Stuffed Italian Meatloaf: 1 Joyful Slice

Honestly? Some days, the *last* thing I want to do after a long day is figure out dinner, right? I used to be the person who thought kitchens were just for storing takeout menus! But then I discovered something amazing: cooking can actually be a total joy, a way to unwind and create something wonderful. It sounds a little cheesy, I know, but it’s true! Especially when you stumble upon a recipe like this Stuffed Italian Meatloaf. It’s exactly the kind of comforting, delicious meal that makes busy weeknights feel special, and it’s all about finding that pure joy in the kitchen. You can learn more about my own kitchen journey here, and feel free to connect with me on Facebook!

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Why You’ll Love This Stuffed Italian Meatloaf

This stuffed Italian meatloaf is a total game-changer for weeknights! Seriously, it’s:

• Super easy to whip up, even when you’re tired.
• Packed with amazing Italian flavors that everyone loves.
• So comforting and delicious – pure cheesy goodness!

It’s proof that great home-cooked meals don’t need to be complicated. You can find more quick ideas on my weeknight dining page!

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Ingredients for Your Perfect Italian Meatloaf Recipe

Alright, let’s talk about what goes into this incredible Italian meatloaf recipe. You’ll need surprisingly few things, which is just one of the reasons I love it so much. Trust me, these ingredients combine to make something truly special. So, grab your apron!

• 1.5 pounds ground beef
• 1/2 cup Italian-style breadcrumbs
• 1/4 cup milk
• 1 egg
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 ounces mozzarella cheese, sliced
• 1 cup marinara sauce

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Crafting Your Mozzarella Stuffed Meatloaf: Step-by-Step

Okay, so making this mozzarella stuffed meatloaf is honestly pretty straightforward, which is exactly what we want on a busy night, right? I like to think of it as building a little flavor package. We’ll start with the meat, tuck in that cheesy surprise, and then let the oven do its magic!

Preparing the Meat Mixture

First things first, get a big bowl and toss in your ground beef, breadcrumbs, milk, egg, Parmesan, and all those lovely Italian herbs and seasonings. Now, the big secret here is to mix it *gently*. Seriously, don’t go in there like you’re kneading dough! Just use your hands to lightly combine everything until it’s all *just* mixed. Overmixing makes it tough, and we want tender, juicy meatloaf, not a brick. Think of it like giving it a gentle hug. You can find some other wonderfully simple ideas over here!

Assembling Your Cheesy Meatloaf

Alright, now for the fun part – the cheesy surprise! Grab your loaf pan or a baking dish, and press about half of that meaty mixture into the bottom. Don’t pack it down too hard, just make an even layer. Then, lay those mozzarella slices right on top. Try to get them pretty evenly spread so you get that gooey cheese in every slice. Now, carefully spoon the rest of the meat mixture over the cheese, and gently press down the edges. This helps seal all that yummy mozzarella inside. Oh, and don’t forget to spread that delicious marinara sauce all over the top! It bakes right in.

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Baking and Resting for Perfect Slices

Time for the oven! Pop that beauty into a preheated 375°F (190°C) oven. Let it bake for about 50 to 60 minutes. The best way to know it’s done is to use a meat thermometer – you’re looking for an internal temperature of 160°F (71°C). But here’s the *most* important part for those clean slices everyone raves about: Let it rest! Seriously, resist the urge to slice it right away. Let it sit for at least 10 minutes after it comes out. This lets all those juices settle back into the meat, so when you cut into it, it doesn’t just crumble apart. It makes all the difference, trust me!

Tips for the Best Stuffed Italian Meatloaf

Okay, so we’ve got the recipe, but let me give you a few little pointers from my own kitchen adventures that make this stuffed Italian meatloaf extra special. First off, don’t skimp on the quality of your ground beef; a good ratio of fat to meat makes it so much more flavorful and juicy. Remember that gentle mixing I mentioned earlier? It’s crucial! Overmixing toughens the meat, and nobody wants that. And seriously, that resting time after baking? It’s not just a suggestion; it’s the secret weapon for those perfect, clean slices every single time. It’s like the final polish that makes everything just right. If you learned anything from my bread-baking journey here, it’s that patience really does pay off!

Ingredient Notes and Substitutions for Italian Meatloaf

You know, sometimes I get questions about specific ingredients, and that’s totally fair! For this Italian meatloaf, I really love using a good, standard whole milk mozzarella. It just melts so perfectly and gives you that lovely cheesy pull. If you can’t find sliced, just grab a block and slice it yourself – easy peasy! For the marinara, honestly, any good quality store-bought sauce you like will work beautifully. We’re just using it as a topping to add that extra zing. If you’re not a huge fan of beef, you could totally swap it out for ground turkey or even a mix of beef and pork for a different flavor profile. And fresh Italian herbs are always amazing if you have them, just double the amount of dried ones!

