I absolutely love making this Cheese Stuffed Meatloaf recipe! It’s a delicious twist on a classic dish that never fails to impress. Imagine biting into a juicy, flavorful meatloaf only to discover a gooey, melted cheese center bursting with savory goodness.

The combination of seasoned ground meat and melted cheese is simply irresistible. It’s a comfort food favorite that is perfect for cozy family dinners or entertaining guests. Try this recipe for a mouthwatering treat that’s sure to be a hit at your next meal.

Ingredients Needed for This Recipe

1 1/2 pounds ground beef (preferably 80/20 mix for juiciness)
1 cup breadcrumbs
1 large egg

1/2 cup milk
1/4 cup ketchup
1/4 cup finely chopped onion

2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground black pepper

1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 tablespoons Worcestershire sauce

1 cup shredded mozzarella cheese (or any cheese of your preference)
1/2 cup grated Parmesan cheese
Additional ketchup or barbecue sauce for glazing (optional)

Instructions for Making Cheese Stuffed Meatloaf

Preheat your oven to 375°F (190°C). Lightly grease a loaf pan or prepare a baking sheet by lining it with parchment paper.
Combine the meatloaf mixture. In a large bowl, mix together the ground beef, breadcrumbs, egg, milk, ketchup, onion, garlic, salt, pepper, oregano, basil, and Worcestershire sauce until well blended. Avoid overmixing to keep the meatloaf tender.
Form the base layer. Take half of the meat mixture and form a base layer on the bottom of the loaf pan or shape it into a loaf on the baking sheet.

Add the cheese filling. Sprinkle the shredded mozzarella and Parmesan cheese over the meat layer, leaving a small border around the edges so the cheese doesn’t leak out during cooking.
Cover with meat. Place the remaining meat mixture on top of the cheese layer and press the edges together to seal the cheese inside the meatloaf.
Glaze (optional). If desired, spread a thin layer of ketchup or barbecue sauce over the top of the meatloaf for additional flavor and a glazy finish.

Bake. Place the meatloaf in the preheated oven and bake for about 1 hour, or until the meatloaf is cooked through. The internal temperature should reach 160°F (71°C) when tested with a meat thermometer.
Rest before serving. Once done, remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring the meatloaf is moist and the cheese doesn’t all run out when sliced.
Serve and enjoy! Slice the meatloaf and serve it warm. It pairs wonderfully with sides like mashed potatoes, roasted vegetables, or a simple green salad.

Tips for Perfecting the Recipe

Choosing the Right Meat: The key to a juicy meatloaf is using ground beef with a bit of fat. A lean-to-fat ratio of 80/20 is ideal as it provides enough fat to keep the meatloaf moist and flavorful without being overly greasy.

Mixing the Ingredients: When combining your meatloaf ingredients, use a gentle touch. Overmixing can lead to a dense, tough meatloaf. Mix just until the ingredients are combined.

Adding Moisture: Ingredients like milk, eggs, and ketchup not only add flavor but also moisture to the meatloaf, which is essential for a juicy result. Don’t skip these!

Testing for Seasoning: Before you cook the meatloaf, fry a small patty of the mixture in a pan to taste for seasoning. This way, you can adjust the salt and spices as needed before the whole loaf goes into the oven.

Sealing the Cheese: Make sure to leave a border when adding the cheese layer and seal the edges well to prevent the cheese from leaking out during baking.

Letting it Rest: Allowing the meatloaf to rest for about 10 minutes after baking is crucial. This resting period lets the juices redistribute throughout the meatloaf, making it moist and easier to slice without falling apart.

Serving Suggestions

Classic Sides: Serve your Cheese Stuffed Meatloaf with classic sides such as mashed potatoes and green beans for a comforting, traditional meal. A side of creamy mac and cheese also pairs wonderfully with the meaty, cheesy flavors.

Vegetable Pairings: For a lighter option, consider serving the meatloaf with a side of roasted vegetables like carrots, Brussels sprouts, or a mixed vegetable medley. A crisp salad dressed with a tangy vinaigrette can add a refreshing contrast to the rich flavors of the meatloaf.

