Italian Stuffed Meatloaf Recipe

Welcome to a culinary journey where classic comfort meets Italian flair—the *Italian Stuffed Meatloaf*. This mouthwatering dish combines robust flavors with a touch of ingenuity, stuffing traditional meatloaf with creamy cheese and vibrant greens, making each slice a delightful surprise.

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Ingredients You’ll Need

This Italian Stuffed Meatloaf comes together beautifully with simple, yet essential ingredients. Each element plays a significant role in delivering the rich flavors and delightful textures that make this dish irresistible.

• Ground Beef and Pork: The combination offers a balance of flavors and textures that are richer than using one type of meat alone.
• Parmesan Cheese: Adding umami depth, it complements the other ingredients perfectly.
• Bread Crumbs: These help bind the meat mixture while keeping it moist and tender.
• Fresh Parsley: Provides a fresh pop of color and herbaceous notes.
• Cheese (Fontina, Gruyere, etc.): Choose your favorite; they all melt wonderfully to create that gooey center.
• Greens (Arugula, Spinach, etc.): Adds nutrition and flavor with a slight peppery kick, depending on your choice.
• Potatoes and Carrots: Optional, but they bake beautifully alongside, absorbing the aromatic oils and juices from the meatloaf.

Variations

Feel free to make the Italian Stuffed Meatloaf your own. What’s fantastic about it is how easily you can tailor it according to what you love or what’s available in your pantry.

• Vegetarian Option: Replace the meats with a mixture of lentils and mushrooms for a hearty vegetarian twist.
• Spicy Kick: Add a pinch of crushed red pepper flakes to the meat mixture for a little extra heat.
• Dairy-Free: Use a dairy-free cheese alternative if you’re avoiding lactose.

How to Make Italian Stuffed Meatloaf

Step 1: Mix the Meat Base

In a large mixing bowl, gently combine ground beef, ground pork, egg, parmesan, bread crumbs, garlic, parsley, salt, and pepper. Mix carefully to avoid compacting the meat, resulting in a tender loaf. Slowly drizzle in the milk to keep the mix moist.

Step 2: Shape and Stuff the Loaf

Pat the meat mixture flat on parchment paper forming a rectangle, layer with cheese slices and your choice of chopped greens. Using the paper for support, roll it into a loaf, securing any loose ends as you go. Place it in a greased loaf pan or baking dish.

Step 3: Bake and Rest

Bake in a pre-heated oven at 350F (180C) for approximately 45-60 minutes. Add potatoes and carrots, if desired, tossing them with oregano, rosemary, and olive oil. Allow your masterpiece to rest for 5-10 minutes before slicing, giving flavors time to meld.

How to Serve Italian Stuffed Meatloaf

Garnishes

Consider a sprinkle of fresh chopped parsley or a drizzle of balsamic glaze over each slice to enhance both the aesthetic and the flavor profile of the meatloaf.

Side Dishes

This robust dish pairs magnificently with a side of garlic mashed potatoes or a fresh green salad, providing balance and complementing the rich flavors of the meatloaf.

Creative Ways to Present

Turn this meal into a feast for the eyes by presenting slices in a fan shape, interlayered with roasted vegetables for a colorful, inviting plate.

Make Ahead and Storage

Storing Leftovers

Any leftovers can be tightly wrapped in plastic wrap or foil and stored in the refrigerator for up to 3-4 days, perfect for quick and easy lunches.

Freezing

Unbaked meatloaf can be frozen for up to 6 months. Wrap in foil, then place in an airtight container. Thaw overnight in the fridge before baking as directed.

Reheating

For best results, reheat slices gently in the oven at 325F (160C) until warmed through, keeping them covered with foil to prevent drying out.

FAQs

Final Thoughts

If you’re looking to impress at your next dinner gathering or simply craving something comforting and hearty, the Italian Stuffed Meatloaf awaits. Its simple preparation and delightful results make it a go-to dish for any occasion. Enjoy the warmth and the compliments you’ll receive!

Italian Stuffed Meatloaf Recipe

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• Author: Megane
• Prep Time: 15 minutes
• Cook Time: 45-60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings
• Category: Main Course
• Method: Baking
• Cuisine: Italian

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Description

This Italian Stuffed Meatloaf combines classic flavors with a gourmet twist, featuring a rich mixture of beef and pork, filled with cheese and greens, baked to juicy perfection. Served alongside seasoned roasted potatoes and carrots, it makes for a hearty and comforting meal perfect for family dinners or special occasions.

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Ingredients

Units USM Scale 1x2x3x

Meat Mixture

• 1 pound ground beef (80% lean)
• 1/2 pound ground pork
• 1 large egg
• 1/4 cup freshly grated Parmesan cheese
• 3 tablespoons bread crumbs
• 1-2 cloves garlic (minced)
• 1 tablespoon fresh parsley (minced)
• 1/2 teaspoon salt
• 1-2 dashes black or white pepper
• 3-4 tablespoons milk

Cheese and Greens Filling

• 9 slices cheese (fontina, Gruyère, firm mozzarella, or scamorza) or 1 – 1 1/2 cups shredded cheese
• 1–2 cups greens (arugula, spinach, kale, or dandelion greens), chopped

Potatoes and Carrots

• 5 medium potatoes (russet or Yukon Gold), cubed
• 2-3 large carrots, sliced
• 1 teaspoon dried oregano
• 1/2-1 teaspoon chopped fresh rosemary
• 1/2 teaspoon salt (or more to taste)
• 3-4 tablespoons olive oil

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Instructions

1. Preheat the oven: Set your oven to 350°F (180°C) and grease a 9-inch (23cm) loaf pan or a large baking dish. If making potatoes and carrots, prepare a larger dish.
2. Prepare the meat mixture: In a large mixing bowl, gently combine the ground beef, pork, egg, Parmesan cheese, bread crumbs, minced garlic, parsley, salt, and pepper. Do not over-mix to keep the mixture tender. Slowly add the milk until the mixture is just combined and slightly sticky.
3. Form the meatloaf: Place the meat mixture on a large sheet of parchment paper and pat into a rectangle about ¼ inch thick. Layer cheese slices or shredded cheese evenly over the meat, then sprinkle chopped greens on top.
4. Roll the meatloaf: Using the parchment paper, carefully roll the meat layer starting from the short end, shaping it into a tight loaf. Transfer the rolled meatloaf into the prepared loaf pan or baking dish. If including potatoes, prepare them in the next step.
5. Prepare potatoes and carrots: In a large bowl, toss the cubed potatoes and sliced carrots with oregano, rosemary, salt, and olive oil until evenly coated. Spread them around the meatloaf in the baking dish.
6. Bake: Place in the oven and bake for approximately 45-60 minutes, or until the internal temperature reaches 160°F (70°C). Remove from oven and let rest for 5-10 minutes before slicing and serving.

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Notes

• A meatloaf is fully cooked when the internal temperature reads 160°F (70°C).
• Can be prepared ahead of time and refrigerated overnight before baking.
• Unbaked meatloaf can be frozen for up to 6 months; thaw in the fridge before baking.
• Store leftovers in plastic wrap or foil in the fridge for 3-4 days, or freeze for up to 6 months.
• This dish pairs well with a simple green salad or additional roasted vegetables.

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Nutrition

• Serving Size: 1 slice (~1/8 of loaf)
• Calories: 430 kcal
• Sugar: 4 g
• Sodium: 820 mg
• Fat: 28 g
• Saturated Fat: 11 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.2 g
• Carbohydrates: 20 g
• Fiber: 3 g
• Protein: 35 g
• Cholesterol: 125 mg