Italian Cheese Stuffed Meatloaaf

Italian Cheese Stuffed Meatloaf

Italian Cheese Stuffed Meatloaf: So good & you can put just about anything you want in it! Fresh Mozz makes it so ooey & good

Here’s a recipe that I made awhile back when I was at the folk’s but didn’t post before. Now that it’s December, I thought this Italian Stuffed Meatloaf would be a perfect “something” different for a winter weekend meal!

Italian Cheese Stuffed Meatloaaf

Italian Cheese Stuffed Meatloaaf

The folks both loved this Italian Cheese Stuffed Meatloaf. I mean, why not: it’s meatloaf and it has a great “Italian” flair.

Italian Cheese Stuffed Meatloaf is much easier than it seems. The key is to use fresh mozzarella for the ooze factor, and to make sure there’s not cracks or holes before it goes in the oven. Take a few minutes to smooth the roll out.

Laying it out on foil and measuring (yes, I measured with a ruler) makes it super easy to get the roll just right and get it transferred over to the baking sheet. It makes for easier clean up, too.

As far as stuffing this with all kinds of tasty Italian type things, this is pretty much riffable. If I had any pepperoncini, I think I would have added it, too. Just don’t overstuff – you DO have to be able to roll it up. Let it rest after you take it out of the oven to let the cheese have a minute or two to “collect itself.” It will stay in the meatloaf much better and not ooze out.

Italian Cheese Stuffed Meatloaaf

Italian Cheese Stuffed Meatloaaf

Italian Cheese Stuffed Meatloaf

  • Servings: 8
  • Difficulty: medium
  • Print

  • 1 1/2 pounds 80/20 ground beef
  • 2 eggs, mixed
  • 2 cups soft breadcrumbs (not toasted)
  • 1 tablespoon Italian Seasoning
  • 1/2 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 as many pepperoncini peppers as you’d like

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 or pepperoni. 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. Let stand 10 minutes before slicing.


I’ll be posting this recipe at Fiesta Friday 200. Be sure to stop by and vote for your favorite recipes on Tuesday!

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