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Chef Ava

Mozzarella-Stuffed Italian Meatloaf

This mozzarella-stuffed Italian meatloaf is a deeply seasoned, tender ground beef meatloaf filled with a gooey ribbon of melted low-moisture mozzarella, topped with marinara sauce and shredded cheese, then baked until bubbling and golden. Ready in 1 hour and 25 minutes, it makes an impressive and comforting family dinner.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs lean ground beef
  • 8 oz low-moisture mozzarella cheese, sliced
  • 1 1/2 cups marinara sauce, divided
  • 3/4 cup Italian-style breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs
  • 1/3 cup whole milk
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp Worcestershire sauce
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup shredded mozzarella cheese, for topping
  • fresh parsley, for garnish

Equipment

  • rimmed baking sheet
  • parchment paper For lining the baking sheet.
  • large mixing bowl
  • meat thermometer Use to verify the center reaches 160°F.
  • large fork Optional for gently mixing the meatloaf mixture.

Method
 

  1. Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper or lightly grease a baking dish.
  2. In a large bowl, combine the ground beef, eggs, Italian breadcrumbs, grated Parmesan, finely diced onion, minced garlic, whole milk, chopped parsley, Italian seasoning, garlic powder, salt, black pepper, and Worcestershire sauce.
  3. Gently mix with clean hands or a large fork until just evenly combined. Do not overmix.
  4. Place approximately half of the meat mixture onto the prepared baking sheet and shape into a thick rectangle about 9 inches long.
  5. Arrange the sliced mozzarella lengthwise down the center of the rectangle, leaving about a 1-inch border around all the edges.
  6. Cover the cheese layer with the remaining meat mixture. Press the edges firmly together to completely seal the mozzarella inside and shape into a compact, even loaf.
  7. Spoon about 3/4 cup of the marinara sauce evenly over the top of the loaf.
  8. Bake uncovered for 45–55 minutes until the internal temperature at the center reaches 160°F.
  9. Remove from oven. Spoon the remaining 1/2 cup of marinara over the top and sprinkle evenly with the shredded mozzarella.
  10. Return to the oven for 8–10 minutes until the cheese is fully melted, bubbly, and lightly golden.
  11. Allow to rest for 10 minutes before slicing.
  12. Slice into thick pieces, garnish with fresh parsley, and serve with additional warmed marinara if desired.

Notes

Use low-moisture mozzarella rather than fresh mozzarella to avoid excess moisture. Mix the meat mixture gently without overmixing, leave a 1-inch border around the cheese, and seal the meat layers firmly around the filling so the mozzarella stays inside during baking. Use a meat thermometer to verify 160°F at the center, apply the final marinara and shredded cheese only during the last 8–10 minutes, and rest the meatloaf for the full 10 minutes before slicing.