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- 1 pound ground beef - 1 pound ground turkey - 1 cup breadcrumbs - 1/2 cup grated Parmesan cheese - 1/4 cup fresh parsley, chopped - 2 cloves garlic, minced - 1 large egg - 1 teaspoon Italian seasoning - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 cup mozzarella cheese, shredded - 1 cup marinara sauce, divided - 1/2 cup roasted red peppers, chopped - 1/2 cup spinach, wilted and chopped In this recipe, I use both ground beef and turkey for a tasty mix. The beef gives it a rich flavor, while the turkey keeps it lean. Next, I add breadcrumbs to bind everything together. The Parmesan cheese adds a nice salty kick, making each bite special. Fresh parsley and garlic bring a fresh taste that makes the meatloaf pop. I include an egg as a binder, too. It helps the meatloaf hold its shape. Italian seasoning, salt, and black pepper add warmth and depth. For the stuffing, mozzarella cheese is a must for its melty goodness. I also use roasted red peppers and spinach for added flavor and nutrition. These ingredients come together for a meal that's both savory and satisfying. {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). This step is key for even cooking. - In a large bowl, combine the ground beef and ground turkey. Use your hands to mix them well. - Add in 1 cup of breadcrumbs and 1/2 cup of grated Parmesan cheese to the meat mix. This helps bind the meatloaf. - Incorporate 1/4 cup of chopped parsley, 2 cloves of minced garlic, 1 large egg, 1 teaspoon of Italian seasoning, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix until everything is well combined. - In another bowl, mix 1 cup of shredded mozzarella cheese, 1/2 cup of chopped roasted red peppers, and 1/2 cup of wilted and chopped spinach for the stuffing. This adds great flavor. - Set the filling aside while you shape the meatloaf. - On a sheet of parchment paper, shape the meat mixture into a rectangle, about 1 inch thick. This helps with rolling. - Spread the cheese mixture evenly over the meatloaf, leaving a small border. This makes sure the filling stays in. - Carefully lift the parchment paper and roll the meatloaf tightly, enclosing the filling. Pinch the ends and seams to seal well. - Place the rolled meatloaf seam-side down in a baking dish. This helps it keep its shape. - Pour half of the marinara sauce over the meatloaf, spreading it evenly. This adds moisture and flavor. - Bake the meatloaf in the preheated oven for about 60-75 minutes. It should reach an internal temperature of 160°F (70°C). - Halfway through baking, baste the meatloaf with the remaining marinara sauce. This keeps it juicy. - Once done, remove the meatloaf from the oven. Let it rest for 10 minutes before slicing. This helps it hold together. Mixing your meat well is key. When you blend ground beef and turkey, do it gently. This keeps the meatloaf from getting tough. The right mix of meats gives a nice flavor and texture. I like using equal parts of beef and turkey for the best results. To boost flavor, add more herbs and spices. Fresh basil or oregano can add depth. If you have time, use homemade marinara sauce. It tastes better than store-bought and adds a special touch. You can make it from scratch with just tomatoes, garlic, and olive oil. When slicing, use a sharp knife. This keeps the loaf intact and neat. I like to serve slices on a big platter. Drizzle extra marinara sauce on top. Garnishing with fresh parsley makes it look fancy. For sides, consider garlic bread or a simple salad. Both pair well and round out the meal nicely. Pro Tips Use a Meat Thermometer: Ensure your meatloaf is cooked perfectly by checking the internal temperature. It should reach 160°F (70°C) for safe consumption. Customize the Filling: Feel free to experiment with different fillings such as mushrooms, olives, or different cheeses to suit your taste preferences. Let It Rest: Allow your meatloaf to rest for at least 10 minutes after baking. This helps the juices redistribute, making each slice moist and flavorful. Leftover Ideas: Use any leftover meatloaf in sandwiches, salads, or pasta dishes for a quick and delicious meal the next day. {{image_2}} Try new cheeses for your stuffing. You can use provolone or fontina for a rich taste. Goat cheese adds a tangy flavor that many love. Mixing cheeses can bring out fun flavors. You can also add vegetables or grains to the mix. Try mushrooms, zucchini, or even quinoa for a healthy twist. These add texture and extra nutrients to your meal. Don't be afraid to change the meat! Use ground pork or chicken for a lighter option. Each meat brings its own flavor and texture. Adding spices can give your meatloaf some heat. Consider red pepper flakes or chopped jalapeños. This will please those who enjoy spicy food. If you need a gluten-free meatloaf, you can substitute breadcrumbs. Use gluten-free breadcrumbs or ground oats instead. These options work well and still bind the meat. Choose a gluten-free marinara sauce too. Many brands offer this now. You can also make your own with fresh tomatoes and herbs for a homemade touch. To keep your stuffed Italian meatloaf fresh, store it in the fridge. Use airtight containers to prevent air from spoiling the food. Make sure to let it cool down before sealing it up. Leftovers are best when eaten within three to four days. Always check for any off smells before eating. If you want to save some meatloaf for later, freezing is a great option. Wrap the meatloaf tightly in plastic wrap first. Then place it in a freezer bag or airtight container. This keeps the meatloaf from getting freezer burn. You can freeze it for up to three months. When you're ready to eat, thaw it in the fridge overnight. To reheat, you can bake it at 350°F (175°C) until it's hot all the way through. This keeps the flavors intact and the meatloaf juicy. You can check the internal temperature of the meatloaf. Use a meat thermometer and look for 160°F (70°C). This temperature ensures the meat is safe to eat. If you don’t have a thermometer, make a small cut in the meatloaf. The juices should run clear, not pink. Yes, you can make the meatloaf ahead. Here are some tips: - Mix and Shape: Prepare the meatloaf mix and shape it. - Chill: Wrap it tight in plastic wrap. Store it in the fridge for up to 24 hours. - Freeze: If you want to store it longer, freeze it. Use a freezer-safe container or wrap it well. Thaw it overnight in the fridge before baking. Pair your meatloaf with tasty sides. Here are some great options: - Garlic mashed potatoes: Creamy and smooth, they balance the meatloaf well. - Steamed vegetables: Broccoli or green beans add color and nutrients. - Caesar salad: A fresh salad adds crunch and flavor. - Crusty bread: Perfect for soaking up any extra marinara sauce. These sides will make your meal complete and satisfying! In this blog post, I guided you through making stuffed Italian meatloaf. We covered key ingredients, step-by-step instructions, and tips for the perfect texture and flavor. I shared creative variations and storage tips to keep your meatloaf fresh. Remember, the right blend of meats and seasonings makes all the difference. Enjoy experimenting with your ingredients and flavors. Your meatloaf will not just be a meal; it will be a comforting centerpiece. Get cooking, and savor each delicious bite.

