why make this recipe
Stuffed Italian Meatloaf is a delightful twist on the traditional meatloaf. This recipe blends ground beef and Italian sausage, bringing rich flavors to your dinner table. The gooey mozzarella filling and tangy marinara sauce make it a family favorite. Plus, it’s an excellent way to sneak in some veggies if you choose to add spinach. It’s hearty, filling, and perfect for any occasion, whether it’s a weeknight dinner or a gathering with friends.
how to make Stuffed Italian Meatloaf
Ingredients:
- 1 ½ lbs ground beef
- ½ lb ground Italian sausage
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup bread crumbs
- 2 large eggs
- ½ cup Parmesan cheese, grated
- 2 tbsp Italian seasoning
- 1 tbsp parsley, chopped
- ½ cup milk
- Salt and pepper to taste
- 1 cup mozzarella cheese, shredded
- 1 cup spinach, chopped (optional)
- ¼ cup marinara sauce
- ½ cup marinara sauce
- ¼ cup Parmesan cheese, grated
Directions:
- Preheat the oven to 375°F (190°C).
- 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.
- On a baking sheet, form the meat mixture into a rectangular loaf, about 9×12 inches.
- Create a well in the center of the meatloaf and stuff it with mozzarella cheese, spinach (if using), and a spoonful of marinara sauce.
- Carefully fold the meat around the filling, sealing the edges to form a loaf.
- Spread the remaining marinara sauce on top of the meatloaf and sprinkle with Parmesan cheese.
- Bake for 45-55 minutes, or until the internal temperature reaches 160°F (71°C).
- Let the meatloaf rest for 10 minutes before slicing.
- Serve with extra marinara sauce, if desired.
how to serve Stuffed Italian Meatloaf
Serve the Stuffed Italian Meatloaf sliced with a side of pasta, garlic bread, or a fresh salad. Drizzle more marinara sauce over the top for added flavor. This dish is also great for sandwiches the next day!
how to store Stuffed Italian Meatloaf
Store any leftover meatloaf in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Wrap it tightly in plastic wrap or aluminum foil before placing it in a freezer bag.
tips to make Stuffed Italian Meatloaf
- Make sure to seal the edges of the meatloaf well to prevent the filling from leaking out during baking.
- Letting the meatloaf rest after baking helps it hold its shape better when slicing.
- Feel free to customize the filling with different cheeses or veggies based on your preference.
variation
You can add different herbs or spices to the meat mixture for an extra kick. Try using pepper jack cheese for a spicy version, or incorporate bell peppers and mushrooms into the filling.
FAQs
CAN I USE ONLY GROUND BEEF?
YES, YOU CAN DEFINITELY USE ONLY GROUND BEEF IF YOU PREFER. JUST KEEP IN MIND THAT ITALIAN SAUSAGE ADDS EXTRA SEASONING, FAT, AND FLAVOR, SO YOU MAY WANT TO INCREASE THE ITALIAN SEASONING AND ADD A LITTLE EXTRA SALT AND PEPPER TO COMPENSATE. USING A MIX OF LEAN AND A LITTLE HIGHER-FAT GROUND BEEF WILL ALSO HELP KEEP THE MEATLOAF JUICY.
WHAT CAN I SERVE WITH STUFFED ITALIAN MEATLOAF?
STUFFED ITALIAN MEATLOAF PAIRS BEAUTIFULLY WITH CLASSIC ITALIAN SIDES LIKE BUTTERED PASTA, GARLIC BREAD, OR A SIMPLE GREEN SALAD WITH VINAIGRETTE. YOU CAN ALSO SERVE IT WITH ROASTED VEGETABLES, MASHED POTATOES, OR SAUTÉED GREEN BEANS IF YOU WANT A MORE COMFORT-FOOD STYLE PLATE. DON’T FORGET EXTRA MARINARA SAUCE ON THE SIDE FOR SPOONING OVER EACH SLICE.
CAN I MAKE THIS AHEAD OF TIME?
ABSOLUTELY! YOU CAN SHAPE THE MEATLOAF AND STUFF IT, THEN COVER IT TIGHTLY AND REFRIGERATE IT FOR UP TO 24 HOURS BEFORE BAKING. WHEN YOU’RE READY TO COOK, LET IT SIT AT ROOM TEMPERATURE FOR ABOUT 20–30 MINUTES, THEN BAKE AS DIRECTED, ADDING A FEW EXTRA MINUTES IF NEEDED. YOU CAN ALSO BAKE IT COMPLETELY, COOL IT, AND REHEAT SLICES LATER FOR AN EASY MAKE-AHEAD DINNER.
Stuffed Italian Meatloaf
Ingredients
For the meat mixture
- 1.5 lbs 1 ½ lbs ground beef Choose lean ground beef for less grease.
- 0.5 lbs ½ lb ground Italian sausage Italian sausage adds flavor.
- 1 small 1 small onion, finely chopped Can use yellow or white onion.
- 2 cloves 2 cloves garlic, minced Adjust garlic to taste.
- 1 cup 1 cup bread crumbs Use plain or seasoned.
- 2 large 2 large eggs Helps bind the meat mixture.
- 0.5 cup ½ cup Parmesan cheese, grated Freshly grated is best.
- 2 tbsp 2 tbsp Italian seasoning You can adjust to taste.
- 1 tbsp 1 tbsp parsley, chopped Optional for garnish.
- 0.5 cup ½ cup milk Used for moisture.
- Salt and pepper to taste Season well to enhance flavor.
For the filling and topping
- 1 cup 1 cup mozzarella cheese, shredded Melted cheese provides a great texture.
- 1 cup 1 cup spinach, chopped (optional) Great for added nutrition.
- 0.25 cup ¼ cup marinara sauce For stuffing the meatloaf.
- 0.5 cup ½ cup marinara sauce For topping the meatloaf.
- 0.25 cup ¼ cup Parmesan cheese, grated Sprinkled on top before baking.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- 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.
Assembly
- On a baking sheet, form the meat mixture into a rectangular loaf, about 9x12 inches.
- Create a well in the center of the meatloaf and stuff it with mozzarella cheese, spinach (if using), and a spoonful of marinara sauce.
- Carefully fold the meat around the filling, sealing the edges to form a loaf.
Baking
- Spread the remaining marinara sauce on top of the meatloaf and sprinkle with Parmesan cheese.
- Bake for 45-55 minutes, or until the internal temperature reaches 160°F (71°C).
- Let the meatloaf rest for 10 minutes before slicing.