Name: Stuffed Italian Meatloaf
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Italian-American
Ingredients: 1½ lbs ground beef; ½ lb ground Italian sausage; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 cup breadcrumbs; 2 large eggs; ½ cup Parmesan cheese, grated; 2 tbsp Italian seasoning; 1 tbsp parsley, chopped; ½ cup milk; Salt and pepper, to taste; 1 cup shredded mozzarella; 1 cup chopped spinach (optional); ¼ cup marinara sauce; ½ cup marinara sauce; ¼ cup Parmesan cheese, grated

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This Stuffed Italian Meatloaf is everything I love about comfort food—with a savory twist. Imagine a classic meatloaf, but with a cheesy, herb-filled surprise in the center. It’s juicy, flavorful, and perfect for everything from cozy family dinners to impressing guests. I bake it with marinara sauce on top for a tangy finish, and the melty cheese inside makes each slice irresistible. It’s hearty, satisfying, and guaranteed to become a favorite.

Stuffed Italian Meatloaf

Why You’ll Love This Recipe

Flavor Packed: I love how the ground beef and sausage combine with Italian herbs, garlic, and cheese to create a rich, mouthwatering flavor.

Impressive Yet Easy: Even with that delicious cheesy center, it’s surprisingly simple to put together. The final result looks fancy without the stress.

Perfect for Meal Prep: I often make it ahead of time because it tastes even better the next day. It’s ideal for lunches or quick dinners throughout the week.

Customizable: I can easily mix up the filling based on what I have—different cheeses, more veggies, even a little spice if I’m in the mood.

Crowd-Pleasing: Every time I make this, there are no leftovers. Kids, adults, picky eaters—everyone digs in.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 1/2 lbs ground beef
1/2 lb ground Italian sausage
1 small onion, finely chopped
2 cloves garlic, minced
1 cup bread crumbs
2 large eggs
1/2 cup Parmesan cheese, grated
2 tbsp Italian seasoning
1 tbsp parsley, chopped
1/2 cup milk
Salt and pepper to taste

Filling:

1 cup mozzarella cheese, shredded
1 cup spinach, chopped (optional)
1/4 cup marinara sauce

Topping:

1/2 cup marinara sauce
1/4 cup Parmesan cheese, grated

Directions

I preheat my oven to 375°F (190°C).
In a large bowl, I mix together the ground beef, sausage, onion, garlic, bread crumbs, eggs, Parmesan, Italian seasoning, parsley, milk, salt, and pepper until everything is fully combined.
On a baking sheet, I shape the meat mixture into a rectangle, about 9×12 inches.
I create a well in the center and fill it with mozzarella, spinach (if using), and a spoonful of marinara.
I fold the sides over to enclose the filling and seal the edges, shaping it into a loaf.
I spread the remaining marinara sauce on top and sprinkle with Parmesan.
I bake it for 45–55 minutes, until the internal temperature reaches 160°F (71°C).
I let it rest for 10 minutes before slicing and serving.

Servings and timing

This meatloaf serves 6 to 8 people, depending on how thick I slice it. It takes about 15 minutes to prep and 55 minutes to bake, for a total time of 1 hour and 10 minutes.

Variations

I sometimes use ground turkey or chicken for a lighter version—just add a bit of olive oil for moisture.
For extra flavor, I add chopped bell peppers or mushrooms to the meat mixture.
Instead of spinach, I occasionally swap in fresh basil or cooked kale.
I’ve used different cheeses like provolone or smoked mozzarella for a new twist.
A pinch of red pepper flakes adds just the right amount of heat when I want a spicy kick.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm individual slices in the microwave or reheat the whole loaf in the oven at 325°F, covered with foil, until heated through. I can also freeze the entire loaf (cooked or uncooked) wrapped tightly in plastic wrap and foil for up to 3 months. I thaw overnight in the fridge before baking or reheating.

FAQs

Can I use a different cheese for the filling?

Definitely. I’ve swapped mozzarella for provolone or even cheddar before. Any cheese that melts well will work beautifully.

Can I make this in advance?

Yes, I often prepare the meatloaf the night before and keep it in the fridge. I just bake it the next day and add the marinara topping during the final minutes of baking.

How do I prevent the cheese from leaking out?

I make sure to seal the edges of the loaf tightly and patch any cracks with extra meat mixture. That keeps all the cheesy goodness inside.

What can I serve with this meatloaf?

I usually serve it with mashed potatoes, roasted veggies, garlic bread, or a crisp salad. A little extra marinara sauce on the side is always a hit.

Can I freeze leftovers?

Absolutely. I wrap slices in foil and freeze them individually, which makes them easy to reheat for quick lunches or dinners.

Conclusion

This Stuffed Italian Meatloaf is one of my go-to comfort meals when I want something hearty and satisfying but still special. With its flavorful meat mixture, gooey cheese filling, and tangy marinara topping, it checks all the boxes. Whether I’m serving it for family or guests, it always gets rave reviews. Give it a try and enjoy every savory, cheesy bite.