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Jump to RecipeIf you are not a meatloaf fan, I beg you to give this recipe a try. I bet I can change your mind. These mozzarella stuffed meat loaves are so decadent and delicious and are a fun take on a classic meal. Plus, this is a sheet pan meal, so you bake up the meatloaf along with some vegetables and potatoes. You make your full meal on just one baking sheet, making cleanup a breeze!
Ingredients for Mozzarella Stuffed Meatloaf
Often times, meatloaf has a million ingredients and weird things like oats. I’m keeping it simple but so delicious with this amazing cheesy meatloaf and veggies sheet pan meal.
- Red potatoes
- Frozen green beans (you could also use fresh, but do not use canned – they will get mushy)
- Olive oil (this is my favorite kind!)
- Salt and pepper
- Lean ground beef (do not use high fat ground beef, or your meat loaves will end up super greasy)
- Italian style breadcrumbs (you could also use plain breadcrumbs and adding a few shakes of Italian seasoning)
- Minced garlic
- Ketchup
- Worcestershire sauce
- Yellow mustard
- Egg
- Onion powder
- Salt and pepper
- Mozzarella cheese (buy a block, or you could even use string cheese)
How to Make Mozzarella Stuffed Meatloaf
Sheet pan meals are seriously a life saver for me. I love to cook, but I do not love to clean up after I cook. I love to throw everything on a sheet pan, bake it all up, and then only have the sheet pan and maybe a bowl or two to clean up after.
- Make the vegetables. Coat the potatoes and green beans in olive oil and a dash of salt and pepper. Place the vegetables on the sheet pan and spread them out evenly. Set the pan aside.
- Make the meatloaf. To a large bowl, add all of the meatloaf ingredients except for the cheese. Only add in 2 tablespoons of the ketchup. Stir that all up with a spatula or your hands (I know some people hate raw meat but I just kind of deal with it haha).
- Stuff the meatloaf. Shape the meatloaf mixture into 4-6 small meatloaves then stuff them with some of the mozzarella cheese cubes, make sure the mozzarella isn’t sticking out of the meat. If you don’t cover the cheese with the meat it will spill out of the meatloaf into a sad and sticky cheesy puddle.
- Bake. Place the mini meatloaves on the sheet pan around the vegetables (you might have to move the veggies around a little bit ) and brush the remaining ketchup over the top of the loaves. Bake for about 25 to 30 minutes or until the mini meatloaves are cooked through (when the meatloaves reach an internal temperature of 160 F).
Favorite Sheet Pan Recipes
If you’re looking for more sheet pan meals, these are a few of my favorite!
Sheet Pan Greek Chicken Thighs and Potatoes
Cheddar Crusted Sheet Pan Pork Chops with Brussels Sprouts
Sheet Pan Honey Mustard Ham, Green Beans, and Potatoes
Mozzarella Stuffed Meatloaf
4-5
servings10
minutes25
minutesThis Mozzarella Stuffed Meatloaf is a fun take on a classic weeknight dinner and is so decadent and delicious!
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Ingredients
- Vegetable ingredients
1 1/2 lbs red potatoes, cut into bite-sized pieces
12 oz bag frozen green beans
2 tbsp olive oil
dash salt and pepper
- Meatloaf ingredients
1 lb lean ground beef
2/3 cup Italian style breadcrumbs
1 tbsp minced garlic
1/3 cup ketchup, divided
1 tbsp Worcestershire sauce
1 tbsp yellow mustard
1 egg
1 tsp onion powder
dash salt and pepper
5 oz mozzarella cheese, cut into bite-sized cubes
Directions
- Preheat oven to 400℉.
- Line a large sheet pan with aluminum foil, then spray with nonstick spray.
- To a large bowl, add the potatoes, green beans, olive oil, and a dash of salt and pepper. Mix to coat the veggies in the oil and seasonings, then place the vegetables on the sheet pan and spread out evenly.
- To a large bowl, add all of the meatloaf ingredients except for the cheese. Only add 2 tbsp of the ketchup, reserving the rest for later. Stir to combine.
- Form into 4-6 small meatloaves then stuff them with some of the mozzarella cheese cubes. Make sure the mozzarella isn’t sticking out of the meat or else the cheese will spill out of the meatloaf.
- Place the mini meatloaves on the sheet pan around the vegetables and brush the remaining ketchup over the top of the loaves. Bake for about 25 to 30 minutes or until the mini meatloaves are cooked through (when the meatloaves reach an internal temperature of 160℉). Enjoy!
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This was a recipe I had the hubby make. He’s kind of a novice at coming and this was an easy recipe for him. It turned out great and we all liked it.
So I screwed up. I tried so hard to cover the cheese completely and to me, it *looked* like the cheese was covered. When I took it out of the over, the cheese was spilling out of all the meatloafs 😭
One thing I did differently is I cut pieces off a mozzarella cheese block since that was cheaper than string cheese (like Julia used in the video). I also made 5 meatloafs and maybe I should have stuck to 4. I wanted my husband to have one leftover for lunch. I will try again with fewer meatloafs or more ground beef or smaller pieces of cheese, probably a combo of those things. I’m sure it will still taste good.
I love making this for me and the husband. I usually end up doubling the green beans so we can stretch it out a bit further for leftover lunches. Also good for family meals with dinner rolls or pasta salad on the side. I like to use Baby Rays bbq in the meatloaf mixture and then top with ketchup and it’s a game changer.
Soooo delicious. My husband especially loved this one. The only thing I did differently is mix some ketchup, mustard, and brown sugar like I do for my usual meat loaf recipe and brushed the mixture over each mini meatloaf instead of the ketchup. Thank you for the easy dinner ideas
This dinner was a hit with my husband and myself too 🙂 It was so easy to prepare. He thought I had really outdone myself. Highly recommend to anyone.
I simply LOVE the checkered plate you use in this video but couldn’t find them on your amazon
Try eBay for that checkered plate.