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Stuffed meatloaf is the ultimate comfort food, and cooking it on the stovetop is a quick and easy alternative to the oven. This version features a tender, flavorful meat mixture filled with a gooey, cheesy center that stays moist and delicious. Cooking it in a skillet creates a caramelized crust and locks in all the rich flavors while keeping the inside perfectly cooked.

Whether you’re short on time or just don’t want to heat up your kitchen, this stovetop method delivers a hearty, satisfying meal. Serve it with creamy mashed potatoes, steamed vegetables, or a fresh salad for a complete dinner that’s sure to impress.

Ingredients:

  • 1 1/2 pounds ground beef (80/20 or 85/15 blend)
  • 1/2 pound ground pork (optional, for added flavor)
  • 1/2 cup breadcrumbs
  • 1/4 cup milk
  • 1 large egg
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded mozzarella or cheddar cheese (for stuffing)
  • 2 tablespoons olive oil (for frying)
  • 1/2 cup beef broth (for simmering)

Directions:

  1. Prepare the Meat Mixture: In a large mixing bowl, combine the ground beef, ground pork (if using), breadcrumbs, milk, egg, onion, garlic, ketchup, Worcestershire sauce, Italian seasoning, salt, and pepper. Mix gently with your hands until just combined, being careful not to overwork the meat.
  2. Stuff the Meatloaf: Divide the meat mixture into two equal portions. Flatten one portion into an oval patty about 1/2-inch thick. Place the shredded cheese in the center, leaving a 1-inch border. Flatten the second portion and place it on top, pinching the edges to seal the cheese inside. Shape into a loaf.
  3. Sear the Meatloaf: Heat the olive oil in a large, deep skillet over medium heat. Carefully place the meatloaf in the skillet. Sear for 3–4 minutes on each side until browned, using a spatula to gently turn the loaf.
  4. Simmer the Meatloaf: Reduce the heat to low. Add the beef broth to the skillet, cover with a lid, and let the meatloaf simmer for 20–25 minutes. Occasionally spoon some of the broth over the meatloaf to keep it moist.
  5. Check for Doneness: Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C). If it needs more time, continue simmering in 5-minute increments.
  6. Rest and Serve: Remove the skillet from heat and let the meatloaf rest for 5–10 minutes before slicing. This helps the juices redistribute. Serve warm with your favorite sides.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Kcal: 400 | Servings: 4–6

 

FAQ

  1. Can I use other cheeses for stuffing?
    Absolutely! Try using provolone, Swiss, or even pepper jack for a different flavor profile.
  2. Can I make this meatloaf without breadcrumbs?
    Yes, you can substitute crushed crackers, oats, or almond flour as a binder if you prefer a breadcrumb-free option.
  3. What if I don’t have a meat thermometer?
    If you don’t have a thermometer, check for doneness by slicing into the thickest part of the meatloaf. The meat should no longer be pink, and the juices should run clear.
  4. Can I add vegetables to the stuffing?
    Absolutely! You can add sautéed spinach, mushrooms, or even diced bell peppers for extra flavor and nutrition.
  5. How do I prevent the meatloaf from falling apart?
    Be sure to pack the meat mixture tightly when shaping the loaf and seal the edges securely around the stuffing. Letting it rest after cooking also helps it stay intact when sliced.