Italian Stuffed Meatloaf

How to Make Italian Stuffed Meatloaf

1. 1

   Step 1: Preheat and soften aromatics

   Preheat the oven to 350°F (175°C). Heat the olive oil in a small skillet over medium heat and cook the chopped onion until translucent, about 5 minutes, then add the minced garlic and cook for 30–45 seconds until fragrant. Remove from heat and let cool slightly before adding to the meat mixture.

   For this step

   • 1 mediumYellow onion, finely chopped
   • 3 clovesGarlic cloves, minced
   • 1 TbspOlive oil
2. 2

   Step 2: Combine meatloaf mixture

   In a large bowl, combine the ground beef and ground pork with the Italian-seasoned breadcrumbs, milk, and the egg. Add the cooled onion and garlic, then season generously with salt and black pepper to taste. Mix gently with your hands or a fork until just combined—overmixing will make the loaf dense.

   For this step

   • 1 lbGround beef (80/20)
   • 1/2 lbGround pork
   • 1 cupItalian-seasoned breadcrumbs
   • 1/4 cupWhole milk
   • 1 itemLarge egg
   
3. 3

   Step 3: Form and stuff the loaf

   On a sheet of parchment, shape half of the meat mixture into an even rectangle about 1-inch thick. Spread the shredded mozzarella in a log down the center, leaving a 1-inch border at each end. Top with the remaining meat, sealing the edges and shaping into a smooth loaf; transfer to a lightly greased loaf pan or rimmed baking sheet seam-side down.

   For this step

   • 8 ozShredded low-moisture mozzarella (for stuffing)
   
4. 4

   Step 4: Glaze and bake

   Spread the marinara sauce evenly over the top of the loaf, reserving a couple of tablespoons for serving if desired. Bake at 350°F (175°C) until the internal temperature reaches 160°F (71°C), about 55–70 minutes depending on oven and loaf shape. If the top browns too quickly, tent loosely with foil.

   For this step

   • 3/4 cupMarinara sauce (for glaze)
   
5. 5

   Step 5: Rest, slice, and serve

   Let the meatloaf rest 10–15 minutes after removing from the oven so juices redistribute and the cheese firms up. Slice into 6 hearty portions and serve with extra warmed marinara, or cool and slice thin for sandwiches.

1. Preheat the oven to 350°F (175°C). Heat the olive oil in a small skillet over medium heat and cook the chopped onion until translucent, about 5 minutes, then add the minced garlic and cook for 30–45 seconds until fragrant. Remove from heat and let cool slightly before adding to the meat mixture.
2. In a large bowl, combine the ground beef and ground pork with the Italian-seasoned breadcrumbs, milk, and the egg. Add the cooled onion and garlic, then season generously with salt and black pepper to taste. Mix gently with your hands or a fork until just combined—overmixing will make the loaf dense.
3. On a sheet of parchment, shape half of the meat mixture into an even rectangle about 1-inch thick. Spread the shredded mozzarella in a log down the center, leaving a 1-inch border at each end. Top with the remaining meat, sealing the edges and shaping into a smooth loaf; transfer to a lightly greased loaf pan or rimmed baking sheet seam-side down.
4. Spread the marinara sauce evenly over the top of the loaf, reserving a couple of tablespoons for serving if desired. Bake at 350°F (175°C) until the internal temperature reaches 160°F (71°C), about 55–70 minutes depending on oven and loaf shape. If the top browns too quickly, tent loosely with foil.
5. Let the meatloaf rest 10–15 minutes after removing from the oven so juices redistribute and the cheese firms up. Slice into 6 hearty portions and serve with extra warmed marinara, or cool and slice thin for sandwiches.