Italian AmericanMedium · Hot
Mozzarella-Stuffed Meatloaf with Red Sauce
A hearty meatloaf stuffed with gooey mozzarella and draped in rich tomato sauce. Dom's Sunday dinner hero.
Prep
20 min
Cook
50 min
Rest
10 min
Total
1h 20m
Method
Prep the Meatloaf Mixture
1
Preheat your oven to 350°F. Dice the yellow onion finely and mince the garlic cloves.
2
In a large bowl, combine the ground beef, egg, breadcrumbs, diced onion, minced garlic, chopped parsley, salt, and black pepper. Mix gently with your hands until just combined—don't overwork it.
Stuff and Shape
3
On a sheet of parchment paper, press half the meat mixture into a rectangular shape about 1/2-inch thick.
4
Cut the mozzarella into strips and lay them down the center of the meat rectangle. Bring the sides up and over the cheese, forming a log shape. Seal the edges tightly.
5
Place the stuffed meatloaf seam-side down in a baking dish or Dutch oven. Brush the top lightly with olive oil.
Bake
6
Bake in the preheated oven for 25 minutes until the outside is browned.
7
Remove from oven and pour the tomato sauce generously over the top. Scatter the fresh basil leaves and sprinkle with parmesan.
8
Return to the oven and bake another 20-25 minutes until the internal temperature reaches 160°F and the cheese is melty and bubbling.
Rest and Serve
9
Let the meatloaf rest for 5-10 minutes before slicing. This keeps all that gooey mozzarella inside.
10
Slice thick and serve with extra tomato sauce spooned over each slice. Garnish with more fresh basil and a shower of parmesan.
B
Nutri-Score
Good balance
A–E · lower is better · score 1
Calories
649
per serving
High in protein · 51gLow sugar · 7g
Protein
51g
Carbs
25g
Fat
38g
Sat. fat
14g
Fiber
7g
Sugar
7g
Sodium
1063mg
Hypertension SensitiveLow Sodium CautionHeart ConsciousHigh ProteinLow Carb
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
12
per serving
ECarbonBEU all-round· carbon sets the grade
Water
0.8m³
Land
286Pt
Runoff
0.2g P
Ground Beef drives 92% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
8
Umami
3
Sweet
6
Salty
2
Sour
1
Bitter
4
Spicy
Textures
CrispyTenderOozy
Aromas
SavoryGarlickyHerbaceousTomatoey
Kitchen Equipment
Primary Tool
Dutch OvenDutch OvenOvenWooden SpoonGraterMixing BowlBaking DishParchment PaperMeasuring CupsMeasuring SpoonsChef KnifeCutting BoardAluminum Foil
Counter FootprintMedium
Techniques
Safety & Storage
Cooking Temperature
Ground beef must reach internal temperature of 160°F to eliminate harmful bacteria. Use a meat thermometer inserted into the center of the meatloaf, avoiding the cheese filling for accurate reading.
High Risk Population
Elderly, pregnant women, young children, and immunocompromised individuals should ensure beef is cooked to 160°F minimum. Avoid consuming undercooked or pink portions.
Cross Contamination
Use separate cutting boards for raw ground beef and vegetables. Wash hands thoroughly with soap and water after handling raw meat before touching other ingredients.
Handling
When stuffing and shaping the meatloaf, ensure all seams are sealed tightly to prevent cheese leakage and potential undercooking at the edges. The cheese center will remain at a lower temperature during cooking.
Storage
Refrigerate leftovers within 2 hours of cooking at 40°F or below. Consume within 3-4 days. For longer storage, freeze at 0°F for up to 3 months and reheat to 165°F.
Allergen Warning
This dish contains multiple common allergens. When serving guests or at food service establishments, clearly label all allergens (milk, eggs, wheat/gluten) on menus or packaging.
Pro Tips
Technique
When you're mixing the meat, treat it like you're tucking it in—gentle hands, no overworking. The moment you start squeezing and mashing like you're kneading bread, you've made the meatloaf tough instead of tender.
Substitution
Don't have fresh mozzarella? A good low-moisture mozzarella works fine here. But whatever you do, stay away from the pre-shredded stuff in a bag—that's coated with cellulose and it won't melt the same way.
Make Ahead
You can assemble this meatloaf the night before, cover it, and refrigerate. Come Sunday, just pop it in the oven and add an extra 10 minutes to the bake time.
From the chef
Now this right here? This is my Sunday dinner hero. I learned to stuff a meatloaf the way my grandmother stuffed peppers—with so much cheese inside that when you cut into it, the mozzarella just pulls apart like melted gold. The red sauce on top brings it all home, and every time I make this, my kitchen fills with the smell of what Sunday is supposed to feel like.
TagsStuffedCheesyBakedTomato SauceFamily StyleGround BeefMozzarellaBasilParmesan
AllergensMilkEggsWheat
Source: generated · June 10, 2026