There’s something incredibly comforting about a warm slice of meatloaf, and when you stuff it with Italian flavors, it becomes a whole new experience.

This Stuffed Italian Meatloaf takes a classic dish and gives it a delicious twist that’ll have your taste buds dancing.

Imagine tender ground beef mixed with savory herbs, gooey cheese, and a burst of marinara sauce all wrapped up in one hearty loaf.

Table of Contents

Ingredient List

To create my delicious Stuffed Italian Meatloaf, I gather the following ingredients, ensuring I have everything I need before I start. Here’s what I use:

For the Meatloaf

1 ½ pounds ground beef (preferably 80/20 for juiciness)
1 cup Italian breadcrumbs (for great texture)
1 large egg (to bind everything together)
¼ cup milk (for moisture)
½ cup grated Parmesan cheese (adds a rich flavor)
2 teaspoons Italian seasoning (for that authentic taste)
1 teaspoon garlic powder (to enhance the flavor)
1 teaspoon salt (to bring out the flavors)
½ teaspoon black pepper (for a little kick)

For the Filling

1 cup shredded mozzarella cheese (for that gooey goodness)
½ cup marinara sauce (to infuse more Italian flavor)

½ cup marinara sauce (to spoon over before baking)
2 tablespoons fresh basil (chopped, for garnish)

I make sure to measure everything out in advance, so once I’m in the kitchen, I can focus on bringing all these delightful ingredients together into one mouthwatering dish.

Step-by-Step Instructions

Prepare the Oven and Baking Dish
Preheat my oven to 350°F (175°C). I grease a 9×5-inch loaf pan with non-stick spray or line it with parchment paper for easy removal.
Mix the Meatloaf Ingredients
In a large mixing bowl, I combine 1 ½ pounds of ground beef, 1 cup of Italian breadcrumbs, 1 beaten egg, ½ cup of milk, ¼ cup of grated Parmesan cheese, 1 tablespoon of Italian seasoning, 1 teaspoon of garlic powder, 1 teaspoon of salt, and ½ teaspoon of black pepper. I use my hands to mix everything together until well combined, being careful not to overmix.
Prepare the Marinara Filling
In a separate bowl, I take 1 cup of shredded mozzarella cheese and mix it with ¼ cup of marinara sauce. This mixture will create a delicious gooey center for my meatloaf.
Shape the Meatloaf
I reserve about one-third of the meat mixture and place the remaining two-thirds on a clean surface. I shape it into a rectangle about 1-inch thick, ensuring it fits comfortably in my loaf pan.
Add the Filling
In the center of the flattened meat mixture, I create a well and spoon in the mozzarella and marinara filling. I spread it evenly but leave some space around the edges to seal the meatloaf.
Seal the Meatloaf
With the reserved meat mixture, I cover the filling carefully, pinching the edges to seal it well. This step ensures that all the cheese and sauce stay inside during cooking.
Add Topping and Bake
I pour additional marinara sauce over the top of the sealed meatloaf, spreading it evenly. Then, I place the loaf pan in the preheated oven and bake for 1 hour, or until the internal temperature reaches 160°F (70°C).
Let It Rest and Garnish
Once done, I remove the meatloaf from the oven and let it rest for 10-15 minutes. This rest allows the juices to redistribute. I then slice the meatloaf and garnish with fresh basil for a splash of color and aroma.
Serve and Enjoy
I serve my Stuffed Italian Meatloaf warm with a side of extra marinara sauce. The delightful aroma fills my kitchen, making it hard to resist.

Recipe Notes & Variations

When making my Stuffed Italian Meatloaf, I love to play around with different flavors and ingredients. Here are some notes and variations to consider for your own version:

Meat Choices

While I often use ground beef for a rich flavor, ground turkey or chicken works well too. Just be mindful that leaner meats may require additional moisture.

