This stuffed Italian meatloaf combines classic flavors with a gooey mozzarella and spinach filling wrapped inside a savory blend of beef and Italian sausage.

It’s perfect for a comforting family dinner that feels special yet simple to make.

Why You’ll Love This Recipe

Juicy and tender – thanks to the combo of beef and Italian sausage.

Cheesy surprise – mozzarella melts beautifully inside the loaf.

Flavor-packed – with garlic, herbs, and Parmesan.

Simple prep – all mixed and baked in one pan.

Perfect for leftovers – great cold or reheated.

What You’ll Need (Ingredient Highlights)

Ground beef and Italian sausage – for rich, savory depth.

Mozzarella cheese – the creamy, melty heart of the meatloaf.

Italian seasoning and fresh parsley – aromatic herbs that elevate the flavor.

Marinara sauce – adds moisture inside and as a topping glaze.

Pro Tips Before You Start

Use a meat thermometer to ensure perfect doneness at 160°F.

Don’t overmix the meat to keep the loaf tender.

Seal the filling well to avoid leaks while baking.

Let the meatloaf rest after baking for juicier slices.

Optional spinach adds color and nutrition without overpowering.

How to Make Stuffed Italian Meatloaf

Step 1: Preheat Oven

Preheat your oven to 375°F (190°C).

Step 2: Mix Meatloaf Ingredients

In a large bowl, combine ground beef, Italian sausage, chopped onion, minced garlic, bread crumbs, eggs, grated

Parmesan cheese, Italian seasoning, chopped parsley, milk, salt, and pepper.

Mix gently until fully combined.

Step 3: Shape and Fill

On a baking sheet, form the meat mixture into a rectangular loaf about 9×12 inches.

Create a well in the center and stuff it with shredded mozzarella cheese, chopped spinach if using, and a spoonful of marinara sauce.

Carefully fold the meat around the filling, sealing edges to enclose the cheese and spinach completely.

Step 4: Add Topping and Bake

Spread remaining marinara sauce evenly over the top of the meatloaf.

Sprinkle grated Parmesan cheese on top.

Bake for 45–55 minutes or until internal temperature reaches 160°F (71°C).

Step 5: Rest and Serve

Allow the meatloaf to rest for 10 minutes before slicing.

Serve with extra marinara sauce on the side if desired.

What to Serve It With

Garlic mashed potatoes or creamy polenta

Steamed green beans or sautéed zucchini

A crisp Caesar or mixed green salad

Warm crusty bread or garlic rolls

Variations / Substitutions

Swap mozzarella for provolone or fontina cheese.

Add chopped mushrooms or bell peppers to the filling.

Use turkey sausage for a leaner version.

Top with barbecue sauce instead of marinara for a smoky twist.

Storage & Leftovers

Store leftovers covered in the fridge up to 4 days.

Reheat gently in the oven or microwave to keep it moist.

Freeze sliced meatloaf in airtight containers for up to 3 months.

FAQs

Can I make this meatloaf ahead of time?
Yes, assemble and refrigerate up to 24 hours before baking.

What if I don’t have Italian sausage?
Use all ground beef or substitute with ground pork seasoned with Italian herbs.

Can I skip the spinach?
Absolutely, the meatloaf is delicious even without it.

How do I know when it’s done?
Use a meat thermometer to check for 160°F internal temperature.

Can I use pre-shredded mozzarella?
Yes, just make sure it’s evenly distributed in the filling.

Is marinara sauce necessary?
It adds moisture and flavor but can be replaced with tomato sauce or omitted.

Can I make mini meatloaves instead?
Yes, adjust baking time to about 30–35 minutes for smaller portions.

Final Thoughts

This stuffed Italian meatloaf hits all the right notes—juicy, cheesy, and bursting with herbs.

It’s a crowd-pleaser that’s easy to prep and makes comforting leftovers.

Whether for a weeknight dinner or special occasion, it’s sure to become a favorite in your recipe rotation.

The Boat Shed Kitchen