Stuffed Meatloaf Extravaganza

He’s my first-born and his smile; it’s MEGA Movie Star! He grew up and well, this mom misses him!

History of Stuffed Meatloaf:

How to Make Stuffed Meatloaf

1. Preheat the Oven: Heat your oven to 350 degrees F (175°C).
2. Sauté the Aromatics: In a medium pan, heat 2 tablespoons of olive oil over medium heat until hot. Sauté the chopped onions for about 4 minutes or until they turn soft. Add the minced garlic and cook for another 30 seconds. Transfer this mixture to a large bowl and allow it to cool.
3. Prepare the Bread Crumbs: In a small bowl, combine the fresh bread crumbs and milk. Let them stand for 15 minutes. Squeeze out and discard any excess milk from the soaked bread.
4. Mix the Meatloaf: Add the soaked bread and all the remaining meatloaf ingredients (except the provolone cheese) to the bowl with the onion and garlic mixture. Gently combine everything until well blended.
5. Shape the Meatloaf: Form half of the meat mixture into a 4.5-inch rectangle on a large rimmed baking sheet. Now, arrange the provolone cheese strips lengthwise down the center of the meat, leaving a 1-inch border along the edges. Cover with the remaining meat mixture, ensuring that the edges are well-sealed. Use your hands to plump up the loaf.
6. Bake to Perfection: Bake the meatloaf in the preheated oven for 1 hour to 1 hour 15 minutes or until the internal temperature reaches 160 degrees F (71°C).
7. Rest and Slice: Let the meatloaf stand for 10 minutes before slicing into generous portions.

Stuffed Meatloaf Sauce Directions:

1. Sauté the Veggies: Heat 2 tablespoons of olive oil in a medium saucepan over medium heat until hot. Add the chopped carrots, celery, shallots, and 1 teaspoon of minced garlic. Cover and cook for 6-10 minutes or until softened, stirring occasionally.
2. Add Tomatoes: Stir in the Italian seasoned, diced tomatoes and water. Reduce the heat to low, then simmer uncovered for 10 minutes.
3. Season and Blend: Add 1 teaspoon of chopped fresh rosemary, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Cook for an additional 5 minutes. Puree the sauce in a blender or food processor, adjusting the consistency with extra water if it’s too thick.
4. Serve Warm: Pour this luscious sauce over your sliced meatloaf, and enjoy the burst of flavors.

Expert Tips:

• For an extra kick, try using spicy Italian sausage instead of mild.
• Make sure to seal the edges of the meatloaf well to keep the cheesy surprise inside.
• If you’re short on time, use store-bought breadcrumbs instead of making fresh ones.

Storage and Leftovers:

Store any leftover meatloaf and sauce separately in airtight containers in the refrigerator. They should stay fresh for up to 3-4 days. Reheat slices of meatloaf in the oven at 350 degrees F (175°C) until heated through. Warm the sauce on the stovetop over low heat, stirring occasionally.

FAQs for Stuffed Meatloaf:

Q1: Can I use other types of cheese in the stuffing? A1: Absolutely! Feel free to experiment with your favorite cheeses to customize the stuffing to your taste.

Q2: Can I make this dish ahead of time? A2: Yes, you can assemble the stuffed meatloaf ahead of time and refrigerate it, then bake it when you’re ready to serve.

Q3: What can I serve with stuffed meatloaf? A3: It pairs well with mashed potatoes, roasted vegetables, or a crisp green salad.

Known Alternate Names for the Recipe:

• Cheesy Stuffed Meatloaf
• Meatloaf Surprise
• Spinach and Cheese Stuffed Meatloaf

Continue to Content

#Recipe: Stuffed Meat Loaf

Yield: 6 man-sized servings

Prep Time: 30 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 45 minutes

This stuffed meatloaf recipe is not your ordinary meatloaf! It is jam-packed with deliciousness--cheese and spinach and topped with marinara!

Print

Ingredients

Meat Loaf:

• 2 tablespoons (30 ml) Olive Oil
• 2 cups (480 ml) finely chopped onion
• 2 tablespoons (30 ml) garlic, minced
• 1 cup (240 ml) fresh bread crumbs*
• 1/2 cup (120 ml) Milk
• 1 pound (450g) 80% lean ground beef
• 1 pound (450g) mild bulk Italian Sausage
• 2 (10 oz. / 280g) packages frozen, chopped spinach
• 2 eggs, beaten
• 1 cup (240 ml) grated Romano Cheese
• 2 teaspoons (10 ml) chopped, fresh rosemary
• 1 teaspoon (5 ml) pepper
• 3/4 teaspoon (4 ml) salt
• 8 oz. (225g) provolone cheese, cut into 3x1/2" strips

Sauce:

• 2 tablespoons (30 ml) olive oil
• 1/4 cup (60 ml) chopped carrots
• 1/4 cup (60 ml) chopped celery
• 1/4 cup (60 ml) minced shallots
• 1 teaspoon (5 ml) garlic, minced
• 1 (14.5 oz. / 410g) can Italian seasoned, diced tomatoes
• 1/3 cup (80 ml) water
• 1 teaspoon (5 ml) chopped, fresh rosemary
• 1/4 teaspoon (1.25 ml) salt
• 1/4 teaspoon (1.25 ml) pepper

Instructions

1. Preheat the Oven: Heat your oven to 350 degrees F (175°C).
2. Sauté the Aromatics: In a medium pan, heat 2 tablespoons of olive oil over medium heat until hot. Sauté the chopped onions for about 4 minutes or until they turn soft. Add the minced garlic and cook for another 30 seconds. Transfer this mixture to a large bowl and allow it to cool.
3. Prepare the Bread Crumbs: In a small bowl, combine the fresh bread crumbs and milk. Let them stand for 15 minutes. Squeeze out and discard any excess milk from the soaked bread.
4. Mix the Meatloaf: Add the soaked bread and all the remaining meatloaf ingredients (except the provolone cheese) to the bowl with the onion and garlic mixture. Gently combine everything until well blended.
5. Shape the Meatloaf: Form half of the meat mixture into a 4.5-inch rectangle on a large rimmed baking sheet. Now, arrange the provolone cheese strips lengthwise down the center of the meat, leaving a 1-inch border along the edges. Cover with the remaining meat mixture, ensuring that the edges are well-sealed. Use your hands to plump up the loaf.
6. Bake to Perfection: Bake the meatloaf in the preheated oven for 1 hour to 1 hour 15 minutes or until the internal temperature reaches 160 degrees F (71°C).
7. Rest and Slice: Let the meatloaf stand for 10 minutes before slicing into generous portions.

Stuffed Meatloaf Sauce Directions:

1. Sauté the Veggies: Heat 2 tablespoons of olive oil in a medium saucepan over medium heat until hot. Add the chopped carrots, celery, shallots, and 1 teaspoon of minced garlic. Cover and cook for 6-10 minutes or until softened, stirring occasionally.
2. Add Tomatoes: Stir in the Italian seasoned, diced tomatoes and water. Reduce the heat to low, then simmer uncovered for 10 minutes.
3. Season and Blend: Add 1 teaspoon of chopped fresh rosemary, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Cook for an additional 5 minutes. Puree the sauce in a blender or food processor, adjusting the consistency with extra water if it's too thick.
4. Serve Warm: Pour this luscious sauce over your sliced meatloaf, and enjoy the burst of flavors.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 895Total Fat: 60gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 35gCholesterol: 214mgSodium: 1777mgCarbohydrates: 32gFiber: 4gSugar: 9gProtein: 57g

The Nutritional Information may not be accurate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram