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featured mozzarella stuffed meatloaf.

Mozzarella Stuffed Italian Meatloaf

Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 40 minutes
Total Time: 1 hour 50 minutes
Servings: 8 people
Calories: 730kcal
Author: Becky Hardin
This Italian Meatloaf is crispy on the oustide 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!
Print Recipe


  • 2 tablespoons olive oil
  • 1 yellow onion finely chopped
  • 2 cloves garlic minced
  • 4 large eggs lightly beaten
  • 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
  • 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


  • 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.
    a wire rack set in a foil lined baking sheet.
  • 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
    onion and garlic cooking in a frying pan.
  • 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
    breadcrumbs mixture for mozzarella stuffed meatloaf in a glass bowl.
  • 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
    meat mixture with mozzarella for mozzarella stuffed meatloaf in a glass bowl.
  • 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
    2 basted mozzarella stuffed meatloaves on a wire rack.
  • 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.
    2 cooked mozzarella stuffed meatloaves on a wire rack.
  • Remove from the oven and let rest 15 minutes before cutting.
    2 broiled mozzarella stuffed meatloaves on a wire rack.
  • 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



You can also add the mozzarella pearls once the meatloaf is formed. Just press them down into the loaf and then squeeze everything back around it to combine.


Calories: 730kcal | Carbohydrates: 58g | Protein: 40g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 1173mg | Potassium: 877mg | Fiber: 4g | Sugar: 7g | Vitamin A: 696IU | Vitamin C: 9mg | Calcium: 239mg | Iron: 5mg