This Stuffed Italian Meatloaf is a hearty, flavor-packed twist on a comfort food classic. Juicy ground beef is seasoned with Italian herbs, then stuffed with gooey mozzarella, fresh spinach, and savory sun-dried tomatoes before being baked to perfection. I love how each slice reveals a beautiful, cheesy center that makes it just as impressive as it is delicious.
Why You’ll Love This Recipe
I love this recipe because it combines the homey comfort of meatloaf with the bold, vibrant flavors of Italy. The seasoning makes the meatloaf itself flavorful, and the cheesy filling adds richness that keeps it moist. It’s perfect for a Sunday dinner, but easy enough for a weeknight when I’m craving something hearty.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ground beef (or a mix of beef and pork)
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Breadcrumbs
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Eggs
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Milk
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Grated Parmesan cheese
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Garlic, minced
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Italian seasoning
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Salt and pepper
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Fresh spinach
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Mozzarella cheese, sliced or shredded
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Sun-dried tomatoes, chopped
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Marinara sauce (for topping)
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Fresh basil or parsley, for garnish
Directions
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I preheat the oven to 375°F (190°C) and line a baking sheet or loaf pan with parchment paper.
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In a large bowl, I combine the ground meat, breadcrumbs, eggs, milk, Parmesan, garlic, Italian seasoning, salt, and pepper until just mixed.
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On a piece of parchment paper, I flatten the meat mixture into a rectangle about 1/2 inch thick.
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I layer the spinach, mozzarella, and sun-dried tomatoes evenly over the meat, leaving a small border around the edges.
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Using the parchment to help, I roll the meat tightly into a log, sealing the edges so the filling stays inside.
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I place the loaf seam-side down in the prepared pan and spoon marinara sauce over the top.
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I bake for 50–60 minutes, or until the internal temperature reaches 160°F (71°C).
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I let it rest for 10 minutes before slicing and garnishing with fresh basil or parsley.
Servings and timing
This recipe serves 6–8. Prep time is about 20 minutes, baking takes around 55 minutes, and resting adds 10 minutes. Total time is roughly 1 hour and 25 minutes.
Variations
Sometimes I swap the mozzarella for provolone or fontina for a different melt. I’ve also used roasted red peppers instead of sun-dried tomatoes for a sweeter filling. If I want extra flavor, I mix some cooked Italian sausage into the ground beef.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover slices with foil and warm in a 350°F (175°C) oven for about 15 minutes. The microwave works for quick reheating, but the oven keeps it juicier. This meatloaf also freezes well—either whole or sliced.
FAQs
Can I use ground turkey instead of beef?
Yes, but I add a little extra olive oil or cheese to keep it moist, since turkey is leaner.
How do I keep the filling from leaking out?
I make sure to leave a border when adding the filling and seal the edges well when rolling.
Can I make this ahead of time?
Absolutely. I assemble the loaf, cover it, and refrigerate for up to 24 hours before baking.
Do I have to use marinara sauce?
No, but it adds great flavor and moisture. I’ve also topped it with tomato paste mixed with herbs for a thicker glaze.
What sides go best with this?
I love serving it with garlic bread, roasted vegetables, or a simple green salad.
Conclusion
This Stuffed Italian Meatloaf is a delicious mashup of comfort food and Italian flavors. The melty cheese, fresh greens, and tangy tomatoes tucked inside make it special enough for company but simple enough for a weeknight dinner. Every slice is a warm, savory bite of pure comfort.
PrintStuffed Italian Meatloaf
This Stuffed Italian Meatloaf takes classic comfort food to the next level with Italian herbs, gooey mozzarella, fresh spinach, and savory sun-dried tomatoes. Baked to juicy perfection and topped with marinara, it’s a hearty and impressive dish for any occasion.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6–8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Ingredients
- 2 lbs ground beef (or a mix of beef and pork)
- 3/4 cup breadcrumbs
- 2 large eggs
- 1/3 cup milk
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon Italian seasoning
- Salt and black pepper, to taste
- 1 cup fresh spinach
- 1 cup mozzarella cheese, sliced or shredded
- 1/4 cup sun-dried tomatoes, chopped
- 1 cup marinara sauce (plus extra for serving)
- Fresh basil or parsley, chopped, for garnish
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet or loaf pan with parchment paper.
- In a large bowl, mix together ground meat, breadcrumbs, eggs, milk, Parmesan, garlic, Italian seasoning, salt, and pepper until just combined.
- On a piece of parchment, flatten the meat mixture into a rectangle about 1/2 inch thick.
- Layer spinach, mozzarella, and sun-dried tomatoes over the meat, leaving a small border around the edges.
- Use the parchment to roll the meat tightly into a log, sealing the edges to enclose the filling.
- Place seam-side down on the prepared pan. Spoon marinara sauce over the top.
- Bake for 50–60 minutes, or until internal temperature reaches 160°F (71°C).
- Let rest for 10 minutes before slicing. Garnish with fresh basil or parsley and serve with extra sauce if desired.
Notes
- Use provolone or fontina instead of mozzarella for a different cheese melt.
- Roasted red peppers can replace sun-dried tomatoes for a sweeter flavor.
- Mix in Italian sausage with the ground beef for more depth.
- Make ahead by assembling the loaf and refrigerating up to 24 hours before baking.
- Freezes well, either whole or sliced, for meal prep.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 5g
- Sodium: 640mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 120mg
