Italian Meatloaf (Revisited)

Italian Meatloaf (Revisited)

Tired of boring dried up meatloaf? I have two words that will change everything you ever thought about meatloaf: Italian Meatloaf.

If you love Italian meatballs, then you will love this Italian Meatloaf. This meatloaf recipe is inspired by meatballs

His Royal Highness in "his" chair sniffing the meatloaf.

I first made this Italian Meatloaf almost 4 years ago. This was back when His Royal Highness could see a lot better than he can now. The meatloaf smelled so good to him he actually grabbed a chair at the table, sat down and had a whiff or two maybe even three. That kitty liked what he smelled. However, His Royal Highness does not like tomato sauce. He soon left the table, where David and I continued to devour our plates of Italian Meatloaf.

I decided to revisit this recipe. This time I took out the ricotta cheese called for in the original recipe. As good as homemade ricotta is, the consistency of the Italian Meatloaf was a little too soupy, making it hard to get the meatloaf to hold shape. This was due to the excess moisture the ricotta cheese gave the meat. Instead, I used mozzarella cheese and created hidden cheese pockets within the meatloaf. 

Wow! Take meatloaf to a whole new level, by adding Italian flavors to traditional meatloaf. This tender and delicious Italian Meatloaf is stuffed with cheese and smothered in tomato sauce.  | TheMountainKitchen.com

Take meatloaf to a whole new level, by adding Italian flavors to traditional homestyle meatloaf. This tender and delicious Italian Meatloaf is made with fresh ground veal, pork and beef mixed with shallots and Italian herbs, then stuffed with mozzarella cheese, topped with a parmesan crust. Serve the meatloaf smothered in a tasty simple basic tomato sauce on a bed of pasta.

Ingredients needed to make the meatloaf.

How To Make Italian Meatloaf

Preheat oven to 400 degrees F.

Put the bread slices into a bowl.  Pour the milk over the slices of bread; turning the bread to coat with milk. Allow the bread to sit and absorb the milk while chopping the herbs, garlic, and shallots.

Use whatever bread you have already in your pantry, even the end pieces will do

Wow! Take meatloaf to a whole new level, by adding Italian flavors to traditional meatloaf. This tender and delicious Italian Meatloaf is stuffed with cheese and smothered in tomato sauce.  | TheMountainKitchen.com

After chopping the herbs, squeeze out excess milk from the slices of bread with your hand like you would a wash rag.

The ingredients in the bowl.

In a very large bowl, add the first 9 ingredients + ¼ cup of the parmesan cheese, reserving ¼ cup of the parmesan. Mix well, ensuring that the mixture is thoroughly mixed.

I always use my hands. They are your best kitchen tool for this task.

The flattened loaf on a work surface waiting to be rolled into a loaf.

Once the meatloaf mixture is mixed evenly, dump the mixture out onto a clean work surface. Using your hands or a rolling pin, press the meatloaf mixture into a ½–inch thick square shape on the clean work surface.

Tip: Freezer paper is my new best friend for keeping my countertops clean while doing things like this! You could also use parchment or wax paper.

Wow! Take meatloaf to a whole new level, by adding Italian flavors to traditional meatloaf. This tender and delicious Italian Meatloaf is stuffed with cheese and smothered in tomato sauce.  | TheMountainKitchen.com

Sprinkle the meatloaf mixture with the remaining parmesan cheese, the cubed and shredded mozzarella cheese.

Rolling the meat mixture around the cheese.

Roll the flattened meatloaf over and tuck the cheese inside, to form a loaf. Place one hand on each end of the loaf and gently squeeze to shape the meatloaf mixture to shorten the loaf as needed.

This is where the freezer paper came in handy, to help me roll the meatloaf mixture over.

Wow! Take meatloaf to a whole new level, by adding Italian flavors to traditional meatloaf. This tender and delicious Italian Meatloaf is stuffed with cheese and smothered in tomato sauce.  | TheMountainKitchen.com

Place the meatloaf on a baking rack over a foil-lined sheet pan or put the loaf into a loaf pan, pressing as needed to fit the pan. Top with extra parmesan and mozzarella, if desired.

The meatloaf sitting on the new sheet pan with a rack.

The picture above is of the meatloaf resting on my brand new sheet pan. I adore that thing and highly recommend it! It comes with a rack to help the meat drain grease. You can buy one HERE.

 

Basic tomato sauce in a pot.

Place in the preheated oven for 1 to 1 ½ hours or until juices run clear.

If you make the basic tomato sauce, begin the sauce as soon as you get the meatloaf in the oven. This allows it time to simmer, while the meatloaf bakes.

Boil the pasta and warm jarred sauce during the final 15 to 20 minutes the meatloaf is in the oven.

