Sheet Pan Mozzarella Stuffed Meatloaf: Your Ultimate One-Pan Weeknight Dinner

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If you’ve ever thought you weren’t a meatloaf fan, prepare to have your mind changed! This incredible Sheet Pan Mozzarella Stuffed Meatloaf recipe takes a classic comfort food and elevates it to a new level of deliciousness and convenience. Forget dry, bland meatloaf; these mini loaves are succulent, savory, and bursting with gooey, melted mozzarella cheese. Even better, this is a true one-pan wonder: you’ll bake the flavorful meatloaf alongside perfectly roasted vegetables and potatoes, creating a complete, satisfying meal with minimal cleanup. It’s the perfect solution for busy weeknights when you want a homemade dinner without all the fuss.

Why You’ll Love This Mozzarella Stuffed Meatloaf Recipe

What makes this particular meatloaf stand out? It’s not just the delicious flavor; it’s the ingenious combination of taste, texture, and sheer convenience. Here’s why this recipe will become a new family favorite:

• Irresistible Cheesy Core: Each mini meatloaf is generously stuffed with mozzarella, guaranteeing a delightful pocket of melted cheese in every bite. This keeps the meatloaf moist and adds a fantastic flavor dimension.
• One-Pan Perfection: The magic of a sheet pan meal is undeniable. By cooking your protein and sides together on a single baking sheet, you streamline your cooking process and drastically reduce washing up. It’s a full meal, ready to serve from one pan!
• Simple, Wholesome Ingredients: No weird fillers or overly complicated steps. We stick to classic, accessible ingredients that come together to create a harmonious and satisfying dish.
• Weeknight Warrior: Prep time is minimal, and the oven does most of the work. This makes it an ideal choice for busy evenings when you want a hearty, home-cooked meal without spending hours in the kitchen.
• Kid-Friendly & Customizable: Even picky eaters will love these flavorful, cheesy meatloaves. Plus, you can easily swap out vegetables to suit your family’s preferences.

Essential Ingredients for Your Cheesy Sheet Pan Meatloaf

Forget meatloaf recipes with endless ingredients or strange additions like oats. My philosophy is to keep it simple, yet incredibly flavorful, especially with the added cheesy surprise. Here’s what you’ll need to create this amazing sheet pan meal:

• Red Potatoes: Cut these into bite-sized pieces so they cook evenly and become perfectly tender and slightly crispy. You can also use Yukon Gold or other waxy potatoes.
• Frozen Green Beans: A convenient choice that cooks beautifully on the sheet pan. If using fresh green beans, ensure they are trimmed. Avoid canned green beans as they tend to become mushy when roasted.
• Olive Oil: Essential for coating the vegetables, helping them roast to golden perfection and enhancing their flavor. (This is my go-to brand for quality and taste!)
• Salt and Pepper: The foundational seasonings for both the vegetables and the meatloaf, bringing out their natural flavors.
• Lean Ground Beef: Opt for lean ground beef (e.g., 90/10 or 93/7). Using higher fat content will result in excessively greasy meatloaves and a soggy sheet pan, which we want to avoid.
• Italian Style Breadcrumbs: These provide body to the meatloaf and absorb moisture, preventing it from falling apart. Italian-style breadcrumbs come pre-seasoned, adding a convenient flavor boost. If you only have plain breadcrumbs, simply add a few shakes of Italian seasoning to compensate.
• Minced Garlic: Fresh garlic adds a pungent, aromatic depth to the meatloaf mixture.
• Ketchup: Used both in the meatloaf mixture for moisture and tang, and as a savory glaze on top, giving that classic meatloaf finish. Remember to divide it!
• Worcestershire Sauce: A secret weapon for umami flavor in meat dishes. It adds a wonderful savory depth that you won’t want to skip.
• Yellow Mustard: Don’t worry, your meatloaf won’t taste like mustard! It adds a subtle tang and helps to round out the flavors without being overpowering.
• Egg: Acts as a crucial binder, holding all the meatloaf ingredients together so they don’t crumble during cooking.
• Onion Powder: Provides a concentrated onion flavor without the moisture or texture of fresh onion, making for a smooth meatloaf.
• Mozzarella Cheese: The star of the stuffing! I recommend buying a block of mozzarella and dicing it into bite-sized cubes for the best melt. String cheese can also be cut into pieces and used as a convenient alternative. Pre-shredded cheese often contains anti-caking agents that can affect its melt, so block mozzarella is preferred here for that perfect gooey center.