Serving Suggestions for Your Comfort Dinner Casserole

This cheesy meatloaf is pretty much a meal in itself, but to really round it out into a fantastic, comforting dinner, I love serving it with a nice, crisp green salad. A simple vinaigrette is perfect! If you want something a little more substantial, some roasted vegetables are always a winner – maybe some maple-glazed carrots or just some simple garlic-roasted broccoli. Pasta with a light tomato sauce works beautifully too, especially if you want to keep that Italian vibe going. Don’t forget to peek at my soups and salads section for even more ideas!

Storage and Reheating Your Stuffed Italian Meatloaf

Leftovers? Lucky you! If you’ve got any of this glorious stuffed Italian meatloaf humming away in the fridge, storing and reheating it is a breeze. Just pop any cooled leftovers into an airtight container – seriously, make sure it’s sealed tight to keep all that goodness fresh. You can keep it in there for about 3 to 4 days. When you’re ready for a delicious encore, just slice off a piece and gently reheat it. A quick 30-60 seconds in the microwave usually does the trick, or you can warm it in a covered baking dish at 350°F (175°C) for about 10-15 minutes until it’s heated through. Either way, it’s still unbelievably tasty!

Frequently Asked Questions about Stuffed Italian Meatloaf

Got questions about making this amazing mozzarella stuffed meatloaf? I’ve got you covered! It’s totally normal to have a few queries, especially when you’re trying to make sure dinner turns out perfectly. Let’s dive into some common ones so you feel absolutely confident! For more general cooking advice, don’t forget to check out my disclaimer page.

Can I make this meatloaf ahead of time?

Yes, you absolutely can! You can mix up the meatloaf mixture and assemble it with the cheese, keeping it covered in the fridge until you’re ready to bake. Just add the marinara right before it goes in the oven.

What is the best way to get clean slices?

Oh, this is key! The absolute best way is to let the meatloaf rest for at least 10 minutes after it comes out of the oven. This lets all those yummy juices settle back in, making it super easy to slice without it falling apart.

Can I use different types of cheese in my mozzarella stuffed meatloaf?

Totally! While mozzarella is classic, provolone would be amazing, or even a blend of mozzarella and a little bit of Parmesan or a mild Italian blend. Just make sure it melts well!

Nutritional Estimate for Your Cheesy Meatloaf

Now, I always like to give a rough idea of what you’re getting with each slice of this deliciously cheesy meatloaf. Just remember, these numbers are estimates since every kitchen is a little different! I’d say each serving usually comes in around 450 calories, with about 25g of fat, a solid 35g of protein, and roughly 20g of carbohydrates. It’s a hearty meal that really satisfies! For more details on how we handle data, you can check out our privacy policy.

Share Your Stuffed Italian Meatloaf Creations!

Seriously, did you make this amazing stuffed Italian meatloaf? I’d absolutely love to hear all about it! Did your mozzarella get super gooey? Were the slices perfectly clean? Drop a comment below, rate the recipe, or even better, share your photos with me! You can find me over on my contact page. Sharing our cooking wins is what it’s all about!

Stuffed Italian Meatloaf

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A simple Italian-herbed meatloaf stuffed with mozzarella and topped with marinara sauce. This recipe is perfect for a weeknight dinner.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 60 min
• Total Time: 75 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1.5 pounds ground beef
• 1/2 cup Italian-style breadcrumbs
• 1/4 cup milk
• 1 egg
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 ounces mozzarella cheese, sliced
• 1 cup marinara sauce

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Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine ground beef, breadcrumbs, milk, egg, Parmesan cheese, oregano, basil, garlic powder, salt, and pepper. Mix gently until just combined. Do not overmix.
3. Press half of the meat mixture into the bottom of a loaf pan or a baking dish.
4. Layer the mozzarella cheese slices over the meat mixture.
5. Top with the remaining meat mixture, pressing gently to seal the edges.
6. Spread the marinara sauce evenly over the top of the meatloaf.
7. Bake for 50-60 minutes, or until the internal temperature reaches 160°F (71°C).
8. Let the meatloaf rest for 10 minutes before slicing. This helps it hold its shape.

Notes

• For clean slices, allow the meatloaf to rest for at least 10 minutes after baking. This allows the juices to redistribute.
• You can prepare the meatloaf mixture ahead of time and refrigerate it until ready to bake.
• Serve with your favorite pasta or a side salad for a complete meal.

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 8g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 1g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 35g
• Cholesterol: 120mg