Equipment Needed
- 9×5 inch loaf pan
- Large mixing bowl
- Small bowl for glaze
- Box grater (for Parmesan, if needed)
- Sharp knife and cutting board
- Measuring cups and spoons
- Instant-read thermometer (highly recommended)
Step-by-Step Instructions
First, I preheat my oven to 375°F (190°C). In my large mixing bowl, I combine the ground beef, breadcrumbs, grated Parmesan, eggs, and milk. I add the chopped onion, minced garlic, parsley, oregano, salt, and pepper. Now, here’s the crucial part: I mix everything with my hands. A spoon just won’t incorporate everything evenly. I mix gently but thoroughly until it’s just combined. Overmixing can make the meatloaf tough, so once I stop seeing dry breadcrumbs, I stop. The mixture will be moist but should hold its shape if I pinch it together.
Next, I take about two-thirds of the meat mixture and press it into the bottom and up the sides of my loaf pan, creating a sturdy, even “boat” or trench. I make sure the layer on the bottom and sides is of uniform thickness. This is the vessel for our cheesy treasure. I then take the logs of fresh mozzarella and lay them end-to-end down the center of the meat trench. I gently press them in so they’re nestled snugly. I’ve learned that cutting the cheese into thick logs, rather than cubes, ensures every slice gets a beautiful cheese pull.
Now, I take the remaining one-third of the meat mixture and carefully spread it over the top of the cheese, sealing the edges completely. I pat and smooth the top to create a neat, sealed loaf. Any gaps or thin spots will allow the cheese to leak out during baking, and while a little ooze is delicious, a full-scale breakout means less cheesy goodness inside. I give the whole thing one final pat to make sure it’s compact. Then, I invert the loaf onto a parchment-lined baking sheet. Lifting off the loaf pan reveals a perfectly shaped loaf. Baking it free-form on a sheet allows heat to circulate evenly, creating a better crust all around.(See the next page below to continue…)