Imagine a classic meatloaf elevated with the rich flavors of Italy, and you’ve got the Italian Stuffed Meatloaf. This delightful dish captures the essence of Italian cuisine by combining savory meats, aromatic herbs, and creamy cheeses into a comforting yet sophisticated meal.
Why You’ll Love This Recipe
- Rich Flavor: The combination of ground beef and pork ensures a juicy, flavorful meatloaf.
- Cheesy Goodness: Layers of fontina or mozzarella melt perfectly during baking.
- Healthy Greens: A serving of kale or spinach adds nutrition and color.
- Versatile Accompaniments: Perfectly pairs with roasted potatoes and carrots for a complete meal.
Ingredients You’ll Need
The beauty of this Italian Stuffed Meatloaf lies in the simplicity of its ingredients, each one chosen to enhance its Italian-inspired flavor profile.
- Ground Beef and Pork: This combination provides a tender, juicy base for your meatloaf.
- Freshly Grated Parmesan: Adds a cheesy, savory depth that’s quintessentially Italian.
- Garlic: A key aromatic that infuses the entire dish with delicious warmth.
- Fontina or Mozzarella: These melting cheeses introduce a creamy layer inside your meatloaf.
- Greens (Kale or Spinach): They not only add a splash of color but also boost the nutritional content.
Variations
Make this dish your own by experimenting with variations that suit your taste preferences or dietary needs. Flexibility is the name of the game!
- Vegetarian Option: Substitute the meat with a mix of lentils and mushrooms for a hearty vegetarian version.
- Spicy Twist: Add a pinch of red pepper flakes for a subtle kick.
- Cheese Swap: Try using ricotta for a creamier filling.
How to Make Italian Stuffed Meatloaf
Step 1: Mix and Form the Meat Mixture
In a large mixing bowl, combine the ground beef, pork, freshly grated parmesan cheese, bread crumbs, minced garlic, parsley, salt, and pepper. Slowly incorporate the milk to create a cohesive, compact meat mixture. Be gentle and avoid overmixing to keep the meatloaf tender.
Step 2: Assemble the Loaf
Lay the meat mixture on a sheet of parchment paper and shape it into a rectangle. Layer the cheese slices and chopped greens over the meat. Use the parchment paper to roll the mixture into a loaf, starting from one of the shorter ends.
Step 3: Bake to Perfection
Transfer the rolled loaf to a greased loaf pan or a large baking dish. Arrange the diced potatoes and carrots around the meatloaf if making them as a side. Bake in a pre-heated oven at 350°F (180°C) for about 45-60 minutes, ensuring the center reaches an internal temperature of 160°F (70°C).
Pro Tips for Making Italian Stuffed Meatloaf
- Rolling Technique: Use parchment paper to help roll the meatloaf evenly without breaking.
- Customize the Fillings: Don’t shy away from adding your favorite Italian herbs or extra cheese to the filling for added flavor.
- Test for Doneness: Always use a meat thermometer to ensure safety and perfect texture.
- Rest Before Slicing: Allow the meatloaf to sit for 5-10 minutes post-baking to maintain its shape when sliced.
How to Serve Italian Stuffed Meatloaf
Garnishes
Consider a sprinkle of fresh parsley or a drizzle of balsamic glaze to enhance the presentation and flavor profile of this meatloaf.
Side Dishes
Serve your Italian Stuffed Meatloaf with roasted potatoes and carrots, or alongside a fresh Italian salad or garlic bread for an Italian feast.
Creative Ways to Present
For a dinner party, you can slice the meatloaf and plate it with a bed of wilted greens, topped with the roasted vegetables for a rustic, inviting appearance.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover meatloaf in foil or plastic wrap, storing it in the refrigerator where it will stay fresh for up to 3-4 days. It makes a perfect cold sandwich filler!
Freezing
Freeze the unbaked or baked meatloaf by wrapping it tightly in plastic and foil, then placing it in a freezer-safe bag. It can be kept in the freezer for up to 6 months.
Reheating
Reheat the meatloaf in the oven at a low temperature to retain moisture—cover with foil to prevent drying out—or simply slice and reheat in a skillet for a quick fix.
FAQs
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Can I make the Italian Stuffed Meatloaf in advance?
Absolutely! You can prepare the meatloaf the day before, store it in the fridge, and bake it fresh when needed.
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What cheese works best in this meatloaf?
Fontina and mozzarella are excellent choices for their melting properties, but any cheese that melts well can be substituted here.
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How can I make this dish gluten-free?
Use gluten-free breadcrumbs, and ensure that all other ingredients are certified gluten-free.
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Can I use an alternative meat?
Yes, ground turkey or chicken can be used as a leaner option, though it may alter the texture slightly.
Final Thoughts
Italian Stuffed Meatloaf is a dish that brings comfort and elegance to your table with every delicious bite. It’s the perfect way to enjoy a taste of Italy in your kitchen, and sharing it with loved ones simply elevates the experience. So go ahead, give it a try—you’ll be adding it to your list of favorite recipes in no time!
Print
Italian Stuffed Meatloaf Recipe
- Prep Time: 15 minutes
- Cook Time: 45-60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This Italian-inspired stuffed meatloaf combines savory ground beef and pork with fresh greens and melted cheese, baked to perfection. It’s a hearty, flavorful dish ideal for a comforting family dinner or special occasion, with optional roasted potatoes and carrots for a complete meal.
Ingredients
Meat Mixture
- 1 pound ground beef (80% lean)
- 1/2 pound ground pork
- 1 large egg
- 1/4 cup freshly grated parmesan cheese
- 3 tablespoons bread crumbs
- 1-2 cloves garlic (minced)
- 1 tablespoon fresh parsley (minced)
- 1/2 teaspoon salt
- 1-2 dashes black or white pepper
- 3-4 tablespoons milk (I used 3 tablespoons)
Cheese and Greens
- 9 slices cheese (fontina, Gruyère, firm mozzarella, or scamorza) or 1 to 1 1/2 cups shredded cheese
- 1–2 cups greens (arugula, spinach, kale, or dandelion greens), chopped
Potatoes and Carrots
- 5 medium potatoes, cubed
- 2-3 large carrots, sliced
- 1 teaspoon oregano
- 1/2-1 teaspoon chopped rosemary
- 1/2 teaspoon salt (or more to taste)
- 3-4 tablespoons olive oil
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) and grease a 9-inch (23cm) loaf pan or a large baking dish. Prepare potatoes and carrots if using, alongside.
- Mix Meat: In a large bowl, gently combine the ground beef, pork, egg, parmesan, bread crumbs, minced garlic, parsley, salt, and pepper. Do not overmix to keep the meatloaf tender. Slowly add the milk until the mixture is just combined.
- Shape the Meatloaf: Place the meat mixture on a large sheet of parchment paper. Pat into a rectangle about ¼ inch thick. Layer the cheese slices or shredded cheese and chopped greens evenly over the surface.
- Roll and Transfer: Using the parchment paper, carefully roll the meatloaf starting from the short end, helping with a spatula if needed. Transfer the rolled meatloaf to the prepared loaf pan or dish.
- Prepare Potatoes and Carrots: Toss the cubed potatoes and sliced carrots with oregano, rosemary, salt, and olive oil. Spread around the meatloaf if baking together.
- Bake: Bake in the preheated oven for approximately 45-60 minutes, until the internal temperature reaches 160°F (70°C). Let rest for 5-10 minutes before slicing.
- Serve: Slice and serve the meatloaf with roasted potatoes and carrots on the side.
Notes
- Meatloaf is cooked when internal temperature reaches 160°F/70°C.
- Can be prepared ahead, covered, and refrigerated overnight; bake when ready.
- Unbaked meatloaf can be frozen for up to 6 months; thaw in fridge before baking.
- Store leftovers in plastic wrap or foil for 3-4 days in fridge. Reheat to serve.
- For extra flavor, add a glaze or ketchup on top before baking.
Nutrition
- Serving Size: 1 slice (1/8th of loaf)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 125 mg
