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Cheesy Stuffed Italian Meatloaf

A comforting classic elevated! Tender, flavorful meatloaf is stuffed with a gooey mozzarella and spinach filling, topped with marinara and Parmesan, and baked to perfection. Easy enough for weeknights, special enough for weekends.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Meatloaf Base
  • 1.5 lbs ground beef 85/15 or 90/10 recommended
  • 0.5 lb ground Italian sausage mild or spicy
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 cup bread crumbs plain or Italian-style
  • 2 large eggs
  • 0.5 cup Parmesan cheese grated
  • 2 tbsp Italian seasoning
  • 1 tbsp parsley chopped
  • 0.5 cup milk
  • salt and pepper to taste
For the Stuffed Filling
  • 1 cup mozzarella cheese shredded
  • 1 cup spinach chopped (optional)
  • 0.25 cup marinara sauce
For the Topping
  • 0.5 cup marinara sauce
  • 0.25 cup Parmesan cheese grated

Equipment

  • Large bowl
  • Baking Sheet
  • Meat Thermometer

Method
 

  1. Step 1: Preheat your oven to 375°F (190°C).
  2. Step 2: In a large bowl, combine the ground beef, Italian sausage, finely chopped onion, minced garlic, bread crumbs, eggs, 1/2 cup Parmesan cheese, Italian seasoning, and chopped parsley. Mix with your hands until evenly combined, being careful not to overmix.
  3. Step 3: Pour in the milk and sprinkle with salt and pepper. Gently mix again until everything is just combined.
  4. Step 4: Turn the meat mixture out onto a baking sheet (lined with parchment paper or foil for easy cleanup) and shape it into a flat, rectangular loaf about 9x12 inches.
  5. Step 5: Create a shallow well down the center of the rectangle, leaving about an inch border on all sides. Fill this well generously with the shredded mozzarella cheese, chopped spinach (if using), and 1/4 cup marinara sauce for the filling.
  6. Step 6: Carefully fold one long side of the meat rectangle over the filling, then fold the other long side over to meet it. Pinch and seal the edges all around to enclose the filling completely, shaping it into a classic loaf shape.
  7. Step 7: Spread the remaining 1/2 cup of marinara sauce evenly over the top of the meatloaf. Sprinkle the 1/4 cup of grated Parmesan cheese over the sauce.
  8. Step 8: Place the baking sheet in your preheated oven and bake for 45-55 minutes, or until the top is bubbly, the meatloaf is cooked through, and the internal temperature reaches 160°F (71°C). Use a meat thermometer inserted into the thickest part (avoiding the filling).
  9. Step 9: Once out of the oven, let the meatloaf rest for at least 10 minutes before slicing. This allows the juices to redistribute.
  10. Step 10: Slice into generous portions and serve with extra marinara sauce on the side if desired.

Notes

Do not overmix the meat, as this can result in a tough meatloaf. Using a baking sheet allows the meatloaf to cook more evenly and creates crispy edges. Ensure you seal the edges tightly after stuffing to prevent the cheese from oozing out. Resting the meatloaf after baking is crucial for texture and juiciness. You can prepare the meatloaf ahead of time, cover, and refrigerate for up to 24 hours before baking (add a few extra minutes to cook time if baking from cold).
Store cooled leftovers in an airtight container in the refrigerator for 3-4 days. Cooked and cooled meatloaf can be frozen whole or sliced; wrap tightly and freeze for up to 3 months. Thaw frozen meatloaf in the fridge before reheating.