Stuffed Meatloaf


For the Meatloaf

  • ▢2 pounds ground beef
  • ▢2 cups panko breadcrumbs
  • ▢1 1/2 tablespoons Italian seasoning
  • ▢1 teaspoon kosher salt
  • ▢1/2 teaspoon black pepper
  • ▢1/2 cup milk
  • ▢1 large egg
  • ▢2 tablespoons Worcestershire sauce
  • ▢6 slices provolone cheese
  • ▢8 ounces mozzarella cheese shredded

For the Ketchup Topping

  • ▢1 cup ketchup
  • ▢1/4 cup brown sugar
  • ▢1 tablespoon Worcestershire sauce
  • ▢1 tablespoon apple cider vinegar
  • ▢1 clove garlic minced
  • ▢1/4 teaspoon cayenne pepper


  • Preheat your oven to 350°F (175°C). Grease a loaf pan and set aside.
  • In a large bowl, combine the ground beef, panko breadcrumbs, Italian seasoning, salt, pepper, milk, egg, and Worcestershire sauce. Mix until well combined.
  • Divide the meat mixture in half. Press half of the meat mixture into the bottom of the prepared loaf pan, creating an even layer.
  • Place the provolone slices folded in half over the meat mixture.
  • Layer the shredded mozzarella cheese on top of the provolone.
  • Take the remaining half of the meat mixture and press it on top of the cheese layers, sealing the edges. Smooth the surface with your hands or a spatula.
  • In a small bowl, mix together the ketchup, brown sugar, Worcestershire sauce, apple cider vinegar, minced garlic, and cayenne pepper to make the sauce topping. Spread half of the sauce evenly over the top of the meatloaf.
  • Bake the meatloaf in a preheated oven for 40 minutes.  Remove from the oven and spread the over half of the over top and spread evenly. Bake for another 20 minutes or until cooked through and the internal temperature reaches 160°F (71°C).
  • Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. Enjoy!

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