Stuffed Mozzarella Meatloaves with Balsamic Tomato Sauce and Roasted Potatoes

Imagine biting into a tender mini meatloaf and discovering a hidden pocket of melted mozzarella cheese. That’s exactly what you get with these stuffed mozzarella meatloaves, topped with a rich and tangy balsamic tomato sauce and even more cheese. Served alongside Italian-seasoned oven fries and roasted green beans, this meal is a comforting, flavor-packed dinner that’s sure to become a family favorite.

These individual meatloaves are easy to prepare and bake to perfection in under an hour. The combination of savory beef, aromatic Italian seasoning and sweet caramelized onions in the sauce creates a harmonious balance of flavors. Plus, the roasted potatoes and green beans make for a complete, satisfying meal all on one sheet pan.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions and preheat oven to 450°F. Wash and dry all produce. Dice potatoes into ½-inch pieces. Halve, peel and thinly slice onion. Mince or grate garlic.
2. In a large bowl, combine panko, garlic, 2 tablespoons water and 2 teaspoons Italian seasoning (reserve the rest for later). Add ground beef, ¾ teaspoon salt and pepper; mix until just combined. Form into two 1-inch-thick oval loaves. Place on one side of a lightly oiled baking sheet. (For 4 servings: use 4 tablespoons water, 4 teaspoons Italian seasoning and 1½ teaspoons salt; form into four loaves.)
3. On a second baking sheet, toss diced potatoes with a generous drizzle of olive oil, salt, pepper and the remaining Italian seasoning. Roast on the top rack until browned and crisp, 20-25 minutes. Place the sheet with meatloaves on the middle rack; roast for 10 minutes (you’ll add green beans later).
4. Meanwhile, heat a drizzle of olive oil in a large skillet over medium-high heat. Add sliced onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. Add balsamic vinegar, 2 tablespoons water and 1 teaspoon sugar; cook, stirring, until caramelized and jammy, 2-3 minutes. Stir in tomato paste and beef stock concentrate until combined. Pour in ¼ cup water and bring to a simmer; cook until thickened, 1-2 minutes. Remove from heat and season with salt and pepper. (For 4 servings: use 2 teaspoons sugar.)
5. After meatloaves have roasted for 10 minutes, remove the baking sheet from the oven. Carefully toss green beans on the empty side of the sheet with a drizzle of olive oil, salt and pepper. Return to oven and continue roasting until meatloaves are cooked through (internal temperature of 160°F) and green beans are browned and tender, 10-15 minutes. Tip: If green beans finish before meatloaves, remove them from the sheet and continue baking meatloaves.
6. In the last 3-4 minutes of baking, top each meatloaf with a generous spoonful of balsamic tomato sauce and sprinkle with mozzarella cheese. Return to oven until cheese is melted and bubbly. Divide meatloaves, roasted potatoes and green beans among plates and serve.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, provolone or low-moisture mozzarella work well. Avoid fresh mozzarella as it releases too much moisture.

How do I know when the meatloaves are fully cooked?

Use an instant-read thermometer; the internal temperature should reach 160°F. Alternatively, cut into one to check that it’s no longer pink.

Can I make this recipe ahead of time?

You can prepare the meatloaves and sauce up to a day in advance. Refrigerate separately, then bake as directed, adding extra time if needed.