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To make this tasty stuffed Italian meatloaf, you need: - 1 lb ground beef - 1 lb ground pork (or ground turkey for a leaner dish) - 1 cup breadcrumbs - 2/3 cup grated Parmesan cheese - 1/2 cup fresh parsley, chopped - 1/2 cup onion, finely chopped - 2 cloves garlic, minced - 2 large eggs - 1 cup marinara sauce (plus more for topping) - 1 tsp dried oregano - 1 tsp dried basil - Salt and pepper to taste - 1 cup mozzarella cheese, shredded - Olive oil for frying These ingredients come together to create a hearty meatloaf that is both filling and flavorful. You can customize your meatloaf by using other ingredients. For a healthier option, try ground turkey instead of beef and pork. If you want more flavor, add diced bell peppers or mushrooms. You can also swap out the breadcrumbs for crushed crackers or oats if you like. Herbs and spices add great taste to your meatloaf. I use: - Dried oregano - Dried basil These herbs give the meatloaf a classic Italian flavor. You can also add red pepper flakes for a bit of heat or Italian seasoning for an extra kick. Don’t forget to season with salt and pepper to balance the flavors! {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This step warms the oven for even cooking. Next, heat some olive oil in a skillet over medium heat. Add finely chopped onion and minced garlic. Cook them for about 3-5 minutes, until they are soft and clear. Remove the skillet from the heat and let the mixture cool. This makes the base of your meatloaf flavorful. In a large bowl, combine the following ingredients: - 1 lb ground beef - 1 lb ground pork (or ground turkey for a leaner choice) - 1 cup breadcrumbs - 2/3 cup grated Parmesan cheese - 1/2 cup fresh parsley, chopped - 1/2 cup sautéed onion and garlic - 2 large eggs - 1 cup marinara sauce (plus more for topping) - 1 tsp dried oregano - 1 tsp dried basil - Salt and pepper to taste Mix everything well until it forms a uniform mixture. Make sure all the ingredients are combined. This mixture will create the meatloaf's main body and flavor. On a large piece of parchment paper, shape half of the meat mixture into a rectangle, about 1 inch thick. Sprinkle the shredded mozzarella cheese evenly over the center of the rectangle. Leave some space along the edges. Carefully lift one side of the parchment paper to roll the meat over the cheese. Tuck in the sides as you roll. Pinch the edges to seal the meatloaf. This step keeps the cheesy goodness inside. Place the rolled meatloaf seam-side down in a baking dish. Spread some marinara sauce over the top. Bake in your preheated oven for about 60-70 minutes. You want it to reach an internal temperature of 160°F (70°C). After baking, let the meatloaf rest for about 10 minutes before slicing. Serve warm, drizzling more marinara sauce over each slice if you like. Enjoy your delicious creation with a side of garlic bread or salad! Mixing the meatloaf well is key. Use your hands for the best results. It helps blend the flavors together. Don’t overmix, or the meat will become tough. Once mixed, shape the meat on parchment paper. Form it into a rectangle about one inch thick. Keep the edges even to help with rolling later. To get the cheese just right, use shredded mozzarella. Sprinkle it in the center of the meat rectangle. Leave space around the edges to prevent spills. When you roll the meat, tuck the cheese inside carefully. Pinch the seams to seal it tight. This keeps the cheese from leaking out while baking. Resting is important after baking. Let the meatloaf sit for ten minutes. This helps the juices settle. If you slice too soon, it might fall apart. Use a sharp knife for clean cuts. Serve with marinara sauce drizzled on top for extra flavor. Enjoy each slice with warmth and love! Pro Tips Use a Meat Thermometer: To ensure your meatloaf is perfectly cooked, use a meat thermometer to check for an internal temperature of 160°F (70°C). Sautéing Aromatics: Sautéing the onion and garlic before mixing them into the meat improves their flavor and ensures they are evenly distributed throughout the meatloaf. Resting Time: Allowing the meatloaf to rest for about 10 minutes after baking helps it hold its shape better when sliced. Customize Fillings: Feel free to experiment with different cheeses or add chopped spinach or roasted red peppers for extra flavor and nutrition! {{image_2}} You can swap the ground beef and pork for leaner meats. Ground turkey works great. It still gives you a nice flavor. You can also try ground chicken. Both options are lower in fat. They still keep the meatloaf juicy and tasty. Mozzarella is classic, but you can get creative. Try using ricotta for a creamy touch. Feta adds a tangy flavor that surprises the palate. You can also mix in sautéed spinach for added nutrition. Fresh herbs can brighten up the stuffing too. Just think about what you like! Marinara sauce is a staple, but let’s spice it up! You can add crushed red pepper for heat. A splash of red wine can deepen the flavor. Mixing in sautéed mushrooms gives a nice earthy taste. If you love the taste of fresh herbs, add basil or oregano right before serving. This can make your sauce stand out! To store leftover meatloaf, first let it cool. Wrap it tightly in plastic wrap or foil. You can also place it in an airtight container. Make sure to store it in the fridge. It stays fresh for about 3-4 days. If you want to enjoy it longer, freezing is a great option. When reheating your meatloaf, keep it moist. Preheat your oven to 350°F. Place the meatloaf in a baking dish. Add a splash of marinara sauce on top. Cover it with foil to keep it from drying out. Bake for about 20-25 minutes. Check that it’s warm all the way through before serving. To freeze meatloaf, slice it first for easier servings. Wrap each slice tightly in plastic wrap. Then, place the slices in a freezer bag. Remove as much air as possible. Label the bag with the date. Your meatloaf will keep well for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat as mentioned above. Yes, you can make Stuffed Italian Meatloaf ahead of time. Prepare it up to the baking step. Cover it tightly and store it in the fridge for up to a day. When ready, bake it straight from the fridge. Just add a few extra minutes to the cooking time. Stuffed Italian Meatloaf pairs well with many sides. Here are some ideas: - Garlic bread - A simple green salad - Roasted vegetables - Creamy mashed potatoes - Pasta with marinara sauce These sides complement the flavors of the meatloaf and make a complete meal. To check if the meatloaf is done, use a meat thermometer. Insert it into the center of the loaf. It should read at least 160°F (70°C). If you don’t have a thermometer, you can cut into the meatloaf. The juices should run clear, and the meat should be no longer pink. Yes, you can use ground turkey instead of beef and pork. This makes the meatloaf leaner. However, turkey can be drier than beef or pork. To keep it moist, add a bit more marinara sauce or include extra cheese. This will help retain moisture while adding flavor. Stuffed Italian Meatloaf is a delicious, easy dish you can make at home. We covered the main ingredients and some fun variations. You learned how to prep, mix, shape, and bake your meatloaf. I shared tips for perfect cheese melting and slicing. Storing leftovers safely is simple too. Now, you can impress family and friends with your cooking skills. Experiment with flavors, and have fun with the recipe. Enjoy every tasty bite!

