Cheese-Stuffed Meatloaf That Melts Hearts (and Forks)

You want the kind of dinner that shuts everyone up at the table—because they’re too busy inhaling it. This Cheese-Stuffed Meatloaf is a literal lava flow of melty cheese wrapped in juicy, savory beef.

It’s weeknight-easy, Sunday-dinner satisfying, and humble enough to serve with ketchup without getting judged.

You’ll slice it once and watch the cheese cascade like a food commercial that forgot to yell “Cut!” Make it once and your oven will get booked for repeat performances.

The Secret Behind This Recipe

The magic is in two things: moisture and structure. We blend beef with a bit of pork for juicy richness, then lock it in with a panade—bread soaked in milk—to keep the meat tender instead of brick-like. A hidden core of low-moisture mozzarella gives you that dramatic pull without leaking out during baking.

Finally, a glossy ketchup-balsamic glaze provides tangy contrast and that crave-worthy shiny top. It’s comfort food, engineered.

Cheese-Stuffed Meatloaf That Melts Hearts (and Forks)

Recipe by Wendy CarterCourse: Dinner

Servings

8

servings

Prep time

20

minutes

Cooking time

55

minutes

Calories

480

kcal

Ingredients

• 1 lb (450 g) ground beef (80–85% lean works best)

• 1/2 lb (225 g) ground pork (optional but recommended)

• 1 cup low-moisture mozzarella, cut into sticks or a block (about 6–8 oz)

• 2 slices hearty bread, torn (or 3/4 cup breadcrumbs)

• 1/3 cup milk (for panade)

• 1 large egg

• 1 small onion, finely minced

• 2 cloves garlic, minced

• 1/4 cup grated Parmesan

• 2 tbsp ketchup (plus more for glaze)

• 1 tbsp Worcestershire sauce

• 2 tsp Dijon mustard

• 1 tsp smoked paprika

• 1 tsp Italian seasoning

• 1/2 tsp crushed red pepper (optional)

• 1 1/4 tsp kosher salt

• 1/2 tsp black pepper

• Glaze: 1/4 cup ketchup + 1 tbsp balsamic vinegar + 1 tsp brown sugar

• To finish: Fresh parsley, flaky salt (optional)

Step-by-Step Instructions

• Heat your oven to 375ºF (190ºC): Line a sheet pan with foil and lightly oil it. This keeps cleanup easy and prevents a sticky situation—literally.
• Make the panade: In a bowl, combine torn bread and milk. Let it soak 3–4 minutes, then mash into a paste. This little trick keeps the loaf juicy, not rubbery.
• Build the flavor base: Add onion, garlic, egg, Parmesan, ketchup, Worcestershire, Dijon, smoked paprika, Italian seasoning, red pepper, salt, and black pepper to the panade. Stir to combine into a thick, fragrant slurry.
• Add the meat: Gently fold in the ground beef and pork until just combined. Don’t overmix unless you enjoy meatloaf with the texture of a hockey puck.
• Shape the base: On the prepared pan, form half the mixture into a 9-inch log, making a trench down the middle. Think canoe, not puddle.
• Cheese time: Place the mozzarella in a tight line inside the trench, leaving a 1-inch border at each end to prevent leaks. If using shredded, compress it firmly.
• Seal the deal: Cover with the remaining meat mixture, sealing edges and ends carefully. Smooth the surface with wet hands to avoid cracks.
• Glaze like you mean it: Mix ketchup, balsamic, and brown sugar. Brush half over the loaf. The rest goes on near the end for that glossy finish.
• Bake: Cook for 40 minutes. Pull it out, brush with remaining glaze, then bake 15–20 more minutes until an instant-read thermometer reads 160ºF (71ºC).
• Rest: Let it sit 10–12 minutes before slicing. Yes, waiting is hard. Yes, it matters. This helps the cheese settle and juices redistribute.
• Finish and serve: Sprinkle parsley and a pinch of flaky salt. Slice thick, serve with mashed potatoes, roasted veggies, or a crispy salad if you’re feeling balanced (lol).

