Name: Stuffed Italian Meatloaf
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 15 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 bread crumbs; 2 large eggs; ½ cup grated Parmesan cheese; 2 Tbsp Italian seasoning; 1 Tbsp chopped parsley; ½ cup milk; Salt and pepper, to taste; 1 cup shredded mozzarella cheese (filling); 1 cup chopped spinach (filling, optional); ¼ cup marinara sauce (filling); ½ cup marinara sauce (topping); ¼ cup grated Parmesan cheese (topping)

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Short description

This Stuffed Italian Meatloaf is a flavor-packed twist on a classic. Ground beef and Italian sausage are seasoned and formed into a loaf filled with mozzarella, spinach, and marinara sauce. Topped with extra sauce and Parmesan, it’s a satisfying, cheesy centerpiece for any dinner.

Why You’ll Love This Recipe

Combines hearty Italian flavors with comforting meatloaf texture
A gooey mozzarella-cheese center adds indulgent surprise in every slice
Spinach and marinara bring freshness and depth to rich meat
Easy to prep and bake—perfect for family dinners or meal prep

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the meatloaf:

1½ lbs ground beef
½ lb ground Italian sausage
1 small onion, finely chopped
2 cloves garlic, minced
1 cup bread crumbs
2 large eggs
½ cup grated Parmesan cheese
2 Tbsp Italian seasoning
1 Tbsp chopped parsley
½ cup milk
Salt and pepper to taste

Filling:

1 cup shredded mozzarella cheese
1 cup chopped spinach (optional)
¼ cup marinara sauce

Topping:

½ cup marinara sauce
¼ cup grated Parmesan cheese

Directions

Preheat the oven to 375 °F (190 °C). In a large bowl, combine ground beef, Italian sausage, onion, garlic, bread crumbs, eggs, Parmesan, Italian seasoning, and parsley. Add milk and season with salt and pepper, then mix until fully combined. On a baking sheet, shape the mixture into a rectangular loaf (approximately 9×12 inches). Create a well in the center and stuff it with the shredded mozzarella, chopped spinach (if using), and a spoonful of marinara sauce. Carefully fold the meat around the filling, sealing the edges completely. Spread the remaining marinara sauce over the top and sprinkle with the Parmesan cheese. Bake for 45–55 minutes, or until the internal temperature hits 160 °F (71 °C). Remove from the oven and let the meatloaf rest for 10 minutes before slicing. Serve each slice with extra marinara sauce if desired.

Servings and timing

Makes about 8 slices of meatloaf. Prep time: ~15 minutes. Bake time: 45–55 minutes. Resting time: 10 minutes. Total time: approximately 1 hour 10–15 minutes.

Variations

Add chopped mushrooms, diced bell peppers, or sliced olives to the filling for extra flavor and texture
Use turkey or chicken with Italian seasoning for a leaner version
Include a layer of provolone or fontina cheese instead of—or in addition to—mozzarella
Stir fresh herbs like basil or oregano into the meat mixture for bright, fresh notes
For a spicy kick, mix chopped pepperoni or red pepper flakes into the filling

Storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days. To freeze, wrap the cooled meatloaf tightly in foil and freeze for up to 3 months—thaw in the refrigerator before reheating. Reheat slices in a 350 °F (175 °C) oven for about 10–15 minutes or microwave individual portions until heated through. Add a splash of marinara sauce when reheating to keep it moist.

FAQs

What internal temperature should the meatloaf reach?

Cook until the internal temperature reaches 160 °F (71 °C) for fully cooked, safe beef-sausage meatloaf.

Can I make this without Italian sausage?

Yes—you can use all ground beef or substitute with turkey sausage or chicken sausage for lower fat.

How do I prevent the stuffed filling from leaking?

Seal all edges of the meatloaf tightly around the filling and avoid overfilling. Pat the loaf compactly so it holds its shape.

Can I omit the spinach?

Yes—spinach is optional. Omit it or substitute with sautéed peppers, mushrooms, or olives.

Can I use different cheese?

Sure—provolone, fontina, or a sharp cheddar work well in place of mozzarella or in combination.

What’s a good substitute for breadcrumbs?

Use crushed crackers, panko, or even oatmeal (processed finely) if you prefer a different binder.

Can I prepare and freeze it before baking?

Yes—form the loaf and wrap tightly in foil, then freeze. Thaw before baking following normal cooking instructions.

Can I add vegetables to the meat mixture?

Grated carrots or finely diced zucchini can be added to the meat mixture for moisture and added veggies.

Will the top sauce burn in the oven?

If sauce starts to brown too much, tent the loaf loosely with foil during the last 10–15 minutes of baking.

How should I slice it for serving?

After resting, slice into even pieces (about 1″ thick) to showcase the cheesy center and ensure clean presentation.

Conclusion

This Stuffed Italian Meatloaf turns simple ingredients into a meal that’s both hearty and indulgent. The rich, seasoned meat exterior gives way to a melty mozzarella and spinach center, all held together by classic marinara and Parmesan topping. Perfect for weeknight dinners or feeding a hungry crowd—this meatloaf is big on flavor and comfort.

Ezabella

Stuffed Italian Meatloaf