Ingredients
Scale
- 1.5 lbs ground meat mixture (beef, chicken, and/or veal)
- 1/2 cup Italian seasoned breadcrumbs
- 1 large egg, lightly beaten
- 1/4 cup whole milk
- 1/4 cup grated Parmesan cheese
- 1 tablespoon dried Italian seasoning
- 2 cloves garlic, minced
- 1 cup low-moisture mozzarella cheese, sliced or shredded
Instructions
- Step 1: Preheat your oven to 375°F (190°C). In a large bowl, combine the ground meat mixture, breadcrumbs, egg, milk, Parmesan cheese, Italian seasoning, and minced garlic. Mix gently with your hands until just combined, being careful not to overwork the meat.
- Step 2: Lay a sheet of parchment paper or plastic wrap on your counter. Spread the meat mixture evenly into a large rectangle, approximately 1/2 inch thick (about 12×8 inches). Arrange the mozzarella cheese slices down the center of the meat rectangle, leaving about an inch border on the short sides.
- Step 3: Starting from one of the long sides, use the parchment paper to carefully roll the meatloaf tightly, like a jelly roll. Pinch the ends and the seam closed firmly to seal the stuffing inside. Carefully transfer the meatloaf, seam-side down, to a baking sheet or a shallow baking dish.
- Step 4: (Optional Glaze: Spread 1/4 cup of tomato sauce or ketchup mixed with 1 teaspoon of dried basil over the top of the loaf). Bake for 50 to 60 minutes, or until the internal temperature reaches 160°F (71°C) when checked with a meat thermometer.
- Step 5: Remove the Stuffed Italian Meatloaf from the oven and let it rest for 10 to 15 minutes before slicing. This allows the juices to redistribute and ensures the loaf holds its shape when cut.
Notes
- Store leftover meatloaf tightly wrapped in the refrigerator for up to 4 days, or slice and freeze individual portions for convenient future meals.
- To reheat slices without drying them out, place them in a small, covered baking dish with a tablespoon of marinara sauce or broth and warm them slowly in a 300°F oven.
- Elevate the meal by serving thick slices over a simple bed of creamy polenta or pasta, topped with extra sauce and a dusting of fresh Parmesan cheese.
- Chef's Tip: The 10-15 minute resting period after baking is crucial; it prevents the mozzarella from running out and ensures the slices hold their beautiful stuffed shape.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American