This Cheese Stuffed Italian Meatloaf is a recipe I made for the folks while I was down there helping them out. Now that it’s December, I’m ready to make it again. I thought it would be a perfect “something” different for a winter weekend meal!
Italian Cheese Stuffed Pizza
Both the folks fell hard for this meatloaf. I gotta tell ya, friend, I really liked it the first day, but what clinched it for me were the leftovers! They were irresistible. There’s a science behind this, by the way: What Makes Leftovers Tasty.
About Italian Cheese Stuffed Meatloaf:
This incredible Italian Cheese Stuffed Meatloaf is delicious as is, while remaining extremely riffable. My version has ground beef kissed with Italian seasoning, and filled with fresh Mozzarella, roasted red peppers, and a handful of Kalamata olives.
Of course, you can add all kinds of tasty Italian-leaning items. Maybe you’d like to add pepperoni, sun-dried tomatoes, or even spicy pepperoncini. up. Or maybe you have something else in mind. You do you!
Making Italian Cheese Stuffed Meatloaf:
Because this meatloaf is rolled, it does take a bit of time to do, but bonus points for the fact that there aren’t any veggies that have to be sautéed. That makes it easier than it might seem, and a few extra hints are below.
The Cheese: If at all possible, use fresh mozzarella in the meatloaf, just because you want (or maybe need) the ooze factor. If all you have is packaged, grated cheese, don’t let it deter you from making this, tho.
Breadcrumbs:
- Fresh (not dried or toasted) breadcrumbs give a beautiful texture to the meatloaf. I
- They can’t be bought, but are easy to make (use a sturdy bread if possible) in the food process, can be pulsed in a blender, and if nothing else, can be hand grated on the large holes of a cheese grater.
Forming:
- It might sound persnickety, but measure! Working on a piece of foil that’s slightly larger, pat the ground beef out to a 12 x 10″ rectangle.
- Don’t overstuff the meatloaf, especially if you’ve added more of your own ingredients – too much filling and the meatloaf is likely to fall apart.
- After forming the meatloaf into a log (the foil can be used as an aid to roll the loaf, picking it up on one of the long ends and starting the initial roll), carefully check the outside and smooth out any cracks or holes with a fingertip.
- Move the completed roll to the center of the foil and transfer the meatloaf, on the foil, to the baking sheet – that makes for easy clean up, too.
- Let your Italian Stuffed Cheese Meatloaf rest after you take it out of the oven so the cheese has time to “collect itself.” Too hot when serving will mean the cheese will ooze out.
Homemade Italian Seasoning Blend
Italian Seasoning:
If possible, make your own Italian Seasoning. It will seriously blow away any Italian Seasoning you can buy.
If you cook, you may have all the ingredients in your cupboard, with the possible exception of the marjoram, but marjoram could be left out in a pinch.
Serve With:
A nice green Romaine or Caesar salad is a beautiful side. Swiss chard would be fabulous, instead.
I used mashed potatoes and corn as other vegetables because I knew the folks love them; my first choice would have been broccolini or broccoli.
Leftover Italian Cheese Stuffed Meatloaf:
Store in the refrigerator, tightly covered, for three to four days. For best results, reheat single servings, lightly covered, in the microwave.
Can be frozen; best if thawed before reheating.
Individual Mushroom Swiss Meatloaf with Oven Roasted Tiny Potatoes.
Other Meatloaf Recipes You Might Like:
Individual Mushroom Swiss Meatloaves
Mexican Meatloaf with Honey Chipotle Glaze
Mexican Meatloaf with Honey Chipotle Glaze
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
Ground Beef:
- Ground Beef is on sale often and freezes well – there’s no need to pay full price. Stock up at rock bottom and freeze in amounts that make sense for your family. Most recipes using ground beef call for one pound. Some can get by with a little less.
- Grocery store pricing is lowest during the summer months, and some of the lowest prices are before the Summer Holidays.
- Regardless of the time of year, each percentage of ground beef drops to a low about once a quarter; being versatile gives more options for savings. Generally, the higher the % of fat, the lower the cost, but more waste in fat.
- Ground beef is usually cheaper in larger family packs and even cheaper in the “chubs.”
- Discount stores have great sales, and your buyers’ club is worth checking.
Fresh Mozzarella:
- Fresh Mozz can be picked up almost anywhere. Look for fabulous pricing at buyers’ clubs or discount stores.
- If you’re ambitious, it’s not difficult to make, although I think there’s enough to do in this recipe already.
Pizza Sauce:
- Here’s where grocery sales, off brands, and the discount stores shine, with great pricing on simple pantry canned goods.
- If you use items like this frequently (it’s incredibly cheap to make your pizza at home and very doable with a little planning), consider making your pizza sauce. Bonus for making in larger batches, dividing into portions, and freezing to maximize your time and ingredients.
Hello Frugal Friends!
I originally posted this recipe in 2017 and have done some updating in 2025. The recipe hasn’t changed, but I’ve added more hints for success and more ways to shop with the intention. Remember, always buy low! Next time, I’ll redo the photos.
Of course, I added a fresh pin, so please share if you can. I hope you enjoy the new format.
Mollie
Italian Cheese Stuffed Pizza
Italian Cheese Stuffed Meatloaf
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings 1x
- Category: beef
- Cuisine: american
Ingredients
- 1 1/2 pounds 80/20 ground beef
- 2 eggs, mixed
- 2 cups soft breadcrumbs (not toasted)
- 1 tablespoon Italian Seasoning
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 (8 oz) can pizza sauce
- 1 pound fresh mozzarella, thinly sliced
- 2 small or one large roasted red peppers or 1 jar (7.25 oz) roasted red bell peppers, drained, chopped
- 1/4 cup pitted & chopped kalamata olives
If you’d like a little more pizazz, add 1/4 cup of either of the following:
- 1/4 cup of chopped oven roasted or sundried tomatoes, soaked in hot water if dried, and diced
- 1/4 cup of chopped pepperoni, diced
- As few or more pepperoncini peppers as you’d like, minced
- Any additional items you think appropriate
Instructions
Heat oven to 375°F.
Make this on 15x10x1-inch pan. Put out a large piece of foil and spray foil with cooking spray.
In large bowl, add ground beef, eggs, bread crumbs, Parmesan cheese, Italian Seasoning, salt, pepper, garlic, and 1/2 cup of the pizza sauce until well combined.
On the foil, shape beef mixture into 12×10-inch rectangle. Pay special attention to make sure beef is in an even layer with no holes. Top evenly with mozzarella cheese, roasted peppers, and olives to within 1/2 inch of edges.
If desired, add sun-dried tomatoes, pepperoni, or pepperoncini. Starting with one 10-inch side, roll up; pinch & press seam to seal. Move it seam side down and transfer, carefully, foil and all, to the baking sheet.
Look over the roll carefully and use a finger dipped in a little water to smooth out any cracks or holes, paying special attention to the ends of the meatloaf.
Bake 40 minutes. Remove from oven; spoon remaining pizza sauce over loaf. Insert meat thermometer so bulb reaches center of loaf.
Return to oven; bake 15 to 20 minutes longer or until loaf is thoroughly cooked in center and thermometer reads 160°F. Test in more than one place. Let stand 10 minutes before slicing.
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I’ll be posting Italian Cheese Stuffed Meatloaf at Fiesta Friday 200. Be sure to stop by and vote for your favorite recipes on Tuesday!
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