Mozzarella Stuffed Italian Meatloaf Recipe
Mozzarella Stuffed Italian Meatloaf is a cozy, flavor-packed twist on a classic comfort food. Made with ground beef, sausage, Italian breadcrumbs, mozzarella, pesto, and a simple tomato glaze, it bakes up tender, cheesy, and perfect for a satisfying dinner.
Servings: 8 servings
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!
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.
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- 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
Calories: 379kcal | Carbohydrates: 10g | Protein: 22g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 979mg | Potassium: 414mg | Fiber: 1g | Sugar: 3g | Vitamin A: 734IU | Vitamin C: 6mg | Calcium: 167mg | Iron: 3mg
