Description
This Stuffed Italian Meatloaf is a delicious twist on a classic comfort food, featuring savory ground beef and Italian sausage combined with herbs, breadcrumbs, and cheese, all rolled around a cheesy marinara filling. Baked to perfection, it’s a hearty, flavorful main course perfect for family dinners or meal prep.
Ingredients
Scale
Meatloaf Mixture
- 1 1/2 pounds ground beef
- 1/2 pound ground Italian sausage
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1/2 cup milk
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Filling and Topping
- 1 cup shredded mozzarella cheese
- 1/2 cup marinara sauce, plus extra for topping
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet or loaf pan with parchment paper to prevent sticking and for easy cleanup.
- Prepare Meat Mixture: In a large bowl, combine ground beef, Italian sausage, breadcrumbs, grated Parmesan, eggs, milk, minced garlic, chopped parsley, dried oregano, dried basil, salt, and black pepper. Mix gently until all ingredients are just combined without overworking the meat, to keep the meatloaf tender.
- Shape Meat Rectangle: Lay a large sheet of parchment paper on your work surface. Press the meat mixture into a roughly 1-inch-thick rectangular shape, ensuring an even surface for spreading the filling.
- Add Filling: Spread 1/2 cup of marinara sauce evenly over the meat rectangle, then sprinkle the shredded mozzarella cheese over the sauce to create a cheesy layer in the center of the meatloaf.
- Roll and Seal: Using the parchment paper to assist, carefully roll the meat rectangle into a tight loaf shape. Pinch the edges and ends well to seal in the sauce and cheese filling, preventing leaks during baking.
- Transfer and Shape: Place the rolled meatloaf onto the prepared baking sheet or loaf pan. Use your hands to shape the loaf neatly and evenly if needed.
- Bake First Stage: Bake in the preheated oven for 50 to 60 minutes, or until the meat is fully cooked and the internal temperature reaches 160°F (71°C).
- Add Topping and Continue Baking: Remove the meatloaf from the oven and spread additional marinara sauce over the top. Return it to the oven for another 5 to 10 minutes to allow the topping to meld with the meatloaf and heat through.
- Rest and Serve: Let the meatloaf rest for about 10 minutes after baking to redistribute the juices, then slice and serve warm for a satisfying meal.
Notes
- Use lean ground beef to reduce excess grease and improve the texture of the meatloaf.
- The meatloaf can be assembled the day before and refrigerated until ready to bake, making meal prep easier.
- Leftover meatloaf slices make delicious sandwiches the next day, perfect for a quick lunch.
