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This Cheese Stuffed Meatloaf is the meatloaf recipe to beat all others! With flavors reminiscent of pizza and a melty cheese center, it gives you all the vibes of pizza night with a cozy twist.
If you love creative spins on pizza, you don't want to miss my recipes for Pizza Dip, Pizza Bread, Pizza Pasta, and Pizza Grilled Cheese.
Kristen's Keys for Stuffed Meatloaf
A few small details will help to ensure that your cheese stuffed meatloaf delivers a cozy meal your family will beg you to make again and again.
- Use two kinds of meat. Italian sausage adds richness and flavor that compliments the pizza vibes, while the lean ground beef (or turkey) ensures the meatloaf does not become overly greasy.
- Skip the ketchup. Pizza sauce is the way to go! It keeps the meatloaf moist and gives it that crave-worthy pizza flavor.
- Grate the cheese yourself. Pre-shredded cheese is convenient but coated with anti-caking agents that prevent smooth melting. Take the extra minute to grate the cheese for a creamy, gooey center.
- Skip the loaf pan. A broiler or roasting pan fitted with a rack lets the grease drip away, keeping the meatloaf from steaming in its own fat and giving you a better texture overall.
How to Make Cheese Stuffed Meatloaf
While the process of stuffing meatloaf may sound overwhelming, I promise this recipe is easy enough even a busy weeknight. Let me walk you through the steps that my taught me years ago (this has been a favorite for decades), so you can feel confident and achieve perfect results.
- Combine Binders. In a large bowl, whisk together the eggs, breadcrumbs, parmesan, seasonings, and a bit of pizza sauce. This mixture acts as the binder and adds flavor right from the start.
- Add Meat. Add the sausage and ground beef to the mixing bowl and gently mix until JUST combined, being cautious to not overmix, to ensure the meatloaf turns out tender.
Your Hands are Best
Using a fork, spoon, or spatula to distribute the ingredients through the meat, often results in overmixing. And over mixing can result in a dense meatloaf.
- Flatten and Fill. Turn the mixture onto a piece of parchment paper and pat it into a rectangle. Sprinkle a generous layer of mozzarella down the center.
- Shape and Glaze. Use the parchment paper to roll the meat mixture into the shape of a loaf and then transfer the meatloaf to a broiler pan, seam side down. Evenly spread the remaining pizza sauce over the meatloaf and sprinkle with more mozzarella cheese.
- Bake. Bake until the center of the meatloaf reaches 165℉.
- Rest Before Slicing. Let the meatloaf rest for at least 10 minutes before slicing. This allows the juices to redistribute and helps that cheese stay right where it belongs-inside the loaf, not all over your cutting board.
- Serve. My mom always served this cheese-stuffed meatloaf (or what she called Pizza Meatloaf) with with parsley potatoes and canned green beans (canned, steamed, or green beans almondine). I do the same. Classic, cozy, easy, and delicious!
Recipe Modifications
- Gluten-Free: Use gluten-free breadcrumbs or rolled oats instead of regular breadcrumbs, and double-check that your sausage is gluten-free (or make your own using my Homemade Italian Sausage recipe).
- Skip the Cheese Filling. You can skip the cheese filling if needed-just shape, glaze, and bake, reducing the baking time by about 5 minutes. It'll still be flavorful and moist.
More Family-Favorite Comfort-Food Recipes
Pizza Meatloaf was a staple in my childhood. Below are a few more of my cozy favorites from my childhood.
Cheese Stuffed Meatloaf
With pizza sauce, Italian seasonings, and a gooey, cheesy center, this cheese stuffed meatloaf recipe takes meatloaf to the next level!
