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Stuffed Mozzarella Meatloaf

Stuffed mozzarella meatloaf bakes into tender, sliceable layers with a gooey, stretchy mozzarella center. A tangy ketchup-and-brown-sugar glaze goes on top as it roasts, so every bite balances savory beef with melted cheese.
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1.5 lb ground beef
breadcrumbs
  • 1 cup breadcrumbs
dried herbs
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried parsley
seasonings
  • 1 tsp salt
  • 0.5 tsp black pepper
dairy and sauce for the loaf
  • 0.5 cup milk
  • 2 tbsp Worcestershire sauce
cheese filling
  • 8 oz fresh mozzarella, sliced Use sliced for easy center coverage.
glaze
  • 0.5 cup ketchup
  • 2 tbsp brown sugar

Equipment

  • 1 sheet pan

Method
 

Prep and season the meat mixture
  1. Preheat the oven to 375°F and lightly grease a baking dish or sheet pan for easy release.
  2. Combine the ground beef, breadcrumbs, dried basil, dried oregano, dried parsley, salt, black pepper, milk, and Worcestershire sauce in a bowl until just combined.
  3. Press half the meat mixture into the baking dish and shape into a flat layer with even thickness for consistent melting.
Add the mozzarella center
  1. Arrange the sliced fresh mozzarella down the center, leaving a border around the edges so the filling stays sealed inside.
  2. Top with the remaining meat mixture and seal the edges completely to enclose the cheese and prevent leakage.
Glaze and bake
  1. Whisk together the ketchup and brown sugar, spread over the top, and bake uncovered at 375°F for 45 minutes until the internal temperature reaches 160°F.

Notes

Pro tip: seal the loaf edges thoroughly—pressing the top layer into the sides helps keep the mozzarella in place for that stretchy center. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 325°F oven until warmed through. Freezing is yes—freeze slices in a sealed container for up to 2 months and thaw overnight in the fridge. For a lighter option, use 90% lean ground beef (or ground turkey) to reduce saturated fat while keeping the same bake time and cheese center.