). This keeps it juicy and helps that cheese stay in place.

Serving Ideas

Serve it up with creamy mashed potatoes and green beans for the full comfort food experience.
Try it over garlic bread for an open-faced meatloaf melt (yes, please).
A fresh arugula salad with lemon vinaigrette balances the richness perfectly.
Bonus: Leftover slices are amazing in a sandwich with extra glaze and melty provolone.

Switch It Up!

Italian-style: Add chopped sun-dried tomatoes and spinach to the filling.
Spicy kick: Use pepper jack instead of mozzarella and toss in some crushed red pepper.
BBQ version: Swap the glaze for your favorite BBQ sauce.
Mini loaves: Make individual meatloaf muffins in a muffin tin—perfect for meal prep or kids.

Make-Ahead & Storage

Make ahead: You can prep and shape the loaf up to a day ahead and refrigerate it until ready to bake.
Freeze it: Wrap tightly and freeze raw or baked. Just thaw in the fridge overnight before baking or reheating.
Leftovers: Keep in the fridge for up to 4 days. Reheat in the oven or microwave.