Stuffed Italian Meatloaf: The Ultimate Comfort Food Recipe

Stuffed Italian Meatloaf: Prepare to experience meatloaf like never before! Forget everything you thought you knew about this classic comfort food because we’re about to elevate it to a whole new level of deliciousness. Imagine sinking your teeth into a juicy, savory meatloaf, bursting with a vibrant medley of Italian flavors and a hidden treasure of melted mozzarella and flavorful fillings.

Meatloaf, in its simplest form, has been a staple in kitchens for centuries, evolving from humble beginnings as a way to use leftover meats. This Stuffed Italian Meatloaf recipe, however, draws inspiration from the rich culinary traditions of Italy, where family meals are a celebration of flavor and togetherness. Think of it as a cross between a classic meatloaf and a hearty lasagna, combining the best of both worlds.

What makes this dish so irresistible? It’s the perfect combination of textures and tastes. The tender, seasoned meatloaf provides a comforting base, while the gooey cheese and flavorful stuffing add a delightful surprise with every bite. Plus, it’s incredibly convenient! You can easily prepare it ahead of time, making it ideal for busy weeknights or potlucks. The aroma alone, filling your kitchen with the scent of herbs, garlic, and simmering tomatoes, is enough to make anyone’s mouth water. Get ready to create a family favorite that will be requested time and time again!

this Recipe

Ingredients:

• For the Meatloaf:
• 2 lbs ground beef (80/20 blend recommended for flavor)
• 1 lb ground Italian sausage (sweet or hot, your preference!)
• 1 cup breadcrumbs (Italian seasoned preferred, but plain works too)
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 large eggs, lightly beaten
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup milk
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional, for a little kick)
• Salt and freshly ground black pepper to taste
• For the Stuffing:
• 8 oz fresh mozzarella cheese, sliced (about 1/4 inch thick)
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1 clove garlic, minced
• Salt and freshly ground black pepper to taste
• 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
• 4 oz sliced provolone cheese
• For the Sauce:
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce
• 1/2 cup dry red wine (optional, but adds great depth of flavor)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 1 teaspoon sugar (to balance the acidity)
• Salt and freshly ground black pepper to taste

Preparing the Meatloaf Mixture:

1. In a large bowl, gently combine the ground beef and Italian sausage. Be careful not to overmix, as this can make the meatloaf tough.
2. In a separate bowl, whisk together the breadcrumbs, Parmesan cheese, parsley, eggs, milk, oregano, basil, red pepper flakes (if using), salt, and pepper.
3. Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Pour the onion and garlic mixture into the bowl with the breadcrumb mixture. Stir to combine.
5. Pour the breadcrumb mixture into the bowl with the ground meat. Using your hands or a large spoon, gently mix everything together until just combined. Again, avoid overmixing.

Preparing the Stuffing:

1. In a medium bowl, combine the ricotta cheese, Parmesan cheese, basil, minced garlic, salt, and pepper. Mix well until everything is evenly distributed. This ricotta mixture will add a creamy, cheesy layer to the center of our meatloaf.
2. Prepare your other stuffing ingredients. Slice the fresh mozzarella into approximately 1/4-inch thick slices. Drain and chop the sun-dried tomatoes. Have your provolone slices ready to go.

Assembling the Stuffed Meatloaf:

1. Preheat your oven to 350°F (175°C). Lightly grease a large baking sheet or a 9×13 inch baking dish. I prefer using a baking sheet lined with parchment paper for easy cleanup.
2. On a large piece of parchment paper or a clean work surface, gently pat out about two-thirds of the meatloaf mixture into a large rectangle, approximately 12×10 inches. Aim for an even thickness of about 1 inch. This will be the base of our meatloaf.
3. Carefully spread the ricotta cheese mixture evenly over the meatloaf rectangle, leaving a 1-inch border around the edges. This border will help seal the meatloaf and prevent the stuffing from leaking out.
4. Arrange the mozzarella slices over the ricotta cheese mixture, covering as much surface area as possible.
5. Sprinkle the chopped sun-dried tomatoes over the mozzarella.
6. Layer the provolone slices over the sun-dried tomatoes.
7. Gently pat the remaining meatloaf mixture into a smaller rectangle, about the same size as the base. This will be the top layer of our meatloaf.
8. Carefully lift the top meatloaf rectangle and place it over the stuffing, aligning the edges as best as you can.
9. Pinch the edges of the top and bottom meatloaf layers together to seal the stuffing inside. Make sure there are no gaps or openings. You can also use a fork to crimp the edges for a more decorative look and a tighter seal.
10. Gently transfer the assembled meatloaf to the prepared baking sheet or baking dish.

Making the Sauce:

1. While the oven is preheating and you’re assembling the meatloaf, prepare the sauce. In a medium saucepan, heat the olive oil over medium heat.
2. Add the minced garlic and cook for about a minute until fragrant. Be careful not to burn the garlic.
3. Pour in the crushed tomatoes, tomato sauce, and red wine (if using).
4. Stir in the oregano, basil, red pepper flakes (if using), sugar, salt, and pepper.
5. Bring the sauce to a simmer, then reduce the heat to low and let it simmer for at least 15 minutes, or up to 30 minutes, stirring occasionally. This will allow the flavors to meld together and the sauce to thicken slightly.

