Does it need to be glazed?

No! u003cstrongu003eI actually don't glaze my meatloafu003c/strongu003e at all. If you do want a glaze I recommend combining 4 tablespoons of ketchup, 2.5 tablespoons of brown sugar, 1.5 teaspoons of lemon juice, and 1/2 teaspoon of dry mustard in a small bowl. Brush over the meatloaf the last ten minutes of cooking.

Why is my meatloaf pink?

The color of the meatloaf doesn't tell you if it is fully cooked. Meatloaf must be cooked to u003cstrongu003e160 degrees Fahrenheitu003c/strongu003e. So long as you use a meat thermometer to ensure it has reached this temperature, it is safe to eat your meatloaf even if a little pink.

Why is it falling apart?

In order for your meatloaf recipe to stay together, you need to u003cstrongu003einclude enough bindersu003c/strongu003e such as egg and breadcrumbs. Too little and you'll end up with crumbly meatloaf. Meatloaf will also fall apart if it is overcooked.

What kind of cheese can I use?

I prefer mozzarella cheese because u003cstrongu003eit's perfect meltingu003c/strongu003e but you can use your favorites. Cheddar cheese, gouda, provolone, pepper jack, and havarti cheeses would all taste wonderful in this recipe!

Can you freeze meatloaf?

Yes, meatloaf is very freezer-friendly. Freeze it by the loaf or save individual servings of leftover meatloaf to reheat and eat later. Simply wrap it in two layers of aluminum foil and place in a freezer bag up to 3 months. To thaw place overnight in the refrigerator.u003cbr/u003eYou can also freeze in the same manner before cooking. Thaw before cooking and you may have to extend the cooking time when cooking for a chilled state.

Cheese Stuffed Meatloaf

Description

How can you make a dinner staple like a meatloaf even better? Add cheese of course! This flavorful easy Cheese Stuffed Meatloaf is packed with ooey-gooey mozzarella cheese, making this a family-friendly recipe you’ll turn to again and again!

Ingredients

Units Scale

2 pounds ground beef
1/2 yellow onion, diced
1 cup breadcrumbs
1 egg
2 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon ground pepper
1/3 cup milk
8 ounce mozzarella cheese, cut into chunks

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Instructions

Preheat oven to 350 F. Lightly spray a loaf pan with nonstick cooking spray.
In a large mixing bowl, combine beef, onion, breadcrumbs, egg, Worcestershire, spices and milk. Knead with hands until combined.
Divide the meatloaf in half. Press one half into the prepared pan.
Place the cheese down the center of the meat. Top with remaining beef and press down to seal sides.
Bake for one hour in preheated oven.
Let rest 5 to 10 minutes before serving.

Notes

Meat should be 160 degrees Fahrenheit when fully cooked. If the temperature is reached it is ok if slightly pink in color.
Lean ground beef is preferred. Higher fat percentage beef will cause there to be grease in the pan after baking, pour off before slicing if necessary.
Keep leftovers in fridge up to 3 days.
Freeze meatloaf by wrapping in two layers of foil and placing in a freezer bag. Thaw overnight in the refrigerator.

Prep Time: 10 minutes
Cook Time: 60 minutes
Category: main course
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 401
Sugar: 3.3 g
Sodium: 950.9 mg
Fat: 14.7 g
Carbohydrates: 18.8 g
Protein: 46.1 g
Cholesterol: 146.6 mg