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Stuffed Mozzarella Meatloaf

Stuffed mozzarella meatloaf wraps herbed ground beef around a molten core of fresh mozzarella, then finishes with a tangy ketchup glaze. Slice-ready and juicy, it bakes to 160°F and rests briefly so the cheese pull shows.
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Prep Time 1 hour
Cook Time 45 minutes
rest 5 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1.5 lb ground beef
breadcrumbs
  • 1 cup plain breadcrumbs
dried basil
  • 1 tsp dried basil
dried oregano
  • 1 tsp dried oregano
dried parsley
  • 1 tsp dried parsley
salt
  • 1 tsp salt
black pepper
  • 0.5 tsp black pepper
milk
  • 0.5 cup milk
Worcestershire sauce
  • 2 tbsp Worcestershire sauce
fresh mozzarella
  • 8 oz fresh mozzarella sliced
ketchup
  • 0.5 cup ketchup
brown sugar
  • 2 tbsp brown sugar
red wine vinegar
  • 1 tbsp red wine vinegar
garlic
  • 1 clove garlic minced

Equipment

  • 1 sheet pan

Method
 

Prep and form the loaf
  1. Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish, so the meatloaf releases easily after baking.
  2. Combine the ground beef, plain breadcrumbs, dried basil, dried oregano, dried parsley, salt, black pepper, milk, and Worcestershire sauce in a large bowl until evenly mixed, with no dry breadcrumb pockets visible.
  3. Press half of the meat mixture into the bottom of the prepared dish, forming an even layer with a small border at the edges.
  4. Layer the fresh mozzarella slices down the center, keeping a clear border on both sides so the cheese stays contained.
  5. Top with the remaining meat mixture and seal the edges completely, pressing gently so the mozzarella is fully enclosed.
Glaze, bake, and slice
  1. Whisk together the ketchup, brown sugar, red wine vinegar, and garlic until smooth, then pour half over the meatloaf.
  2. Bake at 350°F until the internal temperature reaches 160°F, watching for bubbling glaze at the edges and juices running clear.
  3. Let the meatloaf rest for at least 5 minutes before slicing, so the cheese pull settles into a molten center rather than leaking out.

Notes

Pro tip: use fresh mozzarella that’s sliced thin so it melts into a centered core without bursting the seams—press the top layer down firmly around the borders. Refrigerate leftovers in a sealed container for up to 3 days; freeze slices for up to 2 months for best texture. For a lower-fat option, swap in 90% lean ground beef and use reduced-fat mozzarella; follow the same bake-to-160°F timing.