Cheese-Stuffed Meatloaf
Cheese-stuffed meatloaf hides a core of mozzarella and sharp cheddar inside a classic beef loaf, so every slice has a melted, stretchy middle. The trick is building it in a loaf pan: the meat lines the bottom and sides like a case, the cheese goes in the centre, and a lid of meat seals it in. Low-moisture mozzarella sticks melt slowly, so the cheese stays inside rather than leaking into the pan.
By Ben Kowalski
Published
- Prep Time
- 25 mins
- Cook Time
- 1 hr 15 mins
- Rest
- 10 mins
- Total Time
- 1 hr 50 mins
- Servings
- 8 servings
How do you make Cheese-Stuffed Meatloaf?
Mix 900 g ground beef with softened onion, 60 g panko soaked in 120 ml milk, 2 eggs and Worcestershire sauce. Press two-thirds into a lined loaf pan to form a well, fill with 100 g mozzarella sticks and 75 g cheddar, then seal with the rest. Top with ketchup and brown sugar and bake at 180°C (350°F) for 65-70 minutes, until the meat reaches 71°C (160°F). Rest 10 minutes.
- Total time
- 1 hr 50 mins
- Calories
- 420 per serving
- Protein
- 29 g
- Yield
- 8 servings
- Difficulty
- Medium
- Method
- Baking
Ingredients
Meatloaf
Cheese filling
Topping
Equipment
23 x 13 cm (9 x 5 inch) loaf pan · Parchment paper · Frying pan · Large mixing bowl · Instant-read thermometer
Quick Directions
Prepare the pan and onion
Heat the oven to 180°C (350°F).
Mix the meat
In a large bowl, soak the panko in the milk for 5 minutes.
Build the case
Press about two-thirds of the meat mixture into the bottom of the pan and up the sides, leaving a long well in the middle.
Add the cheese and seal
Lay the mozzarella sticks down the well and pile the cheddar on top, keeping the cheese away from the rim.
Bake
Bake for 50 minutes.
Rest and slice
Pour off any fat, then rest the meatloaf in the pan for 10 minutes so the cheese sets slightly and doesn't flood out when you cut it.
Step-by-Step Instructions
Follow these detailed steps to make the perfect cheese-stuffed meatloaf.
Prepare the pan and onion
Heat the oven to 180°C (350°F). Line a 23 x 13 cm (9 x 5 inch) loaf pan with a strip of parchment that hangs over the long sides. Heat the oil in a frying pan over medium heat and cook the onion for 5-6 minutes until soft, add the garlic for 30 seconds, then let it cool on a plate.
Mix the meat
In a large bowl, soak the panko in the milk for 5 minutes. Whisk in the eggs, 1 tbsp Worcestershire sauce, parsley, oregano, salt and pepper, then stir in the cooled onion. Add the beef and mix gently with your hands just until evenly combined.
Build the case
Press about two-thirds of the meat mixture into the bottom of the pan and up the sides, leaving a long well in the middle. Keep the walls and base at least 2 cm (3/4 inch) thick so the cheese can't break through.
Add the cheese and seal
Lay the mozzarella sticks down the well and pile the cheddar on top, keeping the cheese away from the rim. Flatten the remaining meat into a rectangle the size of the pan, lay it over the cheese and pinch it firmly to the walls all the way round so there are no gaps.
Bake
Bake for 50 minutes. Stir the ketchup, brown sugar and 1 tsp Worcestershire sauce together, spread it over the top and bake for another 15-20 minutes, until an instant-read thermometer pushed into the meat at the side of the loaf, not the cheese pocket, reads 71°C (160°F).
Rest and slice
Pour off any fat, then rest the meatloaf in the pan for 10 minutes so the cheese sets slightly and doesn't flood out when you cut it. Lift it out with the parchment and slice thickly.
Recipe Tips
- Use low-moisture mozzarella from a block, not fresh mozzarella balls. Fresh mozzarella releases water and makes the centre soggy.
- Keep the cheese cold until you add it, so it melts later in the bake and stays in the middle.
- A little cheese bubbling out at the edges is normal. If a lot escapes, the seal had a gap or the walls were too thin.
Variations
- Pepper jack or provolone: swap the cheddar for either one for a spicier or milder centre.
- Ham and cheese: lay 4 thin slices of ham over the base before adding the cheese.
- Free-form: build the case on a lined baking sheet instead, sealing the seams well, and bake for 55-65 minutes.
Nutrition (per serving)
| Calories | 420 |
|---|---|
| Protein | 29 g |
| Carbs | 15 g |
| Fat | 26 g |
| Saturated fat | 10.9 g |
| Fibre | 0.6 g |
| Sugar | 7 g |
| Sodium | 820 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container for up to 4 days.
- Freezer
- Freeze cooked slices, separated with parchment, for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat slices in a covered dish at 160°C (325°F) for 15-20 minutes, or in the microwave, until hot to 74°C (165°F) and the cheese has melted again.
Cheese-Stuffed Meatloaf FAQs
How do you keep cheese from leaking out of stuffed meatloaf?
Build the loaf in a loaf pan with meat walls at least 2 cm (3/4 inch) thick, keep the cheese away from the edges, and pinch the top layer firmly to the sides. Cold, low-moisture cheese cut into sticks melts more slowly, so it stays inside.
What is the best cheese for stuffed meatloaf?
Low-moisture mozzarella gives the best stretch, and sharp cheddar adds flavour. Provolone, pepper jack, gouda and Swiss also work. Avoid fresh mozzarella, which is too watery.
How do I check if a cheese-stuffed meatloaf is cooked?
Push an instant-read thermometer into the meat at the side of the loaf rather than into the cheese pocket. The beef is done at 71°C (160°F). The cheese gets hot faster than the meat, so it can't be used to judge doneness.
Can I make cheese-stuffed meatloaf ahead?
Yes. Assemble the stuffed loaf in the pan, cover and refrigerate for up to 24 hours. Add the topping and bake it straight from the fridge, adding 10 minutes to the time.
Can I use shredded mozzarella instead of sticks?
Yes, about 1 cup of shredded low-moisture mozzarella works. It melts faster than sticks, so take extra care to seal the edges well.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
