Stuffed Italian Meatloaf Recipe

Stuffed Italian Meatloaf Recipe: Cheesy Comfort Food Made Easy

I still remember the first time I made this stuffed Italian meatloaf – I wasn’t expecting much from what seemed like a simple recipe. The aroma that filled my kitchen as it baked was incredible, and when I sliced into it, the melted cheese center made my family gasp with delight.

This isn’t your typical meatloaf at all; it’s a show-stopping dinner that combines all the flavors of Italy in one satisfying dish. While browsing for new dinner recipes, I discovered this gem that’s now become our go-to meal.

Almost as popular in my house as my famous Rotisserie Chicken Bowls Recipe. Trust me, once you try this cheesy, herb-packed creation, you’ll never look at regular meatloaf the same way again.

Ingredients for Italian Stuffed Meatloaf Recipe

For the Meatloaf Base:

• 2 pounds ground beef (80/20 blend) – the fat content keeps the meat juicy and flavorful
• 1 pound ground Italian sausage – adds authentic Italian spicing and richness
• 1 cup Italian breadcrumbs – binds the mixture while adding seasoning
• 1/2 cup freshly grated Parmesan cheese – provides sharp, nutty flavor
• 1/4 cup fresh parsley, chopped – adds brightness and color
• 2 large eggs, beaten – acts as a binder to hold everything together
• 1 medium onion, finely diced – sautéed first for sweetness
• 3 cloves garlic, minced – use fresh for best flavor
• 1/2 cup whole milk – keeps the meat mixture tender
• 2 tablespoons olive oil – for sautéing vegetables
• 1 teaspoon dried oregano – classic Italian herb
• 1 teaspoon dried basil – complements the oregano perfectly
• 1/2 teaspoon salt – season to taste
• 1/4 teaspoon black pepper – freshly ground preferred

For the Cheese Filling:

• 8 ounces fresh mozzarella, sliced – creates the gooey center
• 1/2 cup ricotta cheese – adds creaminess and mild flavor
• 1/4 cup grated Parmesan cheese – extra sharp cheese flavor
• 1/4 cup fresh basil, chopped – never use dried basil here
• 1 large egg, beaten – binds the ricotta mixture
• 1/4 teaspoon salt – enhances the cheese flavors
• 1/8 teaspoon black pepper – just a pinch
• 1/2 cup sun-dried tomatoes, chopped – oil-packed works best
• 1 cup fresh spinach, sautéed and chopped – frozen spinach releases too much water

For the Tomato Sauce:

• 1 can (28 oz) crushed tomatoes – forms the sauce base
• 1 can (15 oz) tomato sauce – adds smoothness
• 1/2 cup water – helps thin the sauce
• 2 cloves garlic, minced – fresh garlic is essential
• 1 tablespoon olive oil – for sautéing garlic
• 1 teaspoon dried oregano – classic pizza sauce flavor
• 1 teaspoon dried basil – balances the oregano
• 1/2 teaspoon sugar – balances acidity in tomatoes
• Salt and pepper to taste – adjust based on your preference

Note: This recipe serves 8-10 people generously, making it perfect for family dinners or meal prep.

Variations to Try

Transform this classic recipe to suit different dietary needs and taste preferences:

• Dairy-Free Version: Replace ricotta with cashew cream cheese and use dairy-free mozzarella shreds
• Lower Carb Option: Substitute breadcrumbs with finely ground pork rinds or almond flour
• Vegetarian Alternative: Use plant-based ground meat and vegetable stock instead of beef
• Spicy Kick: Add red pepper flakes to the meat mixture and use hot Italian sausage
• Mediterranean Twist: Include Kalamata olives and feta cheese in the filling
• Herb Garden Special: Add fresh thyme, rosemary, and sage to elevate the flavor profile
• Protein Boost: Mix in cooked lentils with the ground meat for extra fiber and protein

These variations make this one of the most adaptable dinner recipes in my collection, perfect for accommodating different tastes and dietary restrictions.

Cooking Time

• Prep Time: 30 minutes
• Cooking Time: 75 minutes
• Total Time: 1 hour 45 minutes

Equipment Needed

• Large mixing bowl – for combining meat mixture
• Medium skillet – for sautéing onions and garlic
• Large baking sheet – lined with parchment paper
• Medium saucepan – for making tomato sauce
• Meat thermometer – ensures proper internal temperature
• Sharp knife – for chopping vegetables and herbs
• Cutting board – for food preparation
• Large spoon or spatula – for mixing and shaping

How to Make Stuffed Italian Meatloaf

Creating this impressive dish requires patience and attention to detail, but the results are absolutely worth the effort. The key is layering flavors and textures to create a cohesive, restaurant-quality meal.

Each step builds upon the previous one, so take your time and enjoy the process. You’ll be amazed at how simple techniques can create such an extraordinary dinner centerpiece.

