Have you tried stuffed meatloaf? Adding a little stuffing inside often provides a nice surprise and a little more interest when it’s served at mealtime.
Sometimes it’s nice to change up meatloaf night with something a little different than the traditional recipe. So how about trying stuffed Italian-style meatloaf?
There are a number of ways to make stuffed meatloaf but the recipe I’m going to share in this post, and have made many times, has that Italian flair we enjoy in other dishes and is pretty easy to make — even for first-timers!
Tips for ANY Stuffed Meatloaf
In my ongoing recipe experimentation, I’ve learned a few things about making a stuffed meatloaf and want to share these tips with you if you decide to tackle a stuffed meatloaf yourself:
- Since you can’t tie ground beef or any other ground meat with string to hold the stuffing in, like you can a rolled roast or tenderloin, stuffing in your meatloaf should not be too thick and should not extend out the sides of the meatloaf .
- Leave a sufficient margin, at least one inch around the outer edges of the ground meat to keep the filling inside the meatloaf.
- Since your filling will not be as dense as the ground meat, and depending on what you use, the center of your meatloaf will have a different texture than the ground meat surrounding it. Not letting your meatloaf rest before slicing may cause it to not stay together well and crumble easier.
- Remember if you use raw vegetables in your meatloaf stuffing, that they contain water and will cook down, reducing in volume inside the meatloaf.
- Depending on what you use as a filling, your cooking temperature will vary. Remember, because meat has fat in it, it will cook faster. If you have veggies in the center as your stuffing, they will take longer to cook through.
- 1-1/2 pounds lean ground beef
- ½ cup Italian-seasoned breadcrumbs
- ½ cup grated Parmesan cheese
- ¼ cup milk
- 1 large egg, beaten
- 1 teaspoon salt
- ¼ teaspoon freshly ground pepper
- 2 tablespoons butter
- 1 (8-oz.) package sliced fresh mushrooms
- 1 shallot, finely chopped
- 1 garlic clove, minced
- 1½ cups (6 oz.) shredded Italian six-cheese blend
- ¾ cup sun-dried tomatoes in oil, well drained
- 1 (10½-oz.) container refrigerated bruschetta topping
- Wax paper or plastic wrap
- Preheat oven to 350°
- Melt butter in a nonstick skillet over medium heat; add mushrooms, shallot, and garlic, and sauté 5 minutes or until tender.
- Gently stir together ground round and next 6 ingredients in a large bowl just until combined.
- Shape mixture into a 13x9 inch rectangle on a sheet of wax paper or plastic wrap.
- Top with mushroom mixture, cheese, and tomatoes, leaving a 1½-inch border on all sides.
- Roll up, jelly-roll fashion, starting at 1 long side and using wax paper or plastic wrap as guide.
- Place meatloaf roll, seam side down, in a lightly greased 13x9 inch casserole dish or on a baking sheet. If using a glass roaster, reduce heat by 25 degrees.
- Bake for 60 minutes (uncovered) until center is no longer pink. Internal temp should be 165 degrees. Remove from oven, and top with bruschetta topping. Let stand 15 minutes before slicing.