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Cheesy Lasagna-Stuffed Meatloaf

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This cheesy lasagna-stuffed meatloaf combines the classic flavors of Italian lasagna with the hearty comfort of meatloaf, featuring a gooey cheese center and a tangy garlic herb marinara. It’s a crowd-pleasing, family-friendly dinner that’s easy enough for weeknights but special enough for Sunday supper.

Ingredients

Scale
  • 1 1/2 lbs ground beef (80/20)
  • 1/2 lb Italian sausage, casings removed
  • 1 cup breadcrumbs (panko or regular; gluten-free works too)
  • 2 large eggs
  • 1/2 cup whole milk (or unsweetened almond milk for dairy-free)
  • 1/4 cup grated Parmesan cheese
  • 1 small onion, finely minced
  • 3 cloves garlic, minced
  • 2 tbsp chopped fresh parsley (or 1 tbsp dried)
  • 1 tsp dried Italian seasoning
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 3/4 cup ricotta cheese (whole milk for creaminess; use dairy-free ricotta if needed)
  • 1 cup shredded mozzarella cheese (low-moisture, part-skim)
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes (optional)
  • 2 cups marinara sauce (homemade or jarred)
  • 2 cloves garlic, minced
  • 1 tbsp chopped fresh basil (or 1 tsp dried)
  • 1 tbsp chopped fresh parsley (or 1 tsp dried)
  • 1/2 tsp dried oregano
  • 1/4 tsp crushed red pepper flakes (optional)
  • 1 tbsp olive oil
  • 1/2 cup shredded mozzarella cheese (for topping)
  • 2 tbsp grated Parmesan cheese (for topping)
  • Fresh chopped parsley or basil for garnish

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×5-inch loaf pan or line with parchment.
  2. In a large bowl, combine ground beef, Italian sausage, breadcrumbs, eggs, milk, Parmesan, onion, garlic, parsley, Italian seasoning, salt, and pepper. Mix gently until just combined.
  3. In a separate bowl, mix ricotta, mozzarella, Parmesan, egg, basil, oregano, and red pepper flakes until smooth and thick.
  4. Press about 2/3 of the meat mixture into the bottom and up the sides of the loaf pan, creating a hollow trough.
  5. Spoon the cheese filling into the center, smoothing it out without touching the edges.
  6. Cover the filling with the remaining meat mixture, sealing the edges well.
  7. Tent the loaf pan with foil and bake for 40 minutes.
  8. Remove foil, sprinkle 1/2 cup mozzarella and 2 tbsp Parmesan on top, and bake uncovered for 20-25 more minutes, until the center reaches 160°F.
  9. While baking, heat olive oil in a saucepan over medium. Add garlic and cook until fragrant (about 1 minute).
  10. Stir in marinara sauce, basil, parsley, oregano, and red pepper flakes. Simmer for 10-15 minutes until slightly thickened.
  11. Let the meatloaf rest for 10 minutes before slicing.
  12. Top slices with warm garlic herb marinara and garnish with extra parsley or basil. Serve hot.

Notes

For gluten-free, use GF breadcrumbs or oats. For dairy-free, use vegan cheeses and almond milk. Let the loaf rest before slicing for clean cuts. If cheese leaks, just spoon it back on top. Simmering the marinara enhances flavor, even with jarred sauce. Add extra mozzarella in the center for more cheese pulls.

Nutrition

Keywords: cheesy meatloaf, lasagna stuffed meatloaf, family dinner, Italian comfort food, garlic herb marinara, easy meatloaf recipe, stuffed meatloaf, mozzarella, ricotta, kid friendly

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