Mushroom and Mozzarella Stuffed Meatloaf

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.