Stuffed Italian Meatloaf
Stuffed Italian Meatloaf is a delicious twist on a classic, featuring a blend of ground beef and Italian sausage filled with gooey mozzarella and topped with marinara sauce.
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.
Notes
Serve with extra marinara sauce, pasta, garlic bread, or salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 3 months.