This Italian meatloaf is packed with flavor! It’s made with juicy ground meat and stuffed with gooey cheese that melts just right. Yum!
I love how it brings comfort to the dinner table. Plus, who can resist a slice dripping with cheesy goodness? It’s like a warm hug on a plate! 😊
It’s super easy to prepare. Just mix, stuff, and bake! I often serve it with pasta or a side salad for the perfect meal.
Key Ingredients & Substitutions
Ground Beef: I like using a mix of beef and pork for extra flavor and tenderness. If you’re looking for a leaner option, ground turkey or chicken works too. Just keep in mind that these lighter meats might be a bit drier, so add a touch more moisture.
Italian Seasoned Breadcrumbs: These add great flavor, but if you’re out, plain breadcrumbs mixed with a bit of dried Italian herbs can do the trick. Some people prefer using crushed crackers for a different texture!
Parmesan Cheese: Freshly grated Parmesan enhances the flavor. If you don’t have it, Pecorino Romano is a great substitute. For a dairy-free option, try nutritional yeast for a cheesy taste!
Mozzarella Cheese: Shredded mozzarella is perfect as it melts beautifully. You could swap it with provolone or even a dairy-free cheese if you’re avoiding dairy.
How Do I Ensure the Meatloaf is Moist and Flavorful?
One of the most common challenges is keeping meatloaf moist. Here’s how to enhance the flavor and texture:
- Don’t over-mix the meat when combining the ingredients—this helps keep it tender.
- Using milk and eggs not only adds flavor but keeps the meatloaf from drying out.
- Letting the meatloaf rest after baking is key. This allows the juices to redistribute, making each slice juicy.
For added flavor, consider mixing in chopped bell peppers or other favorite veggies into the meat mixture.
Stuffed Italian Meatloaf with Cheese
Ingredients You’ll Need:
- 1 ½ pounds ground beef (or half beef, half pork)
- 1 cup Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup whole milk
- 2 large eggs
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded mozzarella cheese (for stuffing)
- 1 cup marinara sauce (for topping)
- 2 tablespoons olive oil (optional, for sautéing onion and garlic)
How Much Time Will You Need?
This delicious stuffed Italian meatloaf takes around 15-20 minutes to prep and about 60-70 minutes to bake. After baking, let it rest for about 10 minutes, making your total time about 1 hour and 40 minutes from start to table.
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Preheat your oven to 350°F (175°C). Lightly grease a loaf pan or you can line a baking sheet with parchment paper for easy cleanup later.
2. Sautéing Onions and Garlic:
In a small skillet, heat the olive oil over medium heat. Toss in the chopped onion and minced garlic, sautéing them until they’re softened and fragrant, which should take about 3-4 minutes. Once cooked, let them cool slightly while you prepare the meat mixture.
3. Mixing Ingredients:
In a large mixing bowl, combine the ground meat, Italian breadcrumbs, grated Parmesan cheese, whole milk, eggs, parsley, basil, oregano, salt, pepper, and the sautéed onion and garlic. Gently mix everything together until it’s just combined—avoid overmixing to keep your meatloaf tender.
4. Forming the Meatloaf:
Divide the meat mixture roughly in half. On a piece of parchment or wax paper, press half of the mixture into a rectangle about 9×5 inches. Make sure it’s evenly shaped to hold the cheese nicely!
5. Stuffing with Cheese:
Evenly sprinkle the shredded mozzarella cheese over the meat rectangle, leaving about a 1-inch border around the edges. This will help contain the cheese inside while it cooks.
6. Sealing the Meatloaf:
Take the other half of the meat mixture and carefully place it over the cheese layer. Seal all the edges well by pinching them together to encase the cheese completely. This helps keep that gooey cheese inside!
7. Preparing for the Oven:
Transfer the stuffed meatloaf to your prepared loaf pan or baking sheet. Shape it into a loaf shape if necessary to make it look neat.
8. Topping with Marinara:
Spread the marinara sauce evenly over the top of the meatloaf. This not only adds great flavor but also keeps the meatloaf moist while baking.
9. Baking:
Pop your meatloaf in the preheated oven. Bake for 60-70 minutes, or until the internal temperature reaches 160°F (71°C). You can use a meat thermometer to check—it’s the best way to avoid overcooking!
10. Resting and Serving:
Once baked, remove the meatloaf from the oven and let it rest for about 10 minutes before slicing. This resting time helps the juices redistribute throughout the meat, keeping each slice deliciously moist. Serve it warm and enjoy every cheesy bite!
Your flavorful, cheesy stuffed Italian meatloaf is ready to be devoured! Enjoy this comforting dish with a side salad or some pasta for a complete meal.
Frequently Asked Questions (FAQ)
Can I Use Ground Turkey Instead of Beef?
Yes! Ground turkey is a great lean alternative. Just keep in mind that it may result in a slightly drier meatloaf, so you may want to add an extra splash of milk or some olive oil to keep it moist.
How Can I Make This Meatloaf Gluten-Free?
To make a gluten-free version, substitute the Italian seasoned breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. You can also use almond flour as it gives a nice texture!
Can I Freeze Leftover Meatloaf?
Absolutely! Let the cooked meatloaf cool completely, then wrap it tightly in plastic wrap and aluminum foil, or place it in an airtight container. It will keep in the freezer for up to 3 months. Thaw in the fridge before reheating!
What’s the Best Way to Reheat Leftover Meatloaf?
The best way to reheat leftover meatloaf is in the oven. Preheat it to 350°F (175°C), place the slices in a baking dish, and cover with foil to keep moisture in. Heat for about 15-20 minutes, or until warmed through. You can also use the microwave for quicker reheating, but be careful not to dry it out!
