Italian Stuffed Meatloaf Recipes

ITALIAN CHEESE-STUFFED MEATLOAF

Steps:

• Heat oven to 375°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. In large bowl, beat eggs. Stir in ground beef, bread crumbs, Parmesan cheese, basil, salt, pepper, garlic and 1/2 cup of the pizza sauce until well combined.
• On large sheet of foil, shape beef mixture into 12x10-inch rectangle. Top evenly with provolone cheese, roasted peppers and olives to within 1/2 inch of edges. Starting with one 10-inch side, roll up; press seam to seal. Place seam side down in pan.
• 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.

STUFFED ITALIAN MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Thoroughly mix beef, pasta sauce, bread crumbs, onion, ketchup, egg, garlic, oregano, salt, and ground black pepper together using your hands in a large bowl.
• Spread 1/2 the meat mixture into the bottom of a loaf pan. Spread mozzarella cheese over the center of the meat. Spread remaining meat mixture over the cheese, pressing edges of meat together on the sides to seal in the cheese.
• Bake in the preheated oven until meat is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

ITALIAN MOZZARELLA-STUFFED MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix beef, onion, 1/2 of the tomato sauce, bread crumbs, egg, garlic, 1/2 teaspoon oregano, salt, and pepper in a large bowl. Pat into a 1/2-inch-thick rectangle on a sheet of waxed paper. Sprinkle mozzarella cheese on top.
• Lift up the short side of the waxed paper to start rolling up the meatloaf. Roll tightly, peeling back paper as you go. Seal edges in place. Transfer meatloaf to a loaf pan.
• Bake in the preheated oven for 1 hour. Combine remaining tomato sauce and 1/2 teaspoon oregano; pour over meatloaf and sprinkle with Parmesan cheese. Bake until cheese is melted, about 15 minutes more. Let stand for 5 minutes before serving.

STUFFED MEATLOAF

Steps:

• Preheat the oven to 350 degrees F.
• Whisk the first 7 ingredients in a large bowl to blend. Stir in the Parmesan and bread crumbs. Mix in the beef, pork, and veal. Pack half of the meat mixture into a 9 by 5 by 3-inch loaf pan. Spoon the stuffing over the meat in the pan, leaving a 1-inch border around the edges. Top with the remaining meat mixture, enclosing the stuffing completely and pressing firmly. Spoon the marinara sauce over the meatloaf, then sprinkle with the provolone cheese.
• Bake, uncovered, until the meat loaf is firm to the touch in the center and has pulled away from the sides of the pan, about 45 minutes. Cut crosswise into slices and serve.
• Preheat oven to 350 degrees F.
• Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.
• Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.

ITALIAN STUFFED MEATLOAF

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 9-x 5-inch loaf pan with nonstick cooking spray.
• In a large bowl, combine ½ cup of the chili sauce with the water. Add the oats, egg, chili powder, Worcestershire, and mix well. Remove the sausage from the casings, if needed and add it to the bowl along with the ground beef or turkey. Add the bell pepper, onion and corn and mix well. Divide the meat mixture in half. Press half of the meat mixture into the prepared loaf pan.
• Create a shallow indent in the meat allowing the edges to rise along the edge of the pan. Layer half the provolone on top of the meat along the center, staying about ½-inch inch away from the edges. Add the spinach leaves and remaining provolone. Cover completely with the 2nd half of the meat mixture forming a domed top and sealing the edges.
• Bake uncovered for 50 minutes. Remove the pan from the oven and carefully drain off as much grease as possible. Spread the remaining ¼ cup chili sauce over the top of the loaf and bake for an additional 10 to 15 minutes or until a meat thermometer inserted in the center of the loaf registers 165 degrees F. Allow the loaf to rest for 5 to 10 minutes before slicing.

ITALIAN STUFFED MEATLOAF

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, combine ground beef, eggs, breadcrumbs, Parmesan cheese, herbs, garlic, onion, ketchup, Worcestershire. Mix well, gradually adding the milk (if it seems too moist, add bread crumbs until it is a consistency that will form a loaf without flattening. Spray a large baking or roasting pan with a non-stick spray and press the meatloaf out. Layer cheese slices and ham, covering the center line of the meatloaf, then close it together and tuck in the ends, forming a loaf which is oblong. Criss-cross the bacon strips to cover the loaf. Bake for 35 to 45 minutes or until the meat thermometer registers 160 degrees F.
• Let rest 15 minutes, then cut and serve. Gravy is optional.

ITALIAN STUFFED MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• Combine in large bowl: sirloin/turkey, egg, tomato juice, salt and pepper, garlic, oregano, onion.
• Put 1/2 mixture in 9x5x3 loaf pan coated with cooking spray. (I could only find 11x5x3 sorry!).
• Layer on Cheese, Spinach, Peppers.
• Cover with remaining meat mixture.
• Bake for 1 hr, until meatloaf is done.
• cool to room temp, wrap, freeze up to 3 months.
• remove from freezer, thaw.
• bake at 350 degrees for abt 20-30 min until heated through.
• OR, slice and re heat in microwave.
• can top with a bit of spaghetti sauce if desired.
• comes with frozen italian green beans and/or ww pasta :).