Preparing the Aromatics

Heat olive oil in your medium skillet over medium heat until shimmering. Add the finely diced onion and cook for 5-7 minutes until translucent and softened. Stir in minced garlic and cook for another minute until fragrant, being careful not to burn it.

Making the Meat Mixture

Combine ground beef, Italian sausage, breadcrumbs, Parmesan, parsley, eggs, milk, oregano, basil, salt, and pepper in your large bowl. Add the cooled onion-garlic mixture and gently mix with your hands until just combined, avoiding overmixing which creates tough meatloaf.

Creating the Cheese Filling

Mix ricotta cheese, Parmesan, fresh basil, beaten egg, salt, and pepper in a medium bowl until smooth. Fold in the chopped sun-dried tomatoes and sautéed spinach. This creamy mixture will create the surprise center that makes this dish so special.

Assembling the Meatloaf

Press half the meat mixture into a rectangle on your parchment-lined baking sheet, leaving a one-inch border. Spread the ricotta mixture evenly over the meat base, then layer mozzarella slices on top. Cover with remaining meat mixture and seal edges completely.

Preparing the Sauce

Sauté minced garlic in olive oil for 30 seconds until fragrant. Add crushed tomatoes, tomato sauce, water, oregano, basil, sugar, salt, and pepper. Simmer for 15-30 minutes, stirring occasionally, until flavors meld and sauce thickens slightly.

Final Assembly and Baking

Pour half the tomato sauce over the shaped meatloaf, reserving the rest for serving. Bake at 350°F for 60-75 minutes until internal temperature reaches 160°F. Let rest for 10-15 minutes before slicing to allow juices to redistribute properly.

Additional Tips for Making this Recipe Better

• I always make my sauce a day ahead – the flavors develop beautifully overnight in the refrigerator
• When mixing the meat, I wet my hands with cold water to prevent sticking and ensure even mixing
• I’ve learned that letting the meatloaf rest is crucial – rushing this step results in a messy presentation
• My secret trick is brushing the top with olive oil before baking for a golden, appetizing crust
• I always use a meat thermometer because guessing doneness never works well with stuffed meats
• After years of making this, I’ve found that room temperature ingredients mix more easily and evenly
• I recommend making extra sauce – it freezes beautifully and works great for pasta later

How to Serve Stuffed Italian Meatloaf

Present this stunning dish with confidence and watch your guests’ faces light up when they see the melted cheese center.

• Slice thick portions to showcase the beautiful cheese filling and arrange on warmed plates
• Drizzle the remaining tomato sauce around each slice, not over it, to maintain presentation
• Garnish with fresh basil leaves and a sprinkle of grated Parmesan for restaurant-style plating
• Serve alongside garlic mashed potatoes or creamy polenta to soak up the delicious sauce
• Add a simple arugula salad dressed with lemon vinaigrette to cut through the richness
• Consider offering crusty Italian bread for sauce dipping – your guests will appreciate the thoughtfulness
• For a complete Italian feast, start with my Rotisserie Chicken Burritos Recipe as an appetizer

Nutritional Information

Here’s the approximate nutritional breakdown per generous serving of this hearty comfort food:

• Calories: 485 per serving – a satisfying main course portion
• Protein: 34 grams – excellent source of high-quality protein
• Carbohydrates: 18 grams – mostly from tomatoes and breadcrumbs
• Fat: 32 grams – primarily from cheese and ground meat

How to Store Stuffed Italian Meatloaf

• Refrigeration: Store leftover meatloaf in the refrigerator for up to 4 days in an airtight container. The flavors actually improve after a day, making leftovers even more delicious than the original serving.
• Freezing: Wrap individual slices tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. This method prevents freezer burn and makes it easy to thaw single portions as needed.
• Reheating: Thaw frozen slices overnight in the refrigerator, then reheat in a 325°F oven for 15-20 minutes until heated through. Avoid microwaving if possible, as it can make the texture rubbery.

Why You’ll Love This Recipe

This stuffed Italian meatloaf will quickly become a family favorite for several compelling reasons:

• Impressive Presentation: The cheese-filled center creates a wow factor that makes ordinary weeknight dinners feel special. Your family will think you spent hours in the kitchen creating this masterpiece.
• Make-Ahead Friendly: You can assemble this dish entirely the day before and simply pop it in the oven when ready. This makes it perfect for busy weeknights or entertaining guests without stress.
• Versatile Serving Options: This recipe works equally well for casual family dinners or elegant dinner parties. The rich flavors and beautiful presentation adapt to any occasion seamlessly.
• Excellent for Meal Prep: The recipe yields generous portions that reheat beautifully, making it ideal for weekly meal planning. You’ll have delicious, homemade dinners ready in minutes.
• Kid-Approved Flavors: Even picky eaters love the familiar comfort of meatloaf combined with melted cheese. It’s a clever way to introduce Italian flavors to reluctant family members.

