This recipe came to me in church cookbook from a small town in western Oklahoma. I’ve adapted the recipe over the years but the original is from Rita from Fairview. I don’t know Rita but I am grateful to her for this recipe. Church cookbooks are the best, aren’t they? I’m always looking for new ones to add to my collection. They are always full of tried and true family recipes and time tested pot-luck favorites. I go through them page by page, flagging recipes I want to try with sticky-notes. This is one of those recipes I’ve had flagged for a long time. I keep coming back to it, making notes in the margins when I make it. It’s a good one, this meatloaf. Picture a giant stuffed Italian meatball. I serve it over spaghetti because, of course you have to have spaghetti with a giant cheesy meatball. Italian dinner perfection! ~Erin
- 1 ½ lb. 96% lean ground beef
- 1 small onion or ½ a large onion, finely diced
- 1 egg, beaten
- 1 ½ T. Italian seasoning, divided
- 1 T. minced fresh garlic
- ½ tsp. salt, divided
- ½ tsp. black pepper, divided
- 2 cans (15 oz. each) tomato sauce, divided
- 1 c. garlic & herb seasoned bread crumbs (I use Progresso.)
- ½ T. garlic powder
- 1 tsp. onion powder
- 1 ½ c. low-moisture part-skim shredded Mozzarella
- ½ c. shredded (not grated) parmesan cheese
- Fresh chopped basil, for garnish (optional)
- Cooked spaghetti noodles, for serving (optional)
Making this Italian Cheese Stuffed Meatloaf is so much faster and easier than making a million little meatballs, but you get similar results (only cheesier). Start by preheating the oven to 350°F.
In a large bowl combine ground beef, onion, egg, 1 T. Italian seasoning, garlic, ¼ tsp. salt, ¼ tsp. pepper, and 1/3 cup of tomato sauce (reserve the remainder); mix until well combined.
Mix breadcrumbs into meat mixture until just combined. Do not overmix.
Turn the meat mixture out onto plastic wrap or wax paper. Pat into a large rectangle. (Please excuse the blurry photo… my 11-year-old took it. 🙂 )
Sprinkle the meat evenly with both cheeses. (Keeping it real with my cooking mess in the background.)
Begin to roll the meat by pulling the plastic wrap up and toward you. Continue forming into a roll and tuck the ends under.
Transfer the roll to a large baking dish; set aside.
In a medium bowl, mix together 1 can plus what’s left of the other can of tomato sauce, ½ T. garlic powder, ½ T. Italian seasoning, 1 tsp. onion powder, ¼ tsp. salt, and ¼ tsp. pepper.
Pour tomato sauce mixture over meatloaf.
Bake uncovered in preheated oven for 1 hour.
Serve over spaghetti, if desired.
WW Freestyle Info.: This recipe makes 8 slices at 6 points each. Don’t forget to add extra points if you serve over spaghetti.
