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Stuffed Italian Meatloaf

A comforting, hearty meatloaf bursting with flavors from Italian sausage and gooey mozzarella cheese, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Meat Mixture
  • 1.5 lbs ground beef
  • 0.5 lbs ground Italian sausage
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup bread crumbs
  • 2 large eggs
  • 0.5 cup Parmesan cheese, grated
  • 2 tbsp Italian seasoning
  • 1 tbsp parsley, chopped
  • 0.5 cup milk
  • Salt and pepper to taste
Stuffing
  • 1 cup mozzarella cheese, shredded
  • 1 cup spinach, chopped (optional) You can replace this with chopped bell peppers or mushrooms.
  • 0.25 cup marinara sauce
  • 0.5 cup marinara sauce For topping
  • 0.25 cup Parmesan cheese, grated For topping

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, combine ground beef, Italian sausage, onion, garlic, bread crumbs, eggs, Parmesan cheese, Italian seasoning, and parsley. Add milk, salt, and pepper. Mix until fully combined.
Baking
  1. On a baking sheet, form the meat mixture into a rectangular loaf (about 9 x 12 inches).
  2. Create a well in the center of the meatloaf and stuff with mozzarella cheese, spinach (if using), and a spoonful of marinara sauce.
  3. Carefully fold the meat around the filling, sealing the edges to form a loaf.
  4. Spread the remaining marinara sauce on top of the meatloaf and sprinkle with Parmesan cheese.
  5. Bake for 45-55 minutes, or until the internal temperature reaches 160°F (70°C).
  6. Let the meatloaf rest for 10 minutes before slicing.
  7. Serve with extra marinara sauce, if desired.

Notes

To make ahead, assemble the meatloaf a day before and store in the fridge. Leftovers keep well in the fridge for up to 4 days and can be frozen for up to 3 months. For a different flavor, swap mozzarella for gouda or use lentils and oats for a vegan version.