Mozzarella Stuffed Italian Meatloaf

4.69 from 19 votes

Mozzarella Stuffed Italian Meatloaf

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.

Prep Time10

Cook Time1 40

Total Time1 50

Course: Main Course

Cuisine: American

Servings: people

Author: Becky Hardin

Ingredients

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

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

Video

Notes

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

Nutrition