Stuffed Italian Meatloaf Recipe

If you’re craving a hearty, flavorful dinner that’s got that little extra surprise inside, then this Stuffed Italian Meatloaf Recipe is going to be your new go-to. I absolutely love how this turns out every single time — juicy, packed with Italian herbs, and oozing melty cheese from the center. Plus, it’s a comforting classic with a fun twist that really hits the spot on busy weeknights or when you want to wow dinner guests without stressing in the kitchen.

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Ingredients You’ll Need

Each ingredient in this Stuffed Italian Meatloaf Recipe plays a vital role in creating its signature flavor and texture. Using a mix of meats, fresh herbs, and the right cheeses really brings this dish to life. Here are some tips on choosing your ingredients that help elevate this classic.

• Ground beef: I recommend 80/20 for juiciness—too lean can dry out the meatloaf.
• Ground Italian sausage: Adds extra seasoning and fat, which keeps the meatloaf tender.
• Onion: Finely chopped for even distribution—makes sure you don’t get any big chunks overpowering the flavors.
• Garlic: Fresh minced gives a punchy aroma and depth—don’t substitute with powder.
• Bread crumbs: Helps bind and soak up moisture—plain or Italian-seasoned crumbs both work well.
• Eggs: You’ll need these to hold everything together without the meat mixture falling apart.
• Parmesan cheese: Grated fresh for the best flavor boost; trust me, the pre-grated stuff is a no-go here.
• Italian seasoning & parsley: Fresh parsley if possible—adds brightness that cuts through the richness.
• Milk: Keeps the meatloaf moist and tender; whole milk works best.
• Mozzarella cheese: Shredded for the ooey-gooey filling—it’s the star of the stuffing.
• Spinach (optional): Fresh chopped adds a lovely color and subtle earthiness.
• Marinara sauce: Use your favorite jarred sauce or homemade for added flavor both inside and on top.

Variations

One of the things I love most about this Stuffed Italian Meatloaf Recipe is how easy it is to customize. Whether you want to sneak in extra veggies or switch up the cheeses, making it your own is part of the fun.

• Add mushrooms and bell peppers: I sometimes sauté diced mushrooms and peppers before adding them to the filling for extra texture and flavor;
• Make it spicy: Toss in some red pepper flakes or swap Italian sausage for a spicy variety for a little heat;
• Vegetarian twist: I’ve tried replacing meat with lentils and mushrooms with great results—just increase seasonings to taste;
• Cheese swaps: Try provolone or fontina in place of mozzarella for different melty goodness;
• Use turkey or chicken: For a lighter option, ground turkey or chicken sausage work well but watch cooking time so it doesn’t dry out.

How to Make Stuffed Italian Meatloaf Recipe

Step 1: Mix the Meats and Seasonings

Start by preheating your oven to 375°F—this is the perfect temperature to cook your meatloaf evenly while building a lovely crust. In a large bowl, combine the ground beef, Italian sausage, finely chopped onion, minced garlic, bread crumbs, eggs, grated Parmesan, Italian seasoning, and chopped parsley. I like to add the milk last because it helps keep everything moist without over-saturating any one part. Season generously with salt and pepper, then mix by hand just until everything is blended—avoid overmixing, which can make your meatloaf tough.

Step 2: Shape and Stuff Your Meatloaf

Transfer the meat mixture onto a baking sheet and form it into a rectangle, about 9 by 12 inches. Now comes the fun part—create a shallow well or tunnel down the center to hold your stuffing. Layer in the shredded mozzarella, chopped spinach if you’re using it, and dot with a few spoonfuls of marinara sauce. Carefully fold the meat mixture over the filling, pinching and smoothing the edges to seal it completely. This step might feel a little fiddly, but taking your time ensures the cheese stays inside and melts beautifully.

Step 3: Add Topping and Bake

Spread the remaining marinara sauce evenly on top of your meatloaf, then sprinkle with grated Parmesan. This topping adds another layer of flavor and helps keep the meatloaf moist as it bakes. Pop it into the oven and bake for 45-55 minutes, or until an instant-read thermometer hits 160°F at the thickest part. If it’s browning too fast, tent loosely with foil. When it’s out, let your meatloaf rest for 10 minutes—that’s crucial for juicy slices that hold together well.

