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Slices of glazed stuffed meatloaf revealing a savory prosciutto-wrapped mozzarella core and moist texture.

Juicy Stuffed Meatloaf

Rebecca Blumer
This stuffed meatloaf features a juicy beef, pork, and veal blend with a molten mozzarella center wrapped in prosciutto to ensure every slice is perfect without any cheese blowouts.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Course Main Course
Cuisine American
Servings 6 slices
Calories 468 kcal

Equipment

  • Meatloaf pan
  • Parchment Paper
  • Mixing Bowl
  • Digital meat thermometer
  • Small saucepan

Ingredients
 

  • 1 1/2 pounds ground meatloaf mix beef, pork and veal
  • 1/2 yellow onion finely minced or grated
  • 1 clove garlic finely minced or grated
  • 1/2 cup seasoned bread crumbs
  • 1/2 cup Parmesan cheese finely grated
  • 2 eggs lightly beaten
  • 2 tablespoons milk
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon fine sea salt
  • 6 ounces low-moisture mozzarella cheese cut into 1-inch pieces or shredded

Topping:

  • 1/2 cup ketchup
  • 2 tablespoons grape jelly

Instructions
 

Prep the Pan and Set Yourself Up

  • Heat the oven to 350°F and grease a meatloaf pan well. Line the pan with a parchment paper sling to allow for easy lifting without cracking the center.
  • Set the prepared pan aside and ensure you have a large mixing bowl ready for combining ingredients without overworking the meat.

Build the Flavor Base, Then Add the Meat

  • In a large bowl, stir together the onion, garlic, bread crumbs, eggs, Parmesan, milk, Worcestershire sauce, and salt until a thick, damp crumb mixture forms.
  • Add the ground meat mix in pieces. Using your hands, mix gently until just combined, leaving visible streaks of the crumb mixture to ensure a tender texture.

Stuff, Seal, and Bake in Two Stages

  • Press half of the meat mixture into the bottom and slightly up the sides of the pan to create a cradle.
  • Wrap the mozzarella pieces tightly in thin slices of prosciutto or deli ham and place them in a mound down the center of the meat.
  • Cover with the remaining meat mixture, pressing firmly to seal the seams and smoothing the top for the glaze.
  • Bake uncovered for 30 minutes until the loaf begins to firm up and pull away from the edges.

Glaze, Finish, and Rest Before Slicing

  • While the meatloaf bakes, whisk the ketchup and grape jelly in a small saucepan over medium-high heat until glossy and blended.
  • After the initial 30 minutes, spread the glaze over the loaf and return to the oven. Bake for another 25 to 30 minutes until the internal temperature reaching 160°F.
  • Remove from the oven and let the meatloaf rest for 5 to 10 minutes to allow the juices to settle and the cheese to set slightly before slicing.

Notes

Safety Tip: Always use a digital meat thermometer to check that the internal temperature reaching 160°F for beef, pork, and veal blends to ensure food safety and juiciness.
Storage Tip: Refrigerate leftovers in an airtight container for up to three days. Reheat slices gently to maintain the texture of the meat and the molten cheese center.
Preparation Tip: Wrapping the cheese in prosciutto or ham acts as a moisture barrier that prevents steam from causing a blowout in the meatloaf seams.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 468kcalCarbohydrates: 23gProtein: 32gFat: 29gSaturated Fat: 13gCholesterol: 148mgSodium: 895mgPotassium: 455mgFiber: 1gSugar: 13gVitamin A: 16IUVitamin C: 7mgCalcium: 255mgIron: 3.6mg
Keyword Comfort Food, mozzarella stuffed, stuffed meatloaf
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