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Sliced Meatloaf stuffed with cheese on top of plate.
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4.80 from 20 votes

Cheese Stuffed Meatloaf

With pizza sauce, Italian seasonings, and a gooey, cheesy center, this cheese stuffed meatloaf recipe takes meatloaf to the next level!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: American
Servings: 8
Author: Kristen Chidsey

Equipment

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.
    Ingredients for meatloaf mixed together in large mixing bowl before adding meat.
  • 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.
    Meatloaf mixture in large mixing bowl.
  • 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.
    Meatloaf mixture on parchment paper topped with shredded mozzarella cheese.
  • Using the parchment paper, fold the meat mixture over the cheese and shape into a loaf shape.
    Meatloaf shaped into a loaf on a piece of parchment paper.
  • 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.
    Pizza meatloaf stuffed with cheese on baking rack over baking pan topped with pizza sauce and shredded cheese.
  • Bake for 1 hour, or until the center reaches 165℉ (74℃). Allow to cool for 10 minutes and then slice and serve.
    Stuffed meatloaf on baking rack over pan topped with cheese.

Video

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: 253kcal | Carbohydrates: 8g | Protein: 28g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 178mg | Sodium: 956mg | Potassium: 539mg | Fiber: 1g | Sugar: 3g | Vitamin A: 435IU | Vitamin C: 15.2mg | Calcium: 108mg | Iron: 6.9mg
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