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Creamy Mozzarella Stuffed Meatloaf

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This easy meatloaf recipe features a juicy beef base stuffed with a creamy mozzarella and cream cheese center, finished with a sweet-savory tomato glaze. It’s a comforting, crowd-pleasing dinner perfect for family gatherings or cozy weeknights.

Ingredients

Scale
  • 2 lbs ground beef (80/20 blend for best juiciness)
  • 1 cup breadcrumbs (plain or Italian-style; panko works for a lighter texture)
  • 1/2 cup milk (whole or 2%)
  • 2 large eggs, room temperature
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped (or 2 Tbsp dried parsley)
  • 1.5 tsp Italian seasoning
  • 1.5 tsp salt
  • 1/2 tsp black pepper
  • 2 Tbsp Worcestershire sauce
  • 1/3 cup grated Parmesan cheese (optional)
  • 8 oz fresh mozzarella cheese, sliced or shredded
  • 2 oz cream cheese, softened (optional but recommended)
  • 1/3 cup ketchup
  • 2 Tbsp brown sugar
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp apple cider vinegar
  • Pinch of smoked paprika (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line a baking sheet with parchment paper.
  2. In a large bowl, combine ground beef, breadcrumbs, milk, eggs, onion, garlic, parsley, Italian seasoning, salt, black pepper, Worcestershire sauce, and Parmesan cheese (if using). Mix gently until just combined.
  3. Divide meat mixture in half. Pat half into the bottom of the pan, leaving a shallow well in the center.
  4. Add mozzarella and cream cheese to the center, keeping cheese away from the edges.
  5. Cover with remaining meat mixture, sealing edges well and smoothing the top.
  6. In a medium bowl, mix ketchup, brown sugar, Worcestershire sauce, apple cider vinegar, and smoked paprika (if using) to make the glaze.
  7. Spoon or brush glaze over the top of the meatloaf, reserving some for basting halfway through baking.
  8. Bake for 45-55 minutes. Halfway through, baste with remaining glaze. Tent with foil if top browns too quickly.
  9. Check doneness: meatloaf is ready when internal temperature reaches 160°F (71°C) and juices run clear.
  10. Let meatloaf rest for 10-15 minutes before slicing. Serve warm, garnished with fresh parsley or basil if desired.

Notes

For gluten-free, swap breadcrumbs for almond flour or gluten-free oats. For dairy-free, use plant-based mozzarella and omit cream cheese. Seal edges well to prevent cheese leaks. Let loaf rest before slicing for neat pieces. Save extra glaze for dipping. For mini meatloaf muffins, use a muffin tin and bake 25-30 minutes. Add veggies like spinach or bell pepper for extra nutrition.

Nutrition

Keywords: meatloaf, mozzarella stuffed, cheese center, comfort food, easy dinner, family meal, beef, Italian herbs, tomato glaze, stuffed meatloaf

Find it online: https://fuzzyforker.com/creamy-mozzarella-stuffed-meatloaf-recipe-easy-cheese-center-dinner/