Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet or a loaf pan with parchment paper or lightly grease it.
Prepare the Meatloaf Mixture:
In a large bowl, combine the ground beef with 1/2 cup of the chopped onion, 1 minced garlic clove, egg, breadcrumbs, milk, Worcestershire sauce, salt, pepper, thyme, oregano, and chopped parsley. Mix gently until just combined (avoid overmixing to keep the meat tender).
Prepare the Stuffing Filling:
In a small skillet, heat the olive oil over medium heat. Add the reserved chopped onion and the remaining minced garlic; sauté for about 2–3 minutes until softened. Add the chopped mushrooms and cook until they release their moisture and begin to brown, about 5 minutes. Transfer the mixture to a bowl and stir in the shredded cheese, breadcrumbs, Worcestershire sauce, and a pinch of salt and pepper. Mix well.
Assemble the Meatloaf:
On a large piece of parchment paper, press about two-thirds of the meatloaf mixture into a rectangle (approximately 9×6 inches).
Spread the stuffing filling evenly over the center, leaving a 1-inch border along the edges.
Dollop the remaining meatloaf mixture over the stuffing and gently press to cover, sealing the edges to enclose the stuffing completely.
Carefully transfer the assembled loaf (using the parchment to lift it) into your prepared baking pan or onto a lined baking sheet.
Optional – Apply the Glaze:
In a small bowl, mix the ketchup and brown sugar. Brush this glaze evenly over the top of the meatloaf for a shiny, slightly sweet finish.
Bake:
Bake in the preheated oven for 60–75 minutes or until the internal temperature reaches 160°F (71°C). If desired, brush on a little extra glaze during the last 10 minutes of baking.
Rest:
Remove the meatloaf from the oven and let it rest for about 10 minutes before slicing. This resting time helps the juices redistribute, ensuring moist, tender slices.
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