Preheat oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly grease it.
Soak breadcrumbs in milk for 5 minutes until softened.
Mix meatloaf base: In a large bowl, combine ground meat, soaked breadcrumbs, onion, garlic, eggs, Parmesan, ketchup, Worcestershire sauce, Italian herbs, paprika, salt, and pepper. Mix until just combined (don’t overmix or it will get tough).
Shape the loaf: Place half of the meat mixture into the prepared loaf pan. Make a well in the center.
Add mozzarella: Arrange mozzarella chunks or sticks inside the well, leaving a little space at the edges.
Seal it: Cover with the remaining meat mixture, pressing the sides together to fully enclose the cheese.
Top & bake: Spread a thin layer of ketchup (or marinara sauce) over the top. Bake for 50–60 minutes, until fully cooked (internal temp 160°F / 71°C).
Rest & serve: Let it rest for 10 minutes before slicing so the cheese doesn’t spill out too quickly. Garnish with fresh parsley.
💡 Tips:
For extra flavor, wrap the loaf in strips of bacon before baking.
Try stuffing with mozzarella + spinach, or mozzarella + sun-dried tomatoes for a twist.
Serve with mashed potatoes, roasted veggies, or a green salad.
Would you like me to also give you a mini version — like mozzarella-stuffed meatloaf muffins for parties or quick dinners?à
