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With three kinds of cheese, Italian seasonings, and your favorite tomato sauce, this Mozzarella-Stuffed Meatloaf has all the savory goodness of lasagna without the noodles. A cheesy mash-up of two favorite comfort foods in one, it’s a hearty, cheesy family meal that’ll have everyone reaching for more. Plus, it’s easily made gluten free!
Delicious Details
- Cuisine Inspiration: American, Italian
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free option
- Skill Level: Easy
Mozzarella-Stuffed Meatloaf – The Best Parts of Lasagna!
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. Yes, it has everything you love about lasagna in the form of a classic meatloaf, only less noodle-y and more beefy and cheesy. Talk about comfort food!
I apologize if your mouth is watering as much as mine is right now. All the more reason to get cooking! Here’s why you’ll love it…
- Simple, but standout. 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.
- Perfect to make ahead. You can even prepare it in advance and stow it away in the fridge or freezer for a rainy day!
- Easy to make gluten free. This recipe works with gluten free breadcrumbs or even slightly ground oats. It has all the goodness of gluten free lasagna without searching the stores for GF noodles.
Recipe Ingredients
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. The full amounts are listed down below in the recipe card.
- Ricotta Cheese.
- Parmesan Cheese. Some will be mixed with the ricotta and the rest will be sprinkled on top of the loaf.
- Eggs. You need one for the ricotta mixture and two for the meat.
- Parsley. Freshly minced.
- Salt & Pepper
- Lean Ground Beef. I prefer to use 90% lean, but you can use what you prefer.
- Breadcrumbs. Gluten-free if necessary. You could also reach for quick oats or old-fashioned oats and slightly grind them in a blender.
- Onion. Diced.
- Garlic. Minced or 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
Since your mouth is probably watering, start by preheating your oven to 350°F while I give you a brief overview with photos so you can see the process. The step-by-step instructions are in the recipe card further down.
- Make ricotta filling: Stir together ricotta cheese, parmesan cheese, egg, parsley, and 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 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. Sprinkle some of the mozzarella cheese evenly over the ground beef away form the 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. Remove the pan from the oven, pour the sauce over the meatloaf, then sprinkle it with the reserved mozzarella and parmesan cheese.
- Finish baking: 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.
- Rest & enjoy: Remove the meatloaf from the oven, then allow it to stand for 10 minutes. Slice and serve your stuffed meatloaf.
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.
- Lightly Beat the Eggs: This helps them incorporate better into the meat without the need to mix it too much.
- 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. Use that wrap to help seal the ends and any cracks that form.
- 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!
Storing and Reheating Stuffed Meatloaf
- Fridge – Store leftover meatloaf in an airtight container and refrigerate it after it has cooled completely. It will last for 3-4 days.
- Freeze – Technically you can 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. See the tips below.
- Reheat – Heat it in a 350°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.
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 unbaked 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.
Make it a Meal
Looking for a standout side dish to pair with this amazing mozzarella stuffed meatloaf? One of the following recipes is bound to do the trick.
- Add a Salad: Made with crunchy glazed walnuts and sweet poached pears, my Italian Country Salad always hits the spot. For another option, try Caprese Zoodles Salad. And both complement this lasagna meatloaf beautifully!
- Have some Pasta: If you just need to have noodles, make your favorite type (even gluten free!) and top with Alfredo Sauce or Vodka Sauce.
- 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. For more Italian flavors, try Parmesan Mashed Potatoes.
- Serve with Bread: You’ll love these fluffy Gluten Free Breadsticks or Garlic Butter Dinner Rolls! I’ve learned these are so easy I can whip them up any day of the week.
More Ground Beef Main Dishes to Try
Craving more beefy goodness? You’re in for a treat with the following dishes.
Mozzarella Stuffed Meatloaf
Equipment
- Oven
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 diced onion
- 1 clove garlic, crushed
- 1/2 teaspoon black pepper
- 2 teaspoons Italian seasoning
- 2 cups shredded mozzarella cheese, (about 8 oz), divided
- 1 cup tomato sauce
Instructions
- Preheat oven to 350°F.
- In a bowl, combine 3/4 cup ricotta cheese, 1/4 cup grated Parmesan cheese, 1 large egg, 1 Tablespoon minced fresh parsley, and 1/4 teaspoon kosher salt. Set aside.
- In a separate bowl, combine 2 lbs lean ground beef, ½ cup bread crumbs, (gluten free, if needed), 2 Tablespoons minced fresh parsley, 1/4 cup diced onion, 1 clove garlic,, 1/2 teaspoon black pepper, 1 teaspoon kosher salt, 2 teaspoons 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 shredded 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 1 cup tomato sauce over the meatloaf, and sprinkle with the reserved 1 cup mozzarella and 1/4 cup grated 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.
Notes
- 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.
Did you make this?
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We absolutely loved this recipe and will definitely be making it again. The things did a little different was the meat mix. I used a pound of ground beef and a pound of ground pork. I also did it in individual smaller loafs because hubby isn’t a ricotta cheese fan. The next day I took leftovers and sliced them into patties for sliders. Yummmy! I definitely recommend this one.
Can you use cottage cheese instead of ricotta or can I just leave it out
I expect cottage cheese would work fine, but you can omit it and just make a mozzarella-stuffed meatloaf.
just finished eating this. I am so happy I found this. we get bored but I’m only so talented and this was a smash. it disappeared only my picky kid didn’t eat it. I would say I would either increase the meat just by a handful or so or save a ball for the ends to make sure you get a good seal. I loved the ricotta, my husband says it needs less ricotta though and more mozzarella he said the texture wasn’t what he was wanting. other than that this was so yummy.
Everyone in my house loved it. I’m making individual ones tonight.
Could you sub turkey for the hamburger?
I’m sorry, I have not tried that with this recipe.
Can you use an air fryer?
You know, meatloaf is one thing I have not made in my air fryer yet. But I see other recipes that say to cook it at 350°F for about 30 minutes. I just would recommend placing the meatloaf on foil if you try it because the sauce might make a mess and burn in the air fryer.
It would be nice if it listed how much of each ingredient is needed.
If you scroll to the recipe card or click Jump to Recipe you’ll get the full recipe with all of the amounts. I just put an overview within the body of the text to give people information about the ingredients and other aspects of the recipe.
Love this. My husband loves the combination of both of his favorite foods. Thank you. I’m making it again tonight
I’m so glad that you’ve found a new recipe to love, Joan. Thanks for your comment!