If you love a good meatloaf, try this cheesy Stuffed Meatloaf! This recipe takes the beloved dinner staple to new heights.
Ah, meatloaf. Many people, including tons of folks I know, have fond childhood memories of eating this classic American dinner. I unfortunately don’t have any childhood experiences involving meatloaf, because my dad hated his mother’s standard meatloaf so much, the dish (and all its infinite variations!) were banished from our home. Don’t worry—I had no idea what I was missing, so it wasn’t that bad. But I still sometimes chuckle when I think about how terrible grandma’s meatloaf must have been.
Dad has mellowed out on his meatloaf opinions over the years and now even makes an excellent beefy loaf that measures up to his high standards. By the time I ate my first slice of meatloaf, I was an adult and already quite culinarily curious, but having always assumed meatloaf was inferior to a hamburger steak, I was stunned by how good it was. After that, I spent years making up for all the missing meatloaf in my life by baking tons of different variations.
This stuffed meatloaf is a personal favorite. It takes the average meatloaf to a new level by adding gooey, melty mozzarella to the middle while still maintaining that classic, juicy ground beef flavor and sticky-sweet, tomatoey sauce on top. If you like meatloaf at all, you’re going to love this one!
Is This Stuffed Meatloaf Healthy?
This meatloaf is in the middle of healthy and unhealthy, to be honest. Per serving, it’s not overly high in calories and has a lot of protein, B vitamins, iron, and other minerals from the ground beef and cheese. But the beef and cheese also give the meatloaf a high fat content, with a significant amount of saturated fat. The onions and bell peppers in the recipe do contribute some fiber and a few more nutrients, including vitamins A and C.
You can make this dish a little bit healthier by adding more finely chopped vegetables to the meat mixture, such as pre-cooked mushrooms and spinach. You can also decrease the amount of cheese in the stuffing by half or use a low-fat mozzarella cheese. Another option is to use leaner ground beef, or even ground turkey, instead of the 80/20 ground chuck we use for this recipe.
The Secret To Juicy Meatloaf
Thanks to my dad’s traumatic meatloaf experience, my meatloaf efforts as an adult have emphasized making the best meatloaf possible. By that, I mean juicy, flavorful, perfectly cooked, and more tender than the average hamburger steak. There are a few key elements of a perfect meatloaf, and if you stick to these rules, your loaf will have folks begging for seconds every time.
- Use 80/20 ground beef. Ground beef with a slightly higher fat content will keep your meatloaf more moist than lean beef will, so if your diet allows it, choose a little more fat content.
- Mix the breadcrumbs with the eggs, seasonings, and other liquids before you mix in the beef. Doing so allows the breadcrumbs to soak up the liquids and flavors and will then distribute them throughout the beef.
- Don’t overcook it! This may seem like a no-brainer, but overcooking a meatloaf will dry it out no matter what’s in it. Use a meat thermometer to check the internal temperature of the meatloaf, and take it out of the oven when the middle reaches 165°F.
How Do I Store Leftovers?
Cooked meatloaf will last up to 3 days in the fridge in an airtight container. For longer storage, wrap it in plastic wrap, place in a freezer-safe container or freezer bag, and freeze it for up to 3 months. Just thaw it in the fridge overnight before reheating in the microwave or oven.
Serving Suggestions
Meatloaf is a classic main, and I’ve most often seen it served alongside Mashed Potatoes and Sautéed Green Beans. But feel free to lighten up the sides a bit! You can just as easily serve this with a Green Salad or Spinach Salad and a Baked Sweet Potato.
Don’t forget to make a Meatloaf Sandwich with the leftovers!
Ingredients
- 2 pounds ground beef
- 1 medium onion finely chopped
- 1 bell pepper seeded and finely chopped
- 2 cloves garlic minced
- 1 cup breadcrumbs
- 2 large eggs
- ⅓ cup milk
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 8 ounces mozzarella cheese sliced
- ½ cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat the oven to 350°F. Lightly grease a standard loaf pan (8½" x 4½" x 2½") with nonstick cooking spray.
- In a large mixing bowl, combine ground beef, onion, bell pepper, garlic, breadcrumbs, eggs, milk, Dijon mustard, salt, pepper, and Italian seasoning. Mix until well combined.
- Divide the meat mixture in half. Shape one half into the bottom half of the loaf and place in the prepared pan. Place mozzarella slices down the center, leaving a ½ inch margin around the ends and sides. Shape the remaining half of the meat mixture on top, sealing the edges.
- In a small bowl, mix together ketchup, brown sugar, and Worcestershire sauce. Pour half of this mixture over the meatloaf.
- Bake in the preheated oven for 45 minutes. Remove from the oven and pour the remaining sauce over the loaf. Increase the oven temperature to 400°F and bake for an additional 15 minutes, or until the internal temperature reaches 165°F.
- Let the meatloaf rest for 10 minutes before slicing and serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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