Stuffed Italian Meatloaf

A delicious meatloaf filled with mozzarella cheese and topped with marinara sauce, perfect for a hearty meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 400 kcal

Ingredients
  

  • 1 lb ground beef
  • 1 lb ground pork (or substitute with ground turkey for a leaner option)
  • 1 cup breadcrumbs
  • 2/3 cup grated Parmesan cheese
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 2 large eggs
  • 1 cup marinara sauce (plus more for topping)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • to taste salt and pepper
  • 1 cup mozzarella cheese, shredded
  • for frying Olive oil

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic, cooking until soft and translucent, about 3-5 minutes. Remove from heat and let cool slightly.
  • In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, grated Parmesan cheese, chopped parsley, sautéed onions and garlic, eggs, marinara sauce, dried oregano, and dried basil. Season with salt and pepper. Mix thoroughly until all ingredients are well combined.
  • On a large piece of parchment paper, shape half of the meat mixture into a rectangle about 1 inch thick.
  • Sprinkle the shredded mozzarella evenly over the center of the meat rectangle, leaving space along the edges.
  • Carefully lift one side of the parchment paper and roll the meat over the cheese to create a log shape, tucking in the sides as you go. Gently pinch to seal the edges to prevent the cheese from oozing out during cooking.
  • Place the wrapped meatloaf seam-side down in a baking dish. Spread additional marinara sauce over the top.
  • Bake in the preheated oven for about 60-70 minutes, or until the internal temperature reaches 160°F (70°C).
  • Let the meatloaf rest for about 10 minutes before slicing. Serve warm, drizzling additional marinara sauce over each slice if desired.

Notes

Serve slices on a platter, garnished with fresh basil leaves and accompanied by a side of garlic bread and a simple green salad for a complete Italian meal!
Keyword cheese stuffed, comfort food, Italian, meatloaf