Best 20 Stuffed Meatloaf Recipes

ITALIAN CHEESE-STUFFED MEATLOAF

Steps:

• Heat oven to 375°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. In large bowl, beat eggs. Stir in ground beef, bread crumbs, Parmesan cheese, basil, salt, pepper, garlic and 1/2 cup of the pizza sauce until well combined.
• On large sheet of foil, shape beef mixture into 12x10-inch rectangle. Top evenly with provolone cheese, roasted peppers and olives to within 1/2 inch of edges. Starting with one 10-inch side, roll up; press seam to seal. Place seam side down in pan.
• Bake 40 minutes. Remove from oven; spoon remaining pizza sauce over loaf. Insert meat thermometer so bulb reaches center of loaf.
• Return to oven; bake 15 to 20 minutes longer or until loaf is thoroughly cooked in center and thermometer reads 160°F. Let stand 10 minutes before slicing.

SUPER STUFFED MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together ground beef, bread crumbs, egg, 1/2 a chopped onion, milk, Worcestershire sauce in a bowl; season with garlic, Italian seasoning, dry mustard, salt, and black pepper. Transfer the meat mixture to a piece of waxed paper or aluminum foil and flatten to a 1/2-inch thick rectangle.
• Melt butter in a skillet over medium heat. Cook and stir yellow onion and mushrooms in melted butter until the onion is translucent and mushrooms soft, about 5 minutes. Remove from heat to cool.
• Spread filling mixture into center of meat rectangle. Sprinkle Cheddar cheese over filling, leaving a bit of space at one end for easier rolling and sealing. Pick up the edge of the waxed paper or foil to roll the flattened meat into a log around the filling. Seal the ends and seam and place the loaf into a 9x5-inch loaf pan.
• Bake in the preheated oven until oil from the cheese begins to pool, about 30 minutes. Drain oil and continue baking until the meat is no longer pink in the center, about 30 to 60 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

ITALIAN MOZZARELLA-STUFFED MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix beef, onion, 1/2 of the tomato sauce, bread crumbs, egg, garlic, 1/2 teaspoon oregano, salt, and pepper in a large bowl. Pat into a 1/2-inch-thick rectangle on a sheet of waxed paper. Sprinkle mozzarella cheese on top.
• Lift up the short side of the waxed paper to start rolling up the meatloaf. Roll tightly, peeling back paper as you go. Seal edges in place. Transfer meatloaf to a loaf pan.
• Bake in the preheated oven for 1 hour. Combine remaining tomato sauce and 1/2 teaspoon oregano; pour over meatloaf and sprinkle with Parmesan cheese. Bake until cheese is melted, about 15 minutes more. Let stand for 5 minutes before serving.

ONION- AND PEPPER-STUFFED MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x11-inch baking dish with cooking spray.
• Cut 3/4 each of onion, green bell pepper, red bell pepper, and yellow bell pepper into thin slices. Dice remaining 1/4 of onion and peppers.
• Mix ground beef, diced onion and peppers, tomato sauce, crushed crackers, brown sugar, egg, Worcestershire sauce, chicken stock, olive oil, steak seasoning, garlic, and pepper together in a bowl until well-combined.
• Spread 1/2 of the beef mixture into the bottom of the prepared baking dish. Top meat with sliced onion and peppers, leaving a 1-inch border. Spread remaining beef mixture over vegetables, tucking in sides to seal vegetables in the center of the meatloaf. Pour ketchup over the top of the meatloaf.
• Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

