Stuffed Italian Meatloaf (Print)
Savory beef and Italian sausage loaf stuffed with melted mozzarella and topped with marinara sauce for a hearty family meal.
# Ingredients:
→ Meatloaf
01 -
680g ground beef
02 -
225g ground Italian sausage
03 -
1 small onion, finely chopped
04 -
2 cloves garlic, minced
05 -
240ml bread crumbs
06 -
2 large eggs
07 -
120ml Parmesan cheese, grated
08 -
2 tbsp Italian seasoning
09 -
1 tbsp fresh parsley, chopped
10 -
120ml milk
11 -
Salt and pepper to taste
→ Filling
12 -
240ml mozzarella cheese, shredded
13 -
240ml fresh spinach, chopped (optional)
14 -
60ml marinara sauce
→ Topping
15 -
120ml marinara sauce
16 -
60ml Parmesan cheese, grated
# Directions:
01 -
Preheat oven to 190°C (375°F).
02 -
In a large bowl, combine ground beef, Italian sausage, onion, garlic, bread crumbs, eggs, Parmesan cheese, Italian seasoning, and parsley. Add milk, salt, and pepper, then mix thoroughly until ingredients are fully incorporated.
03 -
On a baking sheet, shape the meat mixture into a rectangular loaf approximately 23×30 cm (9×12 inches).
04 -
Create a well in the center of the meatloaf and fill with shredded mozzarella cheese, chopped spinach (if using), and a spoonful of marinara sauce.
05 -
Carefully fold the meat mixture around the filling, ensuring edges are well sealed to form a cohesive loaf shape.
06 -
Spread marinara sauce evenly over the top of the meatloaf and sprinkle with grated Parmesan cheese.
07 -
Bake for 45-55 minutes, or until the internal temperature reaches 71°C (160°F).
08 -
Allow the meatloaf to rest for 10 minutes before slicing to keep juices intact.
09 -
Slice and serve with additional marinara sauce if desired.
# Notes:
01 -
Add mushrooms, bell peppers, or olives to the filling for extra flavor and texture.
02 -
Store leftovers in an airtight container in the refrigerator for up to 3 days.
03 -
For longer storage, wrap tightly in foil and freeze for up to 3 months. Thaw completely before reheating.