BEST STUFFED ITALIAN MEATLOAF DINNER

I remember one Sunday when my Nonna accidentally ordered enough provolone to feed a small army, and instead of letting it go to waste, she decided to create the most incredible Stuffed Italian Meatloaf Dinner the family had ever tasted. It was a revelation, transforming a humble meatloaf into a cheesy, herby, saucy masterpiece that became an instant family favorite, and I’m excited to share this updated version with you so you can enjoy a delicious and comforting meal, sure to impress!

Let’s Talk Stuffed Italian Meatloaf Dinner!

Okay, friend, let’s get real. Meatloaf. It’s a classic for a reason, but sometimes it can be… well, a little boring. That’s why we’re taking it to the next level with this incredibly flavorful Stuffed Italian Meatloaf Dinner. Forget dry, bland meatloaf – we’re talking juicy, savory, and absolutely bursting with Italian-inspired goodness. Think of it as meatloaf’s sophisticated, worldly cousin who’s been traveling through Italy and picked up some seriously good taste along the way.

I know, I know, “stuffed” can sound intimidating. But trust me, this is totally doable. We’re going to break it down step-by-step, and I’ll be right here with you the whole way. Plus, the payoff is HUGE. Imagine slicing into that perfectly browned loaf and revealing a molten core of cheese, herbs, and deliciousness. Your family (or your lucky self!) will be singing your praises. Ready to get started?

What Makes This Stuffed Italian Meatloaf Dinner So Special?

Besides the obvious fact that it’s outrageously delicious, there are a few key things that make this recipe stand out from the meatloaf crowd.

• The Stuffing: We’re not just throwing some cheese in there and calling it a day. We’re creating a flavorful mixture of ricotta, Parmesan, herbs, and garlic that perfectly complements the savory meatloaf.
• The Sauce: Forget ketchup! We’re using a simple but vibrant marinara sauce that adds moisture, depth, and that classic Italian flavor.
• The Technique: We’ll walk through exactly how to create a perfectly shaped meatloaf and how to stuff it without making a mess. (Spoiler alert: it’s easier than you think!)
• The Ingredients: Using quality ingredients makes a world of difference. Fresh herbs, good quality cheese, and flavorful ground meat will elevate your meatloaf from good to AMAZING.

Ingredients You’ll Need

Let’s gather our ingredients. Don’t worry, most of these are pantry staples!

For the Meatloaf:

• Ground Meat: I prefer a mix of ground beef (80/20) and ground Italian sausage for the best flavor and texture. You can use all beef, all sausage, or even add in some ground pork if you like.
• Breadcrumbs: Panko breadcrumbs are my go-to because they’re light and crispy, but regular breadcrumbs will also work.
• Egg: This helps bind the meatloaf together.
• Onion and Garlic: Essential flavor builders!
• Milk or Cream: Adds moisture and helps keep the meatloaf tender.
• Worcestershire Sauce: Adds a savory umami flavor.
• Italian Seasoning: A classic blend of herbs that gives the meatloaf that authentic Italian taste.
• Salt and Pepper: To taste, of course!

For the Stuffing:

• Ricotta Cheese: Adds creaminess and richness. Make sure to use whole milk ricotta for the best flavor and texture.
• Parmesan Cheese: Adds a salty, nutty flavor.
• Egg: Helps bind the stuffing together.
• Fresh Parsley: Adds freshness and a pop of color.
• Fresh Basil: Adds a sweet, aromatic flavor.
• Garlic: Because you can never have too much garlic!
• Provolone Cheese Slices: To line the center of the meatloaf
• Salt and Pepper: To taste.

For the Sauce:

• Marinara Sauce: Use your favorite store-bought or homemade marinara sauce. If you’re feeling ambitious, try making your own!
• Optional: A pinch of red pepper flakes for a little heat.

Step-by-Step Instructions: Making the Stuffed Italian Meatloaf Dinner

Alright, let’s get cooking! Don’t be intimidated by the steps; I’ve broken it down to be as clear as possible.

Step 1: Prepare the Meatloaf Mixture

In a large bowl, combine the ground meat, breadcrumbs, egg, chopped onion, minced garlic, milk or cream, Worcestershire sauce, Italian seasoning, salt, and pepper. Use your hands (yes, your hands!) to gently mix everything together until just combined. Be careful not to overmix, as this can make the meatloaf tough. Think of it like kneading bread – you want to bring it together, but not work it too hard.

