If you are searching for a guaranteed crowd-pleaser, let me introduce you to the Mozzarella Stuffed Italian Meatloaf with Spaghetti Recipe. This dish takes classic comfort food to an exciting new level by oozing creamy mozzarella right from the center of the meatloaf, paired with perfectly sauced spaghetti. Imagine slicing into a hearty, flavorful Italian meatloaf that’s juicy and tender with fragrant herbs, and then serving it alongside al dente pasta smothered in rich, tangy spaghetti sauce. This recipe is an absolute showstopper for family dinners or casual gatherings, bringing everyone together for a warm, satisfying meal that feels like a big Italian hug on a plate.
Ingredients You’ll Need
Getting this Mozzarella Stuffed Italian Meatloaf with Spaghetti Recipe right is all about trusty, simple ingredients that pack a punch in flavor and texture. Each component plays an essential role: from the herbs that infuse an authentic Italian aroma to the mozzarella that surprises with its creamy gooeyness, and the spaghetti sauce that ties everything together perfectly.
- 2 tbsp olive oil: This adds a lovely richness and helps soften the onions beautifully.
- 1 yellow onion (finely chopped): Provides a sweet, savory base that elevates the meatloaf’s flavor complexity.
- 2 cloves garlic (minced): Garlic is a must-have Italian staple that infuses robust aroma throughout.
- 4 large eggs (lightly beaten): Eggs act as the perfect binder, keeping the meatloaf tender and cohesive.
- â…” cup Italian bread crumbs (Progresso recommended): These crumbs enhance texture without overpowering the other flavors.
- 2 tsp dried parsley: Adds subtle brightness and a pop of green color.
- 2 tsp dried basil: Basil brings that unmistakable classic Italian scent with a sweet, peppery hint.
- ½ tsp dried oregano: Grounds the spice profile with a slightly minty, warm note.
- 1 tsp kosher salt: Essential for seasoning, ensuring every ingredient shines perfectly.
- ½ tsp ground black pepper: Adds a gentle heat and depth to the dish.
- â…“ cup freshly grated Parmesan cheese (or Romano cheese): Parmesan imparts a sharp, nutty taste that complements the mozzarella filling.
- 3 tbsp milk (or tomato sauce): Helps keep the meatloaf moist and tender throughout baking.
- 2 lbs. ground chuck: The rich beef base provides robust flavor and the proper fat content for juiciness.
- 8 oz. Ciliegine mozzarella balls (or mozzarella slices, cut into ½” pieces): The heart of the recipe, these melt into irresistible pockets of gooey goodness.
- 32 oz. spaghetti sauce (divided, 1 jar): A classic tomato sauce to coat both meatloaf and pasta, adding tangy sweetness.
- 1 lb. spaghetti (cooked per package instructions, 1 box): Serves as a simple but perfect canvas for soaking up the sauce and serving the meatloaf.
- Freshly grated Parmesan cheese: For finishing, adding that lovely salty kick atop the dish.
- Shredded mozzarella cheese: Optional for extra cheesy indulgence on top, if you like.
- Chopped fresh parsley: Brightens the plate with a colorful, fresh garnish.
How to Make Mozzarella Stuffed Italian Meatloaf with Spaghetti Recipe
Step 1: Prepare your oven and baking setup
Start by heating your oven to 350°F and lining a large rimmed baking sheet with foil to catch all those delicious meat juices. Then place a wire rack on top, covered with more foil punched with small holes, so juices can drip through and help your meatloaf cook evenly without getting soggy. Don’t forget to spray the foil with nonstick spray for easy cleanup and perfect meatloaf texture.
Step 2: Sauté the onion and garlic
In a skillet warmed over medium heat, add olive oil and chopped onion. Cook, stirring regularly, until the onion becomes translucent and soft—about 5 to 6 minutes. Then throw in the minced garlic and cook for just 30 seconds until it becomes fragrant. This step builds a flavorful base that will make your meatloaf absolutely irresistible.
Step 3: Combine seasoned meat mixture
In a big bowl, whisk together the eggs, Italian bread crumbs, parsley, basil, oregano, salt, pepper, Parmesan, and milk or tomato sauce. Then add your sautéed onion and garlic mix. Finally, gently fold in the ground chuck and the mozzarella balls, being careful not to overwork the meat. This gentle mixing ensures the loaf remains tender and the mozzarella stays in the center, ready to melt perfectly during baking.
