Stuffed Italian Meatloaf
A warm and comforting dish combining beef and Italian sausage with a gooey, cheesy center, perfect for family dinners and special gatherings.
Ingredients
Meatloaf Mixture
- 1.5 lbs ground beef Use a combination with Italian sausage for added flavor.
- 0.5 lbs ground Italian sausage Adds richness to the meatloaf.
- 1 small onion, finely chopped Adds sweetness and depth of flavor.
- 2 cloves garlic, minced Enhances the overall taste.
- 1 cup bread crumbs Helps bind the meatloaf.
- 2 large eggs Acts as a binder for the mixture.
- 0.5 cup grated Parmesan cheese For flavor and texture.
- 2 tablespoons Italian seasoning Adjust to taste.
- 1 tablespoon chopped parsley Adds freshness.
- 0.5 cup milk Keeps the meatloaf moist.
- Salt and pepper to taste Season as desired.
Stuffing
- 1 cup shredded mozzarella cheese Gooey filling!
- 1 cup chopped spinach (optional) Adds nutrition and color.
- 0.75 cup marinara sauce, divided Used for stuffing and topping.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the ground beef, Italian sausage, onion, garlic, bread crumbs, eggs, Parmesan cheese, Italian seasoning, parsley, and milk. Season with salt and pepper and mix until fully combined.
- Form the meat mixture into a rectangular loaf shape (about 9x12 inches) on a baking sheet.
- Create a well in the center of the meatloaf and stuff it with mozzarella cheese and spinach, if using.
- Add a spoonful of marinara sauce on top of the filling, then fold the meat around the filling to seal.
Cooking
- Spread the remaining marinara sauce over the top of the meatloaf and sprinkle with additional Parmesan cheese.
- Bake for 45-55 minutes, or until the internal temperature reaches 160°F (70°C).
- Let the meatloaf rest for 10 minutes before slicing to retain its juiciness.
Notes
For best flavor, serve with extra marinara sauce, garlic bread, or a simple side salad. Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months. Slice before freezing for easier thawing.