Stuffed Italian Meatloaf
A hearty meatloaf made with ground beef and Italian sausage, stuffed with melted mozzarella cheese and spinach, then topped with marinara sauce. Perfect comfort food with a cheesy surprise center.
Ingredients
- Meatloaf:
- 1 1/2 lbs ground beef 80/20 blend
- 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
Instructions
- Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- In a large mixing bowl, combine ground beef, Italian sausage, chopped onion, and minced garlic. Add bread crumbs, eggs, grated Parmesan, Italian seasoning, and chopped parsley. Pour in milk gradually while mixing. Season with salt and pepper. Mix gently until just combined.
- In a separate bowl, combine shredded mozzarella, chopped spinach, and 1/4 cup marinara sauce for the filling.
- On the prepared baking sheet, pat the meat mixture into a 12x8 inch rectangle, 3/4 inch thick. Spread the cheese filling down the center lengthwise, leaving 2 inches on each side and 1 inch at each end.
- Carefully lift one long side of the meat mixture over the filling. Roll tightly, pinching seams together to seal. Place seam-side down on the baking sheet.
- Bake for 45 minutes until internal temperature reaches 155°F (68°C).
- Remove from oven and spread remaining marinara sauce over the top. Sprinkle with remaining Parmesan cheese. Return to oven for 10-15 minutes until internal temperature reaches 160°F (71°C).
- Let rest for 10 minutes before slicing and serving.
Notes
Use a meat thermometer to ensure proper doneness (160°F internal temperature).
Don't overmix the meat mixture to keep texture tender.
Seal edges tightly when rolling to prevent cheese from leaking.
Can be assembled 24 hours ahead and refrigerated before baking.
Leftovers keep in refrigerator for up to 4 days and freeze for up to 3 months.
For gluten-free version, substitute bread crumbs with gluten-free breadcrumbs.
Don't overmix the meat mixture to keep texture tender.
Seal edges tightly when rolling to prevent cheese from leaking.
Can be assembled 24 hours ahead and refrigerated before baking.
Leftovers keep in refrigerator for up to 4 days and freeze for up to 3 months.
For gluten-free version, substitute bread crumbs with gluten-free breadcrumbs.