Mozzarella Stuffed Meatloaf (Italian Meatloaf)

By Becky Hardin

Updated Oct 10, 2025

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I love how this Italian Meatloaf is crispy on the outside and succulent and cheesy on the inside, it’s like one big cheese-stuffed meatball! I’ve taken perfectly seasoned meat, shaped it into a loaf, stuffed it with ooey-gooey mozzarella cheese, and topped it with a yummy spaghetti sauce. Not only do I love how great it tastes, but it’s so easy to make!

Easy Mozzarella Stuffed Meatloaf Recipe

Mozzarella-stuffed Italian Meatloaf—need I say more? This dish has quickly become one of my favorites. I can never get enough of that crispy-edged beef smothered in sweet and tangy tomato sauce, and don’t even get me started on the melty, gooey cheese hiding in the middle—pure comfort food bliss! I love how easy it is to throw together, whether it’s a cozy weeknight dinner or a hearty weekend meal. It never disappoints!

Recipe Card

Mozzarella Stuffed Italian Meatloaf

4.69 from 19 votes

Prep: 10 minutes mins

Cook: 1 hour hr 40 minutes mins

Total: 1 hour hr 50 minutes mins

Servings: 8 people

Author: Becky Hardin

Print Rate Pin

This Mozzarella Stuffed Meatloaf is crispy on the outside and juicy on the inside, it's like one giant cheesy meatball! The meat is seasoned perfectly, and the whole loaf is stuffed with ooey-gooey mozzarella cheese and then topped with a yummy spaghetti sauce. Best of all, it's so easy to make!

Step-by-step photos can be seen below the recipe card.

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Ingredients 

1x2x3x

• ▢ 2 tbsp olive oil
• ▢ 1 yellow onion finely chopped
• ▢ 2 cloves garlic minced
• ▢ 4 large eggs lightly beaten
• ▢ ⅔ cup Italian bread crumbs Progresso recommended
• ▢ 2 tsp dried parsley
• ▢ 2 tsp dried basil
• ▢ ½ tsp dried oregano
• ▢ 1 tsp kosher salt
• ▢ ½ tsp ground black pepper
• ▢ ⅓ cup freshly grated Parmesan cheese or Romano cheese
• ▢ 3 tbsp milk or tomato sauce
• ▢ 2 lbs. ground chuck
• ▢ 8 oz. Ciliegine mozzarella balls or mozzarella slices, cut into ½" pieces (1 package)
• ▢ 32 oz. spaghetti sauce divided (1 jar)
• ▢ 1 lb. spaghetti cooked per package instructions (1 box)

For Garnish

• ▢ freshly grated Parmesan cheese
• ▢ shredded mozzarella cheese
• ▢ chopped fresh parsley

Video

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 tbsp 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 tsp dried parsley, 2 tsp dried basil, ½ tsp dried oregano, 1 tsp kosher salt, ½ tsp ground black pepper, ⅓ cup freshly grated Parmesan cheese, 3 tbsp 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 lbs. ground chuck, 8 oz. 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 oz. 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 lb. spaghetti, freshly grated Parmesan cheese, shredded mozzarella cheese, chopped fresh parsley

Becky’s Tips

• Use mozzarella pearls. Once the meatloaf is formed, press them into the loaf and then squeeze everything back around it to combine.

Calories: 730kcalCarbohydrates: 58gProtein: 40gFat: 38gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 188mgSodium: 1173mgPotassium: 877mgFiber: 4gSugar: 7gVitamin A: 696IUVitamin C: 9mgCalcium: 239mgIron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How To Make Mozzarella Stuffed Meatloaf Step by Step

Get the oven going and prepare a baking sheet: Preheat oven to 350°F and line a large, rimmed baking sheet with foil. Place a wire rack in the baking sheet, cover it with foil, and poke holes in it, between the wires, so the meat juices can drip onto the rimmed baking sheet. Spray the foil with nonstick cooking spray.

Cook the aromatics: Heat 2 tbsp oil over medium heat in a large skillet and then add 1 onion. Cook until it becomes translucent, and then add 2 cloves of garlic. Cook the garlic until fragrant and then remove from the heat.

Prepare the meatloaf: In a large mixing bowl, combine 4 large eggs, ⅔ cup Italian bread crumbs, 2 tsp dried parsley, 2 tsp dried basil, ½ tsp dried oregano, 1 tsp kosher salt, ½ tsp ground black pepper, ⅓ cup freshly grated Parmesan cheese, 3 tbsp milk, and the onion/garlic mixture.

Stir in 2 lbs. of ground chuck and mix gently until all the ingredients are incorporated. Add 8 oz. of mozzarella pearls and use your hands to gently mix them in.

Divide the meat mixture into 2 portions and form each one into a loaf. Set the loaves on the wire rack of the prepared pan, leaving about 3 inches between them.

Cover each loaf with a thin layer of spaghetti sauce. Then, place on the middle rack of the oven and bake at 350°F for 1 hour.

Spread an additional 2-3 tbsp of sauce over each loaf and bake for 20-30 more 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 the loaves rest for 15 minutes before cutting.

Serve: Serve on a bed of spaghetti and top with spaghetti sauce. Sprinkle with Parmesan cheese, shredded mozzarella, and chopped parsley. Enjoy!

How to Store

Store uneaten meatloaf in the fridge for up to 4 days. Make sure to place the leftovers in an airtight container or wrap tightly in foil. Reheat in the microwave or oven until heated through.

To freeze uncooked loaves, wrap each one tightly in plastic/cling wrap and then place in a freezer-safe bag. This helps prevent freezer burn or contamination from raw meat. Keep in the freezer for up to 3 months. Thaw in the fridge overnight.

Whether you freeze it before or after cooking, be sure to defrost the meatloaf thoroughly in the refrigerator before baking or reheating.

Serving Suggestions

This is a filling and delicious dish I love to serve alongside goat cheese mashed potatoes with bacon, or sometimes I’ll make a lower-carb cheesy mashed cauliflower recipe. To start my meal, I always like a nice crisp kale salad.

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