Gravy or Sauces: While the meatloaf is moist and flavorful on its own, you can enhance it with a gravy or sauce. A classic brown gravy, a mushroom sauce, or even a spicy tomato sauce can be delightful accompaniments.

Bread and Butter: A simple side of crusty bread and butter can be perfect for soaking up any juices or sauce and makes for a satisfying addition to the meal.

Wine Pairing: A medium-bodied red wine like Merlot or a Zinfandel can complement the richness of the meatloaf, while a Chardonnay can be a good choice if you prefer white wine.

Frequently Asked Questions

Can I make this recipe with other types of meat? Yes, you can use a mix of ground pork, veal, or turkey with the beef to change the flavor profile. Just keep in mind that leaner meats might make the meatloaf less moist, so consider adding an extra egg or a bit more milk to compensate.

How do I know when the meatloaf is done? The best way to ensure the meatloaf is cooked through is to use a meat thermometer. The internal temperature should reach 160°F (71°C). The juices should run clear, and the meat should no longer be pink in the center.

Can I prepare the meatloaf in advance? Yes, you can prepare the meatloaf mixture and shape it into a loaf up to a day in advance. Keep it covered in the refrigerator until you’re ready to bake. You may need to add a few extra minutes to the cooking time if you’re baking it straight from the refrigerator.

How do I store leftovers? Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 3 months. Wrap the meatloaf tightly in plastic wrap and then in foil before freezing.

What’s the best way to reheat leftovers? To maintain moisture, reheat slices of meatloaf covered in foil in the oven at 350°F (175°C) until warmed through. You can also reheat slices in the microwave, covered with a damp paper towel, to prevent drying out.

Can I add vegetables to the meatloaf mixture? Absolutely! Finely chopped vegetables like bell peppers, carrots, or mushrooms can be added to the meatloaf mixture. They’ll add flavor, moisture, and nutritional value to your dish.

Cheese Stuffed Meatloaf

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This Cheese Stuffed Meatloaf recipe is a delightful twist on a classic family dinner favorite, guaranteed to impress at your next meal.

Ingredients

1 1/2 pounds ground beef preferably 80/20 mix for juiciness
1 cup breadcrumbs

1 large egg
1/2 cup milk
1/4 cup ketchup

1/4 cup finely chopped onion
2 cloves garlic minced
1 teaspoon salt

1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil

2 tablespoons Worcestershire sauce
1 cup shredded mozzarella cheese or any cheese of your preference
1/2 cup grated Parmesan cheese

Additional ketchup or barbecue sauce for glazing optional

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a loaf pan or prepare a baking sheet by lining it with parchment paper.
Combine the meatloaf mixture. In a large bowl, mix together the ground beef, breadcrumbs, egg, milk, ketchup, onion, garlic, salt, pepper, oregano, basil, and Worcestershire sauce until well blended. Avoid overmixing to keep the meatloaf tender.

Form the base layer. Take half of the meat mixture and form a base layer on the bottom of the loaf pan or shape it into a loaf on the baking sheet.
Add the cheese filling. Sprinkle the shredded mozzarella and Parmesan cheese over the meat layer, leaving a small border around the edges so the cheese doesn’t leak out during cooking.
Cover with meat. Place the remaining meat mixture on top of the cheese layer and press the edges together to seal the cheese inside the meatloaf.

Glaze (optional). If desired, spread a thin layer of ketchup or barbecue sauce over the top of the meatloaf for additional flavor and a glazy finish.
Bake. Place the meatloaf in the preheated oven and bake for about 1 hour, or until the meatloaf is cooked through. The internal temperature should reach 160°F (71°C) when tested with a meat thermometer.
Rest before serving. Once done, remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring the meatloaf is moist and the cheese doesn’t all run out when sliced.

Serve and enjoy! Slice the meatloaf and serve it warm. It pairs wonderfully with sides like mashed potatoes, roasted vegetables, or a simple green salad.