Cheese Options

I typically use shredded mozzarella for that gooey and melty filling, but feel free to mix it up! Provolone or fontina cheese offers a delicious twist, while ricotta can give a creamy texture inside the meatloaf.

Add-ins

I enjoy incorporating sautéed vegetables such as finely chopped bell peppers or mushrooms into the meat mixture for added moisture and flavor. You can also add some spinach for a burst of color and nutrition.

Herbs and Seasonings

Experimenting with herbs is one of my favorite ways to customize this dish. Fresh basil or parsley adds brightness, and a pinch of crushed red pepper can give it a delightful kick.

Topping Variations

Instead of traditional marinara sauce, try using BBQ sauce or a homemade tomato sauce for a unique flavor. Sometimes I also sprinkle some extra cheese on top during the last few minutes of baking for a cheesy crust.

Serving Suggestions

I love serving the meatloaf with a side of garlic bread and a fresh salad. It makes for a complete meal that my family enjoys. You can also slice and serve it on a hoagie roll for a meatloaf sandwich the next day.

Storage Tips

This meatloaf stores well in the refrigerator for up to three days. I wrap any leftovers tightly and can also freeze it for up to three months. Just remember to slice it before freezing for easy reheating!

If you prefer a well-done meatloaf, feel free to cook it a bit longer. Just ensure to keep an eye on it to avoid drying out. Using a meat thermometer is a great way to check when it reaches an internal temperature of 160°F (71°C).

Serving Suggestions

I love serving my Stuffed Italian Meatloaf with a variety of sides that complement its rich flavors. Here are some of my favorite serving suggestions:

Garlic Bread: The buttery, garlicky goodness of garlic bread pairs wonderfully with the meatloaf. I often slice a baguette, spread garlic butter on it, and bake until golden for that perfect crunch.
Mixed Green Salad: A light mixed green salad balances the hearty meatloaf. I toss together fresh greens, cherry tomatoes, cucumbers, and a simple balsamic vinaigrette to keep it refreshing.
Roasted Vegetables: Roasted veggies like zucchini, bell peppers, and asparagus bring color and nutrition to the plate. I drizzle them with olive oil, sprinkle salt and pepper, and roast until tender.
Mashed Potatoes: Creamy mashed potatoes make for a classic side dish. I whip mine with butter and cream for extra richness and serve them alongside the meatloaf with a scoop of marinara sauce on top.
Pasta: A small serving of al dente pasta dressed lightly with olive oil and garlic is a great addition. I sometimes toss in some fresh herbs or a sprinkle of Parmesan for added flavor.

For a cozy weeknight dinner, I like to slice the meatloaf and pile it on a toasted bun with some marinara and mozzarella for a delicious meatloaf sandwich. It’s a hit for lunch the next day, too!

Nutrition Information

Here’s a breakdown of the nutrition information for my Stuffed Italian Meatloaf recipe.

This will help you understand what you’re putting on your plate and assist you in meal planning.

The following values are based on a serving size of one slice (approximately 4 ounces) of the meatloaf.

Nutrient	Amount per Serving
Calories	350
Total Fat	20g
Saturated Fat	8g
Cholesterol	80mg
Sodium	600mg
Total Carbohydrates	18g
Dietary Fiber	1g
Sugars	4g
Protein	25g

This nutrient profile may vary slightly based on specific brands or variations I incorporate, such as different meats or cheeses.

It’s always beneficial for me to keep track of the nutrition, especially when adapting ingredients or serving sizes to fit my dietary needs.

Enjoy this satisfying dish as part of a balanced meal.

Conclusion

I hope you’re as excited to try this Stuffed Italian Meatloaf as I am. It’s such a comforting dish that brings a taste of Italy right to your kitchen.

The combination of flavors and textures makes it a hit at any dinner table.

Don’t hesitate to get creative with the ingredients and make it your own.

Whether you stick to the classic recipe or add your favorite twists I’m sure you’ll love it. Enjoy every bite and happy cooking!