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
Scale
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.
