Italian Mozzarella Stuffed Meatloaf Recipes

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ITALIAN MOZZARELLA-STUFFED MEATLOAF



Italian Mozzarella-Stuffed Meatloaf image

Our family's favorite meatloaf is stuffed with mozzarella.

Provided by ravenbutterfly

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h40m

Yield 8

Number Of Ingredients 11

1 ½ pounds ground beef
1 medium onion, chopped
1 (8 ounce) can tomato sauce, divided
½ cup bread crumbs
1 egg
2 cloves garlic, minced
1 teaspoon dried oregano, divided
1 teaspoon salt
⅛ teaspoon ground black pepper
1 ½ cups shredded mozzarella cheese
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix beef, onion, 1/2 of the tomato sauce, bread crumbs, egg, garlic, 1/2 teaspoon oregano, salt, and pepper in a large bowl. Pat into a 1/2-inch-thick rectangle on a sheet of waxed paper. Sprinkle mozzarella cheese on top.
  • Lift up the short side of the waxed paper to start rolling up the meatloaf. Roll tightly, peeling back paper as you go. Seal edges in place. Transfer meatloaf to a loaf pan.
  • Bake in the preheated oven for 1 hour. Combine remaining tomato sauce and 1/2 teaspoon oregano; pour over meatloaf and sprinkle with Parmesan cheese. Bake until cheese is melted, about 15 minutes more. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 277.1 calories, Carbohydrate 8.7 g, Cholesterol 88.9 mg, Fat 17.1 g, Fiber 1 g, Protein 21.4 g, SaturatedFat 7.5 g, Sodium 681.7 mg, Sugar 2.4 g

MOZZARELLA STUFFED MEATLOAF



Mozzarella Stuffed Meatloaf image

Flavorful ground beef stuffed with ooey gooey mozzarella cheese. This Mozzarella Stuffed Meatloaf is sure to become an instant family favorite!

Provided by Rachel Farnsworth

Categories     Main Dish

Time 1h10m

Number Of Ingredients 17

1 1/2 pounds lean ground beef
1 cup bread crumbs
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup milk
2 tablespoons worcestershire sauce
8 ounces fresh mozzarella (sliced)
1 cup ketchup
1/4 cup brown sugar (tightly packed)
1 tablespoon worcestershire sauce
1 tablespoon red wine vinegar
2 cloves garlic (crushed)
1/8 teaspoon salt
pinch cayenne pepper

Steps:

  • Preheat oven to 350 degrees. Lightly grease a glass baking pan (9x13) with nonstick cooking spray.
  • In a large mixing bowl combine ground beef, bread crumbs, basil, oregano, parsley, salt, pepper, milk, and worcestershire sauce. Knead until combined.
  • Divide meat in half. Shape one half of the meat into the bottom half of the loaf and place in prepared pan. Place mozzarella slices down the center, leaving 1/2 inch around the ends and sides. Shape remaining half of meat as the top half of the loaf, sealing the edges. This is a free-form loaf so it doesn't need to be perfect.
  • In a small mixing bowl whisk together ketchup, brown sugar, worcestershire sauce, red wine vinegar, garlic, salt, and cayenne pepper. Pour half of this mixture over the meatloaf, reserving the remaining half for later.
  • Bake in the preheated oven for 45 minutes.
  • After 45 minutes, remove from oven and pour the remaining sauce over the loaf. Increase temperature to 400 degrees and bake for an additional 15 minutes.
  • Let rest 5 to 10 minutes before serving.

Nutrition Facts : Calories 442 kcal, Carbohydrate 36 g, Protein 36 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 102 mg, Sodium 1337 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving

MOZZARELLA STUFFED ITALIAN MEATLOAF



Mozzarella Stuffed Italian Meatloaf image

This Italian Meatloaf is crispy on the oustide and succulent in the middle, it's like one big meatball! The meat is seasoned perfectly and the whole loaf is stuffed with ooey gooey mozzarella cheese and topped with a yummy spaghetti sauce. Best of all, it's so easy to make!

