If you’ve been searching for a comforting, show-stopping dinner that feels like a warm hug on a plate, this Mozzarella Stuffed Italian Meatloaf Recipe is the answer. Packed with juicy ground beef and savory Italian sausage, infused with fresh herbs and garlic, then lovingly wrapped around a molten core of melty mozzarella cheese and vibrant pesto, it’s layers of flavor and texture that come together for an unforgettable family meal. Whether it’s a cozy weeknight or a special gathering, this dish brings Italian-inspired goodness right to your table, guaranteed to impress and satisfy every appetite.
Ingredients You’ll Need
Gathering your ingredients for this Mozzarella Stuffed Italian Meatloaf Recipe is a breeze. Each item plays a crucial role, from building the perfect texture to creating deep, layered flavors, and even adding beautiful color to the final dish.
- 1 lb. ground beef (93/7 or 90/10): The hearty base that keeps the meatloaf moist and flavorful without too much fat.
- ½ lb. ground sausage: Adds a wonderful Italian flair and richness to the mix.
- ½ onion (sweet or white, finely diced): Brings a touch of sweetness and freshness to balance the meat.
- ½ cup plain breadcrumbs (Italian-seasoned*): Helps bind everything together with a subtle hint of herbs.
- 1 large egg (whisked): Essential for holding the meatloaf’s ingredients in harmony.
- ¼ cup parsley (fresh, finely chopped): Brightens the flavor and adds a fresh, green pop.
- 3 cloves garlic (finely minced): Offers that irresistible Italian savory punch.
- ¼ tsp. red pepper flakes (optional): A gentle heat that lifts the dish.
- 1 tsp. salt: Enhances every flavor perfectly.
- ½ tsp. black pepper: Adds subtle spice and depth.
- ¼ cup tomato sauce: Keeps the meat moist with a touch of tanginess.
- 6 oz. mozzarella cheese (cut into slices): The ooey-gooey, creamy star hidden inside.
- ¼ cup pesto sauce: Infuses vibrant basil and garlic flavor right next to the mozzarella.
- ¾ cup tomato sauce (for glaze): Forms a sweet and tangy top layer glaze.
- 2 Tbsp. ketchup: Adds sweetness and a smooth texture to the glaze.
- ½ tsp. oregano (dried): Delivers classic Italian herb aroma.
- ½ tsp. basil (dried): Essential for that earthy, sweet herbal note.
- ¼ tsp. garlic powder (dried): A hint of garlic boost within the glaze.
- ¼ tsp. salt: Balances the glaze flavors.
- â…› tsp. black pepper: A subtle finishing spice to the glaze.
How to Make Mozzarella Stuffed Italian Meatloaf Recipe
Step 1: Prep Your Oven and Meat Mixture
Start by preheating your oven to 350 degrees to get it nice and ready. In a large bowl, combine your ground beef, sausage, diced onion, Italian-seasoned breadcrumbs, whisked egg, parsley, minced garlic, red pepper flakes (if using), salt, pepper, and ¼ cup of tomato sauce. Use your hands to mix everything thoroughly but gently—this helps keep the meatloaf light while ensuring all those flavors marry beautifully.
Step 2: Form the Meatloaf Base
Divide the meat mixture in half. Lay one half on a foil-lined baking sheet or a large baking dish, shaping it into a roughly 9 x 5-inch rectangle. Press the edges up slightly and create a shallow groove down the center where your cheesy filling will go. This shape helps build the perfect structural base and guarantees no cheese will sneak out later.
Step 3: Add the Melty Mozzarella and Pesto
Arrange the sliced mozzarella carefully down the center groove, making sure the slices don’t touch the edges by about half an inch to avoid leakage. Drizzle the pesto sauce right over the cheese, spreading it evenly. This combo inside the meatloaf creates a rich, oozy surprise in every slice that is pure comfort food magic.
Step 4: Seal and Shape the Meatloaf
Top the cheesy, pesto-lined base with the second half of your meat mixture. Gently but firmly press and mold it into a compact log, making sure to pinch the edges tightly to seal in the molten mozzarella and pesto goodness. This step is key to keeping all that cheesy filling inside during baking.
Step 5: Prepare and Apply the Glaze
In a medium bowl, mix together ¾ cup tomato sauce, ketchup, oregano, basil, garlic powder, salt, and pepper. Spread half of this vibrant glaze evenly over the top of the meatloaf, coating it beautifully. This glaze adds a tangy sweetness and an irresistible sheen that will caramelize in the oven.
Step 6: Bake and Finish
Cover the meatloaf with foil and bake for 40 to 45 minutes to cook gently and lock in moisture. Remove the foil, spread the remaining glaze over the top, then return the meatloaf to the oven for another 15 to 20 minutes so it gets that golden, mouthwatering crust. It’s done once the internal temperature hits 160 degrees — perfect for juicy, safe-to-eat meatloaf.
Step 7: Rest and Serve
Let your Mozzarella Stuffed Italian Meatloaf Recipe rest for 20 minutes after it comes out of the oven. This resting time is vital; it lets the juices redistribute, so when you slice, every piece stays moist and perfectly melted inside.
How to Serve Mozzarella Stuffed Italian Meatloaf Recipe
Garnishes
A sprinkle of fresh chopped parsley right before serving adds just the right touch of color and freshness. For a little extra flair, freshly cracked black pepper or a light drizzle of extra virgin olive oil can elevate the presentation and add a burst of flavor.
Side Dishes
Classic mashed potatoes or garlic roasted veggies complement this meatloaf beautifully by offering creamy or crunchy textures. A crisp Caesar salad or buttery garlic bread can add bright or indulgent notes that round out this Italian-inspired feast perfectly.
