Description

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.

Ingredients

Scale

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!)

Instructions

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.

Notes

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.

Prep Time: 20 minutes
Cook Time: 60 minutes

Nutrition

Calories: 450-500 per serving
Protein: 30-35 grams per serving