When the leaves start to turn and the air feels a little crisper, comfort food calls louder than ever. And in our home, nothing signals the start of the cozy season quite like a Stuffed Italian Meatloaf. It’s the dish that gets devoured every time, no leftovers in sight. Juicy meat, gooey cheese, fragrant herbs it’s like all your favorite Italian flavors wrapped into one big hug of a meal.
I first learned to make this version of meatloaf from an Italian friend while cooking in a bistro in Florence. Hers was rustic, packed with herbs and mozzarella, and served with a side of roasted vegetables. Over time, I made it my own—simplified for weeknights but just as rich in flavor. It’s now a reader favorite on Fresh Leaf Recipes, and once you try it, you’ll understand why.
Whether you’re meal prepping for the week or planning a Sunday dinner that brings everyone to the table, this Stuffed Italian Meatloaf hits all the right notes: flavorful, hearty, and soul-satisfying.
Let’s dig in.
Print
Stuffed Italian Meatloaf
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
Description
Juicy, cheesy, and packed with Italian flavor—this Stuffed Italian Meatloaf is a cozy season favorite that brings everyone to the table.
Ingredients
- 1 ½ pounds ground beef (or a blend with turkey or lamb)
- ½ cup breadcrumbs (or gluten-free oat crumbs)
- ¼ cup milk (or unsweetened plant-based milk)
- 2 large eggs
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons Italian seasoning
- 3 garlic cloves, minced
- ½ small onion, grated or finely diced
- 1 cup shredded mozzarella cheese
- ¼ cup grated parmesan
- ½ cup fresh spinach, chopped
- 1 teaspoon dried basil or oregano
- ⅓ cup marinara sauce (plus extra for topping)
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, mix ground beef, breadcrumbs, milk, eggs, salt, pepper, garlic, onion, and Italian seasoning until just combined.
- Lay a sheet of parchment on a baking tray. Pat the meat mixture into a ½ inch thick rectangle.
- In the center, add mozzarella, parmesan, chopped spinach, basil, and a few dollops of marinara sauce.
- Carefully roll the meat into a loaf, sealing the edges. Tuck the ends underneath. Brush with more marinara sauce.
- Bake for 45–55 minutes or until internal temperature reaches 160°F.
- Let rest 10 minutes before slicing. Serve with extra marinara and your favorite sides.
Notes
Letting the meatloaf rest before slicing keeps it juicy. Use a meat thermometer for best results. Line your pan for easy cleanup. Avoid overmixing to keep it tender.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian
Ingredients You’ll Need for Stuffed Italian Meatloaf
Before we dive into the step-by-step, here’s what you’ll need. These are everyday ingredients, but together they create a meal that feels extra special.
Meat & Seasoning Base
- 1 ½ pounds ground beef (or a blend with turkey or lamb)
- ½ cup breadcrumbs (or gluten-free oat crumbs)
- ¼ cup milk (or unsweetened plant-based milk)
- 2 large eggs
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons Italian seasoning
- 3 garlic cloves, minced
- ½ small onion, grated or finely diced
Filling & Extras
- 1 cup shredded mozzarella cheese
- ¼ cup grated parmesan
- ½ cup fresh spinach, chopped
- 1 teaspoon dried basil or oregano
- ⅓ cup marinara sauce (plus extra for topping)
You’ll love this paired with seasonal sides like dense bean salad or a light strawberry spinach salad.
Step-by-Step Instructions for Juicy Success
This recipe is beginner-friendly and forgiving. Follow these simple steps and your Stuffed Italian Meatloaf will come out perfectly every time.
1. Prep the Meat Mixture
In a large bowl, mix ground beef, breadcrumbs, milk, eggs, salt, pepper, garlic, onion, and Italian seasoning. Use your hands or a spoon until just combined—don’t overmix or it can get tough.
2. Flatten and Fill
Lay a sheet of parchment on a baking tray. Pat the meat mixture into a rectangle, about ½ inch thick. In the center, add mozzarella, parmesan, chopped spinach, basil, and a few dollops of marinara sauce.
3. Roll and Seal
Carefully roll the meat into a loaf, sealing the edges to keep the filling inside. Tuck the ends underneath. Brush with more marinara sauce.
4. Bake
Bake at 375°F (190°C) for 45–55 minutes or until the internal temp reaches 160°F. Let it rest 10 minutes before slicing.
Tip: Serve with extra marinara and a side like this zucchini with pasta and tomatoes.
Tips for the Best Stuffed Italian Meatloaf
- Don’t skip resting. Just like steak, resting helps keep the juices locked in.
- Use a meat thermometer for precision. Aim for 160°F in the center.
- Line your pan with foil or parchment for easy cleanup.
- Avoid overmixing. Mix just until everything is combined.
For more crowd-pleasers, try our Greek honey mustard roast chicken or copycat Taco Bell pizzas.
Make It Your Own: Variations to Try
This meatloaf is super versatile. Here’s how you can switch it up:
Gluten-Free Version
- Swap breadcrumbs with gluten-free oats or almond flour.
- Use gluten-free marinara or make your own with our pizza sauce from tomato paste.
Extra Cheesy or Streusel-Inspired Topping
- Add slices of provolone or more parmesan on top for a bubbling, golden finish.
- For crunch, top with crushed croutons mixed with olive oil before baking.
Pair it with our caramel apple puppy chow or apple cinnamon bread for a full fall-inspired menu.
Storage & Make-Ahead Tips
This meatloaf keeps beautifully:
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Wrap tightly and freeze for up to 2 months.
- Reheat: Cover with foil and bake at 325°F until warmed through, or microwave in slices.
Bonus: Cold leftovers make fantastic sandwiches or quick lunches!
If you’re into batch-cooking, check out our taco lunch meal prep for more make-ahead ideas.
Final Thoughts
There’s something timeless and comforting about a good meatloaf—and this Stuffed Italian Meatloaf brings that comfort with layers of bold, rich flavor. It’s simple enough for a weeknight but satisfying enough for a Sunday table. With a few pantry staples and a little love, you’ll have a recipe that warms hearts and fills bellies.
FAQ: Stuffed Italian Meatloaf
What is the best cheese for stuffing meatloaf?
Mozzarella is ideal it melts well and complements Italian flavors. Provolone and fontina also work.
Can I make Stuffed Italian Meatloaf ahead of time?
Absolutely. Prepare and shape it, then refrigerate for up to 24 hours. Bake when ready.
How do I keep meatloaf from falling apart?
Eggs and breadcrumbs help bind it. Also, let it rest before slicing to maintain structure.
What sides go well with Stuffed Italian Meatloaf?
Roasted vegetables, garlic mashed potatoes, or a light salad like pineapple cucumber salad.