Stuffed Italian Meatloaf – A Cheesy, Flavor-Packed Classic

Introduction

Stuffed Italian meatloaf is the ultimate comfort food — a hearty twist on the traditional meatloaf, packed with bold Italian flavors and filled with melty mozzarella, herbs, and sometimes even cured meats. Inspired by polpettone ripieno, this dish delivers everything you love about Italian cuisine in one sliceable, family-style meal.

With seasoned ground beef, aromatic garlic, onions, Parmesan cheese, and a tender breadcrumb binder, this meatloaf bakes up juicy and full of flavor. The oozy, cheesy center adds a surprise in every bite, making it a standout dish for Sunday dinners, holiday gatherings, or a cozy meal prep favorite.

Ingredients Overview

Ground Beef

An 80/20 blend is ideal — it’s fatty enough to stay juicy but won’t release too much grease during baking. For a leaner option, you can use a 90/10 mix or do a 50/50 split with ground turkey or pork.

Optional: Add mild Italian sausage to boost flavor.

Breadcrumbs

Plain or Italian-seasoned breadcrumbs help absorb moisture and keep the loaf tender. Panko can be used for a lighter texture.

Tip: Soak breadcrumbs in milk first to make a panade, which helps prevent dry meatloaf.

Eggs

Eggs bind everything together. Two large eggs are typically enough for 2 pounds of meat.

Onion & Garlic

A classic aromatic base. Mince finely or grate for better distribution and a more delicate texture.

Sautéing first brings out sweetness and avoids raw onion flavor.

Parmesan Cheese

Adds saltiness and umami to the meat mixture. Use freshly grated Parmesan — the real kind — for best flavor.

Italian Herbs & Seasoning

Season generously with:

• Dried oregano
• Basil
• Parsley
• Crushed red pepper (optional, for a mild kick)
• Salt and black pepper

Fresh herbs can be used if you have them, but dried is perfectly acceptable for a traditional flavor.

Mozzarella (Stuffing)

Low-moisture shredded mozzarella or mozzarella logs work well. Roll it into the center of the meatloaf so it melts into a cheesy core.

Optional add-ins for stuffing:

• Sliced prosciutto or salami
• Roasted red peppers
• Spinach or sautéed mushrooms

Marinara Sauce

A light coating of marinara helps keep the loaf moist and adds authentic Italian flair. Save some extra for serving on the side.

Use homemade or a good-quality store-bought sauce.

Step-by-Step Instructions

1. Preheat Oven

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil for easier cleanup.

2. Sauté Aromatics

Heat a bit of olive oil in a skillet. Sauté 1 small finely diced onion and 3 cloves minced garlic until soft and fragrant, about 5 minutes. Let cool slightly before adding to the meat mix.

3. Prepare Meat Mixture

In a large mixing bowl, combine:

• 2 lbs ground beef (or 1.5 lbs beef + 0.5 lb Italian sausage)
• 1 cup plain breadcrumbs
• ½ cup milk (to soak breadcrumbs)
• 2 eggs, beaten
• Cooked onion and garlic
• ½ cup grated Parmesan cheese
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp salt
• ½ tsp black pepper

Mix gently with your hands or a fork until combined. Don’t overwork the meat or it will become tough.

4. Shape and Stuff

On a piece of parchment paper, shape the meat mixture into a flat rectangle, about 10×12 inches.

Layer in the center:

• 1 to 1½ cups shredded mozzarella or sliced mozzarella
• Optional: 4–6 slices of prosciutto, roasted red pepper strips, or sautéed spinach

Carefully roll the meat up like a jelly roll, pinching the seams and ends to seal. Transfer to your prepared baking sheet, seam-side down.

5. Top with Sauce

Spoon about ½ cup marinara sauce over the top. Spread evenly.

Optional: Sprinkle with extra Parmesan or breadcrumbs for a golden crust.

6. Bake

Bake uncovered for 50–60 minutes, or until the internal temperature reaches 160°F (71°C). Let rest for 10 minutes before slicing.

Chef’s tip: Bake on a rack to allow grease to drip down, or shape in a loaf pan if you prefer more structured edges.

7. Serve

Slice thickly and serve with:

• More warm marinara
• Mashed potatoes or polenta
• Garlic bread
• Roasted green beans or sautéed spinach

Tips, Variations & Substitutions

• Make it spicy: Add crushed red pepper or chopped hot cherry peppers inside.
• Use turkey or chicken: Swap ground beef for ground turkey for a leaner version. Add olive oil or grated zucchini to retain moisture.
• Add veggies inside: Try layering in cooked mushrooms, caramelized onions, or spinach for added texture and nutrients.
• Mini loaves: Shape into individual mini meatloaves for quicker cook time (25–30 mins).

Storage:
Leftovers keep well refrigerated for 4 days. Freeze slices wrapped tightly for up to 2 months.

Serving Ideas & Occasions

This stuffed Italian meatloaf is perfect for:

• Sunday family dinners
• Holiday gatherings
• Meal prep – It reheats beautifully
• Date night – Slice thick and pair with red wine and pasta

Side pairings:

• Creamy mashed potatoes or cheesy polenta
• Roasted garlic green beans
• Caprese salad or Caesar salad
• Crusty Italian bread or garlic knots

Nutritional & Health Notes

This is a high-protein, satisfying meal with hearty portions. Depending on your ingredients and serving size, one slice (about 1/6 of the loaf) includes:

• Calories: ~400–500
• Protein: 30–35g
• Carbs: 10–15g
• Fat: 25–30g

For a leaner option, use ground turkey, reduce cheese, and skip cured meats.

Add vegetables inside or on the side to boost fiber and vitamins.

FAQs

Q1: Can I make stuffed meatloaf ahead of time?

A1: Yes. Assemble the meatloaf, cover tightly, and refrigerate for up to 24 hours before baking. You can also freeze it raw, then thaw overnight before cooking.

Q2: How do I keep meatloaf from falling apart?

A2: Make sure to use enough binder (breadcrumbs + eggs), and avoid overmixing. Letting the loaf rest before slicing also helps it stay together.

Q3: What’s the best cheese for stuffing?

A3: Low-moisture mozzarella melts beautifully without getting watery. Provolone or fontina are great for more flavor.

Q4: Can I bake it in a loaf pan?

A4: Yes, but it may hold more moisture. Use a meatloaf pan with drainage holes or pour off excess grease halfway through baking.

Q5: Why is my meatloaf dry?

A5: Lean meat or overbaking can cause dryness. Use 80/20 beef, soak your breadcrumbs, and bake just to 160°F.

Q6: What’s the best way to reheat leftovers?

A6: Reheat slices in the oven at 325°F, covered with foil, for 10–15 minutes. You can also microwave with a splash of marinara on top.

Q7: Can I make it gluten-free?

A7: Yes! Use gluten-free breadcrumbs or crushed gluten-free crackers. Make sure all sauces and additions are gluten-free as well.

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