Video
Ingredients
- 2 large eggs, whisked
- ½ cup unseasoned breadcrumbs, panko style or regular
- ⅓ cup pizza sauce, *used in 2 steps
- ½ teaspoon kosher salt
- 1 teaspoon dried oregano
- 2 tablespoons dried parsley
- ¼ cup parmesan cheese
- 1 pound lean ground beef, or ground turkey
- ½ pound Italian sausage
- ⅔ cup mozzarella cheese, shredded, *used in 2 steps
- ⅔ cup pizza sauce, *used in 2 steps
- ⅔ cup mozzarella cheese, shredded, *used in 2 steps
Instructions
- Preheat the oven to 375℉ (190℃).
- In a large mixing bowl, whisk together 2 large eggs, ½ cup unseasoned breadcrumbs, ⅓ cup pizza sauce. ½ teaspoon kosher salt. 1 teaspoon dried oregano, 2 tablespoons dried parsley, and ¼ cup parmesan cheese until well combined.
- Add 1 pound lean ground beef and ½ pound Italian sausage to the breadcrumb mixture and gently mix using your hands or a spatula until JUST combined. Be careful to not overmix.
- Turn the meat mixture out onto a large piece of wax paper or parchment paper. Flatten into a rectangular shape (about 6 by 10 inches). In the center of the meat mixture, top with ⅔ cup mozzarella cheese.
- Using the parchment paper, fold the meat mixture over the cheese and shape into a loaf shape.
- Place the meatloaf onto a broiler pan or sheet pan topped with a baking rack, seam side down. Spread ⅔ cup pizza sauce over the top of the meatloaf and sprinkle with the remaining ⅔ cup mozzarella cheese.
- Bake for 1 hour, or until the center reaches 165℉ (74℃). Allow to cool for 10 minutes and then slice and serve.
Equipment
Notes
Note on Meat: Use any type of lean ground meat (beef, chicken, or turkey) and any type of Italian sausage (pork, chicken, or turkey).
Cheese: It is best to grate the cheese yourself for the smoothest of melt. You will need about 6 ounces of mozzarella cheese. Provolone cheese can be used in place of mozzarella if desired.
Leftovers: Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 3 days. Alternatively, wrap the cooled meatloaf in foil and then place it into a freezer-safe bag and freeze it for up to 3 months. To reheat, defrost in the refrigerator if needed, unwrap the meatloaf, and warm through in a 350F oven or microwave individual slices on a heat-safe plate.
For Baking: I highly recommend baking your meatloaf on a broiler pan or roasting pan with a rack to let the fat drain away as it is rendered while the meatloaf cooks.
Nutrition
Calories: 253kcalCarbohydrates: 8gProtein: 28gFat: 11gSaturated Fat: 4gCholesterol: 178mgSodium: 956mgPotassium: 539mgFiber: 1gSugar: 3gVitamin A: 435IUVitamin C: 15.2mgCalcium: 108mgIron: 6.9mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @amindfullmom or tag #amindfullmom!
Excellent! Easy recipe smells so good baking, rolled meatloaf using parchment paper no seems no leaking of cheese!
Great tip using parchment paper to roll meatloaf. Glad you enjoyed Chris 🙂
Do you know where I can fin some individual items to bake some sweet potato tarts and apple turnovers in to freeze since I have Celiac Disease and they must be gluten free. Thanks in advance I love your blog.
Hi Clarence! I am so glad you love my blog. For gluten free turnovers, my friend at Gluten Free Palate has a recipe, but I have not tried this particular one. For sweet potato, I do have a Gluten Free Sweet Potato Casserole, that freezes well and is sweet enough to be a dessert. Hope that helps.
I used mozzarella, parmesan, and Colby. Used bourbon barbecue and syrachi sauce for glaze. Came out extremely awesome!
Sounds like some delicious substitutions Michael! Glad you enjoyed.
This looks so yummy! I know my whole family would love it!
Thanks Serena! I am sure your family would!!
No boring meatloaf anymore!
That is for sure!
I used to not be a huge fan of meat loaf - till I saw this! Dang, Kristen, this cheesey pizza loaf looks scrumptious!
LOL! Yep, this will make any one a believer!
So innovative!
Thank you Megan <3