Baking the Meatloaf:

1. Pour about half of the prepared tomato sauce over the meatloaf, spreading it evenly over the top and sides. Reserve the remaining sauce for serving.
2. Bake the meatloaf in the preheated oven for 60-75 minutes, or until the internal temperature reaches 160°F (71°C). Use a meat thermometer inserted into the center of the meatloaf to check the temperature.
3. If the top of the meatloaf starts to brown too quickly, you can loosely tent it with aluminum foil during the last 15-20 minutes of baking.
4. Once the meatloaf is cooked through, remove it from the oven and let it rest for at least 10-15 minutes before slicing and serving. This will allow the juices to redistribute, resulting in a more tender and flavorful meatloaf.

Serving:

1. Slice the meatloaf into thick slices and serve with the reserved tomato sauce.
2. Garnish with fresh parsley or basil, if desired.
3. This stuffed Italian meatloaf is delicious served with mashed potatoes, roasted vegetables, pasta, or a simple salad.
4. Leftovers can be stored in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.

Tips and Variations:

• Cheese Variations: Feel free to experiment with different types of cheese in the stuffing. Fontina, Asiago, or even a smoked Gouda would be delicious additions.
• Vegetable Additions: Add some chopped spinach, mushrooms, or bell peppers to the stuffing for extra flavor and nutrients. Sauté them lightly before adding them to the ricotta mixture.
• Breadcrumb Options: If you don’t have Italian seasoned breadcrumbs, you can use plain breadcrumbs and add a teaspoon of Italian seasoning to the meatloaf mixture. Panko breadcrumbs will also work, but they will give the meatloaf a slightly different texture.
• Spice Level: Adjust the amount of red pepper flakes to your liking. If you prefer a milder flavor, omit them altogether.
• Gluten-Free Option: Use gluten-free breadcrumbs to make this meatloaf gluten-free.
• Make-Ahead Tip: You can assemble the meatloaf ahead of time and store it in the refrigerator for up to 24 hours before baking. Just be sure to cover it tightly with plastic wrap.

Enjoy your delicious and impressive Stuffed Italian Meatloaf! I hope you and your family love it as much as mine does. Buon appetito!

Conclusion:

So, there you have it! This Stuffed Italian Meatloaf isn’t just another meatloaf recipe; it’s a flavor explosion waiting to happen. I truly believe this will become a family favorite, and for good reason. The combination of savory meat, gooey cheese, and vibrant vegetables nestled inside creates a symphony of textures and tastes that’s simply irresistible. It’s comfort food elevated, perfect for a weeknight dinner or a special weekend gathering.

Why is this a must-try? Well, beyond the incredible flavor profile, it’s surprisingly easy to make. The stuffing process might seem a little daunting at first, but trust me, it’s much simpler than it looks. And the payoff is huge! You get a moist, flavorful meatloaf that’s packed with delicious surprises in every slice. Plus, it’s a fantastic way to sneak in some extra veggies for those picky eaters (we all have them!).

Serving Suggestions and Variations

Now, let’s talk about serving suggestions. I personally love serving this Stuffed Italian Meatloaf with a side of creamy mashed potatoes and roasted asparagus. The richness of the meatloaf pairs perfectly with the smooth potatoes and the slightly bitter asparagus. A simple green salad with a light vinaigrette also works wonders to cut through the richness. For a truly Italian experience, consider serving it with a side of polenta or some crusty Italian bread for soaking up all those delicious juices.

But the fun doesn’t stop there! This recipe is incredibly versatile, and you can easily adapt it to your own preferences. Feel free to experiment with different cheeses in the stuffing. Provolone, mozzarella, or even a little bit of Parmesan would all be fantastic. You could also add some chopped sun-dried tomatoes or olives to the stuffing for an extra burst of flavor. If you’re not a fan of spinach, try using kale or Swiss chard instead. And for a spicier kick, add a pinch of red pepper flakes to the meat mixture.

Another variation I’ve tried and loved is using ground turkey or chicken instead of ground beef. This makes for a lighter, healthier version of the meatloaf without sacrificing any of the flavor. Just be sure to add a little extra olive oil to the meat mixture to keep it moist.

You can also play around with the sauce. While I love the classic tomato sauce, you could also try using a pesto sauce or even a creamy mushroom sauce. The possibilities are endless!

Time to Get Cooking!

I’m so excited for you to try this recipe! I truly believe you’ll love it as much as I do. It’s a guaranteed crowd-pleaser that’s sure to impress your family and friends. So, gather your ingredients, preheat your oven, and get ready to create some culinary magic. Don’t be afraid to get creative and put your own spin on it. After all, cooking should be fun!

Once you’ve made this incredible Stuffed Italian Meatloaf, I’d love to hear about your experience. Did you make any modifications? What were your favorite serving suggestions? Share your photos and comments with me – I can’t wait to see what you create! Happy cooking!