Sunday dinner called for something hearty and familiar, and with ground beef already thawing in the fridge, meatloaf sounded just right. While the kids were outside playing, I flipped through a few cookbooks and landed on Momma’s Meatloaf from The Stay At Home Chef Family Favorites Cookbook by Rachel Farnsworth.
As I started mixing everything together, I noticed a little note on the page with a mozzarella-stuffed variation and decided to go for it. I added the cheese just in time to get it into the oven for dinner, and it was absolutely worth it. This has turned into one of our family’s favorite meatloaf meals.
Recipe Info
Recipe: Momma’s Meatloaf (Mozzarella-Stuffed Variation)
Cookbook: The Stay at Home Chef Family Favorites Cookbook by Rachel Farnsworth
Time: 30 minutes | Serves: 4 | Difficulty: Easy
Kitchen Tools I Used: Glass nesting bowls, baking sheet
Why I Love This Recipe
Meatloaf is one of those meals that always feels comforting and dependable. It’s packed with protein and can be made in so many different ways. This version was incredibly simple to make with familiar ingredients I already had on hand, and the mozzarella stuffed inside adds a fun, cheesy surprise.
We only had dried herbs available, but I can already imagine how much flavor fresh basil and oregano would add. I’m looking forward to trying it again once my herb garden starts producing.
It’s also a great recipe for feeding a crowd or planning for leftovers. We halved the recipe for our family of four and it worked perfectly. While the meatloaf baked in the oven, I had time to make the sides and put away the prep bowls, which made cleanup after dinner much easier.
Good For
✔ Kid-friendly
✔ Sunday supper
✔ Comfort food
Notes From My Kitchen
- I only had one pound of ground beef on hand, while the recipe called for two. One pound was plenty for our family of four, so I halved the rest of the ingredients. The only thing I kept the same was the egg, which helped the meatloaf hold together nicely.
- I usually add fresh garlic to my meatloaf, and since this recipe didn’t call for garlic, I added a sprinkle of garlic powder. It turned out wonderfully.
- For the mozzarella-stuffed variation, I divided the meat mixture into two portions. I shaped the first portion into a flat loaf and topped it with shredded mozzarella. I added as much cheese as would fit (no regrets there). Then I placed the second portion on top and pinched the edges together to seal the cheese inside.
- I try to limit how much sugar I add to recipes, so I skipped the brown sugar in the glaze and simply used ketchup, which already has enough sweetness.
- Next time, I’d love to try this recipe with ground turkey and fresh herbs from the garden. It would also be fun to experiment with different cheeses.
Family verdict: My daughter devoured this and only wished the onions were chopped smaller. My son was hesitant at first but ended up finishing his whole serving. My husband and I loved the cheesy center and the flavor of the meatloaf. This will definitely be my go-to method from now on.
How to Serve This
In our house, meatloaf is almost always served with mashed potatoes and a vegetable. Tonight we kept things classic with mashed Yukon Gold potatoes and corn, which paired perfectly with the cheesy meatloaf.
If you want to mix things up, this would also be great served with roasted green beans, glazed carrots, or a simple side salad. Buttery egg noodles or roasted potatoes would also work well if you’re looking for something a little different than mashed potatoes.
Leftovers make fantastic meatloaf sandwiches the next day. Just slice it thick and serve it on toasted bread with a little extra ketchup or barbecue sauce.
⭐ Serving Tip: Let the meatloaf rest for about 10 minutes before slicing so the juices settle and the melted mozzarella stays inside the loaf when you cut into it.
Looking for more recipes from my cookbook collection? You can browse them all here.
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