A tasty twist on a classic favorite
Imagine you could have all of the flavors you know and love in a meat lovers pizza… but without the crust!
That’s EXACTLY what this Italian-style meatloaf is.
With its hearty mixture of ground beef and sausage…
Hints of Italian seasoning…
And Mozzarella cheesy goodness in every bite.
Oh ya – and did I forget to mention the pesto sauce that gets added in, too?
It is, quite frankly, the meatloaf to end all meatloafs!
While it may look and seem a bit intimidating to make, I’ll be showing you a few tips and tricks – so don’t skip over them! I’ve learned through some trial and error what works and DOESN’T work when making a cheese stuffed meatloaf, so you’re sure to get it right the first time around.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Seasonings. Dried herbs, garlic powder, red pepper flakes, salt and pepper finish off the flavor. You can leave out the red pepper if you don’t want it spicy.
- Ground meat. A combination of ground beef and ground sausage is used. You can substitute one for the other, or use ground turkey or chicken in place of either or both. Make sure look for a leaner beef, such as 93/7 or 90/10, so the loaf doesn’t shrink up too much from losing fat when baking.
- Onion. Sweet or white onion are best. Make sure to finely dice it as small as possible. You want to barely be able to see the bits throughout the loaf.
- Breadcrumbs. Using an Italian-style is preferred. Another option is regular breadcrumbs mixed with Italian seasoning. Avoid using Panko unless you absolutely have to.
- Egg. This helps to bind the mixture together. It is very important not to leave this out.
- Parsley. Fresh is best. Either flat-leaf or curly-leaf will taste great. Finely chop it so that it evenly disperses.
- Tomato sauce. An 8 oz. can of regular, unflavored sauce will be used between the loaf and the glaze.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Make the meat mixture.
Add all of the meatloaf ingredients to a large bowl except for the mozzarella cheese and the pesto. Mix by hand until all ingredients are well combined. And make sure to remember to take off those rings so they don’t get messy!
Shape the stuffed meatloaf.
Place half of the meat mixture onto a foil-lined baking sheet or in a large baking dish. Pat the meat mixture until it is in a 9 x 5-inch square rectangle shape. Make the outside edges slightly raised and the middle slightly depressed to make room for the cheese and pesto.
Add the mozzarella cheese slices and the pesto sauce down the center of the meat. Avoid letting it reach the outside ½-inch – you want to leave room to seal up the loaf.
Put the remaining half of the meat mixture on the top of the cheese and pesto and form it into a log shape. Pay close attention to the edges to ensure they are completely sealed so no cheese can escape.
Make the glaze.
Stir together the glaze ingredients in a medium-sized bowl and spread half of it over the top of the meatloaf. Reserve the other half for later. It’s ok if some of it drips down the sides.
Bake in the oven.
Cover the pan with a piece of foil and bake in the preheated oven for 40-45 minutes. Remove the foil and spread the remaining glaze over the meatloaf. Return it to the oven for an additional 15-20 minutes.
You’ll know it’s done cooking when the internal temperature reaches 160 degrees. Be sure to check multiple places in the meatloaf with the tip of the probe for the most accurate reading. Just above the cheese layer was the last layer to fully cook on my loaf.
FAQs
The difference between the two lies in the shape. Both are generally made from ground meat, breadcrumbs, egg, and seasonings.
Breadcrumbs are the best filler. Other options include cracker crumbs, oatmeal, rice, quinoa, or stuffing.
Not using enough of the binders, eggs and breadcrumbs, can result in crumbling meatloaf. Additionally, meatloaf that is overcooked will likely fall apart.
Meatloaf is done when there is an internal temperature of 160 degrees.
Store leftovers in an airtight container in the fridge for up to 3–4 days. To freeze, place in a freezer-safe airtight container and store for up to 3 months.
What to serve with it?
This cheesy meatloaf recipe is definitely filling, but you can still add some sides to round it out.
Tap stars to rate!
