Italian Meatloaf
21 Comments
Posted: 01/07/21
Updated: 09/04/21
This post may contain affiliate links. Please read our disclosure policy.
This meatloaf recipe is stuffed with Italian spices, cheese and topped with sauce. Italian Meatloaf is the ultimate comfort food and a delicious twist on your favorite traditional meatloaf recipe. It tastes just like your favorite meatball!
Italian meatloaf is what you get when you take a classic meatloaf recipe, stuff it with cheese and top it with sauce. It tastes like Italian meatballs, but you don’t have to spend time rolling individual balls – instead, you mix, stuff, and bake!
I’ve been making this stuffed meatloaf for a long time – it’s a family favorite! It’s so comforting and hearty. Perfect for a cold night or whenever you’re craving some serious comfort food.
You Will Love this Cheese Stuffed Meatloaf!
- This is the best recipe – you don’t need a ton of ingredients. I bet you have some on hand already! Also, you don’t need breadcrumbs – this is meatloaf with crackers!
- I’m showing you how to stuff a meatloaf and bake it so it’s juicy, tender, and delicious.
- The leftovers are amazing! Meatloaf keeps really well and makes the best sandwiches the next day. They taste like a meatball sub!
But, don’t take my word for it – readers love this recipe, too!
What people are saying about this recipe
“This meatloaf was AMAZING!! Replacing my old meatloaf recipe with this one!”
“Such an easy recipe & so full of flavor! Loved the twist on classic meatloaf.”
“The extra cheese was delicious! This is our new go-to meatloaf recipe!”
“We love meatloaf at our house and I think this is a new family favorite!”
Make this Italian meatloaf for your family this week and I know you’ll get rave reviews. It’s a keeper!
Ingredients
- Ground beef
- Egg
- Crushed saltine crackers
- Chopped onion
- Canned tomato sauce
- Salt and pepper
- Dried oregano
- Shredded mozzarella cheese
How to Make It
Mix: Combine the beef, egg, crackers, onion, and one can of tomato sauce in a large mixing bowl.
Shape: Place the mixture on a piece of wax paper and shape it into a 10”x12” rectangle. Sprinkle the cheese over the top, but save ¼ cup of it for the topping.
Fill and Roll: Starting on a long side of the rectangle, roll the meat mixture up, so the sauce and cheese stay inside. Seal the ends of the roll by pressing the meat together.
Bake: Place the roll on a baking sheet and bake it for one hour at 350°F. Take the sheet out of the oven and drain off the grease. Pour the rest of the sauce over the top along with the rest of the cheese. Bake the meatloaf for 15 minutes more or until the cheese is melted.
Pro Tips
For the saltines, you can crush them in a food processor to make it really easy or place them in a bag and crush them with a rolling pin or kitchen mallet.
When I bake it, it usually takes an hour at 350. How long to bake a meatloaf really depends on your oven so be sure to check on it. The easiest way to know when it’s done, is to check the internal temperature with a meat thermometer. It should be 160 to 165°F in the center.
If you don’t have a thermometer you can cut into the center to check. It shouldn’t be pink once it’s cooked all the way through.
Let the meatloaf rest for five minutes or so before slicing it. This will allow the juices to redistribute.
The leftovers will keep for three to four days in the refrigerator.
What to Serve with Meatloaf?
Try some of these delicious sides to make it a complete meal!
- For a super comforting dinner make my Crock Pot Mashed Potatoes! They’re flavored with garlic that will go perfectly.
- For something lighter try my Air Fryer Asparagus or Broccoli for a healthy veggie side. My Glazed Carrots would be great, too!
- Parmesan Orzo is a really easy recipe that you can whip up while the meatloaf is in the oven. It’s so good!
- Sometimes we have some homemade breadsticks or dinner rolls on the side – perfect for soaking up the sauce!
If you love Italian flavors and cheese, I think you will love this Italian meatloaf! The flavor combo is delicious and it’s so cheesy, savory, and filling. The perfect dinner for a cold night!
Craving More Meatloaf?
- For an easy dinner, make my Crock Pot Meatloaf & Veggies. It’s a complete slow cooker meal!
- Or, try my French Onion {Pressure Cooker} Instant Pot Meatloaf. The flavor combination is delicious!
- For a fun twist, my Pinwheel Meatloaf is a great recipe to try! It’s rolled up with filling and then sliced into pinwheels for a pretty presentation.
Try it and love it? Rate it, please! Seriously though a five-star rating below will make my day!
If you snap a photo, please be sure to tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your delicious dinner!!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Italian Meatloaf
Cheese stuffed meatloaf filled with Italian spices for a hearty dinner recipe.