MASHED POTATO STUFFED MEATLOAF CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Place cooked potatoes into a large bowl. Add butter, salt, pepper, parmesan, and a splash of milk. Mash and add more milk gradually until the potatoes are the desired texture. Set aside and let cool.
• Prepare the glaze by mixing ketchup, brown sugar, onion powder, mustard powder, and paprika in a bowl. Reserve half in a separate bowl to glaze once cooked.
• Add oil in a skillet over medium heat, followed by onions and garlic. Cook until onions are translucent and fragrant. Set aside in a bowl to cool before adding to the meat mixture.
• In a large bowl, combine ground beef, salt, pepper, worcestershire sauce, parmesan, parsley, cooled onions & garlic, egg, breadcrumbs and milk. Mix until combined.
• Using a spoon or ice cream scooper, scoop the meat mixture and place into a greased 12 cup cupcake baking tin.
• Using your fingers, spread the meat from the center to make a cup. Fill the middle with a small spoonful of mashed potatoes, and cover back up with the meat mixture.
• Generously brush half of the reserved glaze on top of the meatloaf cups generously.
• Bake for 25 minutes, reapplying the glaze halfway through. Once they are done cooking, brush with the remaining glaze that has Not been used on the raw meatloaves.
• Enjoy!

MASHED POTATO STUFFED MEATLOAF

Steps:

• Heat oven to 350°F. Grease 9x5-inch loaf pan with shortening. Make potatoes as directed on box except omit butter and use 1 cup water, 1/2 cup milk and Cheese Sauce pouch. Set aside.
• In large bowl, mix Meatloaf ingredients until well blended. Firmly press half of beef mixture into pan. Spoon potatoes over beef mixture to within 1/4 inch of edges of pan. Spoon remaining beef mixture over potatoes; press gently.
• Bake 60 to 65 minutes or until meat thermometer inserted in center of loaf reads 160°F. Let loaf stand 10 minutes; remove from pan.

MOZZARELLA-STUFFED TURKEY MEATLOAF RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• Make the sauce: In a medium bowl, stir together the tomato sauce, apple cider vinegar, and honey. Set aside.
• Make the meatloaf: In a large bowl, combine the ground turkey, zucchini, onion, garlic, egg, Dijon mustard, honey, 2 tablespoons of the tomato sauce, bread crumbs, salt, pepper, oregano, basil, and parsley. Mix well.
• Add half of the meatloaf mixture to a greased loaf pan and flatten to form an even layer.
• Layer the cheese over the meatloaf layer. Top with the rest of the meatloaf and smooth the top.
• Top the meatloaf with half of the tomato sauce mixture, using a spoon or rubber spatula to spread evenly. Reserve the rest of the tomato sauce.
• Bake the meatloaf for 1 hour, or until the internal temperature reads 160˚F (70˚C) when tested with a meat thermometer.
• When the meatloaf is cooked through, warm the reserved tomato sauce in the microwave or a skillet, then drizzle on top of the meatloaf.
• Garnish with fresh parsley and serve with your favorite sides. (We used mashed sweet potatoes and asparagus.)
• Enjoy!

BACON-WRAPPED MASHED POTATO-STUFFED MEATLOAF RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In a large bowl, mix together beef, cooked onions and garlic, Parmesan, eggs, panko, salt, pepper, Worcestershire, milk and parsley. Set aside.
• In another bowl, make the glaze by mixing ketchup, brown sugar, mustard powder, onion powder, paprika, and tomato paste. Reserve half of the glaze in a separate bowl for after the meatloaf is cooked. Set aside.
• In a large bowl, mash cooked potatoes, butter, salt, pepper, milk and parmesan to desired consistency. Set aside.
• Line a bundt pan with slices of bacon and use a pastry brush to spread a layer of glaze on the inside of the bacon.
• Add ⅔ of the meat to the bottom of the bundt pan and spread up the sides and up the middle of the pan making a "bowl" for the mashed potatoes.
• Add the mashed potatoes into the "bowl" and smooth out. Top the mashed potatoes with the remaining meat, smooth out, coat the top with the raw meat glaze, and fold the slices of bacon over the top of the meat. Cover with foil and bake for 1 hour, remove the foil after 30 minutes and carefully drain some of the fat before putting it back into the oven.
• Place a cooling rack on top of the bundt pan and flip over onto a baking sheet. Remove the bundt pan and coat the meatloaf with the reserved glaze.
• Broil on high for 3-5 minutes or until the glaze has caramelized.
• Enjoy!

