Italian Smoky Beef & Sausage Stuffed Meatloaf

• 1 1/2 pounds ground beef
• 1/2 pound Italian sausage, casing removed
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup milk
• 2 large eggs
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, combine ground beef, sausage, breadcrumbs, Parmesan, milk, eggs, onion, garlic, Worcestershire sauce, oregano, basil, salt, and pepper. Mix gently until just combined.
3. 3 Shape mixture into a loaf on a baking sheet lined with parchment paper.
4. 4 Spread marinara sauce over the top of the loaf.
5. 5 Cut a pocket into the center of the loaf and stuff with mozzarella cheese.
6. 6 Bake for 60 minutes or until the internal temperature reaches 160°F.
7. 7 Let rest for 10 minutes before slicing and serving.

Equipment

• Baking sheet
• Parchment paper
• Meat thermometer

Variations

• Add chopped bell peppers or spinach to the meat mixture for added veggies.
• Top with additional marinara sauce and breadcrumbs for a crispy top layer.

Substitutions

• Substitute turkey or chicken sausage for a leaner option.
• Use gluten-free breadcrumbs for a gluten-free version.

Pairings

• A glass of Chianti or a crisp Pinot Grigio.
• Garlic bread for soaking up all the saucy goodness.

Nutrition

Tips

• For extra smoky flavor, use smoked paprika in place of some of the oregano.
• Make sure the meatloaf rests before slicing to keep it intact.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in the oven covered with foil until heated through.

Serving Suggestions

• Serve with a side of roasted vegetables or mashed potatoes.
• Pair with a crisp green salad for a balanced meal.

FAQ