Savory Stuffed Italian Meatloaf

A delicious meatloaf filled with mozzarella, roasted red peppers, and spinach, topped with marinara sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 pound ground beef
  • 1 pound ground turkey
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • 2 cloves garlic, minced
  • 1 large egg
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup mozzarella cheese, shredded
  • 1 cup marinara sauce, divided
  • 1/2 cup roasted red peppers, chopped
  • 1/2 cup spinach, wilted and chopped

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large mixing bowl, combine the ground beef and ground turkey until well blended.
  • Mix in the breadcrumbs, grated Parmesan cheese, parsley, garlic, egg, Italian seasoning, salt, and pepper until fully incorporated.
  • In a separate bowl, mix the mozzarella cheese, chopped roasted red peppers, and wilted spinach together for the stuffing.
  • On a sheet of parchment paper, shape the meat mixture into a rectangular loaf about 1 inch thick.
  • Spread the cheese mixture evenly over the meatloaf, leaving a small border.
  • Carefully lift the parchment paper and roll the meatloaf tightly, enclosing the filling. Pinch the ends and seams to seal well.
  • Place the rolled meatloaf seam-side down in a baking dish.
  • Pour half of the marinara sauce over the meatloaf, spreading it evenly.
  • Bake in the preheated oven for about 60-75 minutes, or until the meatloaf reaches an internal temperature of 160°F (70°C).
  • Halfway through baking, baste the meatloaf with the remaining marinara sauce.
  • Once done, remove the meatloaf from the oven and let it rest for 10 minutes before slicing.

Notes

Serve slices on a platter garnished with fresh parsley, with additional marinara sauce drizzled on top and a sprinkle of Parmesan cheese.
Keyword Italian, meatloaf, stuffed