Stuffed proteins are a family favorite here! Try my stuffed salmon, stuffed pork loin, stuffed pork chops, and stuffed chicken breast next. I can thank my mom for my complete obsession with comfort food, especially meatloaf. Her classic cheese-stuffed meatloaf was a dinner I always looked forward to, and today, I’ve been given permission to share her famous recipe with you all!
Why I love this recipe
Cheesy, beefy flavor. What could be better than meat stuffed with cheese for dinner? The ground beef mixture is well seasoned and deliciously juicy, while the melted cheese in the middle makes every bite almost too good to be true. An easy weeknight dinner. With very little prep needed, this makes such a quick and easy dinner! Simple ingredients. You only need a short list of easy-to-find and budget-friendly ingredients to whip this up.
Ingredients needed
Ground beef. Use regular ground beef so the meatloaf stays nice and juicy. I don’t suggest using lean or extra lean beef because it does not do this dish justice! Panko breadcrumbs. To help soak up the excess moisture and bind the meat mixture together. Heavy cream. For moisture. Egg. To help bind the meat mixture together. Soy sauce. For that punch of umami flavor. Spices. I’m using a mix of Italian seasoning, paprika, garlic powder, onion powder, kosher salt, and black pepper. Mozzarella cheese. Use sliced mozzarella cheese, not shredded cheese. Fresh parsley. For garnish.
How to make stuffed meatloaf
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Arman’s recipe tips
Don’t overwork the meat mixture! Knead the ingredients until they just come together. Overmixing can leave you with dense and dry meatloaf. You’ll know the meatloaf is done baking when the internal temperature is 70ºC/160ºF. Let the meatloaf cool for 5 to 10 minutes before slicing. This way, the juices will soak back into the meat, and the loaf will hold together.
Storage instructions
To store: Cover the cooked and cooled meatloaf with a layer of plastic or foil, then store it in the fridge for up to 1 week.
Use other ground meat, including ground pork, ground chicken (NOT lean), or ground lamb. I don’t recommend ground turkey as it is a little too dry. Instead of mozzarella, stuff the meatloaf with another great melting cheese, like sliced cheddar cheese, havarti, or pepper jack. Fold through flavor boosters like mustard, brown sugar, or mashed potatoes.
To reheat: The meatloaf or slices can be reheated quickly in the microwave or in a 350ºF oven for a few minutes. Brush the outside with some water to keep it from drying out. To freeze: Keep the leftovers in an airtight container, then freeze for up to 6 months.
Frequently asked questions
More comfort food dinner ideas
Lasagna with Cottage Cheese Cauliflower Mac and Cheese Chicken Cordon Bleu Ribeye roast Meatballs and gravy
Originally published May 2023, updated and republished November 2024
