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
Scale
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.
