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Stuffed Italian Meatloaf: The Dinner That’ll Make Your Family Think You’re a Culinary Genius

Stuffed Italian meatloaf slice showing molten mozzarella center and marinara topping

This Stuffed Italian Meatloaf is a savory and hearty twist on the classic comfort dish, filled with gooey mozzarella, spinach, and marinara sauce, then topped with even more cheese for a flavorful finish.

Ingredients

Scale
  • 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
  • 1 cup mozzarella cheese, shredded
  • 1 cup spinach, chopped (optional)
  • 1/4 cup marinara sauce (for filling)
  • 1/2 cup marinara sauce (for topping)
  • 1/4 cup Parmesan cheese, grated (for topping)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, combine ground beef, Italian sausage, onion, garlic, bread crumbs, eggs, Parmesan cheese, Italian seasoning, and parsley.
  3. Add milk, salt, and pepper, then mix until fully combined.
  4. On a baking sheet, form the meat mixture into a rectangular loaf (about 9×12 inches).
  5. Create a well in the center of the meatloaf and stuff with mozzarella cheese, spinach (if using), and a spoonful of marinara sauce.
  6. Carefully fold the meat around the filling, sealing the edges to form a loaf.
  7. Spread the remaining marinara sauce on top of the meatloaf and sprinkle with Parmesan cheese.
  8. Bake for 45–55 minutes, or until the internal temperature reaches 160°F (71°C).
  9. Let the meatloaf rest for 10 minutes before slicing.
  10. Serve with extra marinara sauce, if desired.

Notes

  • Variations: Add mushrooms, bell peppers, or olives to the filling for extra flavor.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Freezing: Wrap in foil and freeze for up to 3 months. Thaw before reheating.

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