Creative Ways to Present
Try serving thick slices of the meatloaf atop a bed of creamy polenta or alongside a simple pasta tossed in olive oil and fresh herbs. For a fun twist, wrap slices in warmed crusty bread for a hearty sandwich packed with melted mozzarella and meaty goodness.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store leftover slices in an airtight container in the refrigerator for up to 3 days. Proper storage preserves the meatloaf’s juicy texture and creamy center so you can enjoy day two just as much as the first.
Freezing
This Mozzarella Stuffed Italian Meatloaf Recipe also freezes well. Wrap the whole cooked meatloaf tightly with plastic wrap and aluminum foil or freeze individual slices in airtight containers. Freeze for up to 3 months for a convenient, ready-to-reheat meal.
Reheating
To reheat, bake leftover meatloaf slices in a 350-degree oven for about 15 minutes or until warmed through. Cover loosely with foil to maintain moisture without allowing the cheese to dry out. Microwaving works too but may sacrifice some of the original texture.
FAQs
Can I use all ground beef instead of sausage?
Definitely! While adding sausage gives that signature Italian flavor and extra fat for juiciness, using all ground beef will still work fine—just consider adding a bit more seasoning for depth.
Is it possible to make this gluten-free?
Yes! Swap the Italian-seasoned breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. Just make sure all your other ingredients, like sauces, are gluten-free as well.
Can I prepare this meatloaf ahead of time before baking?
You can assemble the meatloaf a day ahead and keep it covered in the refrigerator. Let it come to room temperature before baking for more even cooking and to maintain that perfect texture.
What can I use instead of pesto if I don’t have any?
Try a mixture of fresh chopped basil with minced garlic and olive oil to replicate pesto’s fresh flavor without the nuts or cheese. It won’t be quite the same but will still add wonderful herbaceous notes.
How can I tell when the meatloaf is fully cooked?
The safest and most reliable way is by checking the internal temperature—it should reach 160 degrees Fahrenheit. This ensures the meatloaf is perfectly cooked and safe to eat, with no guesswork involved.
Final Thoughts
Ready to wow everyone at your dinner table? This Mozzarella Stuffed Italian Meatloaf Recipe is a heartwarming celebration of comfort, flavor, and creativity in every bite. Its cheesy, herby, and perfectly moist character makes it a standout dinner that you’ll want to make again and again. So grab your apron and enjoy the delicious adventure of making this Italian-inspired classic at home—you’re in for a treat!
Print
Mozzarella Stuffed Italian Meatloaf Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This Mozzarella Stuffed Italian Meatloaf is a delicious twist on a classic comfort dish, featuring a savory blend of ground beef and sausage studded with gooey mozzarella cheese and rich pesto. Topped with a flavorful tomato-based glaze and baked to perfection, this meatloaf is perfect for a hearty family meal that’s both satisfying and easy to prepare.
Ingredients
Meatloaf Ingredients
- 1 lb. ground beef (93/7 or 90/10)
- ½ lb. ground sausage
- ½ onion (sweet or white, finely diced)
- ½ cup plain breadcrumbs (Italian-seasoned)
- 1 large egg (whisked)
- ¼ cup fresh parsley (finely chopped)
- 3 cloves garlic (finely minced)
- ¼ tsp. red pepper flakes (optional)
- 1 tsp. salt
- ½ tsp. black pepper
- ¼ cup tomato sauce
- 6 oz. mozzarella cheese (cut into slices)
- ¼ cup pesto sauce
Glaze
- ¾ cup tomato sauce
- 2 Tbsp. ketchup
- ½ tsp. oregano (dried)
- ½ tsp. basil (dried)
- ¼ tsp. garlic powder (dried)
- ¼ tsp. salt
- â…› tsp. black pepper
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s ready for baking the meatloaf.
- Prepare Meat Mixture: In a large bowl, combine all meatloaf ingredients except for the mozzarella cheese and pesto. Mix by hand until well blended.
- Form Base Layer: Divide the meat mixture in half. Place half on a foil-lined baking sheet or a large baking dish, shaping it into a 9×5-inch rectangle with raised edges and a slightly depressed center to hold the filling.
- Add Cheese and Pesto: Lay mozzarella slices along the center of the meat, avoiding the outer ½-inch to prevent leakage. Pour pesto sauce evenly over the cheese.
- Top Layer: Cover the cheese and pesto with the remaining meat mixture, forming it into a log shape. Seal the edges carefully to encase the filling completely.
- Apply Glaze: Mix the glaze ingredients in a medium bowl. Spread half the glaze evenly over the top of the meatloaf.
- Initial Bake: Cover the pan with foil and bake in the preheated oven for 40-45 minutes.
- Finish Baking: Remove the foil and brush the remaining glaze over the meatloaf. Return it to the oven and bake an additional 15-20 minutes or until the internal temperature reaches 160°F.
- Rest and Serve: Let the meatloaf rest for 20 minutes before slicing. Garnish with fresh parsley and serve warm.
Notes
- Use Italian-seasoned breadcrumbs for extra flavor or plain breadcrumbs with added Italian herbs as a substitute.
- Ensure the edges are well sealed after adding the cheese and pesto to prevent the filling from leaking during baking.
- Use a meat thermometer to check for doneness; the meatloaf is safe when it reaches an internal temperature of 160°F.
- Resting the meatloaf before slicing allows juices to redistribute, making for moister slices.
- For a spicier version, increase or keep the red pepper flakes.