Provided by Becky Hardin - The Cookie Rookie

Categories     Main Course

Time 1h50m

Number Of Ingredients 19

2 tablespoons olive oil
1 medium yellow onion (finely chopped)
2 garlic cloves (minced)
4 eggs (lightly beaten)
2/3 cup Italian bread crumbs (Progresso work well)
2 teaspoons dried parsley
2 teaspoons dried basil
½ teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon ground black pepper
1/3 cup grated Parmesan or Romano cheese
3 tablespoons milk or tomato sauce
2 pounds ground chuck
1 package fresh mozzarella balls (cherry size Ciliegine or mozzarella slices cut into 1/2-inch pieces)
1 32 ounce jar Spaghetti Sauce or homemade sauce, divided
1 pound spaghetti - cooked per package instructions
Freshly grated Parmesan cheese
Shredded mozzarella cheese
Chopped fresh parsley

Steps:

  • Heat oven to 350°F. Line a large, rimmed baking sheet with foil. Set a wire rack in the baking sheet and cover the wire rack with foil. Poke holes in the foil (between the wires) so the meat juices can drip onto the rimmed baking sheet. Spray the foil with nonstick cooking spray.
  • In a large skillet, set over medium heat, add the oil and onion. Cook about 5-6 minutes, stirring often, until the onion is translucent and has softened.
  • Add garlic and cook an additional 30 seconds until bloomed and fragrant. Remove from the heat.
  • In a large mixing bowl, combine eggs, breadcrumbs, parsley, basil oregano, salt, pepper, Parmesan and milk (or tomato sauce), and sautéed onion/garlic mixture. Mix until well combined.
  • Add the ground chuck and mix gently with a fork or clean hands until ingredients are incorporated. Add the mozzarella pearls and use your hands to gently combine. (SEE NOTE) Try not to over mix or the meatloaf will end up dense.
  • Divide the mixture into 2 portions and form each portion into a loaf. Set the loaves on the wire rack of the prepared pan (about 3 inches apart) and cover each loaf with a thin layer of spaghetti sauce.
  • Set on the middle rack of the oven and bake at 350°F for 1 hour.
  • Spread an additional 2-3 tablespoons sauce over each loaf and bake an additional 20-30 minutes or until the internal temperature registers 160°F on an instant-read thermometer and the juices run clear.
  • Remove from the oven and let rest 15 minutes before cutting.
  • Serve on a bed of spaghetti and top with spaghetti sauce. Sprinkle with Parmesan cheese, shredded mozzarella and chopped parsley.
  • Enjoy!

Nutrition Facts : Calories 727 kcal, Carbohydrate 58 g, Protein 40 g, Fat 37 g, SaturatedFat 14 g, Cholesterol 185 mg, Sodium 1383 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving

MOZZARELLA STUFFED ITALIAN MEATLOAVES



Mozzarella Stuffed Italian Meatloaves image

I got this recipe from a LandOLakes cookbook. It has become a family favorite. It doesn't have a lot of spicies or seasonings but you could customize it to fit your tastes. It is a simple tasty dish.

Provided by Zaney1

Categories     Cheese

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

3/4 lb ground beef
3/4 lb loose Italian sausage
1/2 cup Italian breadcrumbs
1/2 cup spaghetti sauce
1/4 teaspoon ground black pepper
1 egg
3 ounces mozzarella cheese

Steps:

  • Heat oven to 350.
  • Combine beef, sausage, bread crumbs, sauce, pepper, and egg in medium bowl.
  • Cut cheese into either 6 large cubes or 18 small cubes.
  • Form meat mixture into 6 seperate loaves.
  • Insert either 1 large cube or 3 small cubes into each loaf.
  • You may have to reshape loaf around cheese.
  • Put loaves onto ungreased baking sheet.
  • Bake at 350 for 30-45 minutes (depending on thickness) or until loaves are no longer pink in the middle.
  • Don't worry if some of the cheese comes out during the baking-it happens.
  • Serve with extra suace if you want.