Step 2: Make the Stuffing

In a separate bowl, combine the ricotta cheese, Parmesan cheese, egg, chopped parsley, chopped basil, minced garlic, salt, and pepper. Mix well until everything is evenly distributed. Taste it and adjust the seasoning if needed. I like to add a pinch of red pepper flakes to my stuffing for a little kick, but that’s totally optional.

Step 3: Assemble the Meatloaf

This is where the magic happens! On a large baking sheet lined with parchment paper, gently press half of the meatloaf mixture into a rectangle shape, about 1 inch thick. Make sure it’s even so the meatloaf cooks evenly. Now, carefully layer the provolone cheese slices down the center of the meatloaf, overlapping them slightly. Then, evenly spread the ricotta cheese mixture over the cheese. Be sure to leave about an inch border around the edges of the meatloaf.

Now, gently place the remaining meatloaf mixture on top of the stuffing, carefully sealing the edges. Pinch the edges together to create a tight seal so the stuffing doesn’t ooze out during baking. Don’t worry if it’s not perfect; a little bit of oozing is okay! Gently shape the meatloaf into a loaf shape.

Pro Tip: Wet your hands with cold water before shaping the meatloaf. This will prevent the meat from sticking to your hands and make it easier to work with.

Step 4: Bake the Meatloaf

Preheat your oven to 350°F (175°C). Spread a thin layer of marinara sauce over the top of the meatloaf. This will help keep it moist and add flavor. Bake for 60-75 minutes, or until the meatloaf is cooked through and the internal temperature reaches 160°F (71°C). You can use a meat thermometer to check the temperature. Let the meatloaf rest for 10-15 minutes before slicing and serving.

Step 5: Serve and Enjoy!

While the meatloaf is resting, heat up the remaining marinara sauce. Slice the meatloaf into thick slices and serve with a generous spoonful of marinara sauce. Garnish with fresh parsley or basil, if desired. This Stuffed Italian Meatloaf Dinner is fantastic served with mashed potatoes, roasted vegetables, or a simple side salad. And don’t forget some crusty bread for soaking up all that delicious sauce!

Tips and Tricks for the Perfect Stuffed Italian Meatloaf

Here are a few extra tips to ensure your meatloaf is a smashing success:

• Don’t Overmix: I can’t stress this enough! Overmixing leads to a tough meatloaf.
• Use Quality Ingredients: The better the ingredients, the better the flavor.
• Don’t Skip the Resting Period: Letting the meatloaf rest allows the juices to redistribute, resulting in a more moist and flavorful meatloaf.
• Customize Your Stuffing: Feel free to add other ingredients to your stuffing, such as spinach, mushrooms, or sun-dried tomatoes.
• Freeze for Later: Meatloaf freezes beautifully! You can freeze the entire meatloaf before baking or freeze individual slices after baking. Just make sure to wrap it tightly to prevent freezer burn.

Variations and Adaptations

Want to put your own spin on this recipe? Here are a few ideas:

• Spicy Meatloaf: Add a pinch of red pepper flakes to the meatloaf mixture or stuffing for a little heat.
• Vegetarian Meatloaf: Substitute the ground meat with a mixture of lentils, mushrooms, and vegetables.
• Gluten-Free Meatloaf: Use gluten-free breadcrumbs.
• Different Cheeses: Experiment with different cheeses in the stuffing, such as mozzarella, fontina, or asiago.

Serving Suggestions

This Stuffed Italian Meatloaf Dinner is a complete meal on its own, but here are a few side dish suggestions to round it out:

• Mashed Potatoes (or even better, Meatloaf Mash!)
• Roasted Vegetables (broccoli, carrots, zucchini, bell peppers)
• Side Salad (with a simple vinaigrette)
• Garlic Bread
• Steamed Green Beans

Other Italian Inspired Recipes

If you are in the mood for Italian, why not try some of my other favorites like Spinach Ricotta Stuffed Shells? It has a similar flavor profile to the meatloaf! Or maybe you have a hankering for pasta? If that is the case, Million Dollar Spaghetti is always a hit. And who doesn’t love Meatballs? They are so versatile and can be used in so many dishes. If you are feeling adventurous, maybe you could try your hand at Homemade Stromboli! So many options!

