Lasagna Stuffed Meatloaf

11/15/16

Stuffed meatloaf made with seasoned beef and oozing with a gooey mozzarella and ricotta cheese will make you forget all about the noodles. Transform a family favorite pasta recipe into Lasagna Stuffed Meatloaf.

Disclaimer: I’m partnering with the Florida Beef Council to bring you this recipe. As always, all opinions are my own.

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Lasagna Mozzarella Cheese Stuffed Meatloaf

As I’ve mentioned, my family is pretty traditional when it comes to holiday meals. There really is no straying from our usual menu. So every year when I look at my blog traffic, I’m always surprised that the World’s Best Lasagna is always my most popular recipe. I mean, truth be told, it is my most popular recipe almost everyday, but just before almost any holiday, it goes crazy. I knew lasagna was pretty popular for Christmas, bring from an area of New Jersey with a large Itaian-American population. But it seems to reach across the country too. And apparently Easter lasagna is a thing. And New Year’s a lasagna is a thing.

And yes, even Thanksgiving lasagna is a thing. I’m going to assume that most people serve their lasagna alongside their turkey, taking its place among the ranks of side dishes like mashed potatoes and cranberry sauce, but it got me to thinking that maybe our Thanksgiving menu needs a little kick in the pants. Who says we have to limit ourselves to just turkey as the centerpiece of our holiday meal?

I’m declaring this year we are going to celebrate #Beefsgiving!

OK, so I’m sure I’ll still be carving into a bird, but I’m also going to be carving into this…

Since lasagna is so popular for many holidays, I decided to start with the World’s Best Lasagna, the combined it with my French Onion Soup au Gratin Stuffed Meatloaf, and I ended up with this cheesy, beefy thing of beauty. Lasagna Stuffed Meatloaf is a moist a juicy mixture of beef seasoned with onion, garlic, parsley, and oregano, just as you’d put in a traditional meat sauce, but instead of layering that meat sauce with cheese and noodles, I stuffed the ricotta cheese and mozzarella inside the meat. Pour some sauce and sprinkle even more cheese on top, and you have a dish that is just as comforting and oozing with deliciousness as the classic recipe that inspired it.

I’m partnering with the Florida Beef Council to prove that Thanksgiving isn’t just for turkey anymore. Serve this meatloaf recipe or even a traditional roast in addition to the turkey to give guests a new and unexpected variety of choices, or you can always incorporate beef into your appetizers or sides with these recipes for #Beefsgiving:

#Beefsgiving Appetizers

• Cappelletti Pasta in Beef Bone Broth from Girl Abroad
• How to Make Beef Wellington from The Healthy Fit Foodie
• Short Rib Crostini with Brie and Cranberry Sauce from Casa de Crews

#Beefsgiving Main Dishes

• Chorizo-Stuffed Standing Rib Roast from The Crumby Cupcake

#Beefsgiving Side Dish

• Italian Stuffing from Love and Confections

If you liked this recipe, you’ll love these…

• French Onion Soup au Gratin Stuffed Meatballs
• Roasted Veggie Balsamic Meatloaf
• Lasagna Stuffed Acorn Squash

And make sure to follow the Florida Beef Council on Facebook, Twitter, Pinterest, and Instagram for even more recipes and tips.

Then make this Lasagna Stuffed Meatloaf recipe on Friday, because you’ll need beefy, cheesy comfort food after braving the Black Friday sales!

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Enjoy this Lasagna Stuffed Meatloaf recipe!

Print Recipe

Lasagna Stuffed Meatloaf

This combination of two family favorite comfort foods made with seasoned beef and oozing with a gooey mozzarella and ricotta cheese will make you forget all about the noodles.

Prep Time25 mins

Cook Time1 hr 3 mins

Resting time10 mins

Total Time1 hr 38 mins

Course: Beef, Main

Cuisine: Italian

Keyword: lasagna stuffed meatloaf

Servings: 8

Calories: 371kcal

Author: Brianne @ Cupcakes & Kale Chips

Ingredients

• 3/4 cup ricotta cheese
• 1/2 cup grated Parmesan cheese, divided
• 3 large eggs, divided
• 3 Tablespoons minced fresh parsley, divided
• 1 1/4 teaspoons kosher salt, divided
• 2 lbs lean ground beef
• ½ cup bread crumbs, quick oats, or old fashioned oats slightly ground in a blender (gluten free, if needed)
• 1/4 cup onion, minced
• 1 clove garlic, crushed
• 1/2 teaspoon black pepper
• 2 teaspoons Italian seasoning
• 2 cups mozzarella cheese, (about 8 oz), shredded, divided
• 1 cup tomato sauce

Instructions

• Preheat oven to 350°F.
• In a bowl, combine ricotta cheese, 1/4 cup parmesan cheese, 1 egg, 1 Tablespoon parsley, and 1/4 teaspoon salt. Set aside.
• In a separate bowl, combine ground beef, bread crumbs or oats, 2 Tablespoons parsley, onion, garlic, 1/2 teaspoon pepper, 1 teaspoon salt, Italian seasoning, and 2 lightly beaten eggs. Gently combine with your hands until blended, but try not to overwork the meat.
• On a piece of plastic wrap or wax paper, press the meat mixture into a 10x12-inch rectangle.
• Set aside 1 cup shredded mozzarella cheese. Sprinkle the remaining 1 cup mozzarella cheese evenly over the ground beef about two inches from one of the short edges and an inch from the three remaining edges. Spread the ricotta cheese mixture evenly over mozzarella.
• Starting from the short egde with the cheese closest to it, roll up like a jelly roll, towards the end with the cheese two inches from the edge, lifting the wax paper or plastic wrap as you roll. Seal the end completely, and place seam-side down into a 9x13-inch baking pan. Press together any cracks,
• Place pan in the oven and bake for 45 minutes. Remove pan from oven, pour the sauce over the meatloaf, and sprinkle with the reserved mozzarella and parmesan cheese.
• Return meatloaf to oven 15-20 minutes, or until no pink remains. Place under the broiler for 2-3 minutes, or until the cheese is browned and bubbly.
• Remove from oven and allow to stand 10 minutes. Slice and serve.

Nutrition

Serving: 1g | Calories: 371kcal | Carbohydrates: 9g | Protein: 39g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 179mg | Sodium: 966mg | Potassium: 608mg | Fiber: 1g | Sugar: 2g | Vitamin A: 14.3% | Vitamin C: 5.6% | Calcium: 30.6% | Iron: 23.4%