STUFFED ITALIAN MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Thoroughly mix beef, pasta sauce, bread crumbs, onion, ketchup, egg, garlic, oregano, salt, and ground black pepper together using your hands in a large bowl.
• Spread 1/2 the meat mixture into the bottom of a loaf pan. Spread mozzarella cheese over the center of the meat. Spread remaining meat mixture over the cheese, pressing edges of meat together on the sides to seal in the cheese.
• Bake in the preheated oven until meat is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

JALAPENO POPPER-STUFFED MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix together ground beef, bread crumbs, eggs, 1 teaspoon salt, and 1 teaspoon pepper in a large bowl until combined. Press about 3/4 of the meat mixture into the bottom and up the sides of a loaf pan, leaving a well in the middle.
• Mix together cream cheese, 1 cup Cheddar cheese, jalapeno peppers, garlic powder, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper in a separate bowl until combined. Press cream cheese mixture into the well of the meatloaf. Cover with remaining meat mixture, pressing along the edges to seal. Cover with aluminum foil.
• Bake in the preheated oven until no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven, brush with barbeque sauce, and sprinkle with 2 tablespoons grated Cheddar. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place meatloaf under the broiler and cook until barbeque sauce is bubbly and cheese is melted, 2 to 3 minutes.

STUFFED TURKEY MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray (such as Pam®).
• Mix turkey, bread crumbs, onion, ketchup, egg, salt, garlic powder, and onion powder together in a large bowl.
• Spread meat mixture over a sheet of parchment paper to form a large square or rectangle. Sprinkle mozzarella cheese and spinach over 1/2 of the meat mixture. Fold other 1/2 of mixture gently over filled side. Press together and shape into a log. Transfer to the prepared baking sheet.
• Bake in the preheated oven for 35 minutes.
• In the meantime, mix ketchup, Worcestershire, Dijon, brown sugar, and garlic powder for glaze together in a bowl.
• Remove meatloaf from the oven; pour glaze over. Return to the oven and bake until no longer pink in the center, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let rest for 5 minutes before serving.

CHEESY STUFFED MEATLOAF

Steps:

• Heat oven to 350°F. In large bowl, mix all ingredients except topping. Line ungreased 13x9-inch pan with foil. Shape meatloaf mixture into 9x5-inch loaf on foil in pan. In small bowl, mix all topping ingredients; spread over top and sides of loaf.
• Insert ovenproof meat thermometer so tip is in center of loaf. Bake uncovered 45 to 50 minutes or until meat is no longer pink in center and thermometer reads 165°F. Let stand 5 minutes; remove from pan.

SPINACH STUFFED TURKEY MEATLOAF

Steps:

• Heat oven to 375 degrees F. Lightly spray medium skillet with cooking spray.
• Cook mushrooms and onion in skillet over medium-low heat 4 minutes or until onion is tender; remove from heat.
• Add spinach, 1/4 cup mozzarella cheese and Parmesan cheese; mix well. Set aside.
• In large bowl, combine turkey, oats, milk, egg white, Italian seasoning, salt and pepper; mix lightly but thoroughly.
• Spoon 2/3 of turkey mixture lengthwise down center of 11 x 7-inch glass baking dish.
• Form a deep indentation down middle of turkey; fill indentation with reserved spinach mixture.
• Top with remaining turkey, forming a loaf.
• Seal edges to completely enclose spinach filling.
• Bake 30 to 35 minutes or until thermometer registers 170 degrees F and juices show no pink color.
• Remove from oven; sprinkle with remaining mozzarella cheese.
• Return to oven 1 to 2 minutes or until cheese melts.
• Let stand 5 minutes before slicing.

