Description
Mozzarella Stuffed Italian Meatloaf
Mozzarella Stuffed Italian Meatloaf is the ultimate comfort dish, combining all the flavors of an Italian pizza into a delicious meatloaf. Imagine melty mozzarella, savory pesto, and the perfect blend of ground beef and sausage wrapped in a flavorful loaf. This meatloaf is topped with a homemade tomato-based glaze that makes it truly irresistible. Perfect for a cozy family dinner or an impressive dish to share with friends, this recipe brings warmth to any table!
1 lb ground beef (93/7 or 90/10)
½ lb ground sausage
½ onion, finely diced
½ cup Italian-seasoned breadcrumbs
1 large egg, whisked
¼ cup fresh parsley, chopped
3 cloves garlic, minced
¼ tsp red pepper flakes (optional)
1 tsp salt
½ tsp black pepper
¼ cup tomato sauce
6 oz mozzarella cheese, sliced
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
¼ tsp salt
⅛ tsp black pepper
Directions:
1. Preheat oven to 350°F (175°C).
2. Mix all meatloaf ingredients except mozzarella and pesto in a large bowl.
3. Shape half the mixture into a 9×5″ rectangle on a baking sheet. Add mozzarella and pesto, keeping cheese ½” from edges.
4. Cover with remaining meat and form into a loaf, sealing edges well.
5. Spread half of the glaze on top. Cover with foil and bake for 40-45 mins.
6. Remove foil, spread remaining glaze, and bake for 15-20 mins more. Let rest 20 mins before slicing.
Prep Time: 30 mins
Kcal: 379 per serving
Step-by-Step Guide
Follow these detailed instructions for a perfectly cooked, cheesy meatloaf. First, preheat your oven to 350°F (175°C) and line a rimmed baking sheet with parchment paper for easy cleanup. In a large bowl, thoroughly combine the ground beef, sausage, diced onion, breadcrumbs, whisked egg, parsley, minced garlic, red pepper flakes, salt, pepper, and the ¼ cup of tomato sauce. Avoid overmixing to keep the texture tender. On the prepared sheet, pat half of the meat mixture into a 9×5-inch rectangle. Layer the mozzarella slices in the center and dollop pesto over the cheese, ensuring both are at least a ½-inch from all edges. Carefully top with the remaining meat mixture, pressing firmly to seal the edges completely and encase the filling.
Serving Suggestions
This rich, flavorful meatloaf pairs beautifully with lighter sides to balance the meal. Serve thick slices alongside a crisp green salad with a tangy Italian vinaigrette, creamy garlic mashed potatoes, or roasted seasonal vegetables like zucchini and bell peppers. For a true Italian feast, add a side of warm, crusty bread to soak up any extra glaze and juices from the plate.
How-to Summary
In summary: mix meatloaf base ingredients, form a rectangle, layer with mozzarella and pesto, seal with remaining meat, glaze, and bake covered for 40-45 minutes. Finish baking uncovered with more glaze for 15-20 minutes. The critical final step is to let it rest for a full 20 minutes before slicing; this allows the juices to redistribute and prevents the cheese from oozing out completely.
Frequently Asked Questions
Can I use only ground beef? Yes, but using a mix with Italian sausage adds significant flavor and moisture. If using only beef, increase the seasonings slightly.
How can I make this gluten-free? Substitute the Italian breadcrumbs with a gluten-free alternative or rolled oats.
Can I prepare it ahead of time? Absolutely. Assemble the meatloaf, cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to the initial covered baking time if cooking from cold.
What’s the best way to store leftovers? Store cooled slices in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave.
Can I freeze the meatloaf? It freezes best before baking. Wrap the assembled, unglazed loaf tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator before glazing and baking as directed.
Common Mistakes to Avoid
- Overmixing the meat: This compacts the proteins, leading to a dense, tough texture. Mix just until combined.
- Not sealing the edges: Failing to create a tight seal will cause the cheese to leak out during baking.
- Skipping the rest time: Cutting into the meatloaf immediately will result in a messy slice as the hot cheese and juices will run out.
- Using only lean beef: Using beef that is too lean (like 97/3) can result in a dry loaf. The fat from the sausage and 90/10 or 93/7 beef is needed for moisture.
Conclusion
This Mozzarella Stuffed Italian Meatloaf is a show-stopping twist on a classic, delivering the beloved flavors of pizza in a hearty, family-friendly format. By following the step-by-step guide and heeding the tips to avoid common pitfalls, you’ll achieve a moist, flavorful loaf with a glorious, cheesy center. It’s a versatile and satisfying dish that is sure to become a regular in your dinner rotation.