Stuffed Italian Meatloaf Recipe | The Novice Chef

This baked Italian meatloaf recipe is just like grandma’s, but with lots of melty mozzarella, spinach and salty prosciutto. Made fresh or frozen for later, this stuffed meatloaf is a comforting dinner for the whole family!

Why You’ll Love This Italian Meatloaf Recipe

• Wholesome: It’s packed with ground beef and Italian sausage (ground pork), prosciutto, fresh veggies and lots of cheese for a hearty meal. No one is leaving the table hungry!
• Simple To Make: While this meatloaf looks fancy, don’t fret! It’s as easy as mixing your favorite classic meatloaf, then adding the fillings and rolling it up.
• Crowd Favorite: This is one of those dinners that I know will always be a hit with just about everyone. We rarely have leftovers of this stuffed meatloaf.
• Freeze For Later: You can prep this Italian meatloaf and freeze it for an easy dinner another day. A great dinner to bring to new parents!

Looking for more meaty Italian dinners? Try my favorite baked Italian meatballs, best pizza soup or this impressive million dollar spaghetti!

What You’ll Need

Gather all you ingredients before starting. Once we get rolling, this Italian meatloaf recipe moves fast! Scroll down to the recipe card for exact amounts.

• Meat: I used a combination of lean ground beef and ground Italian sausage. If you want a lighter meatloaf, you can use ground turkey instead.
• Marinara Sauce: Make my favorite homemade marinara sauce or use store bought.
• Vegetables: Diced yellow onion, fresh garlic, baby spinach and parsley.
• Cheese: Freshly grated parmesan cheese and shredded mozzarella cheese.
• Italian Breadcrumbs: You can also use regular unseasoned breadcrumbs, but I recommend adding a little extra Italian seasoning.
• Worcestershire Sauce: It adds a great depth of flavor.
• Seasonings: Italian seasoning and salt.
• Prosciutto: Pepperoni or salami will also work, but prosciutto is my favorite.
• Egg: To help bind the meatloaf together.

How to Make Stuffed Italian Meatloaf

It’s just like making your favorite meatloaf but we flatten out the ground meat, fill it and roll it up before baking. Scroll to the recipe card at bottom of the post for full detailed instructions.

• Meatloaf Mixture: Combine the ground beef, Italian sausage, 1/2 cup marinara sauce, onion, 1/4 cup parmesan cheese, bread crumbs, egg, garlic, Worcestershire, Italian seasoning, and salt.
• Form the Meatloaf: Press the meat mixture onto a piece of parchment paper, forming a rectangular shape. It shouldn’t be wider than the loaf pan.
• Fill and Roll: Arrange the prosciutto over the meat, followed by the fresh spinach. Sprinkle half of the mozzarella cheese on top. Roll the meatloaf into a log and place it seam-side down in a loaf pan.
• Bake: Bake for 45 minutes. Top with the remaining marinara sauce and mozzarella and bake for another 15 minutes, until melty.
• Serve: Remove from the oven and allow the meatloaf to rest for 10 minutes before slicing. Serve and enjoy!

Chef’s Tips for Making Stuffed Meatloaf

• Prep Ahead: Assemble the meatloaf a day in advance, but don’t bake it. Cover it in foil and refrigerate it for up to 48 hours. Then bake it the next day when you’re ready for dinner!
• Add More Veggies: You can add 1/4-1/2 cup thinly sliced bell peppers, chopped artichoke hearts, or mushrooms for even more flavor.
• Use Leftover Cheese: Shred up any leftover bits of melty cheese you have in the fridge to create your own blend. Provolone, gouda, cheddar, and Muenster are great options.
• Add Heat: Add red pepper flakes to taste, or use a spicy marinara sauce, for an added kick of heat.
• Line Loaf Pan: I recommend lining your baking pan with parchment paper for easy removal and serving. Slicing the meatloaf in the loaf pan can be difficult.

How to Store & Reheat Leftover Stuffed Meatloaf

I always prepare 2 batches of this stuffed meatloaf recipe. I bake one fresh and store the second meatloaf in the freezer for hectic weeknights.

• Freeze Whole Meatloaf: Assemble the raw meatloaf as usual in a disposable loaf baking pan. Cover with foil and place it in a freezer-friendly bag. Freeze for up to 3 months. Thaw overnight in the fridge and then bake as usual.
• Store Leftovers: Place cooled meatloaf in an airtight container and store in the fridge for up to 5 days.
• Reheat: Microwave in 30-second intervals, until warm. You can also cover with foil and heat in the oven at 350°F for about 15 minutes.

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Yield: 5 servings

Stuffed Italian Meatloaf

This baked Italian meatloaf recipe is just like grandma used to make it but with lots of mozzarella, spinach, and prosciutto in every bite.

Prep Time15 minutes minutes

Cook Time1 hour hour

Total Time1 hour hour 15 minutes minutes

Ingredients

• 1 ½ pounds lean ground beef
• 1 pound ground pork, or ground Italian sausage
• 2 cups marinara sauce, divided
• ½ cup finely chopped onion
• ⅓ cup shredded parmesan cheese, divided
• ¼ cup Italian bread crumbs
• 1 large egg
• 1 tablespoon minced garlic
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• 3 oz package prosciutto
• 2 cups packed fresh spinach
• 2 cups shredded Mozzarella cheese
• Parsley, optional garnish

Instructions 

• Heat the oven to 350°F and line a 9-inch loaf pan with parchment paper. Set aside.

• In a large bowl, combine the beef and sausage together. Add ½ cup marinara sauce, onion, ¼ cup parmesan cheese, bread crumbs, egg, garlic, Worcestershire sauce, Italian seasoning, and salt, and mix well.

• Place a piece of parchment paper or saran wrap onto your workspace. Place your pan length wise at the end of your workspace.

• Press your meat out in a rectangular shape, making sure it is not wider than your pan. Lay your prosciutto out on your meat, then place the spinach over the meat. Spread half of the mozzarella cheese over the spinach.

• Roll the meat up into a roll and place seam side down in the prepared loaf pan.

• Bake for 45 minutes. Remove and top meatloaf with the remaining marinara sauce and mozzarella. Bake for an additional 15 to 20 minutes, until the sauce is bubbly and the cheese is melted and golden.

• Let meatloaf rest for 10 minutes before slicing and serving. Top with remaining Parmesan cheese and parsley, if desired.

Notes

Freeze Whole Meatloaf: Assemble the raw meatloaf as usual in a disposable loaf baking pan. Cover with foil and place it in a freezer-friendly bag. Freeze for up to 3 months. Thaw overnight in the fridge and then bake as usual.
Store Leftovers: Place cooled meatloaf in an airtight container and store in the fridge for up to 5 days.
Reheat: Microwave in 30-second intervals, until warm. You can also cover with foil and heat in the oven at 350°F for about 15 minutes.
Prep Ahead: Assemble the meatloaf a day in advance, but don’t bake it. Cover it in foil and refrigerate it for up to 48 hours. Then bake it the next day when you’re ready for dinner!
Add More Veggies: You can add 1/4-1/2 cup thinly sliced bell peppers, chopped artichoke hearts, or mushrooms for even more flavor.
Add Heat: Add red pepper flakes to taste, or use a spicy marinara sauce, for an added kick of heat. 

Nutrition

Serving: 1slice, Calories: 411kcal, Carbohydrates: 12g, Protein: 45g, Fat: 20g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.5g, Cholesterol: 157mg, Sodium: 1299mg, Potassium: 859mg, Fiber: 2g, Sugar: 5g, Vitamin A: 847IU, Vitamin C: 8mg, Calcium: 359mg, Iron: 5mg

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