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This cheesy stuffed meatloaf turns basic ground beef into a mouth-watering creation with a gorgeous spiral of melted mozzarella hidden inside. Everyone in my house runs to the table when this shows up for dinner, all eager to get that first gooey, cheesy bite.
I came up with this idea while trying to make our standard meatloaf more exciting, and the second I cut into that first cheese-filled creation, I knew family dinners had changed forever. Now my kids ask for this instead of restaurant meals on their birthdays!
Ingredients
- Ground beef: grab the 80/20 mix for just enough fat to keep things juicy but not swimming in grease
- Plain breadcrumbs: these hold everything together while keeping it nice and light
- Grated Parmesan: gives a rich flavor kick and just the right saltiness throughout
- Large egg: the glue that keeps your meatloaf from falling apart
- Milk: the secret to getting that perfectly tender texture
- Finely chopped onion: adds natural sweetness and moisture
- Minced garlic: spreads amazing flavor in every bite
- Italian seasoning blend: makes adding balanced herbs super easy
- Worcestershire sauce: brings that deep savory taste that makes everything better
- Salt and pepper: adjust these to what your family likes best
- Shredded mozzarella: creates that wow-factor melty center when you cut it open
- Ketchup: makes a sweet-tangy top layer that gets all caramelized
- Fresh parsley: adds a pop of color and fresh flavor to finish things off
Step-by-Step Instructions
- Prepare Your Oven:
- Get your oven warmed up to 350°F for just the right cooking temp. This middle-of-the-road heat cooks everything through while keeping the cheese gooey without burning the outside.
- Create Your Meat Mixture:
- Throw the ground beef, breadcrumbs, Parmesan, egg, milk, onion, garlic, Italian seasoning, Worcestershire sauce, salt, and pepper into a big bowl. Mix it all up with your hands until just combined. Don't go crazy mixing or you'll end up with tough meat.
- Form The Base:
- Lay down some parchment paper and flatten your meat mix into a rectangle about 10 inches by 12 inches and 1 inch thick. Take your time making it even so it'll cook right and look pretty when sliced.
- Add The Cheese Filling:
- Scatter mozzarella all over the meat, but leave a half-inch border around the edges. You need this empty space to seal everything up when rolling.
- Roll With Care:
- Starting from one of the short ends, use the parchment to help you roll the meat into a log. Squeeze and pinch the edges and ends to lock in all that cheese, then put it in your baking dish with the seam facing down.
- Glaze The Top:
- Brush ketchup all over the top and sides to make a tasty coating that'll get all sticky and delicious during baking. This adds flavor and keeps everything moist.
- Bake To Perfection:
- Pop it in your hot oven for about an hour. The best way to check if it's done is sticking a meat thermometer in the thickest part - you want it to hit 160°F.
- Rest Before Slicing:
- Let your meatloaf sit for 10 minutes after it comes out. I know it's hard to wait, but this lets all the juices settle back into the meat and helps the cheese firm up just enough so your slices look nice.
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I found out how important that resting time is completely by accident when my phone rang just as I pulled the meatloaf from the oven. After chatting for ten minutes, I came back to find that the slices stayed perfectly intact instead of crumbling like they sometimes did before. Now I make everyone wait no matter how hungry they are!
Storage And Reheating
This meatloaf keeps really well in the fridge for up to 4 days if you store it in a good container. It actually tastes even better the next day as the flavors mix together more. When you want to heat it up, cut the cold meatloaf into slices first, then warm them in a covered pan with a splash of water to make some steam, or pop them in the microwave at half power with a damp paper towel on top to keep them juicy.
Creative Variations
Switch things up by trying different cheeses in the middle. Provolone gives a milder taste, pepper jack adds some heat, or mix a few kinds together for something more interesting. You can also put thin slices of prosciutto or some spinach leaves under the cheese before you roll it all up for extra flavor.
Serving Suggestions
Sure, mashed potatoes and green beans are always good with this, but it's also great with roasted veggies, a simple salad with vinaigrette, or even some pasta with marinara sauce. If you want to go full Italian with it, add some garlic bread and a Caesar salad on the side.
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Troubleshooting Guide
If your meatloaf cracks open while cooking and the cheese starts escaping, just push it back together while it's still hot and let it rest longer before cutting. If the bottom gets too soggy, try putting the meatloaf on a wire rack inside your baking dish next time so air can circulate underneath.
Frequently Asked Questions
- → How do you keep it from breaking apart?
Mix the meat evenly with egg and breadcrumbs to hold it firm. Roll it tightly for better shape and structure.
- → Can I switch out the mozzarella?
Sure, try provolone or cheddar if you'd like a different cheesy taste.
- → How can I tell if it's done baking?
Check with a meat thermometer—it should read 160°F (70°C) to ensure it's fully cooked.
- → Can I make this in advance?
Of course! Assemble it the day before, store in the fridge, and bake when you're ready to eat.
- → What can I serve with it?
Pick mashed potatoes, roast veggies, or a crisp green salad for great pairings.
- → Are leftovers freezable?
Yes! Wrap slices in cling wrap or foil, freeze up to three months, and reheat when needed.