Nutrition Facts : Calories 425.8, Fat 29.1, SaturatedFat 11.1, Cholesterol 117.5, Sodium 1099.1, Carbohydrate 12.1, Fiber 0.7, Sugar 3.1, Protein 27.4

ITALIAN STUFFED MEATLOAF



Italian Stuffed Meatloaf image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 10 servings

Number Of Ingredients 15

2 pounds ground beef
2 eggs
1 cup bread crumbs (up to 1 1/2 cups)
1 cup grated Parmesan
1 tablespoon Italian seasoning
1 tablespoon black pepper
2 tablespoons fresh chopped parsley leaves
2 cloves garlic, minced or pressed
1 onion, diced
1/2 cup ketchup
1/4 cup Worcestershire sauce
1 cup milk
8 slices cheddar
8 slices baked ham
8 slices bacon

Steps:

  • Preheat oven to 350 degrees F.
  • In a large mixing bowl, combine ground beef, eggs, breadcrumbs, Parmesan cheese, herbs, garlic, onion, ketchup, Worcestershire. Mix well, gradually adding the milk (if it seems too moist, add bread crumbs until it is a consistency that will form a loaf without flattening. Spray a large baking or roasting pan with a non-stick spray and press the meatloaf out. Layer cheese slices and ham, covering the center line of the meatloaf, then close it together and tuck in the ends, forming a loaf which is oblong. Criss-cross the bacon strips to cover the loaf. Bake for 35 to 45 minutes or until the meat thermometer registers 160 degrees F.
  • Let rest 15 minutes, then cut and serve. Gravy is optional.

STUFFED ITALIAN MEATLOAF



Stuffed Italian Meatloaf image

A personal favorite of mine. I never liked a meatloaf much. so I decided to come up with my own recipe. I hope your family enjoys it as much as mine does.

Provided by Lori Davis

Categories     Main Dish Recipes     Meatloaf Recipes     Stuffed Meatloaf Recipes

Time 1h15m

Yield 6

Number Of Ingredients 11

2 pounds lean ground beef
1 cup pasta sauce
½ cup Italian-style bread crumbs, or more as needed
¼ cup minced onion
¼ cup ketchup
1 egg, beaten
2 large cloves garlic, minced
½ teaspoon oregano
½ teaspoon salt
¼ teaspoon ground black pepper
1 ½ cups shredded mozzarella cheese, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Thoroughly mix beef, pasta sauce, bread crumbs, onion, ketchup, egg, garlic, oregano, salt, and ground black pepper together using your hands in a large bowl.
  • Spread 1/2 the meat mixture into the bottom of a loaf pan. Spread mozzarella cheese over the center of the meat. Spread remaining meat mixture over the cheese, pressing edges of meat together on the sides to seal in the cheese.
  • Bake in the preheated oven until meat is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 465.9 calories, Carbohydrate 17.3 g, Cholesterol 155.4 mg, Fat 25.5 g, Fiber 1.8 g, Protein 39.9 g, SaturatedFat 10.8 g, Sodium 931.9 mg, Sugar 7.2 g

ITALIAN STUFFED MEATLOAF



italian stuffed meatloaf image

Make and share this italian stuffed meatloaf recipe from Food.com.

Provided by chia2160

Categories     Meat

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb chopped pork
1 lb chopped beef
1 lb chopped veal, meats combined
1 cup breadcrumbs
2 beaten eggs
1/4 cup ketchup
parsley
oregano
salt and pepper, to taste
1 clove chopped garlic, to taste
1/4 lb ham
1/4 lb provolone cheese
1/4 lb salami
1/4 lb mozzarella cheese
1 (8 ounce) can tomato sauce

Steps:

  • preheat oven to 350.
  • mix meat, eggs, bread crumbs, ketchup, spices.
  • flatten half of meat mixture in pan.
  • top with layer of ham.
  • top ham with provolone.
  • top provolone with salami.
  • top salami with mozzarella.
  • cover with remaining meat mixture and seal edges.
  • top with tomato sauce.
  • bake for 1 1/2 hours.

Nutrition Facts : Calories 1085.9, Fat 82.9, SaturatedFat 35.4, Cholesterol 313.7, Sodium 1377.3, Carbohydrate 19, Fiber 1.4, Sugar 5.7, Protein 62.5

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