Stuffed Meatloaf Loaded with Mozzarella Cheese is comfort food taken to the next level. This isn’t your average meatloaf—it’s a juicy, flavorful loaf wrapped around gooey, melty mozzarella that oozes out when sliced.

The result is a hearty, crowd-pleasing dinner that marries all the savory nostalgia of classic meatloaf with those irresistible cheese-pull moments everyone loves. Whether for Sunday supper, holiday feasts, or anytime you want to watch faces light up at the table, this is the only meatloaf recipe you’ll want to make again and again.

A New Spin on a Beloved Classic

Meatloaf has earned its place in the pantheon of family favorites for generations, thanks to its adaptability and soul-warming goodness. But stuffing it with mozzarella transforms this classic staple into something worthy of celebrations and cozy gatherings alike.

The cheese adds incredible texture and richness, making every slice extra satisfying and elevating the dish far above the humble weekday meal. This stuffed meatloaf borrows inspiration from Italian-American kitchens, where mozzarella, Parmesan, and tomato sauce combine to give each forkful a pizza-like depth of flavor.

For anyone hesitant to relive dry or bland meatloaf nights from the past, this version is guaranteed to change minds. The cheese keeps everything moist, and with the right seasoning and preparation, you get perfectly juicy meat, a golden, flavorful crust, and a delicious surprise inside.

Ingredients

2 pounds ground beef (preferably 80/20 for juiciness)
1/2 pound ground pork (optional but recommended for extra flavor)
1 cup breadcrumbs (Italian style or panko)
2 large eggs
2/3 cup whole milk
1 small onion, finely minced
3 cloves garlic, minced
1/2 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped (or 1 tablespoon dried)
1 tablespoon Worcestershire sauce
1 teaspoon dried Italian herbs (oregano, basil, thyme blend)
1 teaspoon salt
3/4 teaspoon ground black pepper
8 ounces mozzarella cheese (block or pre-sliced, not shredded)
1/2 cup marinara sauce (plus more for serving)
Optional: red pepper flakes for heat, cooked spinach or roasted peppers for extra filling

For the Glaze:

1/2 cup ketchup
2 tablespoons brown sugar
1 tablespoon Dijon or yellow mustard

How to Build Your Meatloaf for Maximum Flavor

First, set yourself up for meatloaf success by mixing just until combined—never overwork the meat, or your loaf could turn dense. In a large bowl, blend the beef, pork, minced onion and garlic, breadcrumbs, Parmesan, eggs, milk, Worcestershire, parsley, herbs, salt, and pepper.

Use your hands to bring it all together gently, ensuring the mixture is uniform but still loose. The addition of milk and eggs ensures every bite is tender, while the herbs and Worcestershire deliver layers of umami.

Lay out a large sheet of parchment or foil and turn the meat mixture onto it. Shape it gently into a wide, flat rectangle about an inch thick. Down the center, layer your mozzarella—cut into sticks or strips for maximum cheese-pull.

Keep the cheese about an inch from each edge so it won’t leak as it bakes. If you want to add extra spinach or roasted red peppers here, scatter them on top of the cheese.

Carefully fold or roll the meat over the cheese, pinching and tucking the sides to encase the filling. Seal the seams well so the cheese stays inside as much as possible. Place the loaf seam-side down on a rack in a foil-lined baking pan. This allows fat to drip away, so the bottom crisps while the loaf stays juicy.

Stuffing, Glazing, and Getting It Just Right

Before baking, prepare a simple glaze by mixing ketchup, brown sugar, and mustard in a small bowl. Brush a generous layer over the meatloaf—the sweet and tangy glaze will caramelize beautifully and bring that diner-style finish.

Slide into a preheated 375°F (190°C) oven and bake for 55–70 minutes, until the center registers 160°F (71°C) on a meat thermometer. Halfway through baking, brush on more glaze and, for an Italian twist, spoon a little marinara down the center in the last 10 minutes. This ensures a glossy, savory topping and keeps the loaf moist.

Let the meatloaf rest for 10–15 minutes after baking; this helps set the cheese and keeps the juices from running out. Thinner ends may spill some cheese—embrace the crispy bits as a cook’s treat! Slice into thick pieces and watch mozzarella ribbons stretch out—serve with extra warm marinara, fresh basil, or Parmesan for garnish.

Tips, Tricks, and Creative Additions

For best cheese melt, use whole-milk mozzarella from a block—shredded cheese doesn’t always melt as evenly. Want extra flavor? Stir some chopped pepperoni or prosciutto into the cheese layer, or lay down strips of roasted red pepper for color and tang.

Don’t skip letting the meatloaf rest after baking. This ensures juiciness and that molten cheese doesn’t flood the tray. If you’re worried about cheese leakage, freeze your cheese sticks for 10 minutes before stuffing. A rack over the baking sheet lifts the meatloaf, helping fat drain and keeping the bottom from steaming.

For even more comfort, serve slices on toasted Italian bread with extra sauce, or atop creamy mashed potatoes. Leftovers make epic sandwiches, especially on crusty sub rolls with fresh greens and more sauce.

Make-Ahead, Freezing, Storing, and Reheating

You can form meatloaf ahead and refrigerate, tightly wrapped, for up to 24 hours before baking. To freeze, wrap assembled (unbaked) loaf very tightly in plastic and foil and freeze for up to 2 months; thaw overnight before baking as above.

Cooked leftovers keep for up to 4 days in the fridge. Slices reheat best wrapped in foil in a 325°F oven, or gently microwaved with a splash of water. Meatloaf also makes excellent meal-prep—cool, slice, and stack with veggies and pasta in containers for the week.

Pairings and Presentation

This cheesy meatloaf is rich and hearty, so round out your plate with a crisp salad, herby roasted vegetables, or tangy pickled onions. Mashed potatoes or polenta are perfect for catching gooey cheese and sauce. For a color pop, scatter fresh basil or chives over the platter before serving.

For a festive twist, arrange slices on a big board surrounded by garlic breadsticks, a bowl of marinara, and roasted brussels sprouts—a true family-style feast. At holiday tables, serve with glazed carrots, green beans, and a simple Italian salad.

Troubleshooting and FAQ

Why did my cheese leak out? Even well-sealed loaves often leak a bit, especially at the ends—use extra meat to cap the edges and freeze cheese sticks before stuffing if you like. Why is my meatloaf dry? Mix just until combined and don’t overbake; fat from beef and pork helps keep things juicy. Can I use turkey or chicken? Yes, but add extra moisture (more eggs, milk, or sautéed veggies) and watch carefully—lean meats dry out faster.

What if I don’t have a rack? Elevate your loaf on thick onion slices, halved carrots, or even a few rolls of foil shaped into logs under the loaf.

Creative Variations and Reader Ideas

Try a “pizza meatloaf” by adding chopped pepperoni and Italian seasoning to the mix, or a “caprese” version with roasted tomatoes and basil inside. For spice lovers, add jalapeños to the cheese or drizzle buffalo sauce over the glaze. Swap in Havarti or provolone for the mozzarella, or use a mix of cheeses for even more pull-apart drama.

Conclusion

Stuffed Meatloaf Loaded with Mozzarella Cheese turns comfort food into an event, delivering wow-factor with every slice and making classic meatloaf truly unforgettable. From the first knife cut through the bubbling cheese center to the last saucy bite, it’s proof that sometimes, the best meals are the ones that surprise you most. Gather your family, prep your appetite, and get ready for a new must-have dinner tradition—cheesy, savory, and endlessly satisfying.