Stuffed Italian Meatloaf: The Ultimate Comfort Food Recipe

Stuffed Italian Meatloaf: Prepare to experience meatloaf like never before! Forget everything you thought you knew about this classic comfort food because we’re about to elevate it to a whole new level of deliciousness. Imagine sinking your teeth into a juicy, savory meatloaf, bursting with a vibrant, cheesy, and herb-infused filling. It’s a culinary adventure in every slice!

Meatloaf itself has humble origins, tracing back to ancient Roman times as a way to use up leftover meats. Over the centuries, it evolved into a staple in many cultures, each adding their own unique twist. This Stuffed Italian Meatloaf recipe draws inspiration from the rich culinary traditions of Italy, where family meals are a celebration of flavor and togetherness. Think of it as a warm hug on a plate, perfect for a cozy weeknight dinner or a special occasion.

What makes this dish so irresistible? It’s the perfect combination of textures and tastes. The tender, seasoned meatloaf provides a hearty base, while the creamy, cheesy filling adds a delightful surprise with every bite. People adore this recipe because it’s both comforting and exciting, familiar yet innovative. Plus, it’s surprisingly easy to make! So, gather your ingredients, and let’s embark on a culinary journey to create a Stuffed Italian Meatloaf that will have everyone asking for seconds!

Ingredients:

• For the Meatloaf:
• 2 lbs ground beef (80/20 blend is ideal for flavor and moisture)
• 1 lb ground Italian sausage (sweet or hot, your preference!)
• 1 cup breadcrumbs (Italian seasoned preferred, but plain works too)
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 large eggs, lightly beaten
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup milk
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• For the Stuffing:
• 8 oz fresh mozzarella cheese, sliced (about 1/4 inch thick)
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
• 4 oz sliced provolone cheese
• For the Sauce:
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce
• 1/2 cup water
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon sugar (optional, to balance acidity)
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Preparing the Meatloaf Mixture:

1. In a large bowl, gently combine the ground beef and Italian sausage. Be careful not to overmix, as this can make the meatloaf tough.
2. In a separate bowl, whisk together the breadcrumbs, Parmesan cheese, parsley, eggs, chopped onion, minced garlic, milk, olive oil, oregano, basil, salt, and pepper. Make sure everything is well combined.
3. Pour the breadcrumb mixture over the meat mixture. Using your hands (or a large spoon), gently mix everything together until just combined. Again, avoid overmixing!

Preparing the Stuffing:

1. In a medium bowl, combine the ricotta cheese, Parmesan cheese, fresh basil, minced garlic, salt, and pepper. Mix well until everything is evenly distributed. This ricotta mixture will add a creamy, delicious layer to the center of our meatloaf.

Assembling the Stuffed Meatloaf:

1. Preheat your oven to 350°F (175°C).
2. Line a large baking sheet with parchment paper. This will make cleanup a breeze!
3. On the prepared baking sheet, gently pat half of the meatloaf mixture into a large rectangle, about 12×8 inches. Aim for an even thickness of about 1 inch. This will be the base of our meatloaf.
4. Spread the ricotta cheese mixture evenly over the meatloaf base, leaving about a 1-inch border around the edges. This border will help seal in the stuffing.
5. Sprinkle the chopped sun-dried tomatoes evenly over the ricotta cheese layer. The sun-dried tomatoes add a burst of intense flavor that complements the other ingredients beautifully.
6. Layer the sliced mozzarella cheese over the sun-dried tomatoes, covering as much of the ricotta mixture as possible.
7. Finally, layer the sliced provolone cheese over the mozzarella. The combination of mozzarella and provolone creates a wonderfully cheesy and gooey center.
8. Carefully place the remaining meatloaf mixture on top of the cheese layers. Gently press the edges to seal the meatloaf, ensuring that the stuffing is completely enclosed. Try to make the top layer as even as possible.
9. Gently shape the meatloaf into a loaf shape. You can use your hands to smooth out the surface and create a more uniform appearance.

Preparing the Sauce:

1. While you’re assembling the meatloaf, you can prepare the sauce. In a medium saucepan, combine the crushed tomatoes, tomato sauce, water, olive oil, minced garlic, oregano, basil, salt, pepper, and sugar (if using).
2. Bring the sauce to a simmer over medium heat, then reduce the heat to low and let it simmer for about 15-20 minutes, stirring occasionally. This will allow the flavors to meld together and create a richer, more complex sauce.

