Mozzarella Stuffed Italian Meatloaf Recipe
User Reviews
4.8
30 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
1 hr 20 mins
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Servings
8 servings
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Calories
379 kcal
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Course
Main Course
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Cuisine
American
Mozzarella Stuffed Italian Meatloaf Recipe
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Full of flavor, Mozzarella Stuffed Italian Meatloaf is the best comfort food recipe! Serve this impressive main dish along with roasted veggies and mashed cauliflower for a fabulous dinner.
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Ingredients
Mozzarella Stuffed Meatloaf:
- 1 lb. ground beef 93/7 or 90/10
- ½ lb. ground sausage
- ½ onion sweet or white, finely diced
- ½ cup breadcrumbs Italian-seasoned*
- 1 large egg whisked
- ¼ cup parsley fresh, 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
Meatloaf Glaze:
- ¾ cup tomato sauce
- 2 Tbsp. ketchup
- ½ tsp. oregano dried
- ½ tsp. basil dried
- ¼ tsp. garlic powder dried
- ¼ tsp. salt
- ⅛ tsp. black pepper
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Instructions
- Preheat oven to 350 degrees.
- Add all of the meatloaf ingredients to a large bowl except for the mozzarella cheese and the pesto. Mix by hand until all ingredients are well combined.
- Divide the mixture into two and place half of it onto a foil-lined baking sheet or in a large baking dish. Pat the meat mixture until it is in a 9 x 5-inch square rectangle shape. Make the outside edges slightly raised and the middle slightly depressed to make room for the cheese and pesto.
- Place the mozzarella cheese slices down the center of the meat, making sure none of it reaches the outside ½-inch. Pour the pesto sauce over the cheese slices.
- Add the remaining half of the meat mixture to the top of the cheese and pesto and form it into a log shape. Pay close attention to the edges to ensure they are completely sealed so no cheese can escape.
- Mix together the glaze ingredients in a medium-sized bowl and spread half of it over the top of the meatloaf.
- Cover the pan with a piece of foil and bake in the preheated oven for 40-45 minutes.
- Remove the foil and spread the remaining glaze over the meatloaf. Return it to the oven for an additional 15-20 minutes. You’ll know it’s done cooking when the internal temperature reaches 160 degrees.
- Let the meatloaf rest for 20 minutes before slicing in and serve with a sprinkle of fresh parsley. Enjoy!
Notes
- You can also add 2 teaspoons of Italian seasoning to ½ cup of plain breadcrumbs to make your own Italian-seasoned crumbs.
- To Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days.
- To Freeze: Seal in a freezer-safe airtight container and freeze for up to 3 months.
Nutrition Information
Show Details
Calories
379kcal
(19%)
Carbohydrates
10g
(3%)
Protein
22g
(44%)
Fat
28g
(43%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
101mg
(34%)
Sodium
979mg
(41%)
Potassium
414mg
(12%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
734IU
(15%)
Vitamin C
6mg
(7%)
Calcium
167mg
(17%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 10g | 3% |
| Protein | 22g | 44% |
| Fat | 28g | 43% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 101mg | 34% |
| Sodium | 979mg | 41% |
| Potassium | 414mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 734IU | 15% |
| Vitamin C | 6mg | 7% |
| Calcium | 167mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
30 reviews
Excellent
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