Full of flavor, Mozzarella Stuffed Italian Meatloaf is the best comfort food recipe! Ground beef, sausage, and Italian breadcrumbs are mixed together, stuffed with melty mozzarella cheese and pesto sauce, and baked into a loaf that is topped with the best homemade tomato-based glaze. Serve this impressive main dish along with roasted veggies and mashed cauliflower for a fabulous dinner.
Imagine you could have all of the flavors you know and love in a meat lovers pizza… but without the crust!
That’s EXACTLY what this Italian-style meatloaf is.
With its hearty mixture of ground beef and sausage…
Hints of Italian seasoning…
And Mozzarella cheesy goodness in every bite.
Oh ya – and did I forget to mention the pesto sauce that gets added in, too?
It is, quite frankly, the meatloaf to end all meatloafs!
While it may look and seem a bit intimidating to make, I’ll be showing you a few tips and tricks – so don’t skip over them! I’ve learned through some trial and error what works and DOESN’T work when making a cheese stuffed meatloaf, so you’re sure to get it right the first time around.
Ingredients
While there are quite a few ingredients needed to make mozzarella stuffed meatloaf, they are super easy to find:
- Ground meat. A combination of ground beef and ground sausage is used. You can substitute one for the other, or use ground turkey or chicken in place of either or both. Make sure look for a leaner beef, such as 93/7 or 90/10, so the loaf doesn’t shrink up too much from losing fat when baking.
- Onion. Sweet or white onion are best. Make sure to finely dice it as small as possible. You want to barely be able to see the bits throughout the loaf.
- Breadcrumbs. Using an Italian-style is preferred. Another option is regular breadcrumbs mixed with Italian seasoning. Avoid using Panko unless you absolutely have to.
- Egg. This helps to bind the mixture together. It is very important not to leave this out.
- Parsley. Fresh is best. Either flat-leaf or curly-leaf will taste great. Finely chop it so that it evenly disperses.
- Tomato sauce. An 8 oz. can of regular, unflavored sauce will be used between the loaf and the glaze.
- Seasonings. Dried herbs, garlic powder, red pepper flakes, salt and pepper finish off the flavor. You can leave out the red pepper if you don’t want it spicy.
Make the Meatloaf Mixture
Add all of the meatloaf ingredients to a large bowl except for the mozzarella cheese and the pesto. Mix by hand until all ingredients are well combined. And make sure to remember to take off those rings so they don’t get messy!
Shape the Stuffed Meatloaf
Place half of the meat mixture onto a foil-lined baking sheet or in a large baking dish. Pat the meat mixture until it is in a 9 x 5-inch square rectangle shape. Make the outside edges slightly raised and the middle slightly depressed to make room for the cheese and pesto.
Add the mozzarella cheese slices and the pesto sauce down the center of the meat. Avoid letting it reach the outside ½-inch – you want to leave room to seal up the loaf.
Put the remaining half of the meat mixture on the top of the cheese and pesto and form it into a log shape. Pay close attention to the edges to ensure they are completely sealed so no cheese can escape.
Pat the mixture into a rectangular shape with raised edges. Add Mozzarella Cheese and Pesto. Add the remaining half of the meatloaf mixture to form a log shape.
Homemade Glaze
Stir together the glaze ingredients in a medium-sized bowl and spread half of it over the top of the meatloaf. Reserve the other half for later. It’s ok if some of it drips down the sides.
Whisk glaze ingredients together. Spread half of the glaze over top of the meatloaf before baking.
Bake in Oven
Cover the pan with a piece of foil and bake in the preheated oven for 40-45 minutes. Remove the foil and spread the remaining glaze over the meatloaf. Return it to the oven for an additional 15-20 minutes.
You’ll know it’s done cooking when the internal temperature reaches 160 degrees. Be sure to check multiple places in the meatloaf with the tip of the probe for the most accurate reading. Just above the cheese layer was the last layer to fully cook on my loaf.
Dietary Modifications
Here are some adjustments and substitutions you can make to help it fit your dietary requirements:
- Gluten-Free – Choose gluten-free breadcrumbs.
- Dairy-Free – Use a dairy-free mozzarella and pesto sauce.
Meal Prep and Storage
- To Prep-Ahead: Fully assemble the meatloaf. Then, seal and store in the refrigerator for up to 2 days until ready to bake.
- To Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days.
