Stuffed Italian Meatloaf

If there’s one thing I’ve learned over the years, it’s this: when you combine meat, cheese, and marinara sauce, you’re almost guaranteed a happy dinner table. That’s exactly what makes this Stuffed Italian Meatloaf such a hit in my home. It’s like your favorite meatballs and lasagna had a cozy little baby—oozing with melted mozzarella, seasoned with all the classic Italian herbs, and smothered in marinara. Whether it’s a chilly weeknight or you’re feeding a crowd, this meatloaf brings serious comfort to the table.

I remember the first time I made this—it was one of those “let’s see what I can throw together” nights. I had some ground beef, a half block of mozzarella, and a jar of marinara just waiting to be used. After a little experimenting, this rolled, stuffed version of meatloaf came to life. And let me tell you, once you slice into that golden crust and watch the cheese ooze out… it’s hard to go back to plain old meatloaf after that.

This recipe has since become one of our go-tos. It’s hearty, flavorful, and super forgiving—you can customize the filling, play with the herbs, and use whatever cheese you have on hand. Best of all? It looks impressive, but it’s surprisingly easy to pull together.

Alright, let’s get into the nitty-gritty of how to make this Italian-style stuffed meatloaf magic happen.

Ingredients You’ll Need

• 1½ pounds ground beef

• ½ pound ground Italian sausage

• 1 cup Italian-style breadcrumbs

• 2 eggs

• ½ cup grated Parmesan cheese

• ½ cup milk

• 2 garlic cloves, minced

• 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)

• 1 teaspoon dried oregano

• Salt and black pepper to taste

• 1½ cups shredded mozzarella cheese

• 1 cup marinara sauce, plus more for serving

Servings: 6
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

STEP 1: PREHEAT AND PREP YOUR PAN

Start by preheating your oven to 375°F. Line a baking sheet or loaf pan with parchment paper or foil. This step makes cleanup a breeze later, especially with all the melted cheese and marinara bubbling around.

STEP 2: MIX THE MEATLOAF BASE

In a large mixing bowl, combine your ground beef, Italian sausage, breadcrumbs, eggs, Parmesan, milk, garlic, parsley, oregano, and a good pinch of salt and pepper. I like to use my hands to gently mix everything together—just until combined. Overmixing can make the meatloaf dense, and we want a tender, juicy result.

Tip: If you’ve got the time, let the mixture sit for a few minutes after mixing. This allows the breadcrumbs to soak up the moisture and helps everything hold together better.

STEP 3: SHAPE AND STUFF THE MEATLOAF

Next, lay out a large sheet of parchment or wax paper on your counter and press the meat mixture into a rectangle, about ½ inch thick. You don’t have to be exact, just aim for a relatively even layer.

Now, sprinkle your shredded mozzarella right down the center of the rectangle, leaving about an inch or so around the edges. This gives the cheese room to melt without spilling out too much during baking.

Here comes the fun part—rolling it up! Think of it like a jelly roll. Starting from one end, carefully roll the meat over the cheese, peeling away the paper as you go. Once it’s rolled, pinch the edges closed to seal in all that cheesy goodness.

STEP 4: TRANSFER AND TOP WITH SAUCE

Place your rolled meatloaf seam-side down in your prepared baking pan. Take your marinara sauce and spoon it over the top, spreading it out with the back of your spoon so it covers the loaf evenly.

We left off just as our delicious, cheese-filled meatloaf was prepped and ready for the oven. If you’re already imagining the savory aroma filling your kitchen, you’re not alone. This next part is all about baking your meatloaf just right, letting it rest (yes, it’s important!), and then serving it up like a pro. We’ll also go over some easy tips, swaps, and variations to keep this recipe fresh every time you make it.

Let’s get back into it.

STEP 5: BAKE THE MEATLOAF

Once your meatloaf is assembled and topped with marinara, it’s time to bake. Slide the pan into your preheated 375°F oven and bake for 50 to 60 minutes, or until the internal temperature reaches 160°F. A meat thermometer is your best friend here. If you don’t have one, no worries—just make sure the meat is no longer pink in the center and the juices run clear.

Tip: If you notice the top getting too browned before the inside is fully cooked, loosely tent the meatloaf with foil during the last 15-20 minutes of baking. This helps it finish cooking without drying out or burning on top.

STEP 6: LET IT REST

I know it’s tempting to dig in as soon as it comes out of the oven (that cheesy center is calling your name), but trust me—let it rest for 10 minutes. This gives the juices time to settle and makes it easier to slice without everything falling apart. Just cover it lightly with foil and go prep your side dishes while you wait.

STEP 7: SLICE AND SERVE

After the rest period, grab a sharp knife and slice into your meatloaf. You should see that gorgeous layer of gooey melted mozzarella running through the middle—pure comfort food magic.

Serve with extra warm marinara sauce on the side or spoon some over each slice. This adds even more flavor and keeps everything moist and delicious.

TIPS TO MAKE THIS MEATLOAF EVEN BETTER

There’s a lot to love about this recipe already, but here are a few tips and tricks to really take it up a notch or adapt it to your liking.

• Cheese Swaps: Mozzarella is a classic choice, but don’t be afraid to switch things up. Provolone adds a smoky touch, fontina melts beautifully, and even a combo of mozzarella and ricotta can be amazing if you like a creamier filling.

• Breadcrumb Options: Italian-style breadcrumbs add great flavor on their own, but you can use plain breadcrumbs and just bump up the herbs a little. Panko also works if you want a lighter texture.

• Add Veggies: Want to sneak in some veggies? Add finely chopped spinach, mushrooms, or roasted red peppers to the filling layer with the cheese. Just be sure to sauté them first so they don’t release too much moisture while baking.

• Make Ahead: You can assemble the meatloaf a few hours ahead or even the night before. Just wrap it tightly and store in the fridge until you’re ready to bake.

• Leftovers = Gold: This meatloaf is even better the next day. Reheat slices in the oven or microwave, or make a killer sandwich with some crusty bread, a little extra marinara, and maybe a slice of provolone on top.

SIDE DISH IDEAS TO ROUND OUT THE MEAL

Stuffed Italian Meatloaf is definitely the star of the show, but let’s be honest—it deserves some equally tasty sidekicks. Here are a few that pair beautifully:

• Garlic Mashed Potatoes: Classic and comforting, these soak up that extra marinara perfectly.

• Steamed or Roasted Broccoli: Adds some green to your plate and balances out the richness of the meatloaf.

• Caesar Salad: Crisp, cool, and just a little tangy—great contrast to the savory main dish.

• Buttery Garlic Bread or Breadsticks: Because more carbs are never a bad idea when marinara and cheese are involved.