Stuffed Meatloaf

Stuff Meatloaf Beauty Image

 The Spruce Eats / Morgan Walker

Prep: 20 mins
Cook: 50 mins
Total: 70 mins
Servings: 8 servings
Yield: 1 loaf

For a cheesy twist on a classic staple try this stuffed meatloaf for your next family meal. Easily substitute the gruyere and mozzarella for any melting cheeses like fontina, cheddar, asiago, or gouda. Try slicing and placing on griddled bread with lettuce and pickles for a delicious meatloaf sandwich, or serve atop mashed potatoes with green vegetables on the side.


  • For the Glaze:
  • 1/2 cup ketchup 
  • 1 tablespoon brown sugar 
  • 1/2 teaspoon garlic powder
  • For the Meatloaf:
  • 1/4 cup ketchup
  • 2 eggs
  • 3 teaspoons Worcestershire sauce
  • 1 1/2 pounds 80/20 ground beef
  • 1/2 yellow onion, chopped
  • 1/3 cup Italian seasoned bread crumbs
  • 1 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1 1/2 teaspoons dried thyme
  • 1 1/2 teaspoons dried parsley
  • 1 teaspoon garlic powder
  • 1/2 tablespoon brown sugar 
  • 1/2 cup shredded gruyere 
  • 1 cup shredded mozzarella

Steps to Make It

  1. Gather the ingredients.

    stuffed meatloaf ingredients
     The Spruce Eats / Morgan Walker
  2. Preheat the oven to 400 F. Line a 9 x 13-inch pan with aluminum foil and spray with non-stick spray.

  3. Make the glaze. In a medium bowl combine ketchup, brown sugar, and garlic powder until fully incorporated.

    meatloaf brown sugar glaze ingredients in bowl
     The Spruce Eats / Morgan Walker
  4. Make the meatloaf. In a large mixing bowl whisk the ketchup, eggs and Worcestershire sauce until fully incorporated.

    meatloaf ingredients in bowl
     The Spruce Eats / Morgan Walker
  5. Add the meat, onion, bread crumbs, salt, chili powder, thyme, parsley, garlic powder, and brown sugar and mix until well combined.

    breadcrumbs, meat, and onions mixed together for stuffed meatloaf
     The Spruce Eats / Morgan Walker
  6. Add just a little more than half the meat to the pan and form it into a flat loaf. Make a well down the center using your fingers or a fork about an inch deep and an inch wide.

    form the meat for stuffed meatloaf in pan
     The Spruce Eats / Morgan Walker
  7. Mix the Gruyere and mozzarella together then add the cheese to the well. Cover with remaining meat mixture, leaving about 1/2 inch of room around the edges to form a dome.

    stuffed meatloaf in pan pre-bake
     The Spruce Eats / Morgan Walker
  8. Spread 1/4 cup of the glaze over the top of the meatloaf. Bake for 50 minutes, basting with the remaining sauce every 20 minutes.

    glaze stuffed meatloaf before baking
     The Spruce Eats / Morgan Walker
  9. Once the meatloaf is cooked, remove it from the pan, slice it and serve.

    stuffed meatloaf finished
     The Spruce Eats / Morgan Walker

Recipe Variations

  • For a slightly healthier version, consider substituting half the ground beef with ground chicken.
  • On the opposite end, you could amp up the flavor and extravagance by adding bacon, pancetta, or guanciale to the meat mixture. This will add saltiness and some smoky flavor to the meatloaf.