Cheese Stuffed Meatloaf

My incredible Cheese Stuffed Meatloaf Recipe is a weeknight hero! It's savory, fluffy, moist, and a hit with kids and adults alike!

Course Dinner, Main, Main Course, Main Dish

Cuisine American, American/Italian, Italian

Keyword Cheese Stuffed Meatloaf, meatloaf stuffed with cheese, stuffed meatloaf, stuffed meatloaf recipe

Prep Time 15

Cook Time 40

Total Time 55

Servings slices

Calories 420kcal

Preheat the oven to 375℉. While it's heating, add the milk to a shallow bowl, then soak the bread slices in it for 5 minutes.
4 slices White bread, 1 cup Milk
While the bread soaks, combine the ground beef, ground sausage, garlic powder, Italian seasonings, Parmesan cheese, eggs, and breadcrumbs in a bowl, and give it a quick mix. Don't mix completely yet.
1 pound Ground beef, 1 pound Ground pork sausage, 2 large Eggs, ½ cup Parmesan cheese, ½ teaspoon Garlic powder, 1 cup Breadcrumbs, 1 tablespoon Italian seasoning, 1 teaspoon Dried basil, 1 teaspoon Dried oregano, ½ teaspoon Dried thyme, ½ teaspoon Dried rosemary, 1 teaspoon Dried parsley
Squeeze the milk out of the soaked bread, then shred the bread up and add it to the meat. Mix until fully incorporated, about 35-40 seconds. Don't over-mix!
Spray a 9-by-5 loaf pan with cooking oil, then form the meat mixture into a loaf shape and place it in the pan. If you don't want to stuff the meatloaf, you can skip step 5.
Optional: Using your fingers or a spoon, scoop a line into the middle of the meatloaf lengthwise, and add blocks of Mozzarella cheese. Cover the cheese up with the removed meatloaf.
½ block Mozzarella cheese
Top the loaf with tomato sauce and shredded Mozzarella cheese.
½ cup Tomato sauce, ½ cup Mozzarella cheese
Bake, uncovered, for 40 minutes, or until the cheese is golden and the meat reads above 165℉ with an instant-read thermometer. Remove, slice, and serve!

You don't need to stuff the meatloaf, but I highly recommend it. The added flavor and moisture is hard to pass up!

Feel free to add in some other mix-ins like half a finely diced onion or diced and sauteed mushrooms.

I recommend whole milk for this recipe. The higher fat content makes a difference with the texture and flavor of the loaf.

Make personal-sized meatloaves by splitting the meat mixture into several smaller pans! Just keep an eye on them as smaller loaves will cook faster.