- To Freeze: Seal in a freezer-safe airtight container and freeze for up to 3 months.
- To Reheat: Quickly warm in the microwave. Or, place in a shallow baking dish with 1-2 teaspoons of water and cover with foil. Bake at 250° for 25 minutes or until heated through.
FAQs
The difference between the two lies in the shape. Both are generally made from ground meat, breadcrumbs, egg, and seasonings.
Breadcrumbs are the best filler. Other options include cracker crumbs, oatmeal, rice, quinoa, or stuffing.
Not using enough of the binders, eggs and breadcrumbs, can result in crumbling meatloaf. Additionally, meatloaf that is overcooked will likely fall apart.
Meatloaf is done when there is an internal temperature of 160 degrees.
Expert Tips and Tricks
- Italian breadcrumbs are essential. These add tons of flavor without needing excessive ingredients. Substitute regular breadcrumbs mixed with 2 teaspoons of Italian seasoning if needed.
- Mix it messy. It is easiest to dig straight in with your hands to combine the meatloaf mixture. Don’t forget to take off any rings first!
- Leave a little edge. Make sure there is ½-inch of the meat mixture around the cheese and pesto to have enough meatloaf to seal it up.
- Seal it tight. Press the meat together around the edges so it is sealed well. If you don’t, the cheese will run out while baking.
- Let it rest. Wait 20 minutes before slicing so the juices stay in the loaf.
Make it a Meal
This cheesy meatloaf recipe is definitely filling, but you can still add some sides to round it out.
Roasted Garlic Mashed Cauliflower
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Mozzarella Stuffed Italian Meatloaf Recipe
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Ingredients
Mozzarella Stuffed Meatloaf:
- 1 lb. ground beef 93/7 or 90/10
- ½ lb. ground sausage
- ½ onion sweet or white, finely diced
- ½ cup breadcrumbs Italian-seasoned*
- 1 large egg whisked
- ¼ cup parsley fresh, finely chopped
- 3 cloves garlic finely minced
- ¼ tsp. red pepper flakes optional
- 1 tsp. salt
- ½ tsp. black pepper
- ¼ cup tomato sauce
- 6 oz. mozzarella cheese cut into slices
- 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 dried
- ¼ tsp. salt
- ⅛ tsp. black pepper
Instructions
- Preheat oven to 350 degrees.
- Add all of the meatloaf ingredients to a large bowl except for the mozzarella cheese and the pesto. Mix by hand until all ingredients are well combined.
- Divide the mixture into two and place half of it onto a foil-lined baking sheet or in a large baking dish. Pat the meat mixture until it is in a 9 x 5-inch square rectangle shape. Make the outside edges slightly raised and the middle slightly depressed to make room for the cheese and pesto.
- Place the mozzarella cheese slices down the center of the meat, making sure none of it reaches the outside ½-inch. Pour the pesto sauce over the cheese slices.
- Add the remaining half of the meat mixture to the top of the cheese and pesto and form it into a log shape. Pay close attention to the edges to ensure they are completely sealed so no cheese can escape.
- Mix together the glaze ingredients in a medium-sized bowl and spread half of it over the top of the meatloaf.
- Cover the pan with a piece of foil and bake in the preheated oven for 40-45 minutes.
- Remove the foil and spread the remaining glaze over the meatloaf. Return it to the oven for an additional 15-20 minutes. You’ll know it’s done cooking when the internal temperature reaches 160 degrees.
- Let the meatloaf rest for 20 minutes before slicing in and serve with a sprinkle of fresh parsley. Enjoy!
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Notes
- You can also add 2 teaspoons of Italian seasoning to ½ cup of plain breadcrumbs to make your own Italian-seasoned crumbs.
- To Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days.
- To Freeze: Seal in a freezer-safe airtight container and freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So flavorful and simple. I used 93% lean ground beef and 1/2 pound mild Italian sausage. This recipe is lower in fat than many meatloaf recipes but you would never know it! Very comforting on a cold winter day!!
Yay! So happy to hear you enjoyed the recipe, Susan! It’s definitely one of our favorite cozy meals for the fall and winter too. Thanks so much for taking the time to leave a comment and rating!
These sound really, really good, I think the men in my home would love these cutlets. Thanks for the glove tip too
Absolutely! This dish is perfect for a man/woman who loves meat 🙂 Hope ya’ll enjoy it!