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This stuffed meatloaf has been our family's dinner staple for ages. The melty mozzarella middle and well-seasoned beef outer layer turns a normal weekday meal into something extra special. When you cut into it and see that gooey cheese center oozing out, you'll get why this dish has stuck around in my weekly meal plan.
I came up with this stuffed meatloaf during a freezing cold winter when we were craving something really comforting. My hubby took one bite and said it needed to be our new Sunday dinner tradition. Now, six years on, it still shows up on our table regularly, especially when we want to wow dinner guests.
- Ground beef: 2 pounds with 80/20 fat mix gives the best taste and moisture without being too greasy
- Breadcrumbs: 1 cup helps everything stick together while keeping it soft and tender
- Grated Parmesan: 1/2 cup brings a rich flavor that works really well with the mozzarella
- Egg: 1 large egg works as the binder that keeps everything together while cooking
- Milk: 1/4 cup makes sure the meat stays juicy even after cooking for a while
- Onion: 1 small chopped finely adds basic flavor and a bit of sweetness
- Garlic: 2 cloves minced gives that lovely smell and taste that gets better as it cooks
- Italian seasoning: 1 teaspoon adds just the right amount of herbs without going overboard
- Worcestershire sauce: 1 teaspoon puts in that deep savory taste with a bit of tang
- Salt and pepper: to taste because good seasoning brings all the flavors together
- Shredded mozzarella: 2 cups makes that amazing melty middle that everyone loves
- Ketchup: 1/2 cup turns into a sweet-tangy crust on top as it bakes
- Fresh parsley: chopped adds a pop of color and fresh taste at the end
Foolproof Cooking Method
- Get Your Oven Ready:
- Heat your oven to 350°F. This temperature cooks the meatloaf all the way through without making the outside dry before the inside's done. Put your oven rack in the middle for the best heat flow.
- Mix Your Meat:
- Put ground beef, breadcrumbs, Parmesan, egg, milk, onion, garlic, Italian seasoning, Worcestershire sauce, salt, and pepper in a big bowl. Mix with your hands just until it's all combined, about a minute. Don't mix too much or your meatloaf will get tough.
- Shape The Base:
- Put a big piece of parchment paper on your counter and press the meat mixture into a big rectangle about 10x12 inches and 1 inch thick. Make sure it's the same thickness everywhere so it cooks evenly. Leave about half an inch empty around the edges.
- Put In The Cheese:
- Spread mozzarella all over the meat but not right to the edges. Those clean borders will help you seal everything up so the cheese doesn't leak out while cooking.
- Roll It Up:
- Starting from one of the short sides, use the parchment paper to help you roll the meat like a jelly roll. Press the seam and ends firmly to keep the cheese inside. Put it in a baking dish with the seam facing down.
- Top It And Bake:
- Brush ketchup all over the top and sides. As it bakes, this turns into a tangy-sweet outer layer. Bake for about 1 hour until it reads 160°F on a meat thermometer.
- Let It Rest:
- Don't cut it for 10 minutes after taking it out of the oven. This lets the juices settle back into the meat and helps the cheese firm up a bit so it doesn't all run out when you cut it. Sprinkle with fresh parsley and cut thick slices to show off that awesome cheese center.
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The best part about making this meatloaf is always when I cut into it at the dinner table. I love seeing my guests' surprised faces when they spot that gooey cheese center. This dish always reminds me that simple comfort food often creates the best memories.
Keeping It Fresh
Your meatloaf will stay good in the fridge for up to 4 days in a sealed container. It's best to slice it before storing so you can grab single portions for quick heating. If you want to freeze it, wrap each slice in plastic wrap first, then foil, and put them in freezer bags for up to 3 months. Let frozen slices thaw in the fridge overnight, then warm them in a 325°F oven until they're heated all the way through.
Mix It Up
While the classic mozzarella filling always gets compliments, you can try lots of different versions. Stuff it with pepper jack and green chiles for a spicy kick. For an Italian feel, mix some sun-dried tomatoes and basil into the cheese. You can even try different meats by using half beef and half Italian sausage to add more flavor layers.
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Perfect Pairings
This meatloaf goes great with classic sides like soft mashed potatoes and steamed green beans. For something lighter, try it with a crisp Caesar salad or roasted veggies. The sweet ketchup topping means this dish also goes well with tangy sides like vinegar coleslaw or pickled veggies. For the ultimate comfort meal, add some buttery dinner rolls to soak up all those tasty meat juices.
Plan Ahead Tricks
This dish works great as a make-ahead meal. You can get the whole meatloaf ready up to the baking step, cover it tightly with plastic wrap, and keep it in the fridge for up to 24 hours. When you're ready to cook, take it out of the fridge 30 minutes before so it can warm up a bit, then bake as normal but add 10-15 minutes since it'll be starting out cold. Or you can cook it completely, put it in the fridge, and heat up single slices whenever you need them throughout the week.
Frequently Asked Questions
- → Can I swap mozzarella for another cheese?
Of course! Try cheddar, gouda, or provolone if you'd like to mix up the flavors.
- → What's the secret to keeping the meatloaf together?
Combine all the ingredients thoroughly to bind them well and let the meatloaf rest before slicing so it holds its shape.
- → Can I prep this dish the night before?
Definitely! Shape the meatloaf, cover it, and pop it in the fridge. Bake it fresh when you're ready.
- → What are good sides to serve with it?
Pair it with creamy mash, roasted veggies, a crisp salad, or even green beans for a great balance.
- → How do I store and reheat leftovers?
Keep leftovers in a sealed container in the fridge for up to three days. Warm slices in the microwave or oven for best results.