This Mushroom and Mozzarella Stuffed Meatloaf combines ground beef with sautéed mushrooms and a creamy mozzarella center, finished with a tangy ketchup glaze. The melted cheese layer transforms an everyday meatloaf into restaurant-quality comfort food.
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In a skillet over medium heat, sauté the diced onion until softened and lightly browned.
Add the sliced mushrooms and butter to the skillet. Cook until the mushrooms have released their liquid.
Add about 1 tablespoon of Worcestershire sauce to the mushroom mixture and cook until browned. Set aside to cool slightly.
In a large mixing bowl, combine the ground beef, eggs, grated Parmesan cheese, salt, and pepper.
Add the seasoned breadcrumbs and the cooled mushroom and onion mixture to the bowl.
Using your hands, mix all ingredients until just combined. Be careful not to overmix.
Press half of the meatloaf mixture into the bottom of a loaf pan.
Create a shallow well down the center of the meatloaf and arrange the sliced mozzarella cheese in a single layer.
Top with the remaining meatloaf mixture and press down gently to seal the cheese inside and form the loaf.
In a small bowl, whisk together the ketchup and the remaining 2 tablespoons of Worcestershire sauce to create the glaze.
Brush the glaze evenly over the top of the meatloaf.
Bake at 375°F (190°C) for 50-60 minutes, or until the meatloaf is cooked through and the internal temperature reaches 160°F (71°C).
Let the meatloaf rest for 10 minutes before slicing and serving.
Serve warm, with a side of gravy if desired.
Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. Reheat slices in a 350°F oven covered with foil for 10-15 minutes, or microwave individual portions.
Pack the ground beef mixture firmly around the mozzarella layer and ensure it's fully enclosed before topping with the glaze. Chill the assembled meatloaf for 15-20 minutes before baking to help the cheese stay contained.
Yes. Assemble the meatloaf in the loaf pan, cover with plastic wrap, and refrigerate for up to 24 hours. Add 5-10 minutes to baking time if baking from cold.
Use a meat thermometer inserted into the thickest part (avoiding the cheese center) — it should reach 160°F. The top should be browned and the glaze caramelized.
Yes. Fresh mozzarella works best for its mild flavor and melting quality, but provolone, fontina, or even cheddar can substitute, though they'll change the flavor profile.
Slice and reheat at 350°F covered with foil for 10-15 minutes, or microwave a slice with a damp paper towel for 1-2 minutes until warmed through.
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