And if you are in the mood for another type of meatloaf recipe, why not try Garlic Parmesan Chicken Meatloaf?

Troubleshooting

Sometimes, things don’t go exactly as planned. Here are a few common meatloaf problems and how to fix them:

• Dry Meatloaf: Make sure you’re not overbaking the meatloaf. Use a meat thermometer to check the internal temperature. You can also add a little extra milk or cream to the meatloaf mixture to keep it moist.
• Tough Meatloaf: You probably overmixed the meatloaf mixture. Be gentle!
• Meatloaf Falling Apart: Make sure you’re using enough breadcrumbs and egg to bind the meatloaf together. You can also add a tablespoon or two of flour to the mixture.
• Stuffing Oozing Out: Make sure you’re sealing the edges of the meatloaf tightly. If a little bit of stuffing oozes out, don’t worry about it! It’ll still taste delicious.

Storage and Reheating

Leftover Stuffed Italian Meatloaf Dinner can be stored in the refrigerator for up to 3-4 days. To reheat, simply slice and microwave for a minute or two, or bake in a preheated oven at 350°F (175°C) until heated through.

Final Thoughts

So there you have it! My recipe for the most amazing Stuffed Italian Meatloaf Dinner that’s sure to become a new family favorite. It is easier than you thought, right? I hope you’ll give it a try. Remember, cooking should be fun and don’t be afraid to experiment! Happy cooking, my friend, and enjoy every delicious bite!

Best Stuffed Italian Meatloaf Dinner

This Stuffed Italian Meatloaf Dinner transforms a classic dish into a cheesy, herby, saucy masterpiece. It features a flavorful ricotta, Parmesan, and herb stuffing and is topped with a vibrant marinara sauce, making it a comforting and impressive meal.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 6

Course: Main Course

Cuisine: Italian

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 pounds ground beef 80/20
• 0.5 pound ground Italian sausage
• 1 cup panko breadcrumbs
• 1 large egg
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/4 cup milk or cream
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Italian seasoning
• Salt and pepper to taste
• 15 ounces ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 2 cloves garlic, minced
• 4 ounces provolone cheese slices
• Salt and pepper to taste
• 24 ounces marinara sauce
• Pinch of red pepper flakes optional

Equipment

• Large bowl
• small bowl
• baking sheet
• parchment paper
• measuring cups and spoons
• Mixing spoons
• Meat thermometer
• knife
• cutting board
• Oven

Method

 

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine ground beef, Italian sausage, breadcrumbs, egg, chopped onion, minced garlic, milk or cream, Worcestershire sauce, Italian seasoning, salt, and pepper. Gently mix until just combined.
3. In a separate bowl, combine ricotta cheese, Parmesan cheese, egg, chopped parsley, chopped basil, minced garlic, salt, and pepper. Mix well.
4. On a large baking sheet lined with parchment paper, gently press half of the meatloaf mixture into a rectangle shape, about 1 inch thick.
5. Carefully layer provolone cheese slices down the center of the meatloaf, overlapping them slightly.
6. Evenly spread the ricotta cheese mixture over the cheese, leaving about an inch border around the edges.
7. Gently place the remaining meatloaf mixture on top of the stuffing, carefully sealing the edges. Pinch the edges together to create a tight seal.
8. Gently shape the meatloaf into a loaf shape. Wet your hands with cold water to prevent sticking.
9. Spread a thin layer of marinara sauce over the top of the meatloaf.
10. Bake for 60-75 minutes, or until the meatloaf is cooked through and the internal temperature reaches 160°F (71°C).
11. Let the meatloaf rest for 10-15 minutes before slicing and serving.
12. Heat up the remaining marinara sauce.
13. Slice the meatloaf into thick slices and serve with a generous spoonful of marinara sauce. Garnish with fresh parsley or basil, if desired.

Notes

Don’t overmix the meatloaf mixture to avoid a tough meatloaf. Use quality ingredients for the best flavor. Let the meatloaf rest before slicing for a more moist and flavorful result. Customize the stuffing with spinach, mushrooms, or sun-dried tomatoes. Meatloaf freezes well, either before or after baking. Store leftovers in the refrigerator for up to 3-4 days and reheat in the microwave or oven.