Keeping It Fresh

• Fridge: Store slices in airtight containers up to 4 days.
• Reheat: 300°F (150°C) oven for 10–12 minutes, covered, or microwave in short bursts. A splash of broth keeps it moist, FYI.
• Freeze: Wrap slices tightly and freeze up to 3 months.
  

  Thaw overnight, then reheat gently.

• Meal prep tip: Bake in two smaller loaves to reheat faster and get more crispy edges. Edge people, rise up.

Why It’s Worth Making

• Melty center = built-in wow factor. No extra sauce needed (but you’ll still use it).
• Budget-friendly. Everyday ingredients, maximum comfort, minimal flexing on your wallet.
• Forgiving recipe. Slightly overbake? Panade still saves the texture.
  

  We love a safety net.

• Customizable. Change cheeses, spices, or meats and it still works like a charm.

Nutrition Stats

Per serving (8 servings): ~480 calories; ~30g fat; ~12g saturated fat; ~20g carbs; ~2g fiber; ~33g protein; ~920mg sodium (varies by salt, cheese, and sauces). This is comfort food with legit protein and calcium—just balance it with veggies, and you’re golden.

What to Avoid

• Overmixing the meat. It turns dense and bouncy. Not the vibe.
• Using fresh mozzarella inside. Too watery; it leaks and leaves you with a cheese ghost.
• Skipping the rest. Cutting early causes cheese floods and dry edges.
• Too lean meat. Anything under 85% lean beef tends to dry out.
  

  Fat is flavor—science, not opinion.

• Underseasoning. Meatloaf is thick; salt and spices need to be assertive to shine through.

Alternatives

• Cheese swaps: Provolone for mild pull, pepper jack for heat, gouda for smoky richness, or cheddar for classic comfort.
• Meat swaps: All beef works; or try turkey + pork for a lighter but still juicy combo.
• Glaze variations: BBQ sauce + hot honey; or ketchup + gochujang for sweet heat.
• Low-carb: Use almond flour or crushed pork rinds instead of bread for the binder.
• Veg boost: Fold in finely chopped sautéed mushrooms or spinach for moisture and nutrients.

FAQ

How do I stop the cheese from leaking out?

Use low-moisture mozzarella, keep the cheese at least 1 inch from the ends, and seal the top and sides firmly. Smoothing with wet hands helps close micro-cracks that can ooze under heat.

Can I make it ahead?

Yes. Assemble the loaf up to 24 hours ahead, cover, and refrigerate.

Add 5–10 minutes to the bake time since it’s starting cold, and glaze halfway through as directed.

What if I don’t have a thermometer?

Bake until the top is deeply browned and juices run clear, about 55–65 minutes total for a 2.5–3 lb loaf. Still, a cheap instant-read thermometer is the MVP of stress-free cooking, IMO.

Can I bake it in a loaf pan?

You can, but free-form on a sheet pan gives better browning and less steaming. If using a loaf pan, pour off excess fat halfway and extend the cook time slightly.

How do I keep the meatloaf tender with turkey?

Use 93% lean turkey, add 1 extra tablespoon of milk to the panade, and don’t skip the Parmesan and glaze—they add fat and flavor that turkey needs.

What sides go best with cheese-stuffed meatloaf?

Mashed potatoes, garlicky green beans, roasted carrots, or a crisp Caesar salad.

For extra, serve with buttered noodles and a side of pickles. Yes, pickles. Acid cuts richness like a champ.

A Few Last Words

This Cheese-Stuffed Meatloaf is the dinner mic drop—crowd-pleasing, dramatic, and wildly doable on a weeknight.

It’s the kind of recipe that turns “What’s for dinner?” into “When are seconds?” Keep it simple, season boldly, let it rest, and watch the cheese pull work its hypnotic powers. Consider this your new comfort classic—with a gooey core and zero regrets.