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Stuffed Mozzarella Meatloaf

Stuffed mozzarella meatloaf with a molten center that stretches into long cheesy strands when you slice. Juicy ground beef is baked until cooked through and finished with marinara on top.
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Prep Time 20 minutes
Cook Time 45 minutes
resting 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 2 lb ground beef
breadcrumbs
  • 1 cup breadcrumbs
eggs
  • 2 eggs large
milk
  • 0.5 cup milk
parmesan
  • 0.5 cup grated parmesan
italian seasoning
  • 1 tsp Italian seasoning
salt
  • 0.25 tsp Salt to taste
pepper
  • 0.25 tsp pepper to taste
mozzarella cheese
  • 8 oz mozzarella cheese in a log or thick strips
marinara sauce
  • 0.5 cup marinara sauce for topping

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 375°F and line a sheet pan with parchment paper (visual cue: parchment covers the pan).
  2. Combine ground beef, breadcrumbs, eggs, milk, grated parmesan, Italian seasoning, Salt, and pepper until just mixed (visual cue: mixture holds together without being overly compact).
Stuff and form
  1. Press half the meat mixture into a loaf shape, place the mozzarella down the center, and cover with the remaining meat, sealing the edges completely (visual cue: mozzarella is fully enclosed).
  2. Top with marinara sauce (visual cue: sauce covers the top evenly).
Bake and rest
  1. Bake at 375°F for 40–45 minutes, until the meat is cooked through (visual cue: juices run clear and the loaf looks browned).
  2. Let rest for 10 minutes before slicing to let the cheese set slightly (visual cue: loaf firms up and slices cleanly).

Notes

For the cleanest cheese-pull, seal the edges thoroughly so the mozzarella doesn’t leak out while baking. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the oven at 325°F until warmed through. Freezing is yes: wrap slices tightly and freeze up to 2 months, then reheat from frozen or thaw overnight. For a lower-carb option, swap breadcrumbs for finely crushed pork rinds (use the same quantity) to keep the meatloaf held together while reducing carbs.