Cheesy Mozzarella Topped Meatloaf 

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This cheesy mozzarella-topped meatloaf is the ultimate comfort meal for busy nights and cozy weekends. Juicy, well-seasoned meat is shaped into loaves, baked with a rich tomato topping, and finished with a blanket of melted cheese. It’s the kind of dish that makes the whole kitchen smell amazing and brings everyone to the table fast.

The meatloaf mixture is simple but flavorful: ground beef, breadcrumbs, eggs, onion, garlic, and Italian-style seasoning. A quick tomato sauce on top keeps everything moist while it bakes, and the final layer of mozzarella and cheddar turns bubbly and golden in the oven. Serve it with mashed potatoes, roasted vegetables, or a crisp salad for a complete, satisfying dinner.

Ingredients

For the meatloaf

  • 2 lb (900 g) ground beef (80–85% lean)
  • 1/2 lb (225 g) ground pork or extra beef (optional, for richness)
  • 1 cup breadcrumbs (plain or Italian-style)
  • 2 large eggs
  • 1/2 cup milk
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley (or 1 tablespoon dried)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the tomato topping

  • 1 cup tomato sauce or crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

For the cheesy layer

  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup shredded cheddar or Colby Jack
  • Fresh parsley for garnish (optional)

Instructions

  1. Prepare the oven and pan
    Preheat your oven to 350°F (175°C). Line a large baking dish or foil pan with parchment or lightly grease it. You can shape one large loaf or two smaller loaves, as shown in the photo.
  2. Mix the meatloaf base
    In a large bowl, whisk together eggs and milk. Stir in breadcrumbs, Parmesan, onion, garlic, parsley, oregano, basil, salt, and pepper. Let this mixture sit for 3–4 minutes so the crumbs absorb some moisture.
  3. Add the meat
    Add ground beef (and pork if using) to the bowl. Gently mix with clean hands or a spatula until everything is just combined. Avoid over-mixing; that can make meatloaf dense instead of tender.
  4. Shape the loaves
    Transfer the mixture to your prepared pan and shape it into one or two even loaves. Leave a bit of space around each loaf so heat can circulate and render fat can drain to the sides.
  5. Make the tomato topping
    In a small bowl, combine tomato sauce, tomato paste, brown sugar, Worcestershire, garlic powder, and onion powder. Stir until smooth. Spoon half of this mixture over the top of the meatloaf, spreading evenly.
  6. Bake the meatloaf
    Bake for 45–55 minutes (for one large loaf) or 35–45 minutes (for two smaller loaves), until almost cooked through. Internal temperature should be close to 155°F (68°C) before adding the cheese.
  7. Add sauce and cheese
    Spread the remaining tomato topping over the partially baked meatloaf. Sprinkle mozzarella and cheddar evenly over the top. Return to the oven for another 10–15 minutes, or until cheese is melted, bubbly, and the internal temperature reaches 160°F (71°C).
  8. Rest and serve
    Let the meatloaf rest for 10 minutes before slicing. This helps the juices redistribute and makes slicing easier. Garnish with chopped parsley and serve warm.

Tips for the Best Cheesy Meatloaf

  • Use a mix of beef and pork for extra juiciness and flavor.
  • If the mixture feels too wet, add a tablespoon or two of extra breadcrumbs. If it feels too dry, splash in a little more milk.
  • For a bit of heat, add a pinch of crushed red pepper flakes or a spoon of hot sauce to the tomato topping.
  • Line the pan with foil under the loaves for easier cleanup, especially if using a disposable pan.

Serving and Storage

Serve slices of cheesy meatloaf with mashed potatoes, buttered noodles, roasted vegetables, or garlic bread. It also makes amazing meatloaf sandwiches the next day with a little extra sauce and melted cheese on top.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven, covered with foil, at 325°F (160°C) until warmed through, or gently warm slices in the microwave. Meatloaf can also be frozen, tightly wrapped, for up to 2–3 months.

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