Video
servings
Ingredients
- 1 1/2 lb ground beef
- 1 egg
- 3/4 c. crushed saltine crackers
- 1/2 c. chopped onion
- 2 cans tomato sauce 8 oz each
- 1 tsp salt
- 1/8 tsp ground black pepper
- 1/2 tsp dried oregano
- 2 c. shredded Mozzarella cheese
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl combine all ingredients EXCEPT cheese and 1 can tomato sauce. Shape mixture into a 10” x 12” rectangle on a piece of wax paper. Sprinkle 1 1/34 c. cheese over the meat.
- Roll up the meat, beginning on the long side of the rectangle and pulling back the wax paper as you go. Press ends to seal. Place on large baking sheet.
- Bake for 1 hour. Drain off grease. Pour remaining tomato sauce over loaf and sprinkle with remaining cheese. Bake 15 more minutes or until cheese is melted.
Tips
For the saltines, you can crush them in a food processor to make it really easy or place them in a bag and crush them with a rolling pin or kitchen mallet.
When I bake it, it usually takes an hour at 350. How long to bake a meatloaf really depends on your oven so be sure to check on it. The easiest way to know when it’s done, is to check the internal temperature with a meat thermometer. It should be 160 to 165°F in the center.
If you don’t have a thermometer you can cut into the center to check. It shouldn’t be pink once it’s cooked all the way through.
Let the meatloaf rest for five minutes or so before slicing it. This will allow the juices to redistribute.
The leftovers will keep for three to four days in the refrigerator.
Nutrition Information
Calories: 623kcal (31%), Carbohydrates: 25g (8%), Protein: 42g (84%), Fat: 37g (57%), Saturated Fat: 17g (106%), Cholesterol: 166mg (55%), Sodium: 1271mg (55%), Potassium: 480mg (14%), Fiber: 1g (4%), Sugar: 2g (2%), Vitamin A: 575IU (12%), Vitamin C: 1.5mg (2%), Calcium: 430mg (43%), Iron: 4.4mg (24%)
Cindy says
I have used a few of your recipes and have never been disappointed. I made this last night with a few changes and it was amazing. I used whole wheat seasoned bread crumbs (instead of saltines), dried minced onions (instead of chopped onions), Italian seasoning (instead of oregano), and canned pasta sauce (instead of tomato sauce). I made 2 meatloafs, 1 with the cheese and 1 without. Both were delicious. Will definitely be making this again.
Courtney says
Thank you!!
Kevin m. says
Tried this recipe last night my daughter and I both loved it. Thank you for posting that meatloaf recipe.
Julie Evink says
So glad you enjoyed it Kevin! Thanks for commenting and rating it!
Jill says
Great meatloaf. Will be making again.
Julie says
Glad to hear it! Thanks for sharing!
Teresa says
I have been making Italian Meatloaf for years. But mine is a little different. I use tomato soup instead of tomato sauce. I mix half can of tomato soup in the meat mix, I also use Italian seasoning and I mix Italian bread crumbs in place of the saltiness. Once everything is in I use wax paper and press until it is quarter inch thick and fill center with mozzarella cheese and close it just like you do. I put two cans of tomato soup on after it is placed in pan.
It comes out wonderful and my two men in my life will only it meatloaf that way. I can make 3 to 4 pounds of meatloaf and it is gone in two days.
Julie says
I’m so glad you enjoy it!
Danielle says
We love meatloaf at our house and I think this is a new family favorite!
Julie says
Perfect! So glad it was a hit!
Malinda says
This meatloaf was AMAZING!! Replacing my old meatloaf recipe with this one!
Julie says
Wonderful! So glad you enjoyed it!
Alison LaFortune says
Such an easy recipe & so full of flavor! Loved the twist on classic meatloaf.
Julie says
Glad you loved it!
Alison LaFortune says
The extra cheese was delicious! This is our new go-to meatloaf recipe!
Julie says
Awesome! Glad you enjoyed it!
Lindsay says
Julie,
Sounds like a great recipe. I have two questions for you: 1) can you substitute the crackers for panko or gluten free breadcrumbs? 2) what do you mean when you say fold the loaf over the cheese? I am not an experienced chef and I typically make meatloaf in a meatloaf pan… so I am a little confused.
Thank you!!!
Julie Evink says
I would think substituting those would work just fine! So you take the meat that is in a rectangle and roll it up kind of like a burrito… does that make ANY sense? 🙂
Linde says
Excellent meatloaf! I added a bunch of minced garlic and used marinara sauce instead of the tomato sauce. Thanks for a great recipe!!
Julie Evink says
Awesome changes! Glad you enjoyed it Linde!
Kelley @ Chef Savvy says
This meatloaf sounds amazing Julie!! I am a sucker for a good meatloaf. And you are right there is nothing wrong with asking for a bit of help!