Wow! Take meatloaf to a whole new level, by adding Italian flavors to traditional meatloaf. This tender and delicious Italian Meatloaf is stuffed with cheese and smothered in tomato sauce.  | TheMountainKitchen.com

The cheeses start to brown and crisp up on the outside of the meatloaf when the cheese may also start to ooze out. That meatloaf becomes pretty luscious!

The cheese begins to ooze out and melt down the sides of the meatloaf.

Remove the meatloaf and allow to cool for 5 to 10 minutes.

Slice and place over a bed of pasta and smothered in tomato sauce.

Wow! Take meatloaf to a whole new level, by adding Italian flavors to traditional meatloaf. This tender and delicious Italian Meatloaf is stuffed with cheese and smothered in tomato sauce.  | TheMountainKitchen.com

David and I always plan to have leftovers to take to work for lunch the next day. Often times people don’t like leftovers unless they are reinvented in some way.

Wow! Take meatloaf to a whole new level, by adding Italian flavors to traditional meatloaf. This tender and delicious Italian Meatloaf is stuffed with cheese and smothered in tomato sauce.  | TheMountainKitchen.com

If by chance you do not devour this meatloaf in one sitting and you have leftovers, nix the pasta and serve the meatloaf topped with sauce on a bun. It’s amazingly delicious!

Enjoy this Italian Meatloaf!

Italian Meatloaf

Wow! Take meatloaf to a whole new level, by adding Italian flavors to traditional meatloaf. This tender and delicious Italian Meatloaf is stuffed with cheese and smothered in tomato sauce. 
Course Main Course
Cuisine American, Italian
Keyword cheese, Italian Meatloaf, Stuffed Meatloaf, tomato sauce
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Servings 6
Calories 603kcal

Ingredients

  • 2 pounds ground meat I used 1 pound of ground chuck and 1 pound meatloaf mixture of Veal/Pork/Beef but use whatever ground meat you prefer
  • 1 clove garlic minced
  • 1 shallot minced
  • 3 slices bread
  • ¼ cup milk
  • ¼ cup basil leaves chopped
  • ¼ cup flat leaf parsley chopped
  • salt and fresh cracked black pepper to taste
  • 1 egg
  • ½ cup Parmesan cheese freshly grated, divided + extra for topping
  • ¼ cup mozzarella cheese cubed
  • ¼ cup mozzarella cheese shredded + extra for topping
  • 4 cups tomato sauce see recipe link or use your favorite jarred sauce
  • ½ pound cooked pasta (optional)
  • 2 tablespoons fresh basil for garnish, (optional)

Instructions

  • Preheat oven to 400 degrees F.
  • Put the bread slices into a bowl. Pour the milk over the slices of bread; turning the bread to coat with milk. Allow the bread to sit and absorb the milk while chopping the herbs, garlic, and shallots
  • After chopping the herbs, squeeze out excess milk from the slices of bread with your hand like you would a wash rag.
  • In a very large bowl, add the first 9 ingredients + ¼ cup of the parmesan cheese, reserving ¼ cup of the parmesan. Mix well, ensuring that the mixture is thoroughly mixed.
  • Once the meatloaf mixture is mixed evenly, dump the mixture out onto a clean work surface. Using your hands or a rolling pin, press the meatloaf mixture into a ½-inch thick square shape on the clean work surface.
  • Sprinkle the meatloaf mixture with the remaining parmesan cheese, the cubed and shredded mozzarella cheese.
  • Begin rolling the flattened meatloaf over, tucking the cheese inside, to form a loaf. Placing a hand on each end, gently squeeze and shape the meatloaf mixture to shorten the loaf as needed.
  • Roll the flattened meatloaf over and tuck the cheese inside, to form a loaf. Place one hand on each end of the loaf and gently squeeze to shape the meatloaf mixture to shorten the loaf as needed.
  • Place the meatloaf on a baking rack over a foil-lined sheet pan or put the loaf into a loaf pan, pressing as needed to fit the pan. Top with extra parmesan and mozzarella, if desired. Place in the preheated oven for 1 to 1 ½ hours or until juices run clear.
  • If you make the basic tomato sauce, begin the sauce as soon as you get the meatloaf in the oven. This allows it time to simmer, while the meatloaf bakes.
    Boil the pasta and warm jarred sauce during the final 15 to 20 minutes the meatloaf is in the oven.
  • Remove the meatloaf and allow to cool for 5 to 10 minutes.
  • Slice and place over a bed of pasta and smothered in tomato sauce.

Nutrition

Calories: 603kcal | Carbohydrates: 29g | Protein: 38g | Fat: 36g | Saturated Fat: 14g | Cholesterol: 148mg | Sodium: 1239mg | Potassium: 1049mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1190IU | Vitamin C: 15.4mg | Calcium: 237mg | Iron: 6mg
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The Mountain Kitchen

Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
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