Step 4: Shape the loaves and begin baking
Divide the meat mixture evenly into two loaves, then arrange them spaced apart on your prepared foil-covered wire rack. Lightly cover each loaf with a thin layer of your spaghetti sauce to keep the meat moist and add tangy flavor as it bakes. Pop them into the middle rack of the oven to bake for one hour, letting the magic happen slowly and gently.
Step 5: Add more sauce and finish baking
After the initial hour, spoon on an additional 2 to 3 tablespoons of sauce over each loaf. Then return the trays to bake another 20 to 30 minutes, allowing the internal temperature to reach 160°F for safe, juicy, and perfectly cooked meatloaf. The extra sauce layer keeps the exterior moist and adds a delightful richness you’ll savor in every bite.
Step 6: Rest and serve with spaghetti
Once your meatloaves come out of the oven, let them rest for 15 minutes—this step helps the juices redistribute so every slice stays juicy and satisfying. Serve your mozzarella stuffed meatloaf on a warm bed of perfectly cooked spaghetti, topping everything with extra spaghetti sauce, freshly grated Parmesan, shredded mozzarella, and a sprinkle of fresh parsley to add freshness and a pop of color.
How to Serve Mozzarella Stuffed Italian Meatloaf with Spaghetti Recipe
Garnishes
Fresh parsley always makes a gorgeous finishing touch, adding a little brightness that balances the rich, meaty flavors. A generous shower of freshly grated Parmesan and melted shredded mozzarella on top provides that perfect Italian flair and irresistible cheesiness that keeps everyone coming back for seconds.
Side Dishes
Keep the sides simple and complementary—garlic bread or a crisp Caesar salad pairs wonderfully with this hearty main, enhancing the Italian dining experience without taking the spotlight away from your delicious Mozzarella Stuffed Italian Meatloaf with Spaghetti Recipe.
Creative Ways to Present
For a family-style presentation, place the whole meatloaf on a large platter alongside the mound of spaghetti, then let guests serve themselves, creating a warm and inviting atmosphere. Or, plate individual servings by layering spaghetti, a thick slice of meatloaf, and a drizzle of sauce, finished with garnishes for a restaurant-worthy experience at home.
Make Ahead and Storage
Storing Leftovers
Any leftovers from this Mozzarella Stuffed Italian Meatloaf with Spaghetti Recipe can be stored in airtight containers and refrigerated for up to 3 days. This way, you can enjoy the comforting flavors again without sacrificing freshness.
Freezing
If you want to keep leftovers longer, slice the meatloaf and freeze portions in airtight containers or heavy-duty freezer bags for up to 3 months. Freeze the spaghetti sauce separately to maintain texture and freshness when reheating.
Reheating
Reheat meatloaf slices covered in the microwave or oven at low heat to prevent drying out. Warm the spaghetti sauce gently on the stove or in a microwave until hot. Combine for an easy, comforting meal anytime you want to revisit the magic of this Mozzarella Stuffed Italian Meatloaf with Spaghetti Recipe.
FAQs
Can I use a different kind of cheese inside the meatloaf?
Absolutely! While mozzarella is ideal for that classic gooey center, you can experiment with provolone, fontina, or even a mixture of cheeses to tailor the flavor and texture to your liking.
Is it necessary to use a wire rack for baking?
Using a wire rack helps the meatloaf cook evenly by allowing juices to drip away and air to circulate, resulting in a more desirable crust on the meatloaf. However, if you don’t have one, you can bake directly on foil but expect slightly different results.
Can I make this recipe gluten-free?
Yes! Simply substitute the Italian bread crumbs with gluten-free bread crumbs, and ensure your spaghetti sauce and spaghetti are also gluten-free to keep the dish safe and delicious.
How do I know when the meatloaf is fully cooked?
The best way is to use an instant-read thermometer; the internal temperature should reach 160°F. The juices should also run clear when you cut into the meatloaf.
Can I prepare the meatloaf mixture the day before?
