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A delicious Stuffed Italian Meatloaf is presented as the featured image.

Best Stuffed Italian Meatloaf

This stuffed Italian meatloaf is a flavorful twist on a classic comfort food. Filled with a cheesy, herby ricotta mixture, this meatloaf is sure to impress. It's perfect for a weeknight dinner or a special occasion.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs ground beef 80/20 blend
  • 1 lb Italian sausage, casings removed
  • 1 cup Italian seasoned bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup chopped fresh parsley
  • 1/4 cup milk
  • 2 large eggs, lightly beaten
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup chopped spinach, squeezed dry
  • 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes optional
  • Salt to taste
  • Pepper to taste
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil

Equipment

  • Large bowl
  • small bowl
  • 9x5 inch loaf pan
  • Spoon
  • Measuring cups
  • Measuring spoons
  • small saucepan
  • Meat Thermometer
  • knife
  • cutting board
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan.
  2. In a large bowl, combine ground beef and Italian sausage. Break up the meat and mix together.
  3. Add bread crumbs, Parmesan cheese, parsley, milk, eggs, chopped onion, minced garlic, oregano, basil, salt, and pepper to the meat mixture.
  4. Gently mix everything together until just combined. Be careful not to overmix.
  5. In a separate bowl, combine ricotta cheese, mozzarella cheese, chopped spinach, sun-dried tomatoes, minced garlic, and red pepper flakes (if using).
  6. Season with salt and pepper to taste. Mix well until everything is evenly distributed.
  7. Place half of the meatloaf mixture into the prepared loaf pan. Press it down evenly to create a well in the center for the stuffing.
  8. Carefully spoon the ricotta cheese mixture into the well, spreading it evenly.
  9. Top with the remaining meatloaf mixture, gently pressing it down to seal in the stuffing. Make sure the stuffing is completely covered.
  10. In a small saucepan, heat olive oil over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant.
  11. Pour in the marinara sauce, oregano, and basil. Bring to a simmer and cook for 5 minutes, stirring occasionally.
  12. Pour half of the marinara sauce over the meatloaf, reserving the rest for later.
  13. Bake in the preheated oven for 60-75 minutes, or until the internal temperature reaches 160°F (71°C). Use a meat thermometer to be sure!
  14. Remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing and serving.
  15. Serve with the remaining marinara sauce and your favorite sides.

Notes

For a moister meatloaf, use an 80/20 ground beef blend and avoid overmixing. Ensure the stuffing is completely sealed inside the meatloaf to prevent leaks. Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven. For cheese variations, swap mozzarella for provolone, fontina, or gorgonzola. Add chopped mushrooms, bell peppers, or zucchini for extra vegetables. Spice it up with red pepper flakes or experiment with different fresh herbs like rosemary, thyme, or sage.