Stuffed Meatloaf

by Arman Liew

updated on Dec 12, 2024

7 comments

4.92 from 34 votes
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My mozzarella stuffed meatloaf recipe will quickly become your new favorite dinner. It’s juicy, cheesy, and my family’s favorite way to enjoy meatloaf.

stuffed meatloaf.

Stuffed meatloaf is as drool-worthy as it sounds.

meet arman

I can thank my mom for my complete obsession with comfort food, especially meatloaf. Her classic cheese-stuffed meatloaf was a dinner I always looked forward to, and today, I’ve been given permission to share her famous recipe with you all!

It uses simple ingredients and makes a fabulous weeknight dinner.

Stuffed proteins are a family favorite here! Try my stuffed salmon, stuffed pork loin, stuffed pork chops, and stuffed chicken breast next.

Key Ingredients

  • Ground beef. Use regular ground beef so the meatloaf stays nice and juicy. I don’t suggest using lean or extra lean beef because it does not do this dish justice!
  • Panko breadcrumbs. To help soak up the excess moisture and bind the meat mixture together.
  • Heavy cream. For moisture.
  • Egg. To help bind the meat mixture together.
  • Soy sauce. For that punch of umami flavor.
  • Spices. I’m using a mix of Italian seasoning, paprika, garlic powder, onion powder, kosher salt, and black pepper.
  • Mozzarella cheese. Use sliced mozzarella cheese, not shredded cheese.
  • Fresh parsley. For garnish.

How to make stuffed meatloaf

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

ground beef, eggs, bread crumbs, herbs, and cream in a bowl.

Step 1 – Make the meat mixture. Mix the ground beef, breadcrumbs, heavy cream, egg, soy sauce, and spices together in a large bowl. Knead it with your hands until everything just comes together.

ground beef mixture with sliced mozzarella cheese on top.

Step 2 – Stuff the meatloaf. Press half of the meat mixture into a prepared loaf pan. Lay the mozzarella slices on top, then cover with the rest of the meat mixture.

assembled meatloaf in tin.

Step 3 – Bake the meatloaf until it’s cooked through. Let it rest while you make the meatloaf glaze.  

glaze for meatloaf.

Step 4 – Make the glaze. Stir a 1:1 mixture of ketchup and barbecue sauce together in a small bowl. Brush it over the top of the slightly cooled meatloaf, then garnish with fresh parsley. Slice and enjoy!

Arman’s recipe tips

  • Don’t overwork the meat mixture! Knead the ingredients until they just come together. Overmixing can leave you with dense and dry meatloaf.
  • You’ll know the meatloaf is done baking when the internal temperature is 70ºC/160ºF.
  • Let the meatloaf cool for 5 to 10 minutes before slicing. This way, the juices will soak back into the meat, and the loaf will hold together.
homemade stuffed meatloaf.

More comfort food dinner ideas

stuffed meatloaf recipe.

Stuffed Meatloaf

4.92 from 34 votes
My mozzarella-stuffed meatloaf recipe will quickly become your new favorite dinner. Every bite of juicy ground beef and gooey, melted cheese is completely addictive! Watch the video below to see how I make it in my kitchen!
Servings: 8 servings
Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes
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Video

Ingredients  

Instructions 

  • Preheat the oven to 190C/375F. Line the 9 x 5-inch pan with parchment paper and set aside.
  • In a large bowl, mix together meat, breadcrumbs, heavy cream, beaten egg, soy sauce, and spices. Knead the meat with your hands until everything comes together. Take half of the mixture and tuck it into the loaf pan, pressing evenly.
    ground beef, eggs, bread crumbs, herbs, and cream in a bowl.
  • Arrange cheese slices in the middle and cover them with the rest of the meat mixture, making sure to seal the edges and cover the cheese from all sides.
    ground beef mixture with sliced mozzarella cheese on top.
  • Bake meatloaf for 45 minutes. Let it sit for five minutes, before brushing with ketchup and barbecue sauce before serving.
    assembled meatloaf in tin.

Notes

TO STORE: Cover the cooked and cooled meatloaf with a layer of plastic or foil, then store it in the fridge for up to 1 week.
TO REHEAT: The meatloaf or slices can be reheated quickly in the microwave or in a 350ºF oven for a few minutes. Brush the outside with some water to keep it from drying out.
TO FREEZE: Keep the leftover meatloaf or slices in an airtight container, then freeze for up to 6 months.
Use other ground meat, including ground pork, ground chicken (NOT lean), or ground lamb. I don’t recommend ground turkey as it is a little too dry.
Instead of mozzarella, stuff the meatloaf with another great melting cheese, like sliced cheddar cheese, havarti, or pepper jack.
Fold through flavor boosters like mustard, brown sugar, or mashed potatoes.

Nutrition

Serving: 1servingCalories: 291kcalCarbohydrates: 6gProtein: 31gFat: 15gSodium: 949mgPotassium: 465mgFiber: 1gSugar: 3gVitamin A: 391IUVitamin C: 3mgCalcium: 149mgIron: 4mgNET CARBS: 5g
Course: Main Course
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally published May 2023, updated and republished November 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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4.92 from 34 votes (29 ratings without comment)

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Comments

  1. 2 stars
    I thought this was just ok. I found it to be tough and dry and my mozzarella disappeared. I personally won’t make again.

    Reply

  4. 5 stars
    Was so easy to make and delicious! I used a combination of ground beef, pork and veal and instead of the ketchup/bbq sauce went with brown gravy. My family loved it. Definitely keeping this one around for the future.

    Reply

  6. This looks amazing. I was thinking of substituting pork rinds for the bread crumbs and I saw you also recommended almond flour. Any opinion as to which might be the best choice? I’m just looking to make this keto-friendly. Also I love your website and share it often!

    Reply