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Italian Stuffed Meatloaf Recipe
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.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
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.