Stuffed Italian Meatloaf Recipe

Stuffed Italian Meatloaf brings the best of comfort food and classic Italian flavors to your table. This version features a juicy beef and sausage blend rolled with pesto, roasted peppers, basil, and plenty of gooey mozzarella, all wrapped in savory prosciutto. The result is a loaf that slices beautifully, with a molten center that impresses guests as much as it satisfies family. Simple enough for a cozy weeknight yet elegant enough for a dinner party, this recipe proves that meatloaf can be anything but ordinary.

Why You’ll Love Stuffed Italian Meatloaf

• Easy but impressive: You get big flavor and a show-stopping look without complicated steps.
• Classic Italian ingredients: Mozzarella, pesto, and prosciutto bring a rich, familiar taste that feels straight out of an Italian kitchen.
• Juicy, cheesy slices: Each piece has a molten center that keeps the loaf moist and satisfying.
• Make-ahead friendly: Roll and chill the loaf in advance, then bake when ready for stress-free hosting.

This meatloaf stands out because it pairs comfort with elegance. It’s hearty, flavorful, and guaranteed to leave everyone reaching for seconds.

Ingredients Needed For Stuffed Italian Meatloaf

For the Meat Mixture

• 1 pound ground beef (80/20 works best for flavor and juiciness)
• 1 pound Italian sausage, casings removed (spicy or mild depending on taste)
• 3 large eggs, lightly beaten (help bind the loaf)
• 1 medium onion, grated (adds moisture and sweetness)
• 3 cloves garlic, finely chopped (classic Italian depth)
• 1/2 cup Italian breadcrumbs (soaks up juices and holds structure)
• 2 teaspoons Italian seasoning
• 2 teaspoons black pepper

For the Filling

• 1/2 cup pesto (herby richness and moisture)
• 2 roasted red peppers, blotted dry and chopped
• 20 fresh basil leaves
• 8 ounces mozzarella cheese, shredded (melts evenly and creates a gooey center)

For the Wrap

• 6 ounces thinly sliced prosciutto (forms a savory crust and keeps juices inside)

Notes & Substitutions

• Meat choices: A mix of beef and pork gives the best flavor, but all beef works too. Ground turkey or chicken can lighten it, though results will be leaner.
• Cheese options: Mozzarella is classic, but provolone or fontina give a sharper bite. For a stronger, creamier melt, try Taleggio.
• Breadcrumbs: Swap with gluten-free breadcrumbs or crushed oats for a gluten-free version.
• Budget tip: If prosciutto feels pricey, thin pancetta or even strips of smoky bacon can cover the loaf.
• Dairy-free: Use dairy-free mozzarella shreds and a nut-free pesto alternative.

How to Make Stuffed Italian Meatloaf

1. Preheat and Prep

Set your oven to 350°F. Line a baking sheet with foil for easy cleanup. This helps the loaf cook evenly and keeps mess to a minimum.

2. Mix the Meat Base

In a large bowl, whisk the eggs. Add the beef, sausage, onion, garlic, breadcrumbs, Italian seasoning, and pepper. Mix gently with your hands until just combined. Tip: Overmixing makes meatloaf tough, so stop as soon as it looks uniform.

3. Shape the Rectangle

Place parchment paper on the counter. Spread the meat mixture into a rectangle about 12 by 10 inches. Press lightly to keep it even this makes rolling easier.

4. Add the Filling

Spread pesto over the meat, leaving a 1-inch border on all sides. Sprinkle the roasted peppers evenly, scatter basil leaves, and finish with mozzarella. Keeping the edges clear prevents leakage when rolling.

5. Roll and Seal

With the short side facing you, use the parchment to help roll the meat jelly-roll style. Pinch the seams and ends closed. This step is key for trapping the filling inside.

6. Wrap in Prosciutto

Lay half the prosciutto slices on the foil-lined baking sheet, slightly overlapping. Place the loaf seam-side down, then cover with the remaining slices so the loaf is completely wrapped.

7. Bake to Temperature

Bake until an instant-read thermometer inserted in the center reaches 150°F, about 60–70 minutes. Rest 10 minutes—carryover cooking will bring it to 160°F. Resting keeps the juices inside.

8. Slice and Serve

Cut into thick slices with a sharp knife. You’ll see the swirl of cheese and peppers inside—serve with a simple green salad or roasted potatoes.

Pro Tips & Troubleshooting

Expert Tips

• Test a mini patty first: Cook a small piece of the meat mixture in a skillet to check seasoning before shaping the loaf.
• Keep fillings dry: Pat roasted peppers and mozzarella with paper towels. Extra moisture can cause soggy layers.
• Chill before baking: If you have time, refrigerate the shaped loaf for 20 minutes. It helps it hold its shape and slice cleaner.
• Rest after baking: A 10-minute rest lets juices settle and makes slices neater.

Common Mistakes to Avoid

• Overmixing the meat: This makes the loaf dense. Mix just until combined.
• Rolling too loosely: Leave no gaps when rolling, or the filling may escape.
• Skipping the thermometer: Color isn’t reliable always bake to 160°F internal temperature.
• Cutting too soon: Slicing hot meatloaf causes juices and cheese to spill out.

Creative Shortcut

Press the mixture into a loaf pan, layer the filling in the middle, then flip it onto a baking sheet before wrapping with prosciutto. It guarantees even shape without fuss.

Serving, Storage & Variations

Serving Ideas

• Pair slices with roasted potatoes or a creamy risotto for a hearty dinner.
• Add a bright side salad with balsamic dressing to balance the richness.
• Spoon warm marinara over the top for extra sauciness.

Storage Guidelines

• Fridge: Store leftovers in an airtight container for 3 to 4 days, as advised by USDA FSIS.
• Freezer: Wrap slices tightly in foil, then place in a freezer bag. Keeps well for up to 2 months.
• Reheat: Warm gently in a 325°F oven, covered with foil, until the center reaches 165°F, and use a thermometer since color isn’t reliable, per USDA FSIS guidance. Avoid microwaving, which can make the cheese rubbery.

Variations

• Spicy Kick: Add chopped Calabrian chiles or a pinch of red pepper flakes to the meat mix.
• Veggie Boost: Swap some of the mozzarella with sautéed spinach or kale for extra greens.
• Different Cheese: Provolone, fontina, or Taleggio all melt beautifully and bring unique flavor.
• Sauce Finish: Instead of prosciutto, top with marinara and Parmesan for a classic Italian-American touch.

Nutritional Information

Per Serving (based on 8 servings)

Nutrient	Amount
Calories	616
Protein	44 g
Total Fat	41 g
Saturated Fat	15 g
Carbohydrates	15 g
Fiber	1 g
Sugars	4 g
Sodium	1461 mg

Notes

• Values are approximate, calculated from the listed ingredients.
• Using leaner beef, lighter cheese, or reducing prosciutto will lower fat and sodium.
• Adding greens like spinach increases fiber and vitamins.
• For precise tracking, enter ingredients into a nutrition app such as Cronometer or MyFitnessPal, especially if you make substitutions.

Conclusion

Stuffed Italian Meatloaf delivers comfort and flair in every slice. The combination of juicy beef, herby pesto, roasted peppers, and gooey mozzarella wrapped in savory prosciutto makes this recipe unforgettable. It’s easy enough for a family dinner yet special enough to impress guests.

If you try it, leave a comment and star rating to let us know how it turned out. Share your creation on Pinterest or Facebook so others can enjoy it too. What twist would you add spicy peppers, different cheese, or extra sauce? Tell us below!

FAQs About Stuffed Italian Meatloaf