How to Serve Stuffed Italian Meatloaf Recipe

Garnishes

I love topping my slices with a sprinkle of fresh basil or parsley for a pop of color and freshness. Sometimes, I drizzle a little extra marinara sauce on top or add a pinch of crushed red pepper flakes if we want a bit of heat—it really amps up the flavor without overshadowing the meatloaf.

Side Dishes

This stuffed Italian meatloaf pairs beautifully with creamy mashed potatoes or garlic roasted Brussels sprouts. I’ve also served it alongside a simple arugula salad dressed in lemon vinaigrette, which adds a refreshing peppery bite that balances the richness perfectly.

Creative Ways to Present

For special occasions, I like slicing the meatloaf into thick rounds and stacking them on a serving platter with layers of fresh basil leaves between each slice—it looks stunning and guests love pulling apart the layers of melted cheese, meat, and herbs. You can also serve mini meatloaf loaves in muffin tins for a fun, bite-sized option that’s perfect for parties.

Make Ahead and Storage

Storing Leftovers

I usually let the meatloaf cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. It keeps well in the fridge for up to 3 days, and leftovers reheat beautifully without getting dry if you’re careful.

Freezing

Freezing this stuffed Italian meatloaf is a fantastic option for meal prep. Wrap the cooled meatloaf tightly in foil and then a layer of plastic wrap before freezing for up to 3 months. When you’re ready, thaw it overnight in the fridge—this prevents sogginess and keeps the texture right on point.

Reheating

I reheat slices in the oven at 325°F, wrapped loosely in foil to keep the moisture locked in. It usually takes about 15-20 minutes depending on your oven and slice thickness. You can also microwave leftovers on medium heat, but watch carefully to avoid drying out the meat.

FAQs

Final Thoughts

This Stuffed Italian Meatloaf Recipe has become a staple in my kitchen because it combines comfort food nostalgia with the joy of something a little unexpected in every slice. If you want a meal that brings everyone to the table, oozing with cheesy goodness and cozy Italian flavors, this is it. Give it a try—you’ll be hooked on that melty center and the rich layers of seasoning, just like my family is!

Stuffed Italian Meatloaf Recipe

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• Author: Lauren
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6–8 servings
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

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Description

This Stuffed Italian Meatloaf combines the rich flavors of ground beef and Italian sausage with a cheesy, spinach-filled center and a tangy marinara topping. Perfect for a hearty dinner, this recipe features Italian seasonings and Parmesan cheese that add a savory depth, while the spinach provides freshness. Baked to perfection, it’s both comforting and impressive for family meals or entertaining guests.

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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

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Instructions

1. Preheat the oven: Set your oven to 375°F (190°C) to prepare it for baking the meatloaf evenly.
2. Prepare the meat mixture: In a large bowl, thoroughly combine the ground beef, Italian sausage, finely chopped onion, minced garlic, bread crumbs, eggs, grated Parmesan, Italian seasoning, and chopped parsley. Add the milk, salt, and pepper and mix well until all ingredients are evenly incorporated.
3. Shape the meatloaf base: On a baking sheet, shape the meat mixture into a rectangular loaf approximately 9 by 12 inches, creating a solid base for stuffing.
4. Stuff the meatloaf: Make a well in the center of the meatloaf and fill it with the shredded mozzarella, chopped spinach if using, and a spoonful of marinara sauce to add moisture and flavor.
5. Seal the loaf: Carefully fold the sides of the meat around the filling, pressing the edges tightly to enclose the filling and form a neat loaf.
6. Add the topping: Spread the remaining marinara sauce evenly over the top of the loaf, then sprinkle with the remaining grated Parmesan cheese for a flavorful crust.
7. Bake: Place the meatloaf in the preheated oven and bake for 45 to 55 minutes, or until the internal temperature reaches 160°F (71°C) to ensure it is fully cooked.
8. Rest and serve: Allow the meatloaf to rest for 10 minutes once out of the oven to help it set and lock in juices before slicing. Serve with extra marinara sauce if desired.

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Notes

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

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Nutrition

• Serving Size: 1 slice (approx. 1/8 of loaf)
• Calories: 350 kcal
• Sugar: 4 g
• Sodium: 500 mg
• Fat: 22 g
• Saturated Fat: 9 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 90 mg