Definitely! Mixing the ingredients a day ahead allows the flavors to meld beautifully. Just shape and bake the loaf fresh for the best texture and taste.
Final Thoughts
Trying this Mozzarella Stuffed Italian Meatloaf with Spaghetti Recipe is like inviting a little slice of Italy into your kitchen with every bite. It’s warm, cheesy, hearty, and bursting with flavor. Whether for a special family dinner or a casual weekend treat, this recipe promises to become a cherished favorite. So grab those ingredients, get baking, and prepare to wow your taste buds and your loved ones!
Print
Mozzarella Stuffed Italian Meatloaf with Spaghetti Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 to 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This Mozzarella Stuffed Italian Meatloaf features juicy ground chuck seasoned with Italian herbs and spices, stuffed with creamy mozzarella balls for a delightful surprise inside. Baked to perfection and served over spaghetti with rich tomato sauce and extra cheese, this dish combines classic Italian flavors in a comforting, family-friendly meal.
Ingredients
Meatloaf Ingredients
- 2 tbsp olive oil
- 1 yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 large eggs, lightly beaten
- â…” cup Italian bread crumbs (Progresso recommended)
- 2 tsp dried parsley
- 2 tsp dried basil
- ½ tsp dried oregano
- 1 tsp kosher salt
- ½ tsp ground black pepper
- â…“ cup freshly grated Parmesan cheese (or Romano cheese)
- 3 tbsp milk (or tomato sauce)
- 2 lbs ground chuck
- 8 oz Ciliegine mozzarella balls (or mozzarella slices cut into ½” pieces, 1 package)
Sauce and Serving
- 32 oz spaghetti sauce, divided (1 jar)
- 1 lb spaghetti, cooked per package instructions (1 box)
- Freshly grated Parmesan cheese, for topping
- Shredded mozzarella cheese, for topping
- Chopped fresh parsley, for garnish
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a large rimmed baking sheet with foil, then set a wire rack on the sheet and cover the rack with foil. Poke holes in the foil between the wires to allow meat juices to drip onto the baking sheet. Spray the foil with nonstick cooking spray to prevent sticking.
- Sauté Onions: In a large skillet over medium heat, heat the olive oil. Add the finely chopped onion and cook for 5-6 minutes, stirring often, until the onion is translucent and softened.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds until it becomes fragrant and blooms. Remove the skillet from heat.
- Combine Wet and Dry Ingredients: In a large mixing bowl, whisk together the eggs, Italian bread crumbs, dried parsley, dried basil, dried oregano, kosher salt, ground black pepper, grated Parmesan cheese, and milk (or tomato sauce). Add the sautéed onion and garlic mixture and mix until well combined.
- Incorporate Ground Meat and Cheese: Add the ground chuck to the bowl. Using a fork or clean hands, gently mix until all ingredients are just incorporated. Gently fold in the mozzarella balls, being careful not to overmix to keep the meatloaf tender.
- Form and Sauce Loaves: Divide the meat mixture into two equal portions and shape each into a loaf. Place the loaves on the foil-covered wire rack, spacing them about 3 inches apart. Spread a thin layer of spaghetti sauce over each loaf.
- Bake Initial: Put the baking sheet on the middle oven rack and bake at 350°F for 1 hour.
- Finish Baking: Remove the loaves briefly and spread an additional 2-3 tablespoons of spaghetti sauce over each. Return to oven and bake for another 20-30 minutes, or until the internal temperature reads 160°F using an instant-read thermometer and the meat juices run clear.
- Rest the Meatloaf: Remove the meatloaves from the oven and let them rest for 15 minutes to allow juices to redistribute before slicing.
- Serve: Place slices of meatloaf over cooked spaghetti, spoon additional spaghetti sauce on top, then sprinkle with freshly grated Parmesan, shredded mozzarella cheese, and chopped fresh parsley for garnish. Enjoy!
Notes
- Use low-moisture mozzarella to prevent excess liquid inside the meatloaf.
- Do not overmix the meat mixture as it can make the meatloaf dense and tough.
- Letting the meatloaf rest after baking ensures juicier slices.
- To save time, spaghetti can be cooked while the meatloaf is baking.
- Check doneness with a meat thermometer to ensure safe cooking and perfect texture.