Crafting Your Delicious Mozzarella Stuffed Meatloaf: A Step-by-Step Guide

Sheet pan meals are truly a lifesaver in my kitchen. I genuinely enjoy the process of cooking, but the cleanup afterwards is often less appealing. That’s why I adore the concept of throwing everything onto a single sheet pan, baking it all together, and then only having that one pan (and perhaps a mixing bowl or two) to wash. It’s culinary efficiency at its best! Let’s get started:

• Prepare Your Sheet Pan and Oven: First, preheat your oven to 400°F (200°C). Line a large, sturdy baking sheet with aluminum foil for easier cleanup, then give it a good spray with nonstick cooking spray. This prevents sticking and ensures your veggies roast beautifully.
• Prep and Season the Vegetables: In a large mixing bowl, combine the bite-sized red potatoes and frozen green beans. Drizzle them generously with olive oil, then season with a dash of salt and pepper. Toss everything until the vegetables are thoroughly coated. Spread them out in a single layer on one side of your prepared sheet pan, ensuring they have enough space to roast without steaming. Set the pan aside while you prepare the meatloaf.
• Mix the Meatloaf Base: In the same large bowl (or a fresh one if you prefer), add the lean ground beef, Italian breadcrumbs, minced garlic, 2 tablespoons of the ketchup (remember, the rest is for the glaze!), Worcestershire sauce, yellow mustard, egg, onion powder, and a dash of salt and pepper. Using a spatula or your hands (gloves are optional if you’re not a fan of touching raw meat, but I just get through it!), gently mix the ingredients until just combined. Be careful not to overmix, as this can lead to a tough meatloaf.
• Stuff and Shape the Mini Meatloaves: Divide the meatloaf mixture into 4-6 equal portions. Take each portion and flatten it slightly in your palm. Place a few cubes of mozzarella cheese in the center, then carefully shape the meat mixture around the cheese, ensuring it is completely enclosed. It’s crucial that no mozzarella is left exposed; otherwise, it will melt out during baking, creating a sad, sticky, cheesy puddle on your pan instead of a delightful surprise inside the meatloaf. Form them into neat, oval-shaped mini loaves.
• Arrange and Bake: Carefully place the shaped mini meatloaves on the sheet pan around the seasoned vegetables. You might need to adjust the vegetables slightly to make room. Once arranged, take the remaining ketchup and brush it evenly over the top of each mini meatloaf. This creates a delicious, tangy glaze as it bakes. Place the sheet pan into your preheated oven and bake for approximately 25 to 30 minutes. The meatloaves are fully cooked when they reach an internal temperature of 160°F (71°C). Use a meat thermometer inserted into the center of a meatloaf to check for doneness. Your vegetables should also be tender-crisp and nicely roasted by this time. Serve hot and enjoy your effortless, complete meal!

Pro Tips for the Best Sheet Pan Stuffed Meatloaf

Achieving the perfect sheet pan meal is easy with a few simple tricks:

• Don’t Overmix the Meatloaf: Gentle mixing is key. Overworking the ground beef can make the meatloaf dense and tough. Mix just until ingredients are combined.
• Ensure Evenly Sized Veggies: Cut your potatoes and any other hard vegetables into similar, bite-sized pieces. This ensures they cook uniformly and are tender at the same time as the meatloaf.
• Don’t Overcrowd the Pan: Give everything space! If your sheet pan is too crowded, the vegetables will steam instead of roast, and nothing will brown properly. If necessary, use two sheet pans.
• Monitor Internal Temperature: Always use a meat thermometer to ensure your meatloaf reaches a safe internal temperature of 160°F (71°C). This guarantees food safety and optimal texture.
• Seal the Cheese: Double-check that the mozzarella cubes are fully encased in the meatloaf mixture. Any exposed cheese will ooze out and potentially burn.

