Meatloaf is one of those classic dishes that always feels like home. Growing up, it was our special Sunday dinner, with everyone crowded around the table talking over each other while the smell of roasting beef filled the house.

This stuffed meatloaf takes all of that comfort and adds a gooey surprise in the middle: melted mozzarella. It’s juicy, savory, and so satisfying—one of those meals that makes everyone pause after the first bite and say, “Oh, this is good.”

It’s one of my favorite ways to feed a crowd without much fuss. Slice it up, spoon over that sticky-sweet glaze, and watch it vanish. If you’re looking for something hearty that feels like a hug on a plate, this is it.

Ingredients That Make This Meatloaf Shine

Ground Beef – I always go with regular ground beef here. It gives the loaf its classic juicy texture. I’ve tried using leaner meat before, but it just didn’t have the same tenderness. This isn’t diet food—it’s comfort food.

Panko Breadcrumbs – These light, airy crumbs help soak up all the flavorful juices without making the loaf dense. I’ve even used crushed saltines in a pinch.

Heavy Cream – Just a splash makes such a difference. It keeps everything moist and rich. I love using cream instead of milk because it feels a little more special.

Egg – Helps bind everything together so you get nice, clean slices.

Soy Sauce – My secret weapon for adding umami depth. It might not be traditional, but it gives that meaty savoriness I love.

Spices – A mix of Italian seasoning, paprika, garlic powder, onion powder, salt, and pepper. You can tweak these to your family’s taste, but this combo hits all the right notes for us.

Mozzarella Cheese – I always use slices instead of shredded so you get big, melty layers in the middle. It’s the best part of every slice.

Fresh Parsley – For that final fresh pop of color and flavor.

How I Make This Gooey, Cheesy Meatloaf at Home

1. Mix the Meat
I use a big bowl and dig in with my hands. There’s no better way to get everything evenly mixed. I’m careful not to overwork it—just enough so the breadcrumbs and cream disappear into the meat. Too much kneading makes it tough, and nobody wants that.

2. Layer the Cheese
Half the meat mixture goes into a lined loaf pan. Then I lay down those beautiful mozzarella slices in an even layer. The goal is for every slice of meatloaf to have a pocket of melty, cheesy goodness in the middle.

3. Seal It Up and Bake
I spread the rest of the meat mixture over the cheese, pressing gently to seal the edges so nothing leaks out. Then into the oven it goes until it’s cooked through. I always check with a thermometer to make sure it hits 160°F—it’s the easiest way to get it right every time.

4. Rest and Glaze
This is where patience pays off. Letting the meatloaf rest for 5–10 minutes keeps it from falling apart when you slice it. While it rests, I mix up the simplest glaze: equal parts ketchup and barbecue sauce. I love how the tangy-sweet glaze complements the savory meat.

5. Slice and Serve
Brush on the glaze, sprinkle with chopped parsley, and slice it up. It’s hard not to steal a corner piece while plating—it’s my reward for cooking.

My Go-To Tips for Juicy Meatloaf

• Don’t overmix. This is probably the most important tip. Stop as soon as everything is combined.
• Check the temperature. I always use a meat thermometer to hit 160°F. It’s the difference between perfectly juicy and disappointingly dry.
• Let it rest. Even five minutes of resting time helps those juices soak back in. I usually use that time to get side dishes on the table.

Favorite Ways to Serve It

We’re big fans of classic sides here. When I make this meatloaf, I usually serve it with:

• Creamy mashed potatoes with a pool of melted butter
• Roasted green beans or carrots
• A simple garden salad to lighten things up
• Crusty bread to mop up the extra glaze

Leftovers make fantastic sandwiches the next day, layered with extra glaze and maybe even more cheese if you’re feeling indulgent.

Make It Your Own

This recipe is easy to tweak depending on what you have on hand or your family’s taste:

• Swap the mozzarella for provolone or cheddar for a different cheesy center.
• Add sautéed onions or bell peppers to the meat mixture for extra flavor.
• Use Worcestershire sauce instead of soy sauce if you want a more traditional vibe.
• Spice it up with crushed red pepper flakes or a smoky chipotle powder.

I hope you try this stuffed meatloaf next time you want something cozy and satisfying. It’s the kind of meal that makes you want to linger at the table just a little longer, soaking up the warmth and conversation.

Try other recipes:

• Juicy Keto Meatloaf
• Ground Chicken Meatloaf
• BBQ-Glazed Meatloaf