Description
This Mozzarella-Stuffed Meatloaf is the ultimate cozy comfort dinner, combining a flavorful ground beef mixture with a gooey mozzarella center and a sweet, tangy glaze. Perfectly seasoned with Italian herbs and a balsamic ketchup glaze, this meatloaf offers a satisfying meal that’s easy to prepare and sure to please the whole family.
Ingredients
Scale
Meatloaf
- 1 lb Ground Beef (80/20) (Substitute ground turkey for a lighter option.)
- 1 cup Breadcrumbs (Italian seasoned breadcrumbs enhance flavor.)
- 1 Egg (Acts as a binding agent.)
- 1/2 cup Milk (Adds moisture and tenderness.)
- 1 medium Onion (finely chopped) (Shallots can be a great substitution.)
- 2 cloves Garlic (minced) (Use garlic powder in a pinch.)
- 2 tbsp Worcestershire Sauce (Soy sauce can work as a substitute.)
- 2 tbsp Tomato Paste (Ketchup is a suitable swap.)
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Dried Oregano (Feel free to use fresh herbs.)
- 1 tsp Dried Basil (Feel free to use fresh herbs.)
- 1 cup Shredded Mozzarella (Fresh mozzarella offers a delightful texture.)
Glaze
- 1/2 cup Ketchup (Adds a sweet and tangy finish.)
- 2 tbsp Brown Sugar (Balances flavors with a hint of sweetness.)
- 2 tbsp Balsamic Vinegar (Essential for the perfect glaze.)
- 2 tbsp Chopped Parsley (Optional garnish.)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Spray a baking sheet or loaf pan with nonstick spray to ensure the meatloaf doesn’t stick.
- Mix Meatloaf Ingredients: In a large mixing bowl, combine ground beef, breadcrumbs, egg, milk, finely chopped onion, minced garlic, Worcestershire sauce, tomato paste, salt, black pepper, dried oregano, and dried basil. Mix gently until just combined, taking care not to overwork the meat for a tender result.
- Shape Meatloaf Base: Shape half of the meat mixture into a loaf in the center of the prepared baking sheet or pan. Create a trench down the middle using your hands or a spoon—you’ll be stuffing this with mozzarella.
- Add Mozzarella Filling: Fill the trench with the shredded mozzarella cheese, distributing evenly to ensure every slice has a cheesy center.
- Seal Meatloaf: Cover the mozzarella-filled trench with the remaining meat mixture, carefully sealing the edges to prevent cheese leakage during baking. Shape the loaf gently to an even form for uniform cooking.
- Prepare Glaze: In a small bowl, mix together ketchup, brown sugar, and balsamic vinegar to create a sweet and tangy glaze. Brush the glaze generously over the top of the meatloaf, saving some to serve alongside later.
- Bake: Place the meatloaf in the preheated oven and bake for 50 to 60 minutes, or until the internal temperature reaches 160°F (71°C). If the top browns too quickly, loosely tent with aluminum foil to prevent burning.
- Rest Meatloaf: Remove the meatloaf from the oven and let it rest for 10 minutes, loosely covered with foil. This allows the juices to redistribute, making the meatloaf moist and easier to slice.
- Serve: Slice the rested meatloaf and drizzle with the reserved glaze. Garnish with chopped parsley if desired, and serve warm for a comforting meal.
Notes
- For a lighter version, substitute ground turkey for ground beef.
- Italian seasoned breadcrumbs add extra flavor but plain breadcrumbs can be used with added Italian herbs.
- If fresh mozzarella is available, it can be used instead of shredded mozzarella for a creamier texture.
- Use garlic powder if fresh garlic is unavailable.
- To prevent the glaze from burning, tent the meatloaf with foil if it browns too quickly in the oven.
- Letting the meatloaf rest is key to juicy slices and easier cutting.
