Description
Cheesy Stuffed Meatloaf
Ingredients:
1 lb ground beef
1/2 cup breadcrumbs
1/4 cup milk
1 egg
1/2 cup diced ham
1 cup shredded mozzarella cheese
1/4 cup shredded cheddar cheese
1/4 cup ketchup
1 tbsp Worcestershire sauce
Salt and pepper to taste
Fresh parsley
(for garnish)
Instructions:
Prepare the Meatloaf Mixture: In a bowl, mix the ground beef, breadcrumbs, milk, egg, Worcestershire sauce, salt, and pepper. Form into a loaf shape on a baking sheet lined with parchment paper.
Stuff the Meatloaf: Create a well in the center of the meatloaf and stuff it with diced ham and shredded mozzarella cheese. Top with cheddar cheese.
Bake: Preheat the oven to 375°F (190°C). Bake the meatloaf for 40-45 minutes, or until fully cooked through. During the last 10 minutes, spread a thin layer of ketchup over the top for a glossy finish.
Serve: Garnish with fresh parsley and slice to reveal the melty cheese and ham filling.
A cheesy and savory twist on the classic meatloaf, sure to please everyone!
Step-by-Step Guide
For a perfect meatloaf, follow these detailed steps. First, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a large mixing bowl, combine the ground beef, breadcrumbs, milk, egg, Worcestershire sauce, salt, and pepper. Use your hands to mix just until combined; overmixing will make the loaf tough. Transfer the mixture to the prepared baking sheet and shape it into a thick, oval loaf.
Now, create the pocket for stuffing. Using your hands or a spoon, press a deep, wide trench down the center of the loaf, leaving about an inch of meat at both ends and at the bottom. Evenly fill the trench with the diced ham and shredded mozzarella cheese. Carefully fold the meat over the filling, pinching the seams to seal it completely. Smooth the surface, then sprinkle the shredded cheddar cheese over the top.
Bake for 35 minutes. Remove from the oven and carefully spread the ketchup in a thin, even layer over the top. Return to the oven for the final 10-15 minutes, or until the internal temperature reaches 160°F (71°C). Let it rest for 10 minutes before slicing.
Serving Suggestions
This hearty meatloaf pairs beautifully with classic comfort sides. Serve thick slices alongside creamy mashed potatoes or buttery egg noodles to soak up the juices. For a lighter option, a crisp green salad or steamed green beans like haricots verts provide a fresh contrast. The leftovers make an excellent sandwich the next day on toasted bread with a little extra ketchup or mayonnaise.
How-to Summary
In short: mix beef base ingredients, form a loaf, create a center well, stuff with ham and mozzarella, seal, top with cheddar, bake at 375°F for 35 minutes, add ketchup topping, finish baking for 10-15 minutes, rest, then slice and serve.
Frequently Asked Questions
Can I use a different type of ground meat?
Absolutely. A mix of ground beef and pork (or Italian sausage) adds great flavor. For a leaner option, ground turkey or chicken works, but add a tablespoon of olive oil to the mixture to prevent dryness.
How do I know when the meatloaf is fully cooked?
The most reliable method is using a meat thermometer. Insert it into the meaty part (avoiding the cheese filling); it should read 160°F (71°C).
Can I prepare it ahead of time?
Yes. Assemble the stuffed meatloaf, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 extra minutes to the baking time.
My cheese leaked out everywhere. What went wrong?
This usually means the stuffing pocket wasn’t properly sealed. Ensure you have a sufficient meat barrier (at least 1 inch) on all sides of the filling and pinch the seams firmly.
Can I freeze this meatloaf?
You can freeze the unbaked, assembled loaf tightly wrapped for up to 3 months. Thaw in the refrigerator overnight before baking as directed.
Common Mistakes to Avoid
- Overmixing the meat: This develops the proteins and results in a dense, tough texture. Mix until just combined.
- Not letting it rest: Slicing immediately will cause the juicy filling to run out. A 10-minute rest allows the juices to redistribute.
- Using only lean beef: Using beef that is too lean (like 95/5) can lead to a dry meatloaf. An 80/20 or 85/15 blend provides better moisture and flavor.
- Skipping the breadcrumb soak: Soaking the breadcrumbs in milk (as the recipe implies) is key for a tender, moist final product.
Conclusion
This Cheesy Stuffed Meatloaf transforms a weeknight classic into a show-stopping centerpiece. The combination of savory beef, smoky ham, and melted cheese creates a dish that is both comforting and impressive. By following the step-by-step guide and heeding the tips provided, you can avoid common pitfalls and achieve a perfectly juicy, flavorful meatloaf every time. It’s a guaranteed crowd-pleaser that brings the whole family to the table.