Mozzarella Stuffed Italian Meatloaf Recipe
email this recipe!
Ingredients
Mozzarella Stuffed Meatloaf:
- 1 pound ground beef 93/7 or 90/10
- ½ pound ground sausage
- ½ onion sweet or white, finely diced
- ½ cup plain breadcrumbs Italian-seasoned*
- 1 large large egg whisked
- ¼ cup parsley fresh, finely chopped
- 3 cloves garlic finely minced
- ¼ teaspoon red pepper flakes optional
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup tomato sauce
- 6 ounces mozzarella cheese cut into slices
- ¼ cup pesto sauce
Meatloaf Glaze:
- ¾ cup tomato sauce
- 2 tablespoons ketchup
- ½ teaspoon oregano dried
- ½ teaspoon basil dried
- ¼ teaspoon garlic powder dried
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Preheat oven to 350 degrees.
- Add all of the meatloaf ingredients to a large bowl except for the mozzarella cheese and the pesto. Mix by hand until all ingredients are well combined.1 pound ground beef, ½ pound ground sausage, ½ onion, ½ cup plain breadcrumbs, 1 large large egg, ¼ cup parsley, 3 cloves garlic, ¼ teaspoon red pepper flakes, 1 teaspoon salt, ¼ cup tomato sauce, ½ teaspoon black pepper
- Divide the mixture into two and place half of it onto a foil-lined baking sheet or in a large baking dish. Pat the meat mixture until it is in a 9 x 5-inch square rectangle shape. Make the outside edges slightly raised and the middle slightly depressed to make room for the cheese and pesto.
- Place the mozzarella cheese slices down the center of the meat, making sure none of it reaches the outside ½-inch. Pour the pesto sauce over the cheese slices.6 ounces mozzarella cheese, ¼ cup pesto sauce
- Add the remaining half of the meat mixture to the top of the cheese and pesto and form it into a log shape. Pay close attention to the edges to ensure they are completely sealed so no cheese can escape.
- Mix together the glaze ingredients in a medium-sized bowl and spread half of it over the top of the meatloaf.¾ cup tomato sauce, 2 tablespoons ketchup, ½ teaspoon oregano, ½ teaspoon basil, ¼ teaspoon salt, ⅛ teaspoon black pepper, ¼ teaspoon garlic powder
- Cover the pan with a piece of foil and bake in the preheated oven for 40-45 minutes.
- Remove the foil and spread the remaining glaze over the meatloaf. Return it to the oven for an additional 15-20 minutes. You’ll know it’s done cooking when the internal temperature reaches 160 degrees.
- Let the meatloaf rest for 20 minutes before slicing in and serve with a sprinkle of fresh parsley. Enjoy!
Tap stars to rate!
Notes
- Italian breadcrumbs: These add tons of flavor without needing excessive ingredients.You can also add 2 teaspoons of Italian seasoning to ½ cup of plain breadcrumbs to make your own Italian-seasoned crumbs.
-
- Spacing: Make sure there is ½-inch of the meat mixture around the cheese and pesto to have enough meatloaf to seal it up.
- Sealing: Press the meat together around the edges so it is sealed well. If you don’t, the cheese will run out while baking.
- Rest: Wait 20 minutes before slicing so the juices stay in the loaf.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Italian Recipes
If you’re craving more hearty and comforting Italian dishes, look no further than these delicious recipes.
So flavorful and simple. I used 93% lean ground beef and 1/2 pound mild Italian sausage. This recipe is lower in fat than many meatloaf recipes but you would never know it! Very comforting on a cold winter day!!
Yay! So happy to hear you enjoyed the recipe, Susan! It’s definitely one of our favorite cozy meals for the fall and winter too. Thanks so much for taking the time to leave a comment and rating!
These sound really, really good, I think the men in my home would love these cutlets. Thanks for the glove tip too
Absolutely! This dish is perfect for a man/woman who loves meat 🙂 Hope ya’ll enjoy it!