Oozing with mozzarella or your favorite cheese, this stuffed meatloaf is a fun and cheesy twist on a classic.
Oozing with mozzarella or your favorite cheese, this stuffed meatloaf is a fun and cheesy twist on a classic.
INGREDIENTS
For the meatloaf:
1 small yellow onion
1 medium carrot
2 medium stalks celery
3 cloves garlic
1/2 medium bunch fresh parsley
1 cup dry, plain breadcrumbs
1 large egg
1/4 cup whole or 2% milk
2 teaspoons kosher salt
1 1/2 teaspoons Worcestershire sauce
1 teaspoon dried Italian seasoning
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
1 1/2 pounds 93% lean ground beef
8 ounces fresh mozzarella or white sharp cheddar cheese (not shredded)
For the glaze:
1/3 cup ketchup
3 tablespoons packed light or dark brown sugar
1 tablespoon prepared yellow mustard
1/4 teaspoon kosher salt
METHOD
- Arrange a rack in the middle of the oven and heat the oven to 375ºF. Line a 9×5-inch loaf pan with parchment paper, leaving an overhang off the two long sides.
- Prepare the following, adding each to a food processor fitted with the blade attachment as you complete it: Coarsely chop 1 small yellow onion (1 1/2 cups), 1 medium carrot (no need to peel), 2 medium celery stalks, and 3 peeled garlic cloves. Pick the leaves from 1/2 medium bunch fresh parsley until you have 1/2 packed cup.
- Pulse until finely chopped, about 12 (1-second) pulses. Transfer to a large bowl.
- Add 1 cup dry, plain breadcrumbs, 1 large egg, 1/4 cup whole or 2% milk, 2 teaspoons kosher salt, 1 1/2 teaspoons Worcestershire sauce, 1 teaspoon dried Italian seasoning, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes. Stir until evenly combined; set aside to hydrate.
- Cut 8 ounces fresh mozzarella or sharp cheddar cheese into rough 1-inch cubes (about 1 1/2 cups).
- Place 1/3 cup ketchup, 3 tablespoons packed brown sugar, 1 tablespoon prepared yellow mustard, and 1/4 teaspoon kosher salt in a small bowl and stir to combine.
- Add 1 1/2 pounds lean ground beef to the breadcrumb mixture. Mix with your hands until just combined, being careful not to overmix. Transfer half into the loaf pan and press firmly into the bottom of the pan with the back of a spoon. Press a deep trench lengthwise down the center of the loaf. Place the cheese into the trench.
- Transfer the remaining meatloaf mixture into the loaf pan and press into an even layer. Spoon 1/4 cup of the glaze evenly on top of the loaf. Place the pan on a rimmed baking sheet.
- Bake until cooked through and the center registers at least 160ºF on an instant-read thermometer, about 1 hour. Let the meatloaf cool in the pan for 10 minutes. Spread the remaining glaze on top (if you have extra, serve at the table). Grasping the overhanging parchment, lift the meatloaf out of the pan onto a clean cutting board and cut crosswise into slices.