Variations and Serving Suggestions

This sheet pan mozzarella stuffed meatloaf is fantastic as is, but it’s also incredibly versatile! Feel free to customize it to your taste or what you have on hand.

Customization Ideas:

• Cheese Swaps: Experiment with different melting cheeses like provolone, sharp cheddar, or even a blend of Monterey Jack.
• Veggie Adventures: Instead of or in addition to green beans and potatoes, try adding chopped carrots, broccoli florets, bell peppers, or zucchini to your sheet pan. Adjust cooking times as needed for softer vegetables (add them halfway through).
• Flavor Boosters: Mix in finely diced bell peppers, shredded carrots, or even a sprinkle of red pepper flakes to the meatloaf mixture for extra flavor and texture. A dash of smoked paprika could also add a nice touch.
• Herb Power: Fresh herbs like parsley or chives, finely chopped, can be added to the meatloaf mixture for a burst of freshness.
• Glaze Options: If you want to change up the glaze, consider a BBQ sauce, a mix of brown sugar and mustard, or a simple savory mushroom gravy for topping after baking.

Serving Suggestions:

Since this is a complete meal, you really don’t need much else! However, here are a few ideas to round out your dinner:

• A simple side salad with a light vinaigrette.
• Some crusty bread or garlic knots for soaking up any delicious juices.
• A sprinkle of fresh chopped parsley over the finished dish for color and freshness.

Storage and Reheating Tips

Have leftovers? Lucky you! This mozzarella stuffed meatloaf tastes great the next day.

• Storage: Allow the meatloaf and vegetables to cool completely. Store them in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: For best results, reheat individual portions in the microwave until warmed through, or in a preheated oven (around 350°F / 175°C) for 10-15 minutes, or until hot. Adding a splash of water or broth to the container when microwaving can help keep the meatloaf moist.
• Freezing: Cooked mini meatloaves can be frozen. Once cooled, wrap individual loaves tightly in plastic wrap and then in aluminum foil, or place them in freezer-safe bags. They will keep for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

More Sheet Pan Meals You’ll Love

If you’re now a convert to the ease and deliciousness of sheet pan meals, you’re in for a treat! Here are a few more of my absolute favorite one-pan recipes that make dinner (and cleanup!) a breeze:

Sheet Pan Greek Chicken Thighs and Potatoes – Bursting with Mediterranean flavors and perfectly roasted chicken.

Cheddar Crusted Sheet Pan Pork Chops with Brussels Sprouts – Savory pork chops with a cheesy crust, paired with tender Brussels sprouts.

Sheet Pan Honey Mustard Ham, Green Beans, and Potatoes – A delightful combination of sweet and savory, perfect for a hearty meal.

4.77 from 13 votes

Mozzarella Stuffed Meatloaf

By: Julia Pacheco

This Mozzarella Stuffed Meatloaf is a fun take on a classic weeknight dinner and is so decadent and delicious!

Prep: 10 minutes mins

Cook: 25 minutes mins

Total: 35 minutes mins

Servings: 4 servings

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Ingredients 

Vegetable ingredients

• ▢ 1 ½ 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
• ▢ ⅔ cup Italian style breadcrumbs
• ▢ 1 tbsp minced garlic
• ▢ ⅓ 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

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Instructions 

• 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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Nutrition

Calories: 592kcal | Carbohydrates: 55g | Protein: 42g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 139mg | Sodium: 894mg | Potassium: 1543mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1045IU | Vitamin C: 28mg | Calcium: 296mg | Iron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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