Mozzarella Stuffed Meatloaf That's Juicier Than Regular Meatloaf
That first slice where the mozzarella stretches in one long ribbon from the pan to the plate is the reason this replaces regular meatloaf in my kitchen permanently. Ready in 60 minutes with 15 minutes of hands-on work and a freezer trick that keeps the cheese inside.
Equipment
- 9x13 baking dish or rimmed sheet pan
- Box grater
- Small bowl for glaze
- Instant-Read Thermometer
- Parchment Paper
Ingredients
- 1 1/2 lbs ground beef (80/20)
- 8 oz low-moisture mozzarella, cut into 3 logs
- 1/2 cup plain panko breadcrumbs
- 1/4 cup whole milk
- 1 large egg, beaten
- 1/2 cup finely grated Parmesan
- 1 small yellow onion, grated
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
Glaze
- 1/2 cup ketchup
- 1 tbsp brown sugar
- 1 tsp mustard
Instructions
- Prep the cheese: Cut the mozzarella into three rectangular logs, each about 3 inches long and 1 inch thick. Place on a plate and freeze for exactly 30 minutes.
- Mix the meat base: In a large bowl, combine panko and milk. Let it sit for 2 minutes until the panko absorbs the milk. Add the egg, Parmesan, grated onion, garlic, salt, pepper, and oregano. Mix with a fork or your hands until just combined — do not overmix.
- Assemble the loaf: On a piece of parchment, pat the meat mixture into a 10x6 inch rectangle about 3/4 inch thick. Place the three chilled cheese logs end-to-end in the center. Use the parchment to lift and roll the meat over the cheese, sealing the edges and ends completely.
- Glaze and bake: Place the loaf seam-side down on the baking sheet. Mix the ketchup, brown sugar, and mustard, then spread evenly over the top and sides of the loaf. Bake at 375°F for 45-50 minutes, until internal temp reaches 160°F.
- Rest before slicing: Let the loaf rest for 10 minutes before slicing. If you cut too early, the cheese will run out. After the rest, slice into thick pieces and watch the cheese pull.
Notes
Storage & Prep: Assemble the unbaked loaf and refrigerate for up to 2 days (add 5 minutes to bake time). Freeze unbaked for up to 3 months — thaw overnight in the fridge before baking. Leftover baked meatloaf keeps 3-4 days in the fridge, and makes incredible sandwiches the next day.
The Trick That Keeps Cheese Inside: Chill the cheese logs for a full 30 minutes before wrapping. Cold cheese melts slower, giving the meat time to set around it. Also, seal the edges like you're closing a dumpling — no gaps.
Common Mistakes: Don't overmix the meat (use a fork, mix until just combined). Grate the onion, don't chop. Let the meatloaf rest 10 minutes before slicing. Use a thermometer — pull at 158°F, carryover will bring it to 160°F.