Baking the Meatloaf:

1. Pour about half of the prepared tomato sauce over the meatloaf, spreading it evenly over the top and sides. Reserve the remaining sauce for serving.
2. Bake the meatloaf in the preheated oven for 60-75 minutes, or until the internal temperature reaches 160°F (71°C). Use a meat thermometer to ensure accuracy. The meatloaf should be cooked through and the juices should run clear when pierced with a fork.
3. If the top of the meatloaf starts to brown too quickly, you can loosely tent it with aluminum foil during the last 15-20 minutes of baking.
4. Once the meatloaf is cooked through, remove it from the oven and let it rest for at least 10-15 minutes before slicing. This will allow the juices to redistribute, resulting in a more moist and flavorful meatloaf.

Serving:

1. Slice the meatloaf into thick slices and serve immediately.
2. Spoon the remaining tomato sauce over the slices.
3. Garnish with fresh basil or parsley, if desired.
4. Serve with your favorite side dishes, such as mashed potatoes, roasted vegetables, or a simple salad.

Tips and Variations:

• Cheese Variations: Feel free to experiment with different types of cheese in the stuffing. Fontina, Asiago, or even a smoked Gouda would be delicious additions.
• Vegetable Additions: Add some finely chopped vegetables to the meatloaf mixture for extra flavor and nutrients. Carrots, celery, or bell peppers would work well.
• Spice it Up: If you like a little heat, add a pinch of red pepper flakes to the meatloaf mixture or the sauce.
• Breadcrumb Alternatives: If you don’t have Italian seasoned breadcrumbs, you can use plain breadcrumbs and add a teaspoon of Italian seasoning to the mixture. Panko breadcrumbs will also work and will give the meatloaf a slightly crispier texture.
• Make Ahead: You can assemble the meatloaf ahead of time and store it in the refrigerator for up to 24 hours before baking. Just be sure to cover it tightly with plastic wrap.
• Freezing: Cooked meatloaf can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw it overnight in the refrigerator before reheating. You can reheat it in the oven at 350°F (175°C) until heated through.

Enjoy!

Conclusion:

This isn’t just any meatloaf; it’s a flavor explosion waiting to happen! The Stuffed Italian Meatloaf is a must-try because it elevates a classic comfort food into something truly special. Imagine sinking your teeth into juicy, seasoned ground meat, only to discover a hidden treasure of melted mozzarella, savory spinach, and sun-dried tomatoes. It’s a delightful surprise in every slice, and trust me, your family and friends will be begging for seconds.

But the best part? It’s surprisingly easy to make! Don’t let the “stuffed” part intimidate you. The recipe is straightforward, and the results are well worth the effort. It’s the perfect dish for a weeknight dinner that feels like a weekend feast, or for impressing guests without spending hours in the kitchen.

Serving Suggestions and Variations

Now, let’s talk about how to make this Stuffed Italian Meatloaf even more amazing. I love serving it with a simple side of roasted vegetables, like broccoli, carrots, and bell peppers. The sweetness of the roasted veggies complements the richness of the meatloaf perfectly. A side of creamy mashed potatoes or polenta is also a fantastic choice for soaking up all that delicious sauce.

For a lighter option, try serving it with a fresh garden salad and a drizzle of balsamic vinaigrette. And if you’re feeling adventurous, you can even slice the meatloaf and use it in sandwiches the next day! Imagine a warm, toasted panini filled with slices of this flavorful meatloaf, melted provolone cheese, and a smear of pesto. Yum!

Want to switch things up a bit? Here are a few variations you can try:

* Cheese Variations: Experiment with different cheeses in the stuffing. Provolone, fontina, or even a little bit of ricotta would be delicious additions.
* Vegetable Variations: Add other vegetables to the stuffing, such as sautéed mushrooms, roasted red peppers, or chopped artichoke hearts.
* Meat Variations: Use a combination of ground beef, pork, and veal for an even richer flavor. You could even add some Italian sausage to the mix!
* Sauce Variations: While I love the classic marinara sauce, you could also try using a pesto sauce, a creamy tomato sauce, or even a mushroom gravy.

The possibilities are endless! Feel free to get creative and customize this recipe to your own taste preferences.

Time to Get Cooking!

I truly believe that this Stuffed Italian Meatloaf will become a new family favorite. It’s comforting, flavorful, and surprisingly versatile. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece.

I’m so excited for you to try this recipe! And more importantly, I’m eager to hear about your experience. Did you make any variations? What did you serve it with? What did your family think? Please, share your thoughts and photos in the comments below. I love seeing your creations and hearing your feedback. Happy cooking, and enjoy every delicious bite of your Stuffed Italian Meatloaf! I know you’ll love it as much as I do.

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