Stuffed Italian Meatloaf
A comforting meatloaf filled with melted cheese and fresh herbs, perfect for family gatherings.
Ingredients
Meat Mixture
- 1 lb ground beef Lean beef is recommended for a healthier option.
- 1/2 lb ground pork Adds a depth of flavor and keeps the meatloaf tender.
- 1 cup breadcrumbs You can use gluten-free breadcrumbs if needed.
- 1/2 cup grated Parmesan cheese Freshly grated for the best flavor.
- 1/4 cup chopped fresh parsley Brightness comes from fresh herbs.
- 1 clove garlic, minced Fresh garlic for an aromatic depth.
- 1 egg Helps bind the ingredients together.
- 1/4 cup milk Keeps the meatloaf moist.
- to taste salt and pepper
Stuffing and Topping
- 8 oz mozzarella cheese, shredded Oozing goodness inside.
- 1 jar marinara sauce For topping; use homemade or store-bought.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, garlic, egg, milk, salt, and pepper. Use your hands to mix until everything is well combined.
- On a sheet of parchment paper or your clean countertop, gently form the meat mixture into a rectangle, about 1 inch thick.
- Sprinkle the shredded mozzarella evenly down the center of the rectangle, leaving some space at the edges.
- Carefully roll the meat mixture away from you, using the parchment paper to help shape it into a loaf. Pinch the edges to seal.
- Place the meatloaf seam-side down in a greased baking dish.
- Pour marinara sauce over the top, covering the meatloaf generously.
Cooking
- Bake in your preheated oven for 1 hour or until the internal temperature reaches 160°F (70°C).
- Once done, allow the meatloaf to rest for about 10 minutes before slicing.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, wrap individual slices in plastic wrap, then place them in a freezer bag.