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Seasoned to perfection, stuffed with three kinds of cheese and topped with your favorite tomato sauce, this easy Lasagna Meatloaf will make you forget all about the noodles! It’s a hearty family meal that’ll have everyone reaching for more.
Meatloaf Meets Lasagna in This Easy, Cheesy Dinner
If you’ve ever been bored by the thought of meatloaf, this over-the-top recipe is guaranteed to change your tune. The beef itself is seasoned with fresh garlic and Italian seasoning before it’s stuffed with cheese, baked, covered in tomato sauce, topped with even more cheese, then baked again. Talk about comfort food!
Even with all of that yumminess packed into it, it’s super easy to make. It’s one of those dishes that works great as both a holiday centerpiece and a casual weeknight entree. You can even prepare it in advance and stow it away in the fridge or freezer for a rainy day!
What You’ll Need
So is it lasagna? Is it meatloaf? I’ll let you decide. Either way, it sure is delicious! And it all starts with the simple ingredients below.
- Ricotta Cheese: This will be stuffed inside of the meatloaf with the mozzarella.
- Parmesan Cheese: Some will be mixed with the ricotta and the rest will be sprinkled on top of the loaf.
- Eggs: These help the meat mixture hold together.
- Parsley: Freshly minced.
- Salt & Pepper
- Lean Ground Beef: Use your go-to brand.
- Breadcrumbs: Gluten-free if necessary. You could also reach for quick oats or old-fashioned oats and slightly grind them in a blender.
- Onion: Minced.
- Garlic: Crushed.
- Italian Seasoning
- Mozzarella Cheese: Shredded.
- Tomato Sauce: Or whatever sauce you like to use in your lasagna, whether it’s from a jar or you use homemade marinara sauce.
How to Make Mozzarella Stuffed Meatloaf
I apologize if your mouth is watering as much as mine is right now. All the more reason to get cooking!
Heat Oven: Preheat the oven to 350°F.
Make Ricotta Filling: Combine the ricotta cheese, 1/4 cup of parmesan cheese, 1 egg, 1 tablespoon of parsley and 1/4 teaspoon of salt in a bowl. Set the mixture aside.
Prepare Meat Mixture: Place the ground beef, breadcrumbs, remaining parsley, onion, garlic, Italian seasoning, remaining salt, pepper and 2 lightly beaten eggs into a separate bowl. Gently combine it all with your hands until it’s blended.
Add Fillings: Use a piece of plastic wrap or wax paper to press the meat mixture into a 10×12-inch rectangle. Set aside 1 cup of the shredded mozzarella cheese. Sprinkle the remaining 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 the mozzarella.
Roll & Seal: Start from the short edge with the cheese closest to it, then roll up the meatloaf (like a jelly roll) toward the end with the cheese two inches from the edge. Lift up the wax paper/plastic wrap as you roll. Seal the end completely so that the meat fully surrounds the cheese.
Assemble in Pan: Place the meatloaf seam-side down into a 9×13-inch baking pan. Use your fingers to press together any cracks.
Bake: Bake the meatloaf for 45 minutes.
Add Toppings: Remove the pan from the oven, pour the sauce over the meatloaf, then sprinkle it with the reserved mozzarella and parmesan cheese.
Bake Again: Return your meatloaf to the oven for 15-20 minutes, or until no more pink remains. Place it under the broiler for 2-3 minutes, or until the cheese is browned and bubbly.
Let Rest: Remove the meatloaf from the oven, then allow it to stand for 10 minutes.
Enjoy! Slice and serve your stuffed meatloaf.
Can I Make This in Advance?
You can! Once the meatloaf is rolled and sealed, cover it tightly with plastic wrap and place it in a heavy-duty storage bag or another airtight container. Store it in the refrigerator for up to 2 days, then bake it as usual when you’re ready to serve it.
You can also keep your meatloaf in the freezer for up to 6 months. If you do this, thaw it out in the fridge overnight before baking and serving it.
Tips for Success
Take note of the tips and tricks below to help the meatloaf-making process go as smoothly as possible.
- Avoid Overworking the Meat Mixture: When you’re using your hands to combine the ingredients for the beef mixture, be gentle and stop as soon as everything is combined. Overworking it can cause it to dry out.
- Roll it Up Slowly: Take your time to neatly roll up the meatloaf for the best results. Lifting the wax paper or plastic wrap as you roll it will help a lot.
- Be Sure to Broil: I highly recommend letting your meatloaf broil for a minute or two before you remove it from the oven. This browns the cheese and makes it really feel like lasagna!
- Don’t Skip the Resting Time: Letting the meatloaf sit is important, as it allows the juices to redistribute and settle. Refrain from cutting into it for at least 10 minutes!
Make it a Meal
Looking for a standout side dish to pair with this amazing stuffed meatloaf? One of the following recipes is bound to do the trick.
- Serve with Pear Salad: Made with crunchy glazed walnuts and sweet poached pears, my Italian Country Salad always hits the spot. And it complements this lasagna meatloaf beautifully!
- Pair with Potatoes: These Classic Mashed Potatoes are super easy to make in the Instant Pot. They’re a fail-proof side dish for holiday feasts and casual dinners alike.
- Serve with Bread: I’v elearned these are so easy I can whip them up any day of the week. You’ll love these fluffy Gluten Free Breadsticks or Garlic Butter Dinner Rolls!
Storing and Reheating Stuffed Meatloaf
Store leftover meatloaf in an airtight container and refrigerate it after it has cooled completely. It will last for 3-4 days. Reheat it in a 250°F oven for 25-30 minutes, or until it’s warmed through. Make sure you cover it with foil and add a splash of water or beef broth before you bake it to keep it nice and moist. Warm up individual servings in the microwave instead.
Does This Freeze Well?
You can technically freeze this meatloaf after you bake it, but I find that it causes the meat to dry out. For that reason, I can’t say I recommend it. It’s better to freeze the meatloaf before it’s baked.
Mozzarella Stuffed Meatloaf
- 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
- 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 10×12-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 edge 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 9×13-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.
- To Store: Once cooled, refrigerate leftover meatloaf in an airtight container for 3-4 days.
- To Reheat: Place meatloaf in an oven-safe dish, add a splash of beef broth or water, cover and bake at 250°F for 25-30 minutes, until warmed through. Individual servings can be microwaved.
More Beefy Main Dishes to Try
Craving more beefy goodness? You’re in for a treat with the following dishes.
Disclaimer: I partnered with the Florida Beef Council to bring you this recipe. As always, all opinions are my own.