Common Mistakes to Avoid for Better Results

Overmixing the Meat: The biggest mistake I see people make is working the meat mixture too aggressively. This develops the proteins too much and creates a dense, tough texture instead of tender, juicy meatloaf.

Skipping the Resting Period: Many home cooks want to slice immediately after baking, but this causes the filling to ooze out messily. Patience during the resting period ensures clean, beautiful slices.

Using Frozen Spinach: Frozen spinach contains too much moisture and will make your filling watery and soggy. Always use fresh spinach, sauté it briefly, and squeeze out excess liquid.

Not Sealing the Edges: Failing to properly pinch and seal the meatloaf edges allows the cheese filling to leak out during baking. Take extra time to ensure complete sealing around all edges.

Ignoring Internal Temperature: Guessing doneness leads to either undercooked centers or dried-out exteriors. A meat thermometer ensures perfect results every time, reaching exactly 160°F for food safety.

Ben Carraoli

Stuffed Italian Meatloaf Recipe

I still remember the first time I made this stuffed Italian meatloaf – I wasn't expecting much from what seemed like a simple recipe. The aroma that filled my kitchen as it baked was incredible, and when I sliced into it, the melted cheese center made my family gasp with delight.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 8

Course: Dinner

Calories: 485

Ingredients Method

Ingredients

  

• For the Meatloaf Base:
• 2 pounds ground beef 80/20 blend – the fat content keeps the meat juicy and flavorful
• 1 pound ground Italian sausage – adds authentic Italian spicing and richness
• 1 cup Italian breadcrumbs – binds the mixture while adding seasoning
• 1/2 cup freshly grated Parmesan cheese – provides sharp nutty flavor
• 1/4 cup fresh parsley chopped – adds brightness and color
• 2 large eggs beaten – acts as a binder to hold everything together
• 1 medium onion finely diced – sautéed first for sweetness
• 3 cloves garlic minced – use fresh for best flavor
• 1/2 cup whole milk – keeps the meat mixture tender
• 2 tablespoons olive oil – for sautéing vegetables
• 1 teaspoon dried oregano – classic Italian herb
• 1 teaspoon dried basil – complements the oregano perfectly
• 1/2 teaspoon salt – season to taste
• 1/4 teaspoon black pepper – freshly ground preferred
• For the Cheese Filling:
• 8 ounces fresh mozzarella sliced – creates the gooey center
• 1/2 cup ricotta cheese – adds creaminess and mild flavor
• 1/4 cup grated Parmesan cheese – extra sharp cheese flavor
• 1/4 cup fresh basil chopped – never use dried basil here
• 1 large egg beaten – binds the ricotta mixture
• 1/4 teaspoon salt – enhances the cheese flavors
• 1/8 teaspoon black pepper – just a pinch
• 1/2 cup sun-dried tomatoes chopped – oil-packed works best
• 1 cup fresh spinach sautéed and chopped – frozen spinach releases too much water
• For the Tomato Sauce:
• 1 can 28 oz crushed tomatoes – forms the sauce base
• 1 can 15 oz tomato sauce – adds smoothness
• 1/2 cup water – helps thin the sauce
• 2 cloves garlic minced – fresh garlic is essential
• 1 tablespoon olive oil – for sautéing garlic
• 1 teaspoon dried oregano – classic pizza sauce flavor
• 1 teaspoon dried basil – balances the oregano
• 1/2 teaspoon sugar – balances acidity in tomatoes
• Salt and pepper to taste – adjust based on your preference

Method

 

1. Heat olive oil in your medium skillet over medium heat until shimmering. Add the finely diced onion and cook for 5-7 minutes until translucent and softened. Stir in minced garlic and cook for another minute until fragrant, being careful not to burn it.
2. Combine ground beef, Italian sausage, breadcrumbs, Parmesan, parsley, eggs, milk, oregano, basil, salt, and pepper in your large bowl. Add the cooled onion-garlic mixture and gently mix with your hands until just combined, avoiding overmixing which creates tough meatloaf.
3. Mix ricotta cheese, Parmesan, fresh basil, beaten egg, salt, and pepper in a medium bowl until smooth. Fold in the chopped sun-dried tomatoes and sautéed spinach. This creamy mixture will create the surprise center that makes this dish so special.
4. Press half the meat mixture into a rectangle on your parchment-lined baking sheet, leaving a one-inch border. Spread the ricotta mixture evenly over the meat base, then layer mozzarella slices on top. Cover with remaining meat mixture and seal edges completely.
5. Sauté minced garlic in olive oil for 30 seconds until fragrant. Add crushed tomatoes, tomato sauce, water, oregano, basil, sugar, salt, and pepper. Simmer for 15-30 minutes, stirring occasionally, until flavors meld and sauce thickens slightly.
6. Pour half the tomato sauce over the shaped meatloaf, reserving the rest for serving. Bake at 350°F for 60-75 minutes until internal temperature reaches 160°F. Let rest for 10-15 minutes before slicing to allow juices to redistribute properly.