Take meatloaf to a whole new level by adding Italian flavors to traditional meatloaf. Italian Meatloaf is stuffed with cheese and smothered in tomato sauce!
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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
Author David & Debbie Spivey


  • 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)


  • 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.


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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