Stuffed Italian Meatloaf

Why You’ll Love This Recipe

I love this recipe because it brings together the best of Italian flavors—savory meat, melted mozzarella, and tangy marinara—into one satisfying loaf. The stuffed center adds a juicy surprise that keeps each slice moist and flavorful. It’s a crowd-pleaser that feels special but is easy to prepare and bake. Plus, the leftovers reheat wonderfully, making it a versatile meal.

Ingredients

Meatloaf:
1 1/2 lbs ground beef
1/2 lb ground Italian sausage
1 small onion, finely chopped
2 cloves garlic, minced
1 cup bread crumbs
2 large eggs
1/2 cup Parmesan cheese, grated
2 tbsp Italian seasoning
1 tbsp parsley, chopped
1/2 cup milk
Salt and pepper to taste

Filling:
1 cup mozzarella cheese, shredded
1 cup spinach, chopped (optional)
1/4 cup marinara sauce

Topping:
1/2 cup marinara sauce
1/4 cup Parmesan cheese, grated

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 375°F.

2. In a large bowl, combine the ground beef, Italian sausage, onion, garlic, bread crumbs, eggs, Parmesan cheese, Italian seasoning, and parsley. Add milk, salt, and pepper, then mix until fully combined.

3. On a baking sheet, form the meat mixture into a rectangular loaf about 9×12 inches.

4. Create a well in the center of the loaf and stuff it with mozzarella cheese, chopped spinach (if using), and a spoonful of marinara sauce.

5. Carefully fold the meat around the filling, sealing the edges to form a loaf.

6. Spread the remaining marinara sauce on top and sprinkle with Parmesan cheese.

7. Bake for 45-55 minutes, or until the internal temperature reaches 160°F.

8. Let the meatloaf rest for 10 minutes before slicing. Serve with extra marinara sauce if desired.

Servings and Timing

This recipe serves 6 to 8 people. Preparation takes about 15 minutes, with baking time around 45-55 minutes, totaling approximately 1 hour and 10 minutes.

Variations

I sometimes add mushrooms, diced bell peppers, or chopped olives to the filling for extra texture and flavor. Using fresh herbs like basil or oregano can also brighten the dish. For a spicier version, I include crushed red pepper flakes in the meat mixture.

Storage/Reheating

Leftovers store well in an airtight container in the refrigerator for up to 4 days. I reheat slices in the microwave or oven until warmed through. This meatloaf also freezes well — I wrap it tightly and freeze for up to 3 months, thawing overnight before reheating.

FAQs

Can I use all ground beef instead of mixing with Italian sausage?

Yes, but using Italian sausage adds extra flavor and fat that keeps the meatloaf moist.

How do I prevent the meatloaf from drying out?

Including the marinara sauce and cheese filling helps keep it juicy, and I avoid overmixing the meat.

Can I make this meatloaf gluten-free?

You can substitute the bread crumbs with gluten-free breadcrumbs or crushed gluten-free crackers.

How do I check if the meatloaf is done?

Use a meat thermometer—when the internal temperature reaches 160°F, it’s fully cooked.

Can I prepare this ahead of time?

Absolutely. I assemble the meatloaf and refrigerate it for a few hours or overnight before baking.

Conclusion

Stuffed Italian Meatloaf is one of my favorite comforting dishes that brings bold Italian flavors to the table in a familiar, satisfying way. The cheesy stuffed center makes every slice special, and it’s a meal that works well for family dinners, meal prep, or even entertaining. Easy to make and full of flavor, it’s a reliable crowd-pleaser.

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