Mozzarella Stuffed Meatloaf

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Serves: 4-6


  • 1 pound ground beef
  • 1 cup breadcrumbs
  • 1 teaspoon dried basil
  • 1 teaspoon oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup milk
  • 2 tablespoons Worcestershire sauce
  • 8 ounces fresh mushrooms, sliced
  • 1 cup ketchup
  • ¼ cup brown sugar, tightly packed
  • 1 tablespoon red wine vinegar
  • 3 cloves garlic, crushed
  • 1/8 teaspoon salt
  • Pinch of cayenne pepper
  • 8 oz fresh mozzarella, sliced


Preheat oven to 350 degrees.  Lightly grease a baking pan (9 x 13) with non-stick cooking spray.

In a large bowl, combine ground beef, breadcrumbs, basil, oregano, parsley, salt, pepper, milk and two tablespoons Worcestershire sauce. Mix until well combined.

Divide meat in half. Shape half the meat into the bottom half of the loaf pan. Place mozzarella slices down the center, leaving ½” around the ends and sides. Shape remaining half of meat as the top half of the loaf, sealing the edges. 

In a small bowl, whisk together ketchup, brown sugar, a tablespoon of Worcestershire sauce, red wine vinegar, garlic, salt and cayenne pepper. Pour half the sauce over the meatloaf, reserving the remaining half for later.

Bake for 45 minutes,  and pour the remaining sauce over the meatloaf.  Increase temperature to 400 degrees and bake an additional 15 minutes.

Let it rest for five to ten minutes before serving.

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