Cheesy Mozzarella-Stuffed Meatloaf

There are two kinds of comfort-food nights: the “let’s keep it simple” kind… and the “I want something cheesy and dramatic when I slice into it” kind. This Cheesy Mozzarella-Stuffed Meatloaf is very much the second kind—in the best way.

It’s hearty, savory, and cozy, with that classic meatloaf smell filling the kitchen while it bakes. Then you brush on the sweet-tangy glaze, broil it until it gets glossy and caramelized, and suddenly dinner feels like a little event. And the best part? That moment you cut the first slice and the mozzarella makes its creamy, melty appearance. Instant joy.

Ingredients

For the Meatloaf

1 lb ground beef
1 lb ground pork
1 cup breadcrumbs
1/2 cup whole milk
1 small onion, finely diced
3 cloves garlic, minced
2 large eggs
2 tbsp fresh parsley, chopped (plus more for garnish)
1 tsp dried oregano
1 tsp salt
1/2 tsp ground black pepper
8 oz mozzarella cheese (cut into sticks or a block for stuffing)

For the Glaze

1/3 cup ketchup
2 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tsp Dijon mustard

Instructions

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper, or lightly grease a loaf pan.
Soak the breadcrumbs. In a small bowl, stir the breadcrumbs and milk together. Let it sit for 5 minutes so it turns into a soft, creamy binder.
Mix the meatloaf base. In a large bowl, add the ground beef, ground pork, soaked breadcrumbs, onion, garlic, eggs, parsley, oregano, salt, and pepper. Mix just until combined. Don’t overwork it—this keeps the meatloaf tender.
Shape and stuff. On parchment or foil, press half the meat mixture into a loaf shape. Lay the mozzarella down the center lengthwise. Then top with the remaining meat mixture and gently seal the edges. Take a minute here—make sure the cheese is fully enclosed so it doesn’t leak out while baking.
Make the glaze. In a small bowl, whisk together the ketchup, brown sugar, Worcestershire sauce, and Dijon mustard until smooth and shiny.
Glaze the top. Brush half of the glaze over the loaf.
Bake for 45–55 minutes, or until the internal temperature reaches 160°F (71°C).
Finish with the final glaze. Brush on the remaining glaze. Broil for 2–3 minutes to caramelize the top. Stay nearby—this goes from perfect to too-dark fast.
Rest before slicing. Let the meatloaf rest for 10 minutes. This helps it hold together, and gives the cheese a minute to settle into that perfect melty texture.

Presentation

Slice it thick so you get a bold mozzarella center in every piece—those “cheese reveal” slices are the whole point.
Sprinkle with fresh parsley right before serving for a pop of color (and a little fresh brightness against the rich meat).
For extra cozy vibes, serve it with roasted potatoes, garlicky green beans, or a simple side salad to balance the richness.
If any cheese peeks out and crisps along the edges? Don’t fight it. Those bits are the cook’s treat.

Conclusion

This meatloaf is warm, filling, and unapologetically comforting—classic flavors with a gooey mozzarella surprise tucked inside. It’s the kind of dinner that makes everyone wander into the kitchen asking, “What smells so good?” and then go quiet after the first bite.

Try it the next time you want a meal that feels like home—with a little extra cheese magic. 🧀🍖

Quick Info:
Prep Time: 20 minutes | Cook Time: 55 minutes | Total Time: 1 hour 15 minutes
Servings: 6 | Calories: ~480 per serving