The Ultimate Stuffed Italian Meatloaf: Easy, Cheesy & Comforting!
This Stuffed Italian Meatloaf recipe elevates a classic comfort food, featuring a savory ground beef and Italian sausage mix, a gooey mozzarella and spinach filling, and a flavorful marinara and Parmesan topping. Easy enough for a weeknight, yet special enough for gatherings, it's a guaranteed crowd-pleaser.
Equipment
- Large bowl
- Baking sheet
- Parchment paper
- Meat thermometer
Ingredients
- 1.5 lbs ground beef 85/15 or 80/20 ratio recommended
- 0.5 lb ground Italian sausage mild or hot
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup breadcrumbs plain or Italian-style
- 2 large eggs
- 0.5 cup grated Parmesan cheese
- 2 tbsp Italian seasoning
- 1 tbsp chopped parsley fresh
- 0.5 cup milk
- salt and pepper to taste
For the Filling
- 1 cup shredded mozzarella cheese low-moisture, part-skim
- 1 cup chopped spinach optional, fresh or frozen (thawed and squeezed dry)
- 0.25 cup marinara sauce
For the Topping
- 0.5 cup marinara sauce
- 0.25 cup grated Parmesan cheese
Instructions
- Step 1: Preheat Oven: Preheat your oven to 375°F (190°C).
- Step 2: Combine Meatloaf Ingredients: In a large bowl, combine the ground beef, ground Italian sausage, finely chopped onion, minced garlic, breadcrumbs, eggs, grated Parmesan cheese, Italian seasoning, chopped parsley, milk, and season generously with salt and pepper. Gently mix until all ingredients are just combined; do not overmix.
- Step 3: Form and Stuff the Meatloaf: On a baking sheet (lined with parchment paper for easy cleanup), gently form the meat mixture into a rectangular loaf, about 9x12 inches. Create a well or trough down the center of the loaf. Carefully stuff this well with the shredded mozzarella cheese, chopped spinach (if using), and a spoonful of marinara sauce.
- Step 4: Seal and Top: Carefully fold the meat from the sides over the filling, working to seal the edges completely, creating a traditional loaf shape. Spread the remaining marinara sauce (from the topping section) evenly over the top of the meatloaf, then sprinkle generously with the remaining Parmesan cheese.
- Step 5: Bake: Bake in the preheated oven for 45-55 minutes, or until the internal temperature reaches 160°F (71°C) when checked with a meat thermometer.
- Step 6: Rest and Serve: Once done, remove the meatloaf from the oven and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful loaf. Slice and serve warm.
Notes
Customize this meatloaf with different meats (all beef, turkey), cheeses (provolone, cheddar), or added veggies (bell peppers, zucchini). Key to success: don't overmix, use a meat thermometer (160°F/71°C internal temp), and rest for 10 minutes. Can be prepped up to 24 hours ahead. Store leftovers 3-4 days in fridge, or freeze up to 3 months. Reheat in microwave or oven.