Glazed Stuffed MeatloafServings: 6–8Prep Time: 20 minutesCook Time: 55–65 minutesTotal Time: About 1 hour 25 minutes

For the Meatloaf:
2 lb (900 g) ground beef, 80–85% lean
1 small onion, finely diced
3 cloves garlic, minced
1 cup (100 g) breadcrumbs
2 large eggs
½ cup (120 ml) milk
2 tbsp ketchup
1 tbsp Worcestershire sauce
1 tsp salt
1 tsp black pepper
1 tsp smoked paprika
1 tsp Italian seasoning
2 tbsp fresh parsley, finely chopped
For the Cheese Filling:
1 cup (110 g) shredded mozzarella cheese
½ cup (55 g) shredded cheddar cheese
For the Glaze:
½ cup (120 g) ketchup
¼ cup (60 g) brown sugar
2 tbsp barbecue sauce
1 tbsp Worcestershire sauce
1 tbsp honey
1 tsp smoked paprika
½ tsp garlic powder
For Garnishing:
1 tbsp finely chopped fresh parsley
1 tbsp toasted breadcrumbs or crispy garlic crumbs
Instructions
Prepare the meat mixture:
Preheat the oven to 375°F (190°C). In a large bowl, combine the ground beef, diced onion, minced garlic, breadcrumbs, eggs, milk, ketchup, Worcestershire sauce, salt, black pepper, smoked paprika, Italian seasoning, and parsley.
Mix gently:
Mix everything together with your hands until just combined. Do not overmix, or the meatloaf may become dense.
Add the cheese:
Place a large sheet of parchment paper on your work surface. Shape about two-thirds of the meat mixture into a thick rectangle. Place the mozzarella and cheddar in the center, leaving about 1 inch around the edges.
Seal the meatloaf:
Cover the cheese completely with the remaining meat mixture. Press and seal the edges carefully so the cheese stays inside during baking. Shape it into a smooth loaf.
Prepare the glaze:
In a small bowl, mix together the ketchup, brown sugar, barbecue sauce, Worcestershire sauce, honey, smoked paprika, and garlic powder.
Glaze:
Place the meatloaf in a foil-lined baking pan. Spread about half of the glaze evenly over the top.
Bake:
Bake for 45 minutes. Remove from the oven and brush generously with the remaining glaze.
Finish baking:
Return to the oven and bake for another 10–20 minutes, or until the internal temperature reaches 160°F (71°C).
Rest:
Remove the meatloaf from the oven and let it rest for 10–15 minutes before slicing. This helps keep the juices and melted cheese inside.
Serve:
Sprinkle with fresh parsley and toasted breadcrumbs or crispy garlic crumbs. Slice slowly to reveal the melted cheese inside and serve warm.
Tip: For the glossy, caramelized finish like in the photo, brush one extra thin layer of glaze over the meatloaf during the final 5 minutes of baking.