Savory Stuffed Italian Meatloaf

This stuffed Italian meatloaf is a comforting weeknight dinner that brings a cheesy surprise to your classic meatloaf. It’s hearty and full of Italian flavors that turn a simple dish into a crowd-pleaser. Perfect for when you want something warm and satisfying with minimal fuss.

I made this after craving something cozy but wanted a fun twist on meatloaf. It quickly became a family favorite we ask for again and again.

Ingredients

• Ground beef and ground Italian sausage: for a juicy and flavorful base choose fresh quality meat with good fat content for moisture
• Onion and garlic: to build the aromatic foundation fresh onions add sweetness and garlic gives that classic Italian punch
• Bread crumbs and eggs: act as binders keeping the loaf moist and well-structured pick bread crumbs without added seasoning for better control
• Parmesan cheese: adds salty nuttiness try to use fresh grated for best flavor not pre-grated powder
• Italian seasoning and parsley: bring herbal brightness and complexity use a mix with oregano basil and thyme for an authentic taste
• Milk: softens the meat mixture and ensures the loaf stays tender whole milk works best here
• Mozzarella cheese: provides the melty filling go for whole milk mozzarella for creaminess
• Spinach: is optional but adds a nice color contrast and subtle earthiness use fresh chopped leaves or well-drained frozen
• Marinara sauce: for stuffing and topping brings acidity and ties all the flavors together a good quality sauce with herbs will elevate the dish
• Salt and pepper: balance and enhance all the flavors taste as you go for best seasoning

Instructions

Build The Meat Mixture:

In a large bowl combine ground beef and Italian sausage with finely chopped onion and minced garlic. Add bread crumbs and crack in the eggs. Mix in the grated Parmesan cheese, Italian seasoning, and chopped parsley. Pour in the milk. Sprinkle salt and pepper. Mix everything thoroughly but gently. Avoid overmixing as that can make the meatloaf dense. You want all ingredients evenly distributed.

Form And Stuff:

Take a baking sheet and shape the meat mixture into a rectangular loaf approximately nine by twelve inches. Press down gently to create an even thickness. Using your fingers or a spoon carefully create a well or cavity in the middle of the loaf without going all the way through. Fill this space with shredded mozzarella, chopped spinach if using, and a spoonful of marinara sauce to keep the cheese moist. Then fold the meat edges over the filling making sure to seal the sides well to keep the cheese inside while baking.

Top And Bake:

Spread the remaining marinara sauce evenly over the top of the meatloaf. Sprinkle a generous layer of grated Parmesan cheese on top to create a golden crust during baking. Place the baking sheet in a preheated oven at three hundred seventy-five degrees Fahrenheit. Bake for forty-five to fifty-five minutes. Use a meat thermometer to check for an internal temperature of one hundred sixty degrees ensuring it is safely cooked but still juicy.

Rest And Serve:

Remove the meatloaf from the oven and let it rest for at least ten minutes. Resting allows the juices to redistribute so when sliced the meat holds together well without drying out. Slice into thick portions and serve with extra marinara sauce if desired for dipping.

This recipe highlights one of my personal favorites — the mozzarella that melts just right creating a gooey surprise tucked inside the meat. It reminds me of family dinners growing up when my mom would sneak cheese into dishes to make them extra comforting and special.

Storage Tips

Refrigerate leftovers tightly wrapped or in an airtight container for up to three days To reheat, cover with foil and bake at three hundred fifty degrees Fahrenheit until warmed through to avoid drying out You can also slice and freeze portions individually wrapped for quick meals later and thaw in the fridge overnight

Ingredient Swaps

Try swapping the ground Italian sausage for sweet Italian sausage or turkey sausage for lighter options Swap mozzarella with fontina or provolone for a different melty cheese character Add chopped mushrooms or bell peppers into the meat mixture for extra veggies and texture

Serving Ideas

Serve this meatloaf with garlic mashed potatoes and steamed green beans for a classic combo Drizzle extra marinara sauce or a balsamic glaze for added flavor dimension Pair with a simple green salad dressed with lemon vinaigrette to cut through the richness

This meatloaf brings together so many beloved Italian flavors in a fun and cheesy package that always manages to please. Whether for weeknights or special meals, it hits the spot every time.

Frequently Asked Recipe Questions

→ What types of meat are used in this loaf?

The loaf combines ground beef and ground Italian sausage, offering a balance of lean and flavorful meat.

→ Can I substitute mozzarella with another cheese?

Yes, cheeses like provolone or fontina work well to maintain a melty, creamy filling.

→ How do I ensure the meatloaf stays moist?

Mixing in milk, eggs, and breadcrumbs helps retain moisture, while the cheese filling adds extra juiciness inside.

→ Is spinach mandatory in the filling?

Spinach is optional but adds a subtle freshness and color contrast to the rich cheese and meat.

→ What’s the best way to tell when the meatloaf is done?

Use a meat thermometer to check for an internal temperature of 160°F, ensuring it’s cooked through and safe to eat.

→ Can I prepare this meatloaf ahead of time?

Yes, assemble it in advance and keep refrigerated until baking to deepen flavors and simplify meal prep.