Name: Italian Stuffed Meatloaf with Mozzarella Cheese
Prep time: 20 min
Cook time: PT-493222H10M24S
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: ¾ pound ground beef (85 percent lean); ¼ pound ground pork; ½ cup fresh breadcrumbs (from 1 to 1½ slices sandwich bread, crusts removed); ¼ cup whole milk; 1 large egg; 2 cloves garlic, finely minced; ⅓ cup finely diced sweet onion, sautéed and divided; ¼ cup finely grated Parmesan cheese; 2 teaspoons chopped fresh parsley; ½ teaspoon dried oregano; ½ teaspoon kosher salt; ¼ teaspoon black pepper; ¼ teaspoon red pepper flakes; 4 ounces low-moisture whole milk mozzarella, cut into 6 even pieces; 1 cup crushed tomatoes; 2 teaspoons tomato paste; 1 small garlic clove, finely grated; 1 tablespoon sautéed sweet onion (from above); ½ teaspoon balsamic vinegar; ½ teaspoon olive oil; ½ teaspoon dried oregano; ¼ teaspoon dried basil; Pinch red pepper flakes; Pinch sugar; Salt and pepper to taste; ¼ cup shredded mozzarella; ¼ cup fresh breadcrumbs (from 1 slice bread), tossed with 1 teaspoon olive oil and a pinch of salt; 1 tablespoon chopped parsley

Description

This Italian stuffed meatloaf with mozzarella cheese is classic comfort food with a melty, cheesy twist. Juicy beef and pork are layered with herbs and parmesan, wrapped around a gooey mozzarella center, and finished with a rich marinara glaze.

Ingredients

Scale

Ingredients

3/4 pound ground beef (85 percent lean)

1/4 pound ground pork

1/2 cup fresh breadcrumbs (from 1 to 1 1/2 slices sandwich bread, crusts removed)

1/4 cup whole milk

1 large egg

2 cloves garlic, finely minced

1/3 cup finely diced sweet onion, sautéed and divided

1/4 cup finely grated Parmesan cheese

2 teaspoons chopped fresh parsley

1/2 teaspoon dried oregano

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes

4 ounces low-moisture whole milk mozzarella, cut into 6 even pieces

Sauce (for base + glaze)

1 cup crushed tomatoes

2 teaspoons tomato paste

1 small garlic clove, finely grated

1 tablespoon sautéed sweet onion (from above)

1/2 teaspoon balsamic vinegar

1/2 teaspoon olive oil

1/2 teaspoon dried oregano

1/4 teaspoon dried basil

Pinch red pepper flakes

Pinch sugar

Salt and pepper to taste

Topping

1/4 cup shredded mozzarella

1/4 cup fresh breadcrumbs (from 1 slice bread), tossed with 1 teaspoon olive oil and a pinch of salt

1 tablespoon chopped parsley

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Instructions

In a small bowl, combine breadcrumbs and milk. Let sit for 5 minutes until softened.
Heat a small skillet over medium heat with a drizzle of olive oil or butter. Add ⅓ cup finely diced sweet onion and cook for 3–4 minutes until softened and slightly translucent. Remove from heat and cool slightly.
In a large bowl, combine ground beef and ground pork.
Add the soaked breadcrumbs, egg, garlic, ¼ cup of the sautéed onion, Parmesan, parsley, oregano, salt, pepper, and red pepper flakes. Mix gently until just combined.
Cover the bowl and refrigerate the meat mixture for 20–30 minutes to allow the flavors to develop and the mixture to firm up.
Remove from the refrigerator and let sit at room temperature for 10–15 minutes. Preheat oven to 375°F during this time.
In a separate bowl, combine crushed tomatoes, tomato paste, garlic, remaining 1 tablespoon sautéed onion, balsamic vinegar, olive oil, oregano, basil, red pepper flakes, sugar, salt, and pepper. Stir and set aside.
Spread a thin layer of sauce on a parchment-lined baking sheet, leaving about a ½-inch border around the edges.
Divide the meat mixture into two equal portions. Shape the bottom portion into a loaf about 6–7 inches long.
Arrange the mozzarella pieces evenly across the center.
Shape the remaining meat mixture to match the base, then place it on top and seal the edges completely to form a smooth loaf.
Spread half of the remaining sauce over the top.
Bake for 35–40 minutes.
Remove from the oven, spread the remaining sauce, then sprinkle with shredded mozzarella and breadcrumb topping.
Return to the oven and bake for an additional 10–15 minutes, until the internal temperature reaches 160°F.
If desired, turn the broiler on high for 1–2 minutes to lightly brown the top. Watch closely to prevent burning.
Let rest for 10–15 minutes before slicing. Garnish with parsley.

Notes

Use 85% lean ground beef for the best balance of flavor and moisture.

Let the breadcrumbs fully absorb the milk before mixing for a softer texture.

Do not overmix the meat mixture, or it will become dense.

Make sure the mozzarella is fully sealed inside the loaf to prevent leaking.

Let the meatloaf rest for 10-15 minutes before slicing, so it holds together.

Broil for 2 to 3 minutes at the end for a golden, slightly crisp top.

Store leftovers in the refrigerator for up to 3 days. Reheat the slices, covered, in the oven at 300° until warmed through to keep them juicy. You can also microwave in shorter intervals but cover with a damp paper towel to prevent drying out.

To freeze, wrap the fully cooked meatloaf or individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.

Prep Time: 20 minutes
Cook Time: 55 - 60 minutes
Category: Dinner
Method: Baked
Cuisine: Italian