Italian Stuffed Meatloaf

My darling husband just doesn’t feel like he’s been fed unless there is meat in his meal!  Well I will tell you one thing, no one will question if they’ve had meat once the are served this amazing Italian Stuffed Meatloaf!

Two pounds of meat are wrapped around cheesy awesome yumminess!  I came up with this dish when my kiddos were little so that I could sneak some spinach into their mouths without hearing the yucks. By adding it to the filing of this twist on classic meatloaf they never once turned up their sweet little noses!

You can always put this together a day in advance and throw it into the oven when you’re short on time.  I like to serve this dish with parmesan smashed red skinned potatoes.

Italian Stuffed Meatloaf

Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 people


Meat Mixture

  • 1 lb Sweet Italian Sausage
  • 1 lb 90/10 Ground Beef
  • 1 Pkg Dry Onion Soup Mix
  • 1/2 C Brown Sugar
  • 1 C Dry Italian Bread Crumbs
  • 2 Eggs
  • 1 Jar Marinara Sauce, divided Use your favorite brand!
  • 1 C Shredded Mozzarella Cheese


  • 12 oz Bag of Frozen Spinach Thawed and drained
  • 1 C Whole Milk Ricotta Cheese
  • 1 1/2 C Grated Parmesan Cheese
  • 2 tsp Minced Garlic
  • 1 tsp Salt
  • 1 tsp Ground Pepper
  • 1 tsp Dry Italian Seasoning
  • 1 Egg


  1. Preheat oven to 350 degrees.

  2. Mix together all ingredients to make the meat mixture. Be sure not to over mix. I suggest using your hands. (Remember, the best kitchen tool is 2 clean hands!) Divide meat mixture in half. Place half of the mixture in a baking dish and form into a loaf shape. Set aside.

  3. Mix together all ingredients to make filling, combine well. Place filling in the center of the first half of the meatloaf. Keep filling in the middle. Top with remaining meat mixture. Be sure to seal all around the filling to keep it inside.

  4. Top with remaining marinara sauce and shredded mozzarella cheese. Cover with aluminum foil, spray underside of foil with a non-stick spray to keep cheese from sticking. Bake for 1 hour or until center reaches 155 degrees. Remove foil and bake an additional 7 minutes to allow cheese to brown.

  5. Serve with parmesan smashed red skinned potatoes or your favorite pasta!

Will you use this trick to get green veggies into your little ones? Do you have another trick you like to use? Let us know in the comments below!