This Italian Meatloaf is crispy on the outside and succulent in the middle, it’s like one big meatball! The meat is seasoned perfectly and the whole loaf is stuffed with ooey gooey mozzarella cheese and topped with a yummy spaghetti sauce. Best of all, it’s so easy to make!
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Cheesy Meatloaf Recipe
Mozzarella stuffed Italian Meatloaf, what more need I say? This is one of the comfort foods that’s hearty and packed with flavor.
Crispy edged beef topped with a sweet and tangy tomato sauce, it’s a weeknight or weekend treat that will not disappoint!
How To Make This Italian Meatloaf – Step By Step
You can jump to the recipe card for full ingredients & instructions!
- In a large skillet, set over medium heat, add the oil and onion, until translucent and soft, then add garlic and cook an additional 30 seconds until bloomed and fragrant. Remove from the heat.
- In a large mixing bowl, combine eggs, breadcrumbs, parsley, basil oregano, salt, pepper, Parmesan and milk (or tomato sauce), and sautéed onion/garlic mixture.
- Add the ground chuck and mix gently until ingredients are incorporated. Add the mozzarella pearls and use your hands to gently combine.
- Divide the mixture into 2 portions and form each portion into a loaf. Set the loaves on the wire rack of the prepared pan (about 3 inches apart) and cover each loaf with a thin layer of spaghetti sauce. Then, set on the middle rack of the oven and bake at 350°F for 1 hour.
- Spread an additional 2-3 tablespoons sauce over each loaf and bake an additional 20-30 minutes or until the internal temperature registers 160°F on an instant-read thermometer and the juices run clear.
- Remove from the oven and let rest 15 minutes before cutting.
- Serve on a bed of spaghetti and top with spaghetti sauce. Sprinkle with Parmesan cheese, shredded mozzarella and chopped parsley.
What to Serve with Meatloaf
This is a filling and delicious dish and there are some sides that marry up perfectly with it!
- Cheesy Mashed Potatoes with Bacon and Goat Cheese
- Cheesy Mashed Cauliflower Recipe (Cauliflower Mash)
- Grilled Asparagus Recipe with Lemon Butter
- Easy Cheesy Garlic Bread Recipe (Texas Toast Garlic Bread)
- Baked Spinach Artichoke Dip Recipe
Can You Freeze It?
Yes, you can freeze meatloaf! It can be frozen either before or after cooking.
If you are storing leftovers, it will obviously be cooked already. But if you are making it to eat later (make ahead freezer meals are my favorite way to meal prep), then you can prepare it according to the instructions, stop before baking, and freeze it.
To freeze: Wrap each meatloaf tightly in plastic/cling wrap and then place in a freeze-safe bag. This helps prevent freezer burn or contamination from raw meat.
Whether you freeze it before or after cooking, be sure to defrost the meatloaf thoroughly in the refrigerator before baking or reheating.
What Meat Is Best For Meatloaf?
I recommend just using regular ground beef. It’s ideal for meatloaf and meatballs because ground chuck holds its shape during cooking. The cooked meat should be moist, juicy and slightly firm.
Tips!
- Be sure to mix the meat really well. You can just use a fork or clean hands.
- If you don’t have a loaf pan, shape into a loaf and place it onto a baking tray.
- If your meatloaf is falling apart, you may not have used enough binding ingredients. This recipe calls for plenty of breadcrumbs. It may be over baked. Or, you sliced into it while it was still too hot.
- Always let your meatloaf cool for 15 minutes before slicing into it.
More Italian recipes
Have you tried this Mozzarella Stuffed Italian Meatloaf? Feel free to leave a star rating and I’d love to hear from yo in the comments below! And try our Bacon Meatloaf too!
Mozzarella Stuffed Italian Meatloaf
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion finely chopped
- 2 cloves garlic minced
- 4 large eggs lightly beaten
- ⅔ cup Italian bread crumbs Progresso recommended
- 2 teaspoons dried parsley
- 2 teaspoons dried basil
- ½ teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ⅓ cup freshly grated Parmesan cheese or Romano cheese
- 3 tablespoons milk or tomato sauce
- 2 pounds ground chuck
- 8 ounces Ciliegine mozzarella balls or mozzarella slices, cut into ½-inch pieces (1 package)
- 32 ounces spaghetti sauce divided (1 jar)
- 1 pound spaghetti cooked per package instructions (1 box)
For Garnish
- Freshly grated Parmesan cheese
- Shredded mozzarella cheese
- Chopped fresh parsley
Instructions
- Preheat oven to 350°F. Line a large, rimmed baking sheet with foil. Set a wire rack in the baking sheet and cover the wire rack with foil. Poke holes in the foil (between the wires) so the meat juices can drip onto the rimmed baking sheet. Spray the foil with nonstick cooking spray.
- In a large skillet set over medium heat, add the oil and onion. Cook for about 5-6 minutes, stirring often, until the onion is translucent and has softened.2 tablespoons olive oil, 1 yellow onion
- Add garlic and cook an additional 30 seconds until bloomed and fragrant. Remove from the heat.2 cloves garlic
- In a large mixing bowl, combine the eggs, breadcrumbs, parsley, basil oregano, salt, pepper, Parmesan and milk (or tomato sauce), and sautéed onion/garlic mixture. Mix until well combined.4 large eggs, ⅔ cup Italian bread crumbs, 2 teaspoons dried parsley, 2 teaspoons dried basil, ½ teaspoon dried oregano, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ⅓ cup freshly grated Parmesan cheese, 3 tablespoons milk
- Add the ground chuck and mix gently with a fork or clean hands until ingredients are incorporated. Add the mozzarella pearls and use your hands to gently combine (see note). Try not to over mix or the meatloaf will end up dense.2 pounds ground chuck, 8 ounces Ciliegine mozzarella balls
- Divide the mixture into 2 portions and form each portion into a loaf. Set the loaves on the wire rack of the prepared pan (about 3 inches apart) and cover each loaf with a thin layer of spaghetti sauce.32 ounces spaghetti sauce
- Set on the middle rack of the oven and bake at 350°F for 1 hour.
- Spread an additional 2-3 tablespoons sauce over each loaf and bake an additional 20-30 minutes or until the internal temperature registers 160°F on an instant-read thermometer and the juices run clear.
- Remove from the oven and let rest 15 minutes before cutting.
- Serve on a bed of spaghetti and top with spaghetti sauce. Sprinkle with Parmesan cheese, shredded mozzarella and chopped parsley.1 pound spaghetti, Freshly grated Parmesan cheese, Shredded mozzarella cheese, Chopped fresh parsley
Video
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
Really good! Crunchy top and moist. Cheese drippings made great tidbits.
Thanks for stopping by, Robin!
Very good recipe. The whole family enjoyed it.
That’s so awesome to hear!
This looks good, when do you add the mozzarella ? I’m guessing at the same time as the beef but just wanted to be sure. Thanks!
Yes, you’re correct!!
what happened to the mozz cheese?
In step 5, you add the mozzarella :)
Mozzarella only on top? Why is it called “stuffed”?
In step 5, you add the mozzarella :)