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Juicy Meatloaf Stuffed with Mozzarella and Sun-Dried Tomatoes

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A juicy and flavorful meatloaf stuffed with melty mozzarella and tangy sun-dried tomatoes, perfect for cozy dinners and crowd-pleasing meals.

Ingredients

Scale
  • 1 pound (450 g) 80/20 ground beef
  • 8 ounces (225 g) fresh mozzarella, sliced or torn into chunks
  • 1/2 cup (about 70 g) sun-dried tomatoes, chopped and drained
  • 1/2 cup (60 g) breadcrumbs, plain or Italian seasoned
  • 1/4 cup (60 ml) milk, whole or 2%
  • 1 large egg, room temperature
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1/4 cup (25 g) Parmesan cheese, freshly grated (optional)
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1/4 cup (60 ml) ketchup or tomato sauce, for topping
  • 1 teaspoon Worcestershire sauce (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your loaf pan or line a baking sheet with parchment paper.
  2. In a small bowl, mix the chopped sun-dried tomatoes with the fresh mozzarella chunks. Set aside.
  3. In a large bowl, combine ground beef, breadcrumbs, milk, egg, minced garlic, chopped onion, grated Parmesan (if using), fresh parsley, Italian seasoning, Worcestershire sauce, salt, and pepper.
  4. Mix gently with hands or a sturdy spoon until just combined; avoid overmixing.
  5. Press half of the meat mixture into the bottom of the loaf pan or shape into a rectangle on the baking sheet. Make a shallow trench in the center to hold the filling.
  6. Spread the mozzarella and sun-dried tomato mixture evenly into the indentation, leaving a small border around the edges.
  7. Cover the filling with the remaining meat mixture, sealing the edges gently.
  8. Spread ketchup or tomato sauce evenly over the top of the meatloaf.
  9. Bake for 60-70 minutes, or until the internal temperature reaches 160°F (71°C). Tent with foil if the top browns too quickly.
  10. Let the meatloaf rest for 10 minutes before slicing.
  11. Slice and serve warm, enjoying the gooey mozzarella center.

Notes

Do not overmix the meat mixture to avoid a tough meatloaf. Leave a border around the filling to prevent cheese leakage. Use a meat thermometer to ensure proper cooking. The meatloaf can be prepared a day ahead and baked fresh. Leftovers keep well refrigerated for up to 3 days and freeze for up to 3 months.

Nutrition

Keywords: meatloaf, mozzarella, sun-dried tomatoes, comfort food, easy dinner, stuffed meatloaf, cheesy meatloaf

Find it online: https://elvafood.com/juicy-meatloaf-stuffed-with-mozzarella-and-sun-dried-tomatoes-recipe-easy-and-perfect/