Stuffed Italian Meatloaf – Cheesy, Savory & Perfect for Family Dinners!
This Stuffed Italian Meatloaf is everything you love about classic comfort food—with a gourmet twist! Made with a blend of ground beef and Italian sausage, stuffed with mozzarella, spinach, and prosciutto, then baked under a layer of rich marinara and melted cheese. It’s hearty, flavorful, and surprisingly easy to make. Whether you're hosting guests or craving a cozy weeknight meal, this recipe is a guaranteed crowd-pleaser. Save it now for your next Italian-inspired dinner!
Equipment
- Mixing bowls
- Parchment paper
- Baking dish or sheet pan
- Meat thermometer
- Skillet (for sautéing greens)
- Knife and cutting board
Ingredients
Meatloaf Base
- 1½ lbs ground beef (80/20)
- ½ lb ground pork or Italian sausage
- 1 cup breadcrumbs (plain or Italian-style)
- 2 eggs
- ½ cup grated parmesan
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- ½ tsp black pepper
Stuffing
- 1½ cups low-moisture mozzarella, shredded
- 1 cup sautéed spinach (drained and chopped)
- 4 oz prosciutto, thinly sliced
- Optional: roasted red peppers, fontina, olives, sun-dried tomatoes
Glaze & Garnish
- 1½ cups marinara sauce
- Fresh parsley and basil for garnish
- Extra parmesan for serving
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Mix meatloaf base: In a large bowl, combine ground meats, breadcrumbs, eggs, parmesan, garlic, herbs, salt, and pepper.
- Mix until just combined.Chill mixture (optional): Refrigerate for 15–20 minutes to firm up for easier rolling.
- Flatten meat: On parchment, press meat mixture into a rectangle (~10x12 inches).
- Layer fillings: Spread spinach evenly, then add mozzarella and prosciutto. Leave a 1-inch border.
- Roll meatloaf: Use parchment to help roll tightly from the short end. Seal edges and ends.
- Transfer to baking dish, seam-side down.
- Bake for 50–60 minutes, or until internal temp reaches 160°F (71°C).
- Glaze: Spoon marinara over top during last 15 minutes of baking.
- Broil for 2–3 minutes for a caramelized finish (optional).
- Rest for 10 minutes before slicing. Garnish with herbs and parmesan.
Notes
- Use low-moisture cheese to prevent sogginess.
- Drain and pat dry any veggies used in the filling.
- For meal prep, wrap and freeze individual slices.
- Swap meats or fillings to suit dietary needs—ground turkey, gluten-free breadcrumbs, or dairy-free cheese all work well.
- Leftovers make excellent sandwiches with pesto or arugula.