CHEESE AND MUSHROOM-STUFFED MEATLOAF

Steps:

• Heat oil in skillet over medium heat.
• Add onion and sauté until translucent, about 4 minutes.
• Add garlic and mushrooms.
• Cook until mushrooms are golden-brown and liquid evaporates, about 8-9 minutes.
• Cool.
• Preheat oven to 350 degrees F (175C).
• Mix beef and everything else but cheese.
• Turn out onto large square of plastic wrap.
• Pat into 9 x 12 inch rectangle.
• Spread mushroom filling over rectangle, leaving a ½ inch border on all sides.
• Cover mushrooms with cheese.
• Starting at one short end, roll up jelly roll fashion. Take time and lovingly pat it into a compact shape to fit into your loaf pan - this will ensure that it doesn't crack as it bakes.
• Arrange seam side down in 9 x 5 inch loaf pan.
• (Can be prepared up to 6 hours ahead. Cover and refrigerate) Bake until loaf shrinks from sides of pan and browns, about 1 hour.
• Pour off any drippings.
• Gently turn out loaf and let stand 10 minutes before slicing.

BACON-WRAPPED STUFFED MEATLOAF WITH MUSHROOMS AND CHEESE

Steps:

• Place 1/2 of the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove to a paper towel-lined plate to drain.
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 1/4 of the diced onion and 4 chopped garlic cloves and lightly saute until soft, about 3 minutes. Remove to a large bowl, and add ground beef, ground pork, eggs, parsley, paprika, pepper, and sea salt. Blend together with your hands until mostly combined. Place in the refrigerator.
• Preheat the oven to 375 degrees F (190 degrees C). Lay a 2-foot square piece of aluminum foil on a flat surface.
• Wipe the skillet clean, add remaining 1 tablespoon oil, and heat over medium heat until shimmering, 1 to 2 minutes. Add mushrooms and saute until all moisture has evaporated and mushrooms start to turn dark reddish-brown with golden spots, 8 to 10 minutes. Add remaining 2 cloves chopped garlic and cook until fragrant, about 30 seconds.
• Place meat mixture in the center of the aluminum foil and shape meat into an evenly thick square about 1/2 inch thick, making sure there are no gaps or thin spots. Cover meat with overlapping slices of Provolone cheese, leaving about 1/2 inch to 1 inch uncovered meat around the perimeter. Lay cooked bacon strips over Provolone cheese and spread mushrooms evenly over bacon.
• Lift one end of the foil and begin rolling the meat in a pinwheel fashion. Place meatloaf in a baking dish, molding the ends to create a seal around the stuffing; discard the foil. Lay remaining uncooked bacon over meatloaf, leaving about 1/4 inch between each slice, and tucking ends in under the loaf.
• Cook in the preheated oven for 45 minutes, turning halfway. Switch to the broil setting and cook until meat is no longer pink in the center, about 15 minutes more. An instant-read thermometer inserted into the center of the meat should read at least 160 degrees F (70 degrees C).
• Remove from the oven and allow to rest 10 to 15 minutes before slicing.

CHEESE STUFFED MEATLOAF

Steps:

• Combine ground beef, one cup spaghetti sauce, eggs, breadcrumbs, onion, parsley, salt and pepper.
• Mix well.
• Divide meat mixture into thirds.
• Spread 1/3 in the bottom of an ungreased 9x5 inch loaf pan.
• Cover with half of the Mozzarella cheese.
• Repeat layers, ending with meat.
• Bake at 350 degrees Fahrenheit for 30 minutes.
• Spread meatloaf with reserved sauce.
• Bake for an additional 30 minutes.

CORNBREAD STUFFED MEATLOAF

Steps:

• For the stuffing: Preheat oven to 275 to 300 degrees F.
• Spread the cornbread crumbs on a sheet pan and let toast for about 20 minutes, or until lightly toasted and dry. Turn oven up to 350 degrees F.
• In a skillet brown the bacon until crispy. Drain. To the same skillet add the red pepper, jalapeno, and garlic and cook until soft.
• In a bowl, combine the cornbread crumbs, bacon, and vegetable mixture. Add parsley and salt and pepper, to taste. Add the egg and mix thoroughly.
• For the meatloaf: In medium skillet over medium heat add oil, red onions, jalapeno and garlic. Cook until caramelized, remove from heat and let cool.
• In a bowl combine the meat, salt, pepper, parsley, thyme, mustard, ketchup Worcestershire, and eggs and thoroughly mix.
• Divide the meat mixture in half. Shape 1 half into a rectangle, creating a canoe, and then loosely fill with stuffing. Do not pack it in. Use the other half of the meat to fully enclose the stuffing. Transfer to the oven and bake for 1 1/2 hours, or until internal temperature reaches 145 degrees F. Layer the cheese slices on top and bake for another 5 minutes to melt the cheese. Remove from oven and let rest for about 10 minutes. Cut into thick slices and serve.

STUFFED MEATLOAF

Steps:

• Preheat oven to 350 degrees. Place potatoes in a large saucepan; add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat. Cook until tender, about 20 minutes. Transfer to a colander, and drain; return potatoes to pan.
• Mash potatoes with a fork or potato masher until light and fluffy. Add butter, cream, 1/2 teaspoon salt, and a pinch of pepper; stir until combined, and set aside.
• Combine ground beef, onion, mustard, egg, breadcrumbs, 1/4 cup ketchup, 2 teaspoons salt, and 1/2 teaspoon pepper in a large bowl. Place half the mixture on a rimmed baking sheet, and form into an 11-by-6-inch loaf. Place 1 1/2 cups of mashed potatoes on top of meat mixture, leaving a 1-inch border. Place the remaining meat mixture on top; form into a loaf, encasing the potato mixture. Bake 30 minutes, then brush remaining 2 tablespoons ketchup over meat loaf. Continue baking meat loaf until firm to the touch, about 20 minutes more. Serve immediately.

MOZZARELLA-STUFFED CHICKEN PARMESAN MEATLOAF

Steps:

• Heat oven to 400°F. Spray 9x5-inch loaf pan with cooking spray.
• In 8-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Cook onions, 3 cloves garlic and a dash of salt in oil about 5 minutes or until onions are soft and translucent. Set aside to cool.
• In large bowl, mix remaining tablespoon olive oil, the ground chicken, 1 cup bread crumbs, the milk, egg, 2 tablespoons Parmesan cheese, 2 tablespoons parsley, the salt, pepper and pepper flakes. Add onion and garlic mixture; mix well.
• Pat half of meatloaf mixture in pan. Arrange cheese planks down center of meatloaf, leaving 1/2 to 1 inch of cheese-free space around all edges. Cut cheese in half as needed to fit. Cover cheese with remaining meatloaf mixture; press around edges to seal in cheese. Spread half of the marinara sauce over top of meatloaf.
• Bake about 1 hour or until meat thermometer inserted in center of loaf reads 165°F. Cool 10 to 15 minutes. Meanwhile in 6-inch skillet, toast 1/2 cup bread crumbs, 1 clove garlic and the butter until golden. Scrape into small dish to cool slightly. Stir in 3 tablespoons Parmesan and 2 tablespoons parsley. Top meatloaf with mixture.
• Serve with remaining marinara sauce.

CHEESE STUFFED MEATLOAF TO DIE FOR

Steps:

• Preheat oven to 350°F.
• In large bowl mix beef, 1/3 cup of sauce,egg, and bread crumbs.
• Season with salt and pepper.
• Roll out wax paper on table and flatten mixture on it.
• Shape into a rectangle.
• Sprinkle 1 1/2 cups of cheese and parsley down center leaving 3/4 inch border.
• Then roll the meatloaf like a jelly roll tightly and be sure when rolling to pull the wax paper off.
• Press and seal the ends closed put in to pan.
• Bake uncovered 45 minutes. Pour remaining sauce and cheese on top and bake an additional 15 minutes or until cheese is melted.