There’s nothing quite like a juicy meatloaf, and this stuffed version takes it up a notch.

With gooey mozzarella hidden inside and a sweet-savory glaze on top, it’s the kind of comfort food everyone looks forward to at the dinner table.

Why You’ll Love This Recipe

The mozzarella center adds a creamy, cheesy surprise in every slice.

The topping of ketchup and grape jelly creates a perfect sweet-savory balance.

It’s hearty, filling, and makes great leftovers.

Simple pantry ingredients come together for a meal that feels special but is easy to prepare.

What You’ll Need (Ingredient Highlights)

Ground meatloaf mix (beef, pork, and veal) gives the best flavor and texture.

Bread crumbs and Parmesan help bind the loaf and add savory depth.

Mozzarella cheese melts beautifully for that indulgent filling.

Worcestershire sauce adds richness and umami.

A simple glaze of ketchup and grape jelly creates a glossy, flavorful finish.

Pro Tips Before You Start

Don’t overmix the meat, or the loaf can turn dense.

Use freshly grated Parmesan for the best flavor.

Let the meatloaf rest after baking—it holds together better when slicing.

If you don’t have a meatloaf pan, use a standard loaf pan lined with parchment.

How to Make Stuffed Meatloaf

Step 1 – Prep the oven and pan

Preheat oven to 350°F and grease a meatloaf pan or line a loaf pan with parchment.

Step 2 – Mix the base

Combine onion, garlic, bread crumbs, Parmesan, eggs, milk, Worcestershire sauce, and salt in a large bowl.

Step 3 – Add the meat

Break ground meatloaf mix into the bowl and gently combine with the mixture using your hands.

Step 4 – Form and stuff

Press half the meat mixture into the pan, shaping it slightly up the sides.

Place mozzarella in the center, then cover with remaining meat mixture, pressing firmly.

Step 5 – Bake and glaze

Bake uncovered for 30 minutes.

Meanwhile, combine ketchup and grape jelly in a saucepan over medium heat until smooth.

Pour over the meatloaf and return to the oven for another 25–30 minutes, until internal temp reaches 160°F.

Step 6 – Rest and serve

Let the meatloaf rest for 5–10 minutes before slicing and serving.

What to Serve It With

Mashed potatoes or garlic butter noodles make a comforting pairing.

A crisp green salad balances the richness.

Roasted vegetables bring color and nutrition to the plate.

Variations / Substitutions

Use ground turkey or chicken for a lighter version.

Swap mozzarella for cheddar or provolone for different flavors.

Add sautéed mushrooms or spinach for extra filling inside.

Try a BBQ sauce glaze instead of ketchup and jelly for smoky sweetness.

Storage & Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat slices in the oven at 350°F for 10–15 minutes.

Freeze slices for up to 2 months; thaw overnight before reheating.

FAQs

Can I make this ahead of time?
Yes, assemble the loaf and refrigerate up to 24 hours before baking.

Can I use all beef instead of a mix?
Yes, but the texture will be firmer and less tender.

What cheese works best inside?
Mozzarella melts beautifully, but provolone or Monterey Jack are great too.

Why is my meatloaf falling apart?
It may need more binding—ensure eggs, bread crumbs, and cheese are measured correctly.

Can I skip the glaze?
Yes, but it adds great flavor and helps keep the top moist.

How do I know when it’s done?
An internal thermometer should read 160°F in the center.

Final Thoughts

This stuffed meatloaf is cheesy, hearty, and full of flavor.

It’s a family-friendly comfort dish